Prep 11/2hr (+ standing time) Bake 15min (per batch) Makes about 28

Pretty to look at, divine to eat, these macarons were created by Allen Au, one of our Make Me a Baker graduates, to use as part of his Graduation cake recipe.

Ingredients

125g almond meal
125g pure icing sugar
96g egg whites
125g caster sugar
30ml water
Gel colouring (see Baker's tip)

Filling

125g unsalted butter
125g pure icing sugar, sifted
1 tablespoon sieved cherry jam 

Method

1. Preheat oven to 165°C (145°C fan-forced). Line two large oven trays with non-stick baking paper or silicone baking mats.
2. Sift together the almond meal and icing sugar into a large bowl. Add half the egg white and mix until a thick paste forms.
3. Combine the caster sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and simmer over medium heat, brushing down the sides of the saucepan with a wet pastry brush occasionally to prevent any sugar crystals forming. Do not stir. Once the sugar mixture has reached 115°C on a sugar thermometer, use an electric mixer with a whisk attachment to whisk the remaining egg white on medium-high speed until soft peaks form. Once the sugar mixture has reached 118°C, remove the saucepan from the heat and slowly whisk the hot sugar mixture into the egg whites. Continue to whisk on medium-high speed until the temperature cools to 30°C. The meringue should be thick and glossy. Add enough gel colour to the meringue to tint to the desired colour, whisking until evenly combined. 
4. Fold 2 large tablespoons of the meringue into the almond paste mixture until well incorporated. Fold in the remaining meringue until evenly combined. The consistency of the batter should look like molten lava. If you can draw a figure eight and the trail stays on the surface, then the mixture is ready to be piped.
5. Spoon the mixture into a piping bag fitted with a 10mm round nozzle. Pipe the macarons onto the lined trays into 3.5cm rounds. Tap the tray to remove any air bubbles from the macarons. Leave the macarons out in the open until a skin forms on the surface of the macaron. (This can take from 20 minutes to an hour depending on the humidity). The skin should be dry enough that it does not stick to your finger when touched lightly. 
6. Bake one tray of macarons in the centre of the preheated oven for 15 minutes or until shells don't feel soft at the 'feet' when touched. Set aside to cool on the tray and repeat with the remaining tray of macarons.
7. To make the Filling, use an electric mixer to beat the butter until it is pale and creamy. Beat in the icing sugar until well combined. Add the cherry jam and beat until well combined. Spoon the filling into a piping bag fitted with a 7mm star nozzle and pipe a small rosette onto the base of half the macarons. Sandwich with the remaining macarons.
8. Store the macarons in the fridge overnight so the flavours from the filling are absorbed by the shells. Bring the macarons to room temperature before serving. 

Baker's Tips

• Allen used Chefmaster Liqua-Gel colours to colour his macarons – he used 8 drops of Super Red with 0.5 drop of Black Diamond
• This recipe is based on a recipe from a course Allen did with Australian Patisserie Academy

Prep 20minBake 25 min (+30 min chilling time)Makes about 20

This shortbread had been given a little update with the addition of chia seeds. Packed with omega 3 and omega 6 fatty acids as well as loads of fibre these tiny, slightly ‘flattened’ seeds add a little ‘nutty’ crunch to this traditional favourite.

Ingredients

125g (4½oz) salted butter, softened
75g (⅓ cup/ 2¾oz) caster sugar
1 teaspoon natural vanilla extract or essence
150g (1 cup/ 5¼oz) plain flour, plus extra to dust
1½ tablespoons chia seeds

Method

1. Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line two oven trays with non-stick baking paper.
   
2. Put the butter, sugar and vanilla in a mixing bowl and use an electric mixer to beat until just creamy. Add the flour and chia seeds and use your hands to mix to a dough.
   
3. Place the dough on a lightly floured surface and knead lightly until smooth. Divide the dough into two portions, shape each into a disc about 2.5 (1in) thick and wrap in plastic wrap. Place in the fridge to chill for 30 minutes.
4.  Use a lightly floured rolling pin to roll out the dough until 5mm (¼in) thick. Use a 5cm (2in) round cutter to cut out biscuits and place them about 2.5cm (1in) apart on the trays. Re-roll any left over dough and repeat to make about 20 biscuits in total.
   
5. Bake in preheated oven for 25 minutes, swapping the trays halfway through baking, or until lightly golden and cooked through. Remove from the oven and cool on the trays.

Prep 25min (+ 1hr chilling, 2hr cooling and 30min standing time)Bake 1hrMakes 10 serves

Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.

Ingredients

1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g butter, melted and cooled
2 eggs, at room temperature
1 tabsepoon orange flower water, or to taste (optional)
185g (1¼ cups) self-raising flour
35g (¼ cup) plain flour
100g good-quality dark chocolate (54% cocoa), chopped
35g (¼ cup) coarsely chopped toasted pistachios, to sprinkle

Chocolate glaze
150g good-quality dark chocolate (54% cocoa), chopped
125ml (½ cup) pouring cream

Method

1. Preheat oven to 170ºC (150ºC fan-forced). Grease 11cm x 21cm (base measurement) loaf tin with melted butter and line the base and two long sides with non-stick baking paper.
2. Place the whole orange, sugar, butter, eggs and orange flower water in the bowl of a food processor. Process until the orange is finely chopped. Add the self-raising and plain flours and process until just combined. Transfer the mixture to a bowl and use a large metal spoon or spatula to fold in the chocolate.
3. Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring onto a wire rack to cool (this will take about 2 hours). Place the cake, still on the wire rack in the fridge for 1 hour to chill (this will help the glaze set).
4. Meanwhile, to make the chocolate glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost simmering. Pour over the chocolate and stand for 1 minute. Stir until melted and smooth. Set aside to until cooled to room temperature. Pour the glaze over the cake on the wire rack, allowing it to drizzle down the sides. Sprinkle with the pistachios and set aside for 30 minutes or until the glaze sets. Serve in slices.

This recipe is from Anneka's SBS Food online column, Bakeproof: Easy Chocolate Cakes. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 15minBake 25-30minMakes about 20

Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.

Ingredients

150g (5¼oz) chilled unsalted butter, diced
110g (½ cup, firmly packed/4oz) brown sugar
110g (¾ cup/4oz) plain flour
30g (⅓ cup/1oz) cornflour
30g (¼ cup/1oz) cocoa powder, sifted
75g (⅔ cup/2¾oz) hazelnut meal
1 teaspoon natural vanilla extract or essence
100g (3½oz) good-quality dark chocolate, chopped

Method

1. Preheat the oven to 160°C/315°F (140°C/285°F fan-forced). Line two large oven trays with non-stick baking paper.
   
2. Place the butter, sugar, flour, cornflour, cocoa powder, hazelnut meal and vanilla in the bowl of a food processor (see Baker's Tips) and process for 1 minute or until the mixture just starts to form a dough (be careful not to over-mix).
   
3. Transfer the mixture to a medium bowl, add the chopped chocolate and bring together with your hands to combine evenly.
   
4. Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm/2in apart. Flatten each with a fork, creating a criss-cross pattern, so that they are about 1cm/½in thick.
   
5. Bake for 25-30 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.

This recipe is from Anneka's SBS Food online column, Bakeproof: Cookies in a hurry. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 40min (+ 3hr proving, 20min standing and cooling time)Bake 45min12-14 serves

Laced with swirls of rich dark chocolate and drenched in a marmalade glaze, you’ll find this impressive loaf hard to resist – I dare you to stop at just one slice! 

Ingredients

525g (3½ cups) strong (baker’s) flour
2 teaspoons instant dried yeast
75g (⅓ cup) caster sugar
½ teaspoon fine salt 
Finely grated zest of 1 orange
180ml (⅔ cup) lukewarm milk
2 eggs, plus 1 extra
150g unsalted butter, softened, plus extra to grease

Chocolate Filling

150g dark (70%) chocolate, chopped
50g unsalted butter, chopped
110g (½ cup, firmly packed) brown sugar

Marmalade Glaze

300g jar blood orange marmalade (see Baker's Tips)
2 tablespoons boiling water

Method

1. To make the dough, combine the flour, yeast, sugar, salt and orange zest in the bowl of a stand mixer fitted with the dough hook. Combine the milk and eggs in a jug. With the motor running, add milk mixture to the flour mixture and knead on low speed for 1-2 minutes or until mixture is evenly combined and a stiff dough forms.
2. Switch to the paddle attachment and gradually add the butter, about 20g at a time, beating well after each addition on low speed until dough is smooth and very elastic (this will take about 5 minutes). Scrape down side of bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour 30 minutes or until dough has doubled in volume.
3. For the Chocolate Filling, combine all ingredients in a large heatproof jug and microwave on high, in 30 second bursts, stirring after each burst, for 1 minute 30 seconds or until chocolate has melted. Stir vigorously until well combined, glossy and smooth. Set aside at room temperature to cool.
4. Grease a 2.5L capacity (24cm top, 22cm base measurement) fluted ring pan with extra butter. Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic and dough has returned to its original size.
5. Use a lightly floured rolling pin to roll dough into a 30cm x 35cm rectangle. Spread dough evenly with the chocolate filling. Starting from the longer end, roll up the dough into a tight roll. (At this point, if the dough is too soft and your kitchen too warm, you can place the log, slightly bent to fit, on a large baking tray lined with baking paper and chill for 20 minutes to firm slightly. This will make cutting and shaping the babka easier). Trim ends of roll. Starting about 2cm from the top end, cut in half, leaving the top end intact. Turn each half so that the cut edges are facing upwards. Twist the two halves together, keeping the cut edges facing upwards. Place in prepared tin, wrapping around the centre tube. Cover with plastic wrap and set aside in a warm, draught-free place for 1½ hours or until well risen.
6. Preheat oven to 180°C (160°C fan-forced). Bake the babka for 45 minutes or until deep golden and babka sounds hollow when tapped on the top. Stand in the pan for 10 minutes before turning out onto a wire rack to cool.
7. For the marmalade glaze, place marmalade in a large heatproof jug and microwave on high for 30 seconds. Stir well, then microwave for a further 15 seconds or until bubbling. Immediately stir through boiling water until well combined. Stand for 3 minutes, stir again, then drizzle over the cooled babka. Set aside for 10 minutes to cool slightly.
8. Cut babka into wedges to serve.

Prep 40min (+ 40min cooling and 20min chilling time)Bake 20minMakes 6 large lamingtons

Rich, decadent, indulgent and insanely large these lamingtons are perfect to serve as a dessert with fresh raspberries or to share with another chocolate lover (but only if you can part with the other half)!

Ingredients

330g (11⅔oz/6 cups) flaked coconut, to coat

Chocolate Buttercake
185g (6½oz/1¼ cups) plain flour
55g (2oz/½ cup) cocoa powder
3 teaspoons baking powder
275g (9¾oz/1¼ cups, firmly packed) brown sugar
125g (4½oz) salted butter, cubed, softened
2 eggs, at room temperature
160ml (5¼fl oz/⅔ cup) water
2 teaspoons natural vanilla extract or essence

Raspberry Swirl Cream
100ml (3½fl oz) pure (thin/pouring) cream
85g (3oz/¼ cup) raspberry jam
2 teaspoons raspberry liqueur (Chambord) or water

Chocolate Ganache
200g (7oz) good-quality dark chocolate (45-54% cocoa), chopped
300ml (10½fl oz) pure (thin / pouring) cream

Method

1. To make the Chocolate Buttercake, preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm x 30cm (8in x 12in), base measurement, shallow cake tin and line the base and two long sides with one piece of baking paper.
2. Sift together the flour, cocoa and baking powder in a large mixing bowl. Add the sugar, butter, eggs, water and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined, creamy and pale in colour. Pour the mixture into the lined tin and spread evenly using the back of a spoon.
3. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely (this will take about 40 minutes).
4. To make the Raspberry swirl cream, use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream on medium speed until firm peaks form. Stir together the jam and liqueur or water to thin the jam, add to the cream and use a metal spoon or a spatula to swirl the jam through the cream. Cover and chill until needed. 
5. Trim the edges of the cooled cake and then cut in half to form two portions, each about 15cm x 20cm (6in x 8in). Spread one portion of the cake with the Raspberry Swirl Cream and top with the remaining cake portion. Chill for 20 minutes or until the cream is firm enough to cut the cake. 
6. Meanwhile, to make the Chocolate ganache, put the chocolate in a heatproof bowl. Bring the cream just to a simmer in a small saucepan. Pour the hot cream over the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth.
7. Use a sharp serrated knife to cut the layered cake into 6 large portions, about 6.5cm x 7.5cm (2½in x 3in) each. Run a small palette knife around the cut surface of each lamington to remove any excess cream.
   
8. Spread the coconut on a tray or plate. Rest a cake square on a fork, carefully dip into the ganache and then and spoon the ganache over the top and sides to completely coat (see Baker's Tips). Allow any extra ganache to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, ganache and coconut.

Photography by Alan Benson.

Prep 30min (+1hr cooling and 1hr chilling time)Bake 20minMakes 20 pieces

This has to be the perennial favourite... biscuit base, gooey caramel centre and chocolate topping is a combination made in heaven. This chocolate caramel slice has been given a little makeover with a feather-patterned topping.

Ingredients

110g (¾ cup/4oz) plain flour
½ teaspoon baking powder
30g (⅓ cup/1oz) desiccated coconut
75g (⅓ cup, firmly packed/2¾oz) brown sugar
80g (2¾oz) salted butter, melted
1 teaspoon natural vanilla essence or extract

Caramel filling

395g (13¼oz) tin sweetened condensed milk
110g (½ cup, firmly packed/4oz) brown sugar
1 tablespoon golden syrup
40g (1½oz) salted butter, cubed

Chocolate topping

200g (7oz) good-quality dark chocolate (70% cocoa), chopped
30g (1oz) salted butter, cubed
75g (2¾oz) good-quality milk chocolate

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 16cm x 26cm (6 ¼in x 10½in), base measurement, shallow slice tin and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
2. To make the base, combine the flour, baking powder, desiccated coconut and brown sugar in a medium bowl. Add the butter and vanilla and mix well. Crumble evenly over the base of the lined tin and use your hands to press down firmly and cover evenly. Bake in preheated oven for 12-15 minutes or until cooked through and lightly golden. Remove from the oven.
3. Meanwhile, to make the Caramel Filling, combine the sweetened condensed milk, brown sugar, golden syrup and butter in a small saucepan and cook over a low heat, stirring constantly, for 10 minutes, or until the sugar dissolves and the mixture thickens slightly (do not boil).
4. Pour the hot caramel immediately over the base and use the back of a metal spoon to smooth the surface. Return the slice to the oven and bake for 10 minutes or until the caramel has darkened slightly and starts to bubble around the edges. Remove from the oven and set aside for 1 hour or until cooled completely.
5. To make the Chocolate Topping, combine the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl). Stir frequently until the chocolate melts and the mixture is smooth. Pour over the cooled slice and use the back of a metal spoon to cover evenly. Tap the tin on the bench to even the topping and to remove any air bubbles. Melt the milk chocolate in the same way as the dark chocolate and butter in a separate small heatproof bowl. Place the slice with a short side of the tin closest to you. Use a teaspoon to generously drizzle the milk chocolate widthways across the dark chocolate to form horizontal lines. Then use a skewer to run through both the dark and milk chocolate lengthways 5-6 times in alternate directions to form a feather pattern. Place in the fridge for 1 hour or until the chocolate sets. 
6. Use a warm large sharp knife to cut into pieces to serve.

This recipe is from Anneka's SBS Food online column, Bakeproof: Childhood Favourites.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 20min (+ 5min standing time)55-60minMakes 8 serves

Prep 40min (+1hr cooling and 10min standing time)Bake 1hrMakes 40

These mouthfuls of chocolate sweetness are simply too cute for words! The meringue mixture is made using the Swiss meringue method of heating the egg whites and sugar together over a bain marie until the sugar dissolves and the mixture is hot before whisking. Don’t be tempted to cut the whisking time with this method as the meringue structure won’t be fully formed until it is cooled completely and you will end up with little pools of shapeless meringue on your tray once piped instead of petite ‘kisses’.

Ingredients

Chocolate swirl meringues 
4 egg whites, at room temperature
220g (1 cup/7¾oz) caster sugar
1 teaspoon natural vanilla essence or extract
1½ tablespoons Dutch cocoa powder

Caramel ganache 
100g (3½oz) good-quality dark (70% cocoa) chocolate, finely chopped
55g (¼ cup/2oz) caster sugar
2 tablespoons water
100ml (3½fl oz) pure (pouring/thin) cream
20g (¾oz) salted butter, cubed

Method

1. Preheat oven to 110°C/230°F (90°C/195°F fan-forced). Line a large oven tray with non-stick baking paper.
   
2. Combine the egg whites and sugar in the heatproof bowl and place over a saucepan of simmering water (make sure the bowl fits snugly in the saucepan and the base doesn’t touch the water). Stir with a whisk until the sugar is dissolved completely and the mixture reaches 55°C/130°F on a sugar thermometer.
   
3. Transfer the mixture to the bowl of a stand mixer and whisk with the whisk attachment on medium-high speed for 10 minutes or until very thick and glossy and the mixture has cooled completely to room temperature. Whisk in the vanilla.
   
4. Transfer the meringue mixture to a large wide bowl. Sift the cocoa powder over the top of the meringue mixture and use a spatula to fold the mixture 2-3 times to roughly swirl the cocoa powder through.
   
5. Carefully spoon the meringue into a large piping bag fitted with a plain 11mm/½in (#11) nozzle. Holding the piping tip about 1cm/ ½in from the lined tray, pipe small ‘kisses’ about 3cm/1 ¼in in diameter and 2cm/ ¾in apart onto the tray.
   
6. Bake in preheated oven for 1 hour-1 ¼ hours or until the meringue is crisp and hard to touch, but not coloured. Transfer the meringue kisses immediately (while still warm) to an airtight container lined with absorbent paper, dividing layers with more absorbent paper if necessary.
7. Meanwhile, to make the Caramel Ganache, place the chocolate in a heatproof bowl. Combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Remove immediately from the heat and carefully add the cream and butter. Stir with a wooden spoon until well combined and the caramel is smooth. Pour the warm caramel over the chocolate and set aside for 1 minute. Stir with a metal spoon until smooth. Set aside at room temperature for 1 hour, stirring occasionally, or until cooled and thickened to a spreadable consistency. (Makes about 200ml.)
   
8. Spread the base of a cooled meringue with a little of the Caramel Ganache and then sandwich with another meringue. Repeat with the remaining meringues and ganache. Set aside for at least 10 minutes for the ganache to firm slightly before serving.

Prep 30min (+30min standing time)
Bake 40min Makes about 24 

Prep 30min (+2hr cooling time)Bake 40-45minMakes about 20-24 pieces

Hailing from Siena in the Tuscan region of Italy, panforte (‘strong bread’ when translated to English) is a delectable combination of dried fruits, nuts, spices, honey and, if you are lucky, chocolate. It is believed to date back to the 13th Century and was originally a form of tax paid to a local monastery. Like many traditional recipes, there are many variations with each often being a well-guarded family recipe – however I will share this one with you!

Ingredients

• Melted butter, to grease
• 2 sheets confectioner's rice paper (see Baker's Tips)
• 75g (½ cup/2¾oz) plain flour
• 40g (⅓ cup/1½oz) cocoa powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 70g (½ cup/2½oz) dried pitted dates, coarsely chopped
• 80g (½ cup/2¾oz) prunes, coarsely chopped
• 80g (2¾oz) glace apricots, chopped
• 155g (1 cup/5½oz) unsalted roasted macadamias, coarsely chopped
• 160g (1 cup/5¾oz) blanched almonds, coarsely chopped
• 70g (½ cup/2½oz) unsalted pistachio kernels
• 100g (3½oz) good-quality dark chocolate, chopped
• 1½ tablespoon finely grated orange rind
• 175g (½ cup/6¼oz) honey
• 110g (½ cup/4oz) caster sugar
• 2 tablespoon water
• 1 teaspoon natural vanilla essence or extract
• Icing sugar or extra cocoa powder, to dust

Method

1. Preheat oven to 170°C/340°F (150°C/300°F fan-forced).

2. Brush a shallow round 20cm/8in (base measurement) tin with melted butter to grease and then line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of non-stick baking paper.

3. Sift the flour, cocoa and spices into a large bowl, then stir in the fruit, nuts, chocolate and orange rind. Set the bowl on a folded tea towel (see Baker's Tips). 
4. Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined. Press mixture firmly and evenly into prepared tin.

5. Bake for 40-45 minutes or until firm to touch in the centre. Cool in the pan sitting on a wire rack (this will take about 2 hours).

6. Remove from pan and dust liberally with icing sugar or cocoa. Serve in thin slices or wedges.


This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 20min (+pastry making and 30min cooling time)Bake 40minMakes 10

Also called choux a la crème or cream puffs, profiteroles are basically choux pastry balls filled with crème patissiere, whipped cream or, as in these, ice-cream. These profiteroles, a heavenly combination of cinnamon, coffee and chocolate, are just a little bit addictive!

Ingredients

• 1 quantity basic choux pastry
• 2 teaspoons caster sugar
• 2 teaspoons ground cinnamon
• 1 egg, lightly whisked, to glaze
• 1 litre homemade or bought espresso or coffee ice-cream, to serve

Fudge sauce

• 200ggood quality dark chocolate (70% cocoa works well), chopped
• 125ml (½ cup) pouring cream
• 2 tablespoons golden syrup
• 1 teaspoon natural vanilla essence or extract
• ¼ teaspoon salt

Method

1. Preheat oven to 200°C. Line 2 large oven trays with non-stick baking paper.
2. Use a wooden spoon to beat the sugar and cinnamon into the warm prepared choux pastry until well combined.
3. Spoon 30 heaped teaspoonfuls of the choux pastry onto the lined trays about 2cm apart to allow for spreading. Use a damp fingertip to smooth any peaks. Sprinkle the trays with a little water.
4. Bake in preheated oven for 20 minutes or until well puffed and golden. Reduce the oven to 180°C and bake for a further 20 minutes. Turn off the oven and leave the puffs to cool in the oven for at least 30 minutes to dry. Remove from the oven and set aside to cool completely.
5. Meanwhile, to make the fudge sauce, combine all the ingredients in a small saucepan and stir over low heat until the chocolate melts and the sauce is smooth. Set aside and keep warm.
6. To serve, cut each of the cinnamon choux puffs in half and fill each with small scoop of ice-cream. Place three on each serving plate and spoon over the warm chocolate fudge sauce. Serve immediately.

This recipe is from Anneka's SBS Food online column, Bakeproof: Choux Pastry.

CLICK HERE for more Bakeproof recipes.

 Photography by Alan Benson.