Salted Caramel Chouquettes

Salted Caramel Chouquettes | Butter Baking

Oh my gosh, I just finished packing all of my belongings into boxes as I’m moving out THIS SATURDAY!

We finally have finished choosing all of our furniture and organising the details so this last week I can just sit back and be excited.

Salted Caramel Chouquettes | Butter Baking

Packing took a lot less time than expected, but it is definitely weird seeing all your worldly possessions packed into boxes and stacked in a corner. It’s strange seeing how little you actually need to live comfortably.

Salted Caramel Chouquettes | Butter Baking

All of the kitchen and blog stuff took up about 8 boxes on it’s own.

There’s all the blog props, a lot of glass bottles and jars, tea towels and mismatched cloth napkin galore, fabric offcuts, cutlery and wooden boards.

That’s not even considering the actual plates, bowls, glasses and cutlery I actually need to actually eat with in actual life.

Salted Caramel Chouquettes | Butter Baking

So with everything blog-and-kitchen related that I own stacked in boxes, today I’m sharing a recipe that I made a few weeks ago with the lovely Grace from Agent 86 Photography.

We spent a lovely afternoon together in the kitchen, while I made different choux pastry delights and Grace snapped all the photos!

Salted Caramel Chouquettes | Butter Baking

I’m not going to share an actual recipe within this post, but link you off to the recipes you need, as they are already on the blog! I started by using this choux pastry recipe to make plain round chouquettes.

Once they cooled I cut their tops off and filled each one half way with this salted caramel sauce

Salted Caramel Chouquettes | Butter Baking

The rest of the sauce got lightly folded through some whipped cream, and piped on each chouquette using a star nozzle.

Salted Caramel Chouquettes | Butter Baking

I added a little crunch by making a toffee – sprinkle a little caster (superfine) sugar in a saucepan and place it over a medium heat. Watch it as the sugar melts and turns to caramel, swirling the pan occasionally. Once it reaches a golden amber colour, pour it onto a lined baking tray and allow to harden before chopping up.

Then the tops go back on the chouquettes, a sprinkle of toffee, a little dusting of icing sugar, et voila! They’re ready to eat.

Salted Caramel Chouquettes | Butter Baking

Happy baking!

P.S. I may not have internet set up and ready to go next week! So please forgive me if I don’t post. Can’t wait to share recipes from my new kitchen with you soon!

Salted Caramel Chouquettes | Butter Baking

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

So sorry for the missed post last week! We’ve been so busy couch-testing and stool-sitting and throw-pillow-coordinating before the upcoming move that I just haven’t had time to post.

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

Spring has finally arrived in Melbourne though, and the last few days have been beautifully warm, so I’m celebrating with a delicious ice cream!

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

One of my favourite ice cream shops in Melbourne is Gelato Messina. I’m actually moving really close to it, which is slightly dangerous, because if I could, I’d probably go there everyday. Not kidding.

Anyway, my favourite Messina gelato is a special they do called Cremino. It has salted caramel ice cream, gianduja fudge, italian meringue and amaretti biscuits. Yum.

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

So since I have my new ice cream maker, I decided to make my own version!

And guys, it was so good.

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

The ice cream, because of the caramel inside, doesn’t set super hard. Instead it’s soft and creamy, more like gelato.

And the fudge pieces don’t go hard either, but stay deliciously, well… fudgy.

It would go beautifully with my homemade ice cream cones!

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

Enjoy this one. X

Salted Caramel Ice Cream with Chocolate Hazelnut Fudge | Butter Baking

SALTED CARAMEL ICE CREAM WITH CHOCOLATE HAZELNUT FUDGE
 
Ingredients
  • FOR THE FUDGE:
  • 100g dark or milk chocolate
  • 100g heavy cream
  • 150g Nutella
  • FOR THE ICE CREAM:
  • 2 cups milk (500ml)
  • 1½ cups caster (superfine) sugar (300g)
  • 60g salted butter (4 tbsp)
  • ½ tsp sea salt
  • 1 cup heavy cream (250ml)
  • 5 egg yolks
Method
  1. To make the fudge, place the chocolate in a medium heatproof bowl and set aside.
  2. Pour the cream into a small saucepan and bring to the boil over a high heat.
  3. Once boiling, pour it over the chocolate and allow to stand for a few minutes before stirring gently, to incorporate the chocolate and the cream.
  4. Stir in the Nutella. Pour the fudge into a bowl and place in the fridge to firm up.
  5. Once set, scoop out small chunks and place on a baking tray in the freezer while you make the ice cream.
  6. To make the ice cream, pour 1 cup of milk into a large bowl, place a sieve over the top and set aside.
  7. To make the caramel, pour the sugar into a saucepan and place over a high heat. Watch the sugar as it melts and browns - you can use a spatula to push the melted sugar from the edges into the centre, but do not stir.
  8. Once the sugar is mostly melted, cook until it is almost burnt, then quickly remove from the heat and whisk in the butter. Still whisking, add the cream, and the salt. Return to a low heat to melt any lumps that may have formed.
  9. Remove from the heat and whisk in the milk.
  10. In a medium bowl, lightly whisk the egg yolks, then while still whisking, pour in the caramel mixture in a slow and steady stream, until incorporated.
  11. Return the anglaise to the pot and return to the heat, stirring with a rubber spatula until the custard thickens enough to coat the back of the spoon.
  12. Pour the mixture through the strainer, into the milk, and whisk to combine.
  13. Cover with cling film directly on the surface of the anglaise and refrigerate for at least 8 hours, or preferably overnight.
  14. Churn the ice cream according to your ice cream maker's instructions. Fold through the fudge pieces and freeze. Makes 1 litre.
  15. Happy baking!

Ice cream recipe adapted from David Leibovitz.

Mars Bar Chocolate Chip Cookies

Mars Bar Chocolate Chip Cookies | Butter Baking

Since we’ve been dating, Mr Man has become quite the cookie baker (and eater).

He is constantly requesting cookies, please.

They’re probably his favourite-food-in-the-whole-wide-world.

Line a few trays with baking paper and set aside. Cream together the butter and sugars until light and fluffy. Meanwhile, whisk together the eggs and vanilla in a small bowl. Sift together the flour, baking soda and salt in a medium bowl. Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated. On a low speed, mix in the chocolate and nuts. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious). Refrigerate or freeze the dough for at least an hour. When you're ready to bake, preheat the oven to 180 C (350 F). Bake for 12 - 15 minutes, until golden around the edges. Makes 30 cookies. Happy baking (and eating)!

There are times, where I will happily oblige and bake him some cookies.

There are others, when I don’t want to go near a kitchen, so I show him a recipe and send him on his way (hence his new-found cookie-baking skills!).

And there are times, when we get baking together.

Mars Bar Chocolate Chip Cookies | Butter Baking

These cookies were the result of one of those afternoons. Mr Man wanted cookies, bought some Mars Bars, and we got baking.

They’re chewy and crispy and gooey where there’s caramel Mars chunks. Pretty much Mr Man’s dream!

Mars Bar Chocolate Chip Cookies | Butter Baking

On another note, Mr Man and I are moving in together in a few weeks! (!!!!!!)

We’ve been apartment hunting and furniture shopping and everything Googling and mattress testing and wall measuring and floor plan sketching for weeks now, and it’s finally, slowly but surely, all coming together.

Mars Bar Chocolate Chip Cookies | Butter Baking

So soon, I’ll be blogging from a new home, and a new kitchen. My own kitchen. And I’m very excited! But for now, I leave you with cookies. X

Mars Bar Chocolate Chip Cookies | Butter Baking

MARS BAR CHOCOLATE CHIP COOKIES
 
Ingredients
  • 250g unsalted butter, softened (2 sticks + 2 tbsp)
  • 1½ cups brown sugar (300g)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp plain flour (310g)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 200g Mars Bars, chopped into small chunks (7 oz)
  • 250g milk or dark chocolate chips (9 oz)
  • Sea salt, extra, for sprinkling (optional)
Method
  1. Line a few trays with baking paper and set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Meanwhile, whisk together the eggs and vanilla in a small bowl.
  4. Sift together the flour, baking soda and salt in a medium bowl.
  5. Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated.
  6. On a low speed, mix in the chocolate and Mars Bar chunks..
  7. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
  8. Refrigerate or freeze the dough for at least an hour.
  9. When you're ready to bake, preheat the oven to 180 C (350 F).
  10. Bake for 12 - 15 minutes, until golden around the edges.
  11. Makes 30 cookies.
  12. Happy baking!

 

 

Ice Cream Cones

Ice Cream Cones | Butter Baking

I don’t think I’ll ever, ever, be able to settle for a store-bought ice cream cone ever again!

Ice Cream Cones | Butter Baking

These homemade cones were just too easy, too delicious, too crunchy and too fresh to go back. Ever, ever.

Grace from Agent 86 Photography took some photos while I made them a few weeks ago, so you can see exactly how they’re made!
Ice Cream Cones | Butter Baking

They’re so, so, simple. Making them is just like frying pancakes, except once they’re all golden you have to get them out of the frying pan super fast and burn the tips of your fingers just a little as you roll them up into a cone!

Ice Cream Cones | Butter Baking

They take a few minutes to firm up and hold their shape and then voila! You have a crunchy, sugary, crispy, golden ice cream cone, just begging to be filled with your favourite ice cream (like this delicious homemade vanilla bean, or maple pecan!).

Ice Cream Cones | Butter Baking

Or you could just smash up a dud one and have a cheeky snack while you keep on rollin’ your cones…

Ice Cream Cones | Butter Baking

You have to try these. At least once! X

Ice Cream Cones | Butter Baking

ICE CREAM CONES
 
Ingredients
  • 2 egg whites (80g)
  • ½ cup caster (superfine) sugar
  • 3 tbsp milk (45ml)
  • ½ tsp vanilla extract
  • Pinch salt
  • ⅔ cup plain (all purpose) flour
  • 2 tbsp unsalted butter, melted
Method
  1. In a medium bowl, whisk together the egg whites, sugar, milk, vanilla and salt until combined.
  2. Whisk in the flour, and then the melted butter.
  3. You want the same consistency as the photos so you get a thin and crispy cone - add a little extra milk if necessary.
  4. Lightly grease a non stick frying pan and add two tablespoons of the mixture. Swirl the pan around to make a even, round, thin layer of batter.
  5. Place the pan over a medium heat and cook for 4 - 5 minutes, until the base is golden.
  6. Flip the cone over and cook for a further 3 - 4 minutes, until golden.
  7. Remove the pan from the heat and slide the cone onto a clean tea towel.
  8. Roll up to make a cone shape, making sure you work quickly and pinch together the base of the cone (so you don't get any ice cream leaks!).
  9. Hold in place for a few minutes and allow to cool while repeating with the remaining batter.
  10. Your frying pan doesn't need to be hot when you add the batter.
  11. Makes about 8 cones, which are best eaten the day they're made.
  12. Happy baking!

Adapted from Spoon Fork Bacon.

Maple Pecan Ice Cream

Maple Walnut Ice Cream | Butter Baking

Hey! So just some advice? For you, and really, for me?

Make sure your ice cream anglaise, and your ice cream maker, are completely, completely chilled before attempting to churn ice cream at home.

Maple Walnut Ice Cream | Butter Baking

I was all like, “Hey, yeah, my ice cream is cold, it hasn’t chilled down for eight hours like the recipe says it should, it’s chilled for like one, but I’m impatient, and I’m sure it will be fine!”

Maple Walnut Ice Cream | Butter Baking

Yeah, no.

Not fine.

Not fine at all.

And really, I should know better.

Maple Walnut Ice Cream | Butter Baking

So that’s the point where I found myself churning my ice cream by hand. Yes, by hand.

When I have a brand new, perfectly fine, ice cream maker standing next to me, I’m cranking up the freezer and running back and forth to it every half hour to churn this thing by hand.

It was not fun, guys.

So please forgive my ice cream, as it is a little bit icy, and not at all perfect, but it was completely and utterly delicious.

Maple Walnut Ice Cream | Butter Baking

One of my favourite ice cream flavours of all time is Movenpick’s maple walnut. Because it tastes like pancakes. Yep. Pancakes.

So as soon as I got my ice cream maker a few months ago a maple flavour went on the to-make list, and this maple pecan version totally hit the spot.

The maple flavour and the little maple glazed pecan chunks all add to that pancake-y texture and flavour.

Maple Walnut Ice Cream | Butter Baking

And I even made my own ice cream cones!

They are so easy to make and took this to a whole new level of pancake-ice-cream amazing. So stay tuned for the waffle cone recipe next week. X

P.S. A huge thank you to the lovely Grace of Agent 86 Photography for the beautiful pictures! Couldn’t have done this shoot without you.

Maple Walnut Ice Cream | Butter Baking

MAPLE PECAN ICE CREAM
 
Ingredients
  • FOR THE ICE CREAM ANGLAISE:
  • 1½ cups cream
  • 1½ cups milk
  • 2 tbsp sugar
  • 5 egg yolks
  • ¾ cup maple syrup
  • ½ tsp vanilla extract
  • Pinch sea salt
  • FOR THE MAPLE GLAZED PECANS:
  • 1¼ cups pecans, toasted and finely chopped
  • ½ cup maple syrup
  • Pinch sea salt
Method
  1. To make the ice cream, pour the cream into a large bowl and set a sieve over the top.
  2. Pour the milk and sugar into a medium pot and bring the the boil.
  3. In a heatproof bowl, lightly whisk the egg yolks.
  4. Once the milk boils, remove it from the heat and pour it into the yolks in a slow and steady stream, whisking constantly.
  5. Pour this mixture back into the pot and place over a medium heat, stirring with a rubber spatula until the anglaise thickens to coat the back of a spoon.
  6. Pour the anglaise through the sieve into the cream. Stir to combine, then stir in the maple syrup, vanilla and salt.
  7. Cover with cling wrap directly on the surface of the anglaise and place in the fridge to chill for at least 8 hours.
  8. Meanwhile, to make the maple glazed pecans, bring the maple syrup to the boil in a medium pot. Add the pecans and bring back to the boil. Stir in the salt and remove from heat. Set aside to cool.
  9. Churn the ice cream in your ice cream maker. Add the maple glazed pecans in the last few minutes.
  10. Transfer to a freezer safe container and freeze. Makes 1 litre.
  11. Happy baking!

Adapted from David Leibovitz via Brown Eyed Baker.

Hazelnut, Raspberry and Salted Caramel Mille Feuille

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

News on my end is that a couple of weeks ago, I resigned from my job and have now finished my time there.

I loved working at the old bakery, learning the art of making viennoiserie, shaping bread, coming up with new tarts and cakes and trying out fun recipes.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

However, an opportunity came up to work at another great bakery, and I thought it would be nice to have a change of scenery, a change of theme and a change of baked goods.

Because let’s face it, change in life is what keeps things interesting.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

So I’m really excited to start my new job next week! I’m looking forward to the new products, new recipes and new challenges.

The new bakery has a slight American theme, so as I’ll be using a lot of American flavours over there, you may see more of a French patisserie focus here on the blog.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

It’s fun creating new things, so when baking at home I’ll probably be focusing on things like entremet, beautiful tarts, choux pastry and this mille feuille (that’s not to say there’ll be no more cookies, because hey, I love eating them way too much).

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

I’ve been meaning to make mille feuille at home for a while now, and as I had some hazelnut mousseline left over from when I made these chouquettes, I got to making a hazelnut version.

The mille feuille is filled with hazelnut mousseline and topped with a salted caramel chantilly. Raspberries cut through the sweetness and a few toasted hazelnuts add a little crunch.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

I’ll leave you with the recipe as I enjoy a few days off before I start my new job! X

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

For this recipe you will need salted caramel sauce.

HAZELNUT, RASPBERRY AND SALTED CARAMEL MILLE FEUILLE
 
Ingredients
  • PRALINE PASTE:
  • ¼ cup caster (superfine) sugar
  • ¼ cup hazelnuts, blanched and toasted
  • ¼ tsp veg oil
  • GIANDUJA CREME PATISSERIE:
  • 250ml full cream milk
  • ½ vanilla pod
  • 3 egg yolks
  • 32g caster (superfine) sugar
  • 15g plain flour
  • 5g cornflour
  • 25g gianduja chocolate (or milk chocolate), finely chopped
  • HAZELNUT MOUSSELINE:
  • 1 x quantity gianduja creme patisserie, from above
  • 175g unsalted butter, softened
  • Praline paste, from above
  • SALTED CARAMEL CHANTILLY:
  • 100g salted caramel sauce (link above recipe)
  • 200g heavy cream
  • TO FINISH:
  • 1 x 375g sheet ready-rolled, all-butter puff pastry, thawed
  • Icing (superfine) sugar, for dusting
  • ½ punnet raspberries, cut in half
  • A handful of toasted walnuts
Method
  1. To make the praline paste, line a tray with baking paper.
  2. Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
  3. Place on the heat and brush down the sides of the pot with a wet pastry brush.
  4. Cook until a deep amber colour. Do not stir.
  5. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
  6. Spread into an even layer and allow to cool and harden.
  7. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
  8. Gianduja is a speciality hazelnut milk chocolate. If you cannot find any, a good quality milk chocolate will do.
  9. To make the gianduja creme patisserie, pour the milk into a medium saucepan and scrape in the seeds of the vanilla pod. Place over a high heat and bring to just under the boil.
  10. In a large heatproof bowl, whisk together the egg yolks and sugar. Sift in the plain flour and cornflour, and whisk to combine.
  11. Once the milk is hot, pour it into the eye yolk mixture in a slow and steady stream, whisking constantly as to not scramble the eggs.
  12. Once all the milk has been combined, pour the mixture back into the pot.
  13. Place over a high heat and cook, whisking constantly, until the mixture is thick and shiny.
  14. Remove from the heat and add the chocolate, whisking to combine.
  15. Transfer to a clean bowl and cover with cling wrap, directly on the surface to stop a skin from forming.
  16. Refrigerate until cold.
  17. To make the hazelnut mousseline, place the butter and half the praline paste in a stand mixer fitted with paddle attachment. Beat until light and creamy.
  18. Add the gianduja creme patisserie, about a quarter at a time, beating until incorporated, light and creamy. Now taste the mousseline, adding more praline paste to taste. You want it to have a lovely hazelnut flavour.
  19. Refrigerate until required.
  20. To make the sheets of mille feuille, preheat the oven to 190 C (375 F) and line a large tray with baking paper.
  21. Roll out the puff pastry until it is 3mm thick, or about 30 x 22 cm in size.
  22. Place on the prepared baking tray and prick all over with a fork.
  23. Bake for 25 minutes, until puffed and lightly golden.
  24. Remove from the oven, cover with another sheet of baking paper and place another baking tray on top, pressing down gently, to weigh it down.
  25. Return to the oven for a further 20 minutes, until golden and crisp.
  26. Remove from the oven and increase the temperature to 220 C (430 F).
  27. Cut the puff pastry into 15 even rectangles, mine were 9 x 5 cm.
  28. Return to the baking tray and dust the pieces with icing sugar.
  29. Return to the oven for 5 - 7 minutes, until golden and caramelised.
  30. Remove from the oven and set aside to cool.
  31. Meanwhile, make your chantilly. Place the cream and salted caramel sauce in the bowl of a stand mixer fitted with whisk attachment. Whisk until stiff peaks form.
  32. To assemble the mille feuille, fill a piping bag fitted with plain found nozzle with mousseline.
  33. Pipe an even layer over 10 of the puff rectangles.
  34. Arrange so the base has puff topped with mousseline, then place another layer of puff topped with mousseline on it, and finish with a plain rectangle of puff.
  35. Fill a piping bag fitted with St Honore nozzle with the salted caramel chantilly and pipe on top of the millle feuille.
  36. Top with raspberries and hazelnuts and serve. Makes 5.
  37. Keep refrigerated.
  38. Happy baking!

Puff baking instructions adapted from Daily Delicious.

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