BANANA & CHOCOLATE BUNS

BANANA & CHOCOLATE BUNS

Jan 19, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

For dough: 

  • 600g plain flour
  • 15g dry yeast
  • 60g sugar
  • 80g butter
  • 4 egg yolks
  • 270g milk
  • pinch of salt
  • 2 tsp of Saracino Le Supreme Vanilla food flavouring

For filling: 

  • 4 large well ripened bananas
  • 120g butter
  • 90g sugar
  • 130g Saracino milk chocolate drops
  • 130g Saracino dark chocolate drops
  • 2 tsp of Saracino Le Supreme Banana food flavouring

For icing: 

  • 200g icing sugar
  • 30g water

Step 1

Prepare all your ingredients. Make sure they are all at room temperature.  

Step 2

Pour flour to a big bowl

Step 3

Add yeast and salt

Step 4

Add sugar

Step 5

Melt butter and let it cool down. Warm your milk but don’t boil it.

Step 6

Add all the dry ingredients to your food mixer bowl and combine. 

Step 7

Add milk and melted butter

Step 8

Add egg yolks

Step 9

Add two spoons of vanilla food flavouring Le Supreme 

Step 10

Mix all the ingredients for around 10 minutes until well combined 

Step 11

Dust a bowl with flour and add the dough. Cover with cling film. Leave it in a warm place until it doubles in size. 

Step 12

Prepare all your ingredients for the filling

Step 13

To a ceramic or glass bowl add chocolate drops, butter and sugar. Melt everything in the microwave or over a pan of boiling water. Let it cool down

Step 14

Add bananas to your blender

Step 15

Blend until smooth

Step 16

Get your chocolate mix ready and Saracino Le Supreme banana food flavouring 

Step 17

Add the chocolate to the blended bananas

Step 18

Add 2 tsp of banana food flavouring.

Step 19

Blend all together 

Step 20

Leave it aside and allow it to thicken

Step 21

Remove the film from the bowl and place the dough on a floured surface

Step 22

Knead it but not for long

Step 23

Roll it to a rectangle so the length is double the width.

Step 24

Spread a layer of the chocolate mixture and add slices of fresh banana

Step 25

Add milk and dark Saracino chocolate drops 

Step 26

Roll the dough starting from the shorter side. Be careful not to rip the dough

Step 27

Keep rolling until fully rolled with the joint at the bottom.

Step 28

With the knife cut slices around 3cm thick

Step 29

Put baking paper on your baking tray. Place the buns remembering to leave sufficient space between them as they will increase in size. Apply cling film over the top (don’t press) and leave it for 30 minutes in a warm place

Step 30

Remove the film. Place them in a pre warmed oven at 190C and bake for 25 minutes

Step 31

They should be baked until a golden colour

Step 32

Prepare icing sugar and water

Step 33

Mix until a medium consistency is achieved. If it is too runny add some more icing, if it is too thick add a drop of water

Step 34

Add to the piping bag and cut the end

Step 35

Pipe the icing over the top of the buns

Step 36

Voila they are ready!

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CHOCOLATE MOUSSE AND BISCUIT DESSERT

CHOCOLATE MOUSSE AND BISCUIT DESSERT

Dec 17, 2020 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • Saracino raspberry food flavouring La Supreme
  • Saracino vanilla food flavouring La Supreme
  • Saracino milk chocolate drops
  • Saracino dark chocolate mirror glaze
  • Saracino gold push pump powder
  • Saracino gold glitter
  • butter
  • icing sugar
  • sugar
  • cinnamon
  • egg
  • plain flour
  • double cream
  • gelatine
  • Rice Krispies
  • plums
  • pectin (jam sugar)
 

Step 1

Prepare all your ingredients. Make sure they are all at room temperature. For the equipment you will need a small pan, spoons, 2 silicone moulds (one for the centre and one for the heart mousse), baking paper, food mixer, blender, circular cookie cutter, silicone spatula, piping bag, rolling pin, cup, sugar thermometer, wood skewers, sieve and a kitchen scale.  

Step 2

Add 250g plums to the pan.

Step 3

Cook and blend plums until a smooth consistency is achieved. 

Step 4

Add a table spoon of sugar, a tea spoon of pectin and a tea spoon of La Supreme vanilla flavouring. Bring to the boil for a few minutes stirring the mixture so it does not burn.  

Step 5

Pass the cooked mixture through the sieve to remove any lumps and plum skin.

Step 6

We will be using this mixture for the centre part. Fill the small mould and freeze. 

Step 7

For the cookies (base) prepare 170g plain flour, 20g icing sugar, tea spoon of cinnamon, 1 egg, 100g soft butter. Put the oven on to 190C

Step 8

Place all the ingredients in the bowl

Step 9

It is important not to over knead mix. The ingredients just need to be combined.

Step 10

Roll the dough and cut the circles using your cookie cutter

Step 11

Bake at 190C for about 10-12 minutes until a gold colour is achieved. Cool them on a rack.

Step 12

Now to get the ingredients ready to make the mousse. You will need 150g milk chocolate drops, 2 tea spoons of gelatine, 700g double cream, half a tea spoon of cinnamon, Vanilla food flavouring La Supreme. 

Step 13

Pour 200g of cream into a pan, add chocolate drops, cinnamon, and a tea spoon of vanilla food flavouring. Heat and stir until the chocolate is fully melted. 

Step 14

Add 2 tea spoons of gelatine to a bowl and add 2 table spoons of cold water. 

Step 15

Add the melted gelatine to the pan with the chocolate. Stir and let it cool down. 

Step 16

For the base of our mousse prepare 150g of milk chocolate drops and 20g of cornflakes 

Step 17

Melt the chocolate in the microwave or over a water bath and allow to cool down. 

Step 18

Add cornflakes and stir quickly. 

Step 19

Pour the mixture on to a sheet of baking paper, flatten and put into the fridge. 

Step 20

Allow to set and then remove from the fridge to cut circle bases. You want the base to be slightly smaller than plum mixture circle. 

Step 21

For the mousse pour 500g of double cream into a bowl and mix until it has thickened.

Step 22

Get the chocolate and spatula ready 

Step 23

Add half of the cream into your chocolate and using your spatula stir. 

Step 24

Add the other half of the mixture and stir

Step 25

Pour the mixture into the piping bag

Step 26

Add to the heart shaped moulds up to two thirds height in the mould. 

Step 27

Remove your frozen plum mixture and get the crunchy bases ready. 

Step 28

Add the frozen plum mixture to the mousse. 

Step 29

Add the crunchy base over the plum mixture and gently press. 

Step 30

Pipe more mousse mixture to fill each mould. Place in the freezer.

Step 31

Place your cookies on the mini cake boards. You can add a bit of jam at the bottom to stop them moving. 

Step 32

Prepare your mirror glaze, gold pump spray and glitter.

Step 33

Place a sheet of foil on your table and position your cooling rack over. Place the frozen hearts on the rack. 

Step 34

Heat the mirror glaze to a temperature of 40C. Heating slowly. Pour heated mirror glaze over each heart making sure they are fully covered. 

Step 35

Using your wood skewer keep moving the hearts over the rack to remove any excess mirror glaze. Then place each heart on a cookie. 

Step 36

Decorate using Saracino gold pump spray and gold glitter  

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HAZELNUT POPS IN DARK CHOCOLATE

HAZELNUT POPS IN DARK CHOCOLATE

Sep 24, 2020 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • 100g natural yoghurt
  • 1 egg
  • 50g vegetable oil
  • 100g sugar
  • 80g wheat flour
  • 40g roasted hazelnut flour
  • 20g cocoa powder
  • ¾ teaspoon of baking powder
  • pinch of salt
  • 3 teaspoons Saracino Supreme hazelnut paste
  • 100g mascarpone cheese
  • Saracino dark chocolate drops
  • Chopped hazelnuts for decoration
 

Step 1

Bring all the ingredients to room temperature.

Step 2

Put the egg and the sugar into a small bowl

Step 3

Mix until a smooth consistency is achieved. 

Step 4

Add the yogurt and the oil.

Step 5

Mix until smooth

Step 6

Add flour and baking powder to the next bowl.

Step 7

Add cocoa powder and roasted hazelnut flour

Step 8

Mix all ingredients together

Step 9

The two bowls are ready to be combined

Step 10

Add the dry ingredients to the liquid mixture and gently mix

Step 11

Line your baking tin with the baking paper 

Step 12

Add the mixture

Step 13

Bake for 30 minutes at 170C

Step 14

Remove the cake from the tin and allow to cool down

Step 15

Break up the cake into small pieces

Step 16

Prepare the mascarpone cheese and Saracino hazelnut food flavouring

Step 17

Add the mascarpone and the Saracino hazelnut paste to the cake

Step 18

Using your hands mix all together 

Step 19

Roll small balls and place them on baking paper. Use the same amount of mixture for each ball so they are the same size. When ready place in the fridge for 30 minutes.

TIP – Use a digital scale to achieve the correct amount of mixture for each ball.

Step 20

Get the lollipop sticks and Saracino chocolate drops ready. 

Step 21

Melt the chocolate over water or microwave and add to a tall jug or glass. You can add cocoa butter or sunflower oil to achieve a more liquid consistency. Prepare nuts for decorating 

Step 22

Dip the end of the stick into the melted chocolate and insert into the ball. Let it set

Step 23

Holding the stick, dip the ball in the chocolate, allow the excess to drain into the glass, and before it sets firm, sprinkle with the crushed nuts. Place the half hazelnut on top, next to the stick.

Step 24

You can now serve and try your hazelnut cake pops! 🙂

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