Culinary Academy
These little Easter cakes are perfect to make with children over the Easter weekender!
Ingredients
225g chocolate of your choice- white, plain or milk
2tbsp golden syrup
50g butter
90g cornflakes
36 mini eggs for decoration
Method
-Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water (make sure you do not let the water touch the base of the bowl.) Stir the mixture until smooth.
560g Brown wholemeal flour
560g Plain white flour
2 rounded teaspoons salt
2 rounded teaspoons bicarbonate of soda (sieved)
730 – 860ml Buttermilk
Pre-heat an oven to 230ºC/Gas mark 8
Here’s a selection of photos from this term’s wedding buffet!..
The Restaurant at Tante Marie is staffed by graduates of Tante Marie's acclaimed Cordon Bleu Diploma. During a 1 year apprenticeship in The Restaurant, they are studying for a Hospitality Management Diploma.
Chocolate pistachio cake with silky chocolate icing
100g pistachios
3 eggs
180g light muscovado sugar
300g very finely grated courgette
120g white rice flour
60g cocoa powder
2 tsp baking powder
¼ tsp salt
For the icing;
150g chocolate, melted
225g unsalted butter
3 tbsp cream
To finish;
50g coarsely chopped pistachios
Tarte frangipane
For the pastry: (pâte sucrée)
150g flour
50g caster sugar
75g butter
2 egg yolks
For the filling:
100g butter
100g sugar
2 eggs
100g ground almonds
25g flour
2tbsp kirsch or rum
50g glacé cherries, chopped
25g icing sugar
50g flaked almonds, toasted
This beautiful creation is a modern take on a French classic – a Gateau St. Honore is traditionally made with choux pastry and is certainly among the more advanced dishes one might see on the Great British Bake Off… This is a contemporary twist on the classic St. Honore, taking inspiration from Escoffier’s Peach Melba, and adding macarons into the mix.
Sour cream and rhubarb crumble muffins makes 14-16
For the batter; 400g plain flour
2tsp baking powder
115g softened butter
200g soft light brown sugar
pinch salt
1 tsp ginger
250g rhubarb chopped
200ml sour cream
25ml full fat milk
1 large egg beaten
50g Flaked almonds, roughly chopped
For the topping; 75g soft light brown sugar
½ tsp ground ginger
50g rolled oats
50g flour
65g melted butter
Coffee and walnut cake (gluten free!)
200g white rice flour
120g walnuts
3 eggs
160g light Muscavado sugar
250g carrots, grated on a microplane
2tsp baking powder
¼tsp salt
5tbsp liquid coffee essence. (1 tsp of instant coffee mixed with 4 tbsp of boiling water)
For the icing:
50g unsalted butter, cold and cubed
250g icing sugar, sieved
75g mascarpone cheese
3tsp liquid coffee essence
To decorate: 75g whole walnuts:
