Now that I have picked up the unit again, and am studying it alongside my patisserie course, it is just plain frustrating.
Because I have to write an essay today. It’s not even an essay, really, just an analysis of a PR campaign. And I absolutely, totally, completely don’t want to do it and don’t even know where to start.
I mean, I haven’t written an essay in 10 months. The most writing I’ve done this year has been right here on the blog. I’m not even sure I remember how to reference. The idea of doing scholarly research is actually making me physically nauseous. I. Don’t. Want. To. Do. It. Can I please defer it again??
So instead of getting myself together and doing my assignment, I made you some chocolate caramel cups. And ate some, and took some photos, and edited them, and sat down with my laptop to write a post, and here we are now.
I’ll do some homework later, I swear. But I’d prefer to like, go for a run or something. Anything, really, to avoid doing this assignment.
For the base
250g graham cracker or digestive biscuit crumbs (9 oz)
90g dessicated coconut (3 oz)
30g brown sugar (1 oz)
1/2 cup plain flour (75g)
125g golden or maple syrup (4.5 oz)
125g unsalted butter, melted (4.5 oz)
For the filling
200g condensed milk (7 oz)
25g unsalted butter (1 oz)
20g golden or maple syrup (0.3 oz)
For the ganache
100g milk chocolate (3.5 oz)
150g Nutella (5.3 oz)
Preheat the oven to 170 C (325 F) and get out a 24 hole mini muffin tin.
To make the base, combine the biscuit crumbs, coconut, sugar and flour in a large bowl. Stir together the melted butter and golden syrup and mix it into the dry ingredients.
Press the base into the base and up the sides of the mini muffin holes, using about a tablespoon of mixture in each hole. Leave a small indent in the center of each one.
To make the filling, place the condensed milk, butter and golden syrup in a bowl. Heat it in the microwave, stirring every 30 seconds until the mixture begins to thicken. Allow it to cool slightly.
Pour a teaspoon or so of caramel into each base and bake for 15-20 minutes, until golden. Allow to cool.
To make the ganache, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the Nutella.
Pour a tablespoon of ganache onto each caramel cup. Allow it to set. Makes 24.