Bringing real baking into your home with deliciously simple recipes.
Prep 50minBake 35-40minMakes about 40
When the French profiteroles arrived in Brazil, a bakery in Sao Paulo created its own version – the Carolinas. Instead of filling the profiteroles with vanilla custard, they used pure dulce de leche then it became one of the staples in Sao Paulo bakeries.
This version, created by Make Me a Baker student Ana Moreno for her graduation, includes cream to make them less sweet than the ones you find in Sao Paulo, but still with plenty of dulce de leche to give the authentic taste.
1 quantity Basic Choux Pastry
150g good-quality dark chocolate (45-54% cocoa), chopped into small pieces
Edible gold leaf flakes, to decorate
Dulce de Leche Cream
250ml (1 cup) thickened cream
30g (¼ cup) icing sugar, sifted
1 teaspoon vanilla bean paste
320g (1 cup) dulce de leche
- To make the profiteroles, preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
- Spoon the choux pastry into a large piping bag fitted with a 0.9cm (#9) round piping tip. Pipe 3cm rounds onto the lined trays, about 2cm apart. Use a damp fingertip to smooth any peaks on each of the rounds. Sprinkle the lined tray with a little water.
- Bake in preheated oven for 20 minutes or until well puffed and golden. Reduce the oven to 180°C (160°C fan-forced) and bake for a further 15-20 minutes or until golden and crisp on the outside. Remove from the oven and use a 0.7cm (#7) star piping tip to make a hole in the base of each of the hot profiteroles for the steam to escape. Place hole side up on a wire rack and allow to cool completely
- To make the Dulce de Leche Cream, combine the cream, icing sugar and vanilla bean paste in a mixing bowl and use a balloon whisk or hand held beaters with a whisk attachment to whisk on medium-high speed until soft peaks form.
- Spoon dulce de leche into a medium bowl. Add a third of the whipped cream mixture and use a large metal spoon or spatula to fold gently through the dulce de leche to retain as much air as possible until just combined evenly. Add the remaining cream in two more batches folding gently until just combined.
- Place the Dulce de Leche Cream into a pastry bag fitted with a 0.7cm (#7) star or round piping tip. Insert the tip into the hole in the base of a profiterole and fill with the Dulce de Leche Cream.
- To decorate the profiteroles, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Stir occasionally until the chocolate melts and is smooth.
- Dip the tops of each of the filled profiteroles in the melted chocolate to coat and set aside on a wire rack to stand for 10 minutes. Carefully decorate each profiterole with a little edible gold leaf before the chocolate is fully set.
- The unfilled profiteroles will keep in an airtight container at room temperature for up to 1 day. They are best eaten the day they are filled with the Dulce de Leche Cream.
Prep 20min (+cooling time)Bake 35-40minMakes 8-10 serves
I love this tart – a no-fuss, slice-like affair of buttery shortbread layers filled with jam and nuts. Research has revealed no reason why this tart is Belgian, but it brings back vivid childhood memories of my mum, Jocelyn, making it in two enamel plates, throwing them in the oven and then, once cool, covering them with foil to take to a picnic or tennis day. I remember it so clearly when I make the tart now (with a few small alterations) in my own kitchen.
185g butter, softened slightly
150g caster sugar
1 egg yolk
1 teaspoon natural vanilla essence or extract
260g plain flour
1 teaspoon baking powder
165g mixed berry jam (see Baker’s Tips)
70g (½ cup) unsalted raw peanuts (or nuts of your choice)
- Preheat the oven to 160°C (140°C fan-forced).
- Put the butter and sugar in the bowl of a food processor and process until well combined. Add the egg yolk and vanilla and process to combine, scraping down the side of the bowl if necessary. Sift together the flour and baking powder. Add to the butter mixture and use the pulse butter to process until just combined and a soft dough forms.
- Press half of the mixture evenly over the base of an ungreased 23cm tart tin with removable base. Spread evenly with the jam, leaving a 2cm border. Press portions of the remaining dough between your hands to flatten and press over the jam to cover, patching where necessary. Sprinkle with the peanuts and press into the dough.
- Place the tart tin on a baking tray and bake in preheated oven for 35-40 minutes or until golden and cooked through. Leave the tart to cool in the tin and then serve in wedges.
- Mum used to make this tart with apricot jam instead of the mixed berry I have used in this recipe but any jam variety works well – fig, blackberry, raspberry - just pick your favourite.
- This tart will keep in an airtight container at room temperature for up to 4 days.
Prep 20minBake 35-40minMakes 10 serves
Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)!
- Olive oil, to grease
- 180ml olive oil
- 3 eggs, at room temperature
- 2 lemons, rind finely grated
- 150g caster sugar
- 125g almond meal
- 75g (1/2 cup) self-raising flour, plus extra to dust
- 40g flaked almonds
- Fresh rosemary flowers (optional), to decorate
- 60ml (1/4 cup) strained fresh lemon juice
- 60ml (1/4 cup) water
- 110g (½ cup) caster sugar
- 4 x 10cm sprigs fresh rosemary
- Preheat oven to 180°C (160°C fan-forced). Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
- Combine the flour, sugar and almond meal in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatular to stir until just evenly combined.
- Pout into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin before turning transferring to a wire rack sitting over a tray.
- Meanwhile, to make the Lemon & Rosemary Syrup combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
- Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers if using and serve in slices.
- This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
Prep 2 hours (+ 4 hours chilling time)Bake 30-40 minMakes 18 serves
These divine desserts petite gateaux were created by Rachel Hunt, one of our Make Me a Baker students for her graduation. A crisp, nutty, meringue base is topped with a mirror-glazed, ever-so-light honey-infused mousse surrounding a floral lavender jelly. Using a number of techniques, this recipe showcases all the fantastic new skills and confidence Rachel gained over the course of our 6-month program and, lucky for you, she’s sharing it so you can make them at home! Rachel uses 18 x 30mm and 60mm (top measurement) half sphere silicon moulds however other shapes/sizes can be used.
- 6 fresh unsprayed lavender heads or 2 teaspoons
dried culinary lavender, plus extra to decorate
- 250ml (1 cup) water
- 110g (1/2 cup) sugar
- 1½ teaspoons powdered gelatin
- 2½ tablespoons cold water
- Purple food colour (optional)
- 5 eggs, separated
- 40g butter, diced
- 135g good-quality white chocolate chips (like Callebaut)
- 60ml (¼ cup) good-quality honey
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 300ml thickened cream
- Vegetable oil, to grease
- 150g hazelnut meal or peeled toasted hazelnuts
- 7 large egg whites
- ½ teaspoon white wine vinegar
- 385g (1¾ cups) caster sugar
- 2 tablespoon powdered gelatin
- 250ml (1 cup) cold water
- 330g (1½ cups) caster sugar
- 160ml (2/3 cup) sweetened condensed milk
- 2 cups good-quality white chocolate chips (like Callebaut)
- To make the lavender jelly, combine the sugar and 250ml water in a small saucepan and stir over a low heat until sugar dissolves. Bring to the boil. Remove from the heat and add the lavender. Set aside to cool to room temperature.
- When the syrup is almost cool, place the cold water in a small heatproof bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated. Sit the bowl or dish into another bowl of hot water and stir until dissolved and the mixture is clear.
- Strain the jelly syrup through a sieve to remove the lavender. Transfer the gelatin mixture to a medium bowl and stir in the syrup until well combined.
- Tint the jelly syrup with purple food colouring if desired. Place 18 x 30mm (top measurement) half-sphere silicon moulds on a tray and pour in the jelly syrup (there will be some syrup left over and you can set it in other moulds or glasses if you wish). Place in the fridge to chill for at least 4 hours, or until well set.
- To make the honey mousse, lightly whisk the egg yolks and combine in a medium saucepan with the butter, chocolate and honey. Stir over low heat until the chocolate is just melted (be careful not to overheat). Transfer mixture to a large bowl.
- Place the cold water in a small heatproof bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated. Sit the bowl or dish into another bowl of hot water and stir until dissolved and the mixture is clear. Stir gelatin mixture into the chocolate mixture until combined. Cover and cool to room temperature, stirring occasionally.
- Use an electric mixer with a whisk attachment or a hand-held balloon whisk to whisk the cream in a medium bowl until soft peaks form. Fold the cream into the cooled chocolate mixture until just combined. Whisk the egg whites with a clean whisk in a large bowl until soft peaks form. Add half the egg whites into the chocolate mixture and gently fold through. Add the remaining egg whites and gently fold through until just combined.
- Place 18 x 60mm (top measurement) half sphere moulds on a tray and pour in the mousse mixture to fill each until almost full. Remove the lavender jelly domes from the smaller moulds and press into the centre of each individual mousse, ensuring the mousse completely covers the jelly. If the jelly isn't completely covered, add a little more mousse. If necessary, scrape a palette knife across the top of the moulds so that the base of the mousse domes will be level. Chill for at least 4 hours, or until set.
- To make the hazelnut meringue, preheat the oven to 180°C (160°C fan forced). Lightly grease 2 oven trays and line with non-stick baking paper.
- If using whole toasted hazelnuts grind the nuts with 1 tablespoon of the caster sugar in a food processor until fine but still with some texture.
- Use an electric mixer with a whisk attachment to whisk the egg whites and vinegar until soft peaks form. Add the caster sugar 1 tablespoon at a time, whisking well after each addition. Once half the sugar has been added start adding the rest in larger quantities, whisking well after each addition, until stiff, glossy peaks form. Use a metal spoon or spatula to fold the hazelnuts through the meringue. Spoon the meringue onto the prepared trays and spread evenly in a rectangle until about 1-1½cm thick. Bake in preheated oven for 30-40 minutes until a crisp crust forms. Remove from the oven and cool for 20 minutes on the trays and then transfer them to wire racks, still on the baking paper, to cool completely. Carefully remove the baking paper and transfer to a cutting board. Use a 6cm round cutter to cut discs from the meringue sheets. Set aside in an airtight container.
- To make the mirror glaze, place 80ml (1/3 cup) of the cold water into a small bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated.
- Combine the remaining water, sugar and condensed milk in a small saucepan over a medium heat. Stir occasionally until the mixture begins to bubble. Remove from the heat, add the gelatin mixture and stir until fully dissolved. Add the white chocolate chips and stir slowly until melted. Pour the mixture through a sieve into a large jug and set aside to cool to room temperature.
- Remove the petit gateaux domes from the fridge and place on a wire rack over a larger oven tray to catch the drips. Carefully and slowly pour the glaze over ensuring the domes are completely covered. Sprinkle dried lavender on top to decorate if desired.
- Set aside at room temperature for at least 20 minutes or until the glaze is set.
- Use a palette knife to transfer the mousse domes to the hazelnut meringue discs and serve.
- The mousse domes will keep in an airtight container in the fridge for up to 2 days.
- The Hazelnut meringue will keep in an airtight container at room temperature for up to 1 week.
Photography by Alan Benson.
Prep 1hr (+ 2hr cooling time)Bake 30minMakes 10-12 serves
Fragrant, sweet and fresh, basil brings something truly special to this festive trifle. Layers of vanilla buttercake soaked with a basil and lemon syrup, creamy basil-infused custard and roasted strawberries make for a wonderful combination in this impressive dessert… I promise one serve won’t be enough!
125 ml (½ cup) pure (pouring / thin) cream
Small fresh basil leaves, to decorate
110g (¾ cup) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, softened
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
500ml (2 cups) milk
125ml (½ cup) pure (pouring / thin) cream
20 medium fresh basil leaves
75g (⅓ cup) caster sugar
2 tablespoons cornflour, sifted
3 egg yolks, lightly whisked
1 teaspoon natural vanilla essence or extract
1kg strawberries, hulled and halved if large
75g (⅓ cup) caster sugar
Basil and lemon syrup
165g (¾ cup) caster sugar
125ml (½ cup) water
10 medium fresh basil leaves
60ml (¼ cup) strained fresh lemon juice
- To make the Basil-infused custard, put the milk, cream and basil leaves into a medium saucepan. Bring just to a simmer over a medium heat. Remove from heat and stand for 30 minutes to infuse. Remove the basil leaves. Use a balloon whisk to whisk the sugar and cornflour together in a heatproof bowl. Gradually whisk in the milk mixture until smooth and well combined. Whisk in the egg yolks. Return to the heat and stir constantly with the whisk over medium heat until the mixture thickens and just comes to a simmer. Remove from the heat and stir in the vanilla. Pass the custard through a sieve into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 2 hours or until chilled.
- To make the Buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30 cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
- Place both the flours, sugar, butter, milk, eggs 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 smooth, creamy and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon. Bake in preheated oven for 18-20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
- To make the Roasted strawberries, preheat oven to 200°C (180°C fan-forced). Toss the strawberries with the sugar in a bowl. Spread over an oven tray in a single layer. Roast in preheated oven for 10 minutes, stirring gently after 5 minutes, or until the strawberries are soft but still holding their shape. Set aside to cool.
- To make the Basil and lemon syrup, combine the sugar and water in a small saucepan and site over medium heat until the sugar dissolves. Add the basil, bring to a simmer and simmer for 5 minutes or until reduced slightly. Stir in the lemon juice. Set aside to cool.
- To assemble the trifle, use a balloon whisk or a hand held electric whisk on medium speed to whisk the cream in a medium bowl until soft peaks form. Cut the buttercake into 3cm cubes and place half of the cake over the base of a 2-3 liter (8-12 cup) serving dish. Drizzle the cake with half the Basil and lemon syrup. Spread half the Basil-infused custard over the top. Spoon half the Roasted strawberries over the custard and then top with all of the whipped cream. Repeat the layering with the remaining ingredients finishing with the roasted strawberries. Decorate with the basil leaves and serve in large scoops.
- The butter cake can be made up to 3 days ahead of using. Keep in an airtight container at room temperature.
- The Basil-infused custard, Roasted strawberries and Basil and lemon syrup can all be made up to 3 days ahead of serving. Keep separately in airtight containers in the fridge.
- This trifle can be assembled up to 8 hours ahead of serving. Top with fresh strawberries, dust with icing sugar and decorate with basil just before serving.
Photography by Alan Benson.
Prep 40min (+2hr 30min chilling and 20min cooling time)Bake 15minMakes 8 serves
This Italian classic is taken to a whole new level as elegant individual dessert cakes with a rich chocolate topping... Just serve with a fork!
Ingredients185ml (¾ cup) strong freshly brewed coffee
60ml (¼ cup) Marsala
75g good-quality dark chocolate (70% cocoa), grated
Chocolate dollar fives, to sprinkle (optional)
Sponge LayersMelted butter, to grease
4 eggs, at room temperature
165g (¾ cup) caster sugar
60ml (¼ cup) milk
110g (¾ cup) self-raising flour, plus extra to dust
30g (¼ cup) cornflour
Mascarpone mixture150ml thickened cream
90g (⅔ cup) icing sugar, sifted
Chocolate ganache250g good-quality dark chocolate (54% cocoa), chopped
80ml (⅓ cup) pouring cream
- To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30cm x 20cm shallow cake tin with a little melted butter to lightly grease and hen line the base and sides with one piece of baking paper, cutting into the corners to fit.
- Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (this will take about 5 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
- Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to over mix).
- Divide the mixture evenly between the prepared tins, and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-14 minutes or until the cake is a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
- Line the base and sides of a 16cm x 26cm cake tin with two strips of non-stick baking paper allowing the paper to overhand the sides by about 10cm.
- To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
- Cut each of the sponge in half. Combine the coffee and Marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the Mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
- Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife trim the edges and then cut into 8 portions about 4.5cm x 7cm each and place on a wire rack over a tray. Return to the fridge while making the Chocolate ganache
- To make the Chocolate ganache, combine the chocolate and cream in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined.
- Remove the cakes from the fridge and place on a wire rack. Pour a little of the Chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate Dollar Fives if using and return to the fridge for 30 minutes or until the ganache is set before serving.
- These Tiramisu cakes will keep in an airtight container in the fridge for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Little Cakes. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 1hr (+2hr cooling time)
Bake 1hr 35minMakes 8 serves
Delicately flavoured with rosewater, these individual pavlovas make a divine create-your-own dessert. Those who prefer a slightly more casual approach to assembly can opt for an Eaton mess. Simply crush the pavlovas and layer the individual elements in a glass instead!
lime wedges, to serve
3 egg whites, at room temperature
165g (¾ cup) caster sugar
2 teaspoons cornflour, sifted
2 teaspoons rosewater
Vanilla-roasted red fruits
500g trimmed rhubarb (about 2 bunches), cut into 6 cm lengths
2 x 250g punnets small strawberries, hulled
2 vanilla beans, split lengthways
150g (⅔ cup) caster sugar
125ml (½ cup) thickened cream, whipped to firm peaks
130g (½ cup) thick Greek-style natural yoghurt
110g (½ cup) caster sugar
60ml (¼ cup) water
75g unsalted pistachio kernels, toasted
- To make the rosewater pavlovas, place the oven rack in the lower third of the oven and preheat it to 110°C. Line an oven tray with non-stick baking paper. Use an electric mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running, add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take 4-5 minutes). Add the cornflour and rosewater and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any excess air in the mixture and give it a smoother, less ‘foamy’ texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined tray and use the back of a spoon to make in an indent in the centre of each. Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly ajar and cool it completely in the oven (this will take about 2 hours).
- To make the toffee pistachios, line an oven tray with non-stick baking paper. 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 8-10 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. Pour immediately onto the lined tray and then sprinkle with the pistachios. Lightly tap the tray 2-3 times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this will take about 30 minutes). When cool, use the end of a rolling pin to pound the toffee into coarse chunks.
- To make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl with the strawberries and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss to combine. Transfer to an ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes or until the rhubarb is just tender and still holding its shape. Remove the foil and set aside to cool.
- To make the yoghurt cream, fold together the whipped cream and yoghurt.
- To serve, place the pavlovas, toffee pistachios, roasted fruit, yoghurt cream and lime wedges in the centre of the table for guests to assemble their own dessert.
- The rosewater pavlovas will keep in an airtight container at room temperature for up to 1 week.
- The vanilla-roasted red fruit will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.
- The toffee pistachios will keep in a sealed jar or airtight container at room temperature for up to 1 month. You may have to pound again to break up before serving.
Photography by Alan Benson. Styling by Jane Hann.