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RECIPES
CREAMY CHOCOLATE GANACHE
INGREDIENTS
200g dark chocolate, chopped
¾ cup thickened cream
METHOD
1. Combine chocolate and cream in a
small heat proof bowl, place over a small
saucepan of simmering water, and stir
until smooth. Allow to cool until thick
enough to spread.
2. Spread cake, top and sides, with a
thin layer of glaze, then quickly pour
remaining glaze evenly over top of cake.
Allow glaze to set at room temperature
before serving.
GLACE ICING
INGREDIENTS
1½ cups icing sugar
2 teaspoons butter, softened
2-3 tablespoons milk
METHOD
1. Place icing sugar in a small heat proof
bowl, stir in butter and enough milk to
make a firm paste.
2. Place the bowl over a small saucepan of
simmering water, and stir until icing is
smooth, do not overheat.
RICH SHORTCRUST PASTRY
INGREDIENTS
180g butter, chopped
2¼ cups/340g plain flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten
Extra flour, for kneading
METHOD
1. Assemble mixer using scraper beater.
2. Using Creaming/Beating setting,
beat butter until light and creamy,
about 2 minutes.
3. Using Folding/Kneading setting, add
flour, baking powder and salt, mix until
well combined, about 30 to 40 seconds.
4. Gradually add lemon juice and egg
yolk, mix until mixture forms a slightly
crumbly dough, about 20 seconds. Do
not overmix.
5. Turn dough onto lightly flour dusted
board and knead lightly to form a
smooth ball. Wrap dough in plastic
wrap and refrigerate for 20 minutes
before using.