Sunny Lemon

Do you have a little old house and a lemon tree?

One of my favourite songs at the moment is ‘Coin Laundry’ by Lisa Mitchell, a very young and very talented Australian singer. The song is the right mix of catchy pop and whimsy, the kind of song you enjoy when it gets stuck in your head. I also love any singer who has tea towels as part of their merchandise, and yes, I was very tempted to buy one at her concert last week, and not just because we share the same name! But I bring up this song not only to share the love, but for the lyric above, which made me want, more than anything, a little old house and a lemon tree. So I could make these lemon bars on brown butter shortbread as often as I wanted.

These little beauties are this month’s recipe from the Tartine Bakery cookbook. It’s hard to believe we’re now nine months into this project, and I’ve got to say, I’ve loved almost every recipe I’ve tried so far (yes, even the brioche). These sunny lemon bars were no exception – a delicious and simple slice that would be just perfect to take to a spring picnic. I’ve been thinking a lot about picnics lately, now that the weather is warming up. It travels well and only needs a liberal dusting of icing sugar, but if you wanted to get really fancy, I imagine that bruleeing the top would be divine.

Before I read through the recipe, I imagined you would have to actually brown butter to make the shortbread, but no – simply bake the crust until it’s a deep golden brown. I was in a bit of a rush at the time so mine wasn’t as golden as it could have been, but it was definitely still delicious. The original recipe also suggested using pine nuts in the shortbread crust also, which I think would make an interesting addition. The lemon filling itself is divine. I liked the balance of flavours – it was a little bit tart but not overly so, though the recipe can be easily tinkered with to suit your own preference.

Don't forget to check out Mark's post over the next few days, on his blog No Special Effects

Lemon Bars on Brown Butter Shortbread
Recipe from Tartine

Crust
• ½ cup icing sugar
• 1 ½ cups plain flour
• 170g unsalted butter, room temperature

Filling
• ½ cup all purpose flour
• 2 ¼ cups sugar
• 1 cup lemon juice
• Zest of 1 small lemon
• 6 large whole eggs
• 1 large egg yolk
• Pinch salt

• Icing sugar, to dust (optional)

1. Preheat the oven to 180°C (350°F) and line a 22 x 30 (9-by-13inch) baking pan with non-stick baking paper.
2. To make the crust, sift the icing sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the flour and stir to mix. Add the butter and beat on low speed until a smooth dough forms.
3. Transfer the dough to the prepared pan and press evenly into the bottom and 1.5cm up the sides of the pan. To even out the crst, use the flat bottom of any type of cup and press down firmly.
4. Line the crust with baking paper and fill with pie weights. Bake until it colours evenly to a deep golden brown – 25 to 35 minutes.
5. While the crust is baking, make the filling. Sift the flour into a mixing bowl, add the sugar and whisk to combine. Add the lemon juice and zest and stir to dissolve the sugar.
6. In a separate bowl, whisk the eggs and egg yolks with the salt, and then add to the lemon mixture and whisk until well mixed.
7. When the crust is ready, pull out the oven rack and pour the filling directly into the hot pan. Reduce the oven temperature to 150°C (300°F) and bake until the center of the custard is no longer wobbly, about 30 to 40 minutes.
8. Let cool completely on a wire rack, and then cover and chill completely before cutting. Use a sharp knife to cut into 12 squares and cust with icing sugar if desired. They will keep in an airtight container for up to 4 days.

Daring Bakers: September

I was pretty excited when I saw the Daring Bakers challenge for September – vols au vents, including making the puff pastry from scratch. It was something I had thought about but never attempted before and this was a perfect opportunity to try it for the first time. And with complete freedom over the filling for the vol au vents it seemed like the perfect challenge. Until I left it til the last minute, of course. I had so many ideas for fillings but only got a chance to make one this time, though I hope to try out the others in the future because I will definitely be making this recipe again!

The September Daring Bakers Challenge consisted of:
Making puff pastry using Michael Richard’s recipe
Shaping and baking vol au vents
With a filling of our choice, either sweet or savory

Making the puff pastry was quite straightforward, the recipe was very detailed and easy to follow, and we were also given a very helpful video for reference. The whole process took a long time because of the waiting required between turns, but it was very exciting to open the oven and find that my pastry had actually puffed. I think in that moment, the whole process was worthwhile, and I would feel confident now tackling a crossiant or danish recipe.



I decided on a sweet filling – warm stewed rhubarb and strawberry with a crunchy lavender crumble on top, inspired by a dessert from the gorgeous Sunday Suppers blog. That stunning opening photo has been my desktop picture for the last week. I loved the combination of flaky, buttery pastry with sweet and slightly tart filling and the textural change of the crumble on top. I cooked the filling on the stove until the rhubarb was falling apart, and baked the crumble separately on a flat tray in the oven for about 25 minutes, stirring with a fork often to make sure it was evenly cooked. I loved the subtle floral taste that the lavender gave, it’s a winning combination.

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.



Puff Pastry

• 2 ½ cups plain flour
• 1 ¼ cups cake flour
• 1 tablespoon salt
• 1 ¼ cups ice water
• 450g very cold unsalted butter
• Extra flour for dusting your work surface

1. Mixing the Dough: Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers.
2. Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.
3. Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.
4. Incorporating the Butter: Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
5. Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.
To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.
6. Making the Turns: Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich.
7. With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.
8. Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.



Vols-au-vents

In addition to the equipment listed above, you will need:

• Well-chilled puff pastry dough (recipe below)

• Egg wash (1 egg or yolk beaten with a small amount of water)

• Your filling of choice

1. Line a baking sheet with parchment and set aside. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled.
2. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.
3. For smaller, hors d'oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces. They can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)
4. Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.
5. Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.
6. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)
7. Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down.
8. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Like Therapy

What do you do when you’re feeling down? Curl up on the couch with a chickflick and comfort food? A girly gossip session with wine and chocolate? Maybe something to stimulate the creative juices again? I’ve recently started a small veggie garden, and there is something so satisfying about seeing things grow (only the zucchini so far, but I have hope for the others) or I make playlists of songs that remind me of summer days, and smile at the Daily Puppies.

But it seems that that no matter what mood I’m in, baking usually makes me feel better. It can turn a bad day around, or make a good day even better. Combining butter, flour and sugar is like therapy. It seems I need to bake a lot these days; I think I’ve lost my happy a little bit.

And that’s where these little morsels come in. Sunny white chocolate and passionfruit ganache is sandwiched between dainty cookies. I dare you not to smile after you’ve tasted one. The ganache is just right – not too sweet, with the subtle tang of passionfruit cutting the sweetness of the chocolate. The cookies are crumbly, buttery and perfect. And after spending a nice afternoon pottering around the kitchen (listening to my summer mixtape), eating them was almost as great as baking them.

Yoyos with White Chocolate Passionfruit Ganache
Adapted from Gourmet Traveller
Makes about 24

Biscuits
• 180g butter, softened
• 90g pure icing sugar
• 1/3 cup passionfruit juice*
• 1 teaspoon vanilla extract
• 1 ½ cups plain flour
• 2/3 cup cornflour

White Chocolate and Passionfruit Ganache
• 90ml pouring cream
• 45ml passionfruit juice*
• ½ teaspoon vanilla extract
• 180g white chocolate, finely chopped

* To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve.

1. For ganache, combine cream, juice and vanilla in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, pour the hot cream over and whisk until smooth. Refrigerate for at least 4 hours or until thick.
2. For the biscuits, beat butter and sugar with an electric mixer until light and fluffy. Add juice and beat until combined. Add the flour and cornflour and mix until just combined. Turn onto a floured surface, form into a disc, wrap in plastic and refrigerate for 1 hour.
3. Preheat the oven to 180°C (350°F). Rill out pastry to 8mm thick, and using a 3cm cutter (mine was about 5cm), cut rounds from pastry and place on baking paper lined oven trays.
4. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden. Cool on trays for 5 minutes and then transfer to a wire rack to cool completely.
5. Spread half the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set.

Honey Honey

I accidentally left my camera at home the night that Steph, Karen and I went to a Winter Feast at Mad Cow last month. I was kicking myself of course, but you can read about the great dinner we had on their lovely blogs. What I wanted to talk about today is dessert – in particular, the baked pears with honey ice cream. It sounded completely innocuous on the menu, not as exciting as the other option of poached quinces, and we had come for the meat, had we not? But it was the surprise hit of the evening and really blew our socks off with a punchy honey-honey-honey flavour that shone through every component of the dessert. It was bliss, and I’m fairly certain we all considered licking the melted ice cream off the plate… it wasn’t just me was it, girls?

When trying to replicate the dessert at home, I immediately thought of Alice Medrich’s honey ice cream recipe, which I’d had my eye on for months now. It has the distinct advantage of being the easiest ice cream in the world – no custard to make, no more egg whites to add to the collection in the freezer – just milk, cream, honey and a good pinch of salt. I was tempted to add a glug of vanilla extract to the mixture but refrained. This ice cream is all about the honey, so pick one that you love.

Pears are still abundant and baking them is a beautiful way to serve them that I hadn’t tried before. The recipe comes from Molly at Orangette, who has never let me down in matters of the kitchen. Delicately flavoured with lemon and vanilla, the tender pears are absolutely delicious with the honey ice cream. Although my version varies slightly from that at Mad Cow, I liked it just as much. You could bake other fruits in the same way too, stone fruits like apricots and peaches would work especially well I think. You could also add a crunchy cookie or tuille for a bit of textural contrast.

Roasted Pears with Honey Ice Cream
Serves 4

Honey Ice Cream (from Pure Dessert by Alice Medrich)
• ½ cup milk
• ½ cup honey
• Good pinch of salt
• 2 ¼ cups heavy cream

Roasted Pears (from Orangette)
• 1 cup sugar
• 1 vanilla bean, split lengthwise
• 4 medium ripe pears
• 2 teaspoons fresh lemon juice
• 2 tablespoons unsalted butter, cut into 8 pieces
• Water

1. To make the ice cream, heat the milk in a small saucepan until it begins to simmer around the edges. Pour into a medium bowl and allow it to cool completely.
2. Add the honey and salt, stirring to dissolve the honey. Stir in the cream, and chill mixture for at least 4 hours but preferably 12.
3. Freeze according to the instructions for your ice cream maker. Serve soft or transfer to an airtight container and freeze until hard enough to scoop, at least 3-4 hours.
4. For the pears, preheat the oven to 200°C. Place the sugar in a small bowl. Scrape the vanilla seeds into the bowl and rub the seeds into the sugar with your fingers until they’ve evenly disappeared.
5. Peel the pears and halve them lengthwise. You can core them if you like, and leave the stems intact. Place them cut side up in a large baking dish and drizzle with lemon juice. Sprinkle with about ¼ cup of the vanilla sugar, dot with the cubes of butter and add 2 tablespoons of water to the dish.
6. Place into the oven and bake the pears, basting every 10 minutes with the pan juices and turning once or twice for about 40 minutes to 1 hour until cooked through and very tender. Add another tablespoon or two of water if the syrup is evaporating too quickly. Serve warm, with honey ice cream.

Elmo Cupcakes

When I make cupcakes, I usually don’t get too creative with the decorating, even though I always admire the beautiful ones in cake shop windows and cookbooks. If we’re being honest, the piping bag rarely comes out when I’m icing cupcakes, and it’s usually a slap-dash spatula affair. But a little while ago, my sister and I were asked if we could make some cupcakes for my cousin Cooper’s 4th birthday party. And we all know how much Cooper likes cupcakes, and Elmo!

I considered making red velvet cupcakes at first, to keep with the theme of Elmo’s red fur but changed my mind because how much red food colouring was required, and the fact that we might have some hyperactive four-year-olds on our hands! I made a vanilla butter cake, always a good recipe to have in your repertoire, and this is just about the easiest in the world. The icing was a simple butter cream coloured red, and we used a star tip to pipe the “fur”.

To decorate Elmo, we used white marshmallows cut in half for his eyes, and then with a skewer and some melted dark chocolate, we created the pupil. His nose was an orange Mentos, and his mouth was made from a chocolate coated biscuit cut in half. We were pretty happy with the result! They were a big hit at the party with kids and adults alike, and again, I was reminded of the pulling-power of cupcakes, they never fail to garner a smile.

Elmo Cupcakes

Vanilla Butter Cake
• 90g butter, softened
• 1 teaspoon vanilla extract
• ½ cup caster sugar
• 2 eggs
• 1 cup self-raising flour
• 2 tablespoons milk

Buttercream Frosting
• 125g butter, softened
• 1 ½ cups icing sugar
• 2 tablespoons milk
• Red food colouring

To decorate
• White marshmallows
• Melted Dark chocolate
• Orange Mentos
• Chocolate coated biscuits, cut in half

1. Preheat the oven to 180°C (350°F). Line a 12-hole muffin pan with paper cases.
2. Beat butter and sugar together until light and fluffy. Add vanilla, eggs and beat until combined. Add flour and milk and beat until mixture is pale in colour.
3. Divide mixture among cases and smooth surface. Baker for about 20-25 minutes or until a skewer inserted into the center comes out clean. Turn onto a wire rack to cool.
4. To make buttercream, beat butter with an electric mixer until light and fluffy. Beat in sifted icing sugar and milk in two batches, and then add red food colouring one tablespoon at a time until the colour is bright red.
5. Use a piping bag fitted with the star tip to make Elmo’s red ‘fur’. Slice marshmallows in half horizontally with a thin knife. Use a skewer dipped in melted dark chocolate to make the pupils and assemble the cupcake.

Makan@Alice's

Teh Tarik – Pulled Malaysian Milk Tea

It started with an email from Karen, who had a craving for Malaysian. I was curious, as I’d never tried any Malay cuisine, but had been hearing so much about the Sydney food bloggers’ favourite restaurants and was eager to finally try it for myself. We quickly decided on Alice’s in Thornleigh, one of Steph’s local favourites, and I decided to go with the flow and let them order for me! I was surprised at how busy the restaurant was for a Sunday lunch, and how lucky we were to snaffle the last table! Because it was a warm day, we started with an iced Teh Tarik, which is apparently usually a little sweeter and more frothy. I think this would have made a difference, but it was good.



Hainanese Chicken Rice – Steamed Chicken with Flavoured Rice

You can’t think of Malaysian food without thinking about Chicken Rice. Perhaps you need to be Malaysian to appreciate it fully, but I loved it anyway. The flavours of the garlic and soy went perfectly with the beautifully cooked chicken thigh.



Roti Canai & Curry – Pan-Fried Roti Canai Bread with Chicken Curry

I was a little bit unsure about the chicken curry, as I am not a huge fan of curry just generally, but it was surprisingly delicious. Served with crispy roti, it was very flavoursome without being overpowering, and I definitely wouldn’t hesitate to order it again.



Butter Soft Shell Crab – Soft Shell Crab with butter, eggs, curry leaves & fresh chilli

But my favourite dish of the day had to be the Butter Soft Shell Crab. It was naughty but oh so nice, delightfully crispy and perfectly cooked. I especially loved the egg. It was a very generous serving, and we ended up having to ask for a takeaway container because we couldn’t finish it. Lucky me, I ended up with the leftovers!



Pulut Hitam – Sweet Black Glutinous Rice Dessert with a Dash of Coconut Milk

Karen says this is her favourite dessert, a delicious creamy black rice, served warm with a generous swirl of coconut milk. I enjoyed it too, I thought I could taste red bean but it might have been my imagination! The coconut milk added an extra dimension of taste and creaminess that worked so well.



Ice Kacang – Shaved Ice with Jelly, Creamed Corn, Red Beans in Gula Melaka & Milk

Creamed corn in dessert? I was willing to give it a try, especially since it was a hot day and the shaved ice seemed particularly inviting. It exploded with different flavours and textures in every spoonful that complemented each other so nicely. It was a surprising but immensely enjoyable meal, and I’m looking forward to the next time someone has a craving for Malaysian food.

Makan @ Alices – 262-264 Pennant Hills Rd, Thornleigh

The Intensity

A little while ago, I received an email from Emma at Bang PR. She offered to send me some samples of Green & Black’s Organic chocolate to try in my cooking and I just couldn’t say no! Green & Black’s use quality organic ingredients sourced from farmers who use biodiverse methods of growing cocoa beans to support a more environmentally sustainable ecosystem. So you can feel good about indulging in some chocolate every now and then!



I decided to use the Maya Gold – a dark chocolate blended with cinnamon, nutmeg, vanilla and a hint of orange that was inspired by the Maya Indians in southern Belize. It was also the first UK product to be awarded with the Fair Trade Mark. This was my favourite – not too bitter, but richly flavoured and it hit all the right notes. It would make an absolutely killer hot chocolate, I’m sure. To complement the flavours in the chocolate, I made profiteroles filled with a Cointreau and vanilla crème, using my favourite fool-proof recipe for choux pastry and adapting the crème recipe from Gourmet Traveller magazine.



They were delicious, as you can imagine – crispy choux with a creamy interior, dipped into Maya Gold chocolate. Next time I would flavour the crème a little more intensely and cut back on the cream because the flavours were just a little too subtle. It needed a vanilla bean and maybe a cinnamon stick to stand up to the intensity of the chocolate. You could even add some candied orange peel to boost the flavour. But this was an absolutely delicious dessert, and my Dad loved it on Father’s Day. Thanks again to Emma for sending the fantastic Green & Black’s samples!

Profiteroles with Orange Crème and Maya Gold Chocolate
Makes 45-50 profiteroles

Orange Crème (adapted from Gourmet Traveller)
• 200ml milk
• 50ml Cointreau or Grand Marnier
• 6 pieces orange rind, removed with a vegetable peeler
• ½ vanilla bean, seeds scraped
• 1 cinnamon stick
• 3 egg yolks
• 3 tablespoons caster sugar
• 1 tablespoon cornflour
• 100ml thickened cream

Choux Pastry
• 100g unsalted butter
• 1 cup cold water
• 150g plain flour, sifted
• 4 eggs

• 100g Green & Black’s Maya Gold chocolate, melted

1. To make the orange crème, combine milk, 30ml Cointreau, orange rind, vanilla seeds and cinnamon stick in a small saucepan. Bring to the boil and then remove from the head and stand for 15 minutes to infuse.
2. Combine egg yolks and sugar in a bowl and whisk for 2-3 minutes. Add cornflour and whisk to combine Return milk mixture to the heat and bring just to the boil. Strain over egg mixture, whisking continuously and then return to pan. Whisk over medium heat for 3-4 minutes or until thick and smooth. Transfer to bowl, cover closely with plastic and chill completely.
3. When cold, whisk to break up slightly. Add cream and remaining Cointreau and whisk until thick and smooth. Refrigerate until required.
4. To make the choux pastry, preheat the oven to 220°C (430°F) and line a baking tray with non-stick baking paper. Combine butter and water in a large saucepan and bring to the boil over high heat. Add flour and beat vigorously with a wooden spoon until mixture leaves the sides of the pan. Remove from the heat and cool for 10 minutes.
5. Add eggs to the mixture, beating vigorously to combine after each addition before adding the next. To make profiteroles, use either a piping bag or a spoon to make 3cm mounds on the baking tray.
6. Bake for 15 minutes. Prick pastries with a skewer or the tip of a small knife and bake for an additional 5 minutes until golden and dry. Cool profiteroles on a wire rack before filling with orange crème. Dip into melted Maya Gold chocolate before serving.