CherrapenoBannerJPEG 750

Thursday, 18 February 2010

Mini Panettone with Chocolate, Nuts and Dried Cranberries

mini panettone 7535 R


Last year, you may remember that I went to the Summer BBC Good Food Show with Miele. I was given a goodie bag from Miele that contained a cook book. The book, called Baking, Roasting and Cooking with the Miele Oven, has some of the most beautiful food porn photos that you could ever hope to find in a cookery book. I regularly pick it up just to have a quick drool! One of the recipes that makes me want to rip the page out and gobble up the photo is that of the mini panettone with cranberries, complete with icing sugar
softly falling.

Mini Panettone rising 7521 R

Here is my version, a nice treat for breakfast. I used my bread machine to do the kneading and was rewarded with wonderful, light buns - more like brioche buns than panettone - but equally delicious. In the book the recipe calls for 60g of nougat - which I didn't have but will try and get for next time - and they used dark chocolate, which I replaced with Green & Blacks Butterscotch chocolate, which has those addictive crunchy toffee bits in it.

Mini Panettone 7540

Mini Panettone with Butterscotch Chocolate, Macadamia Nuts and Cranberries
Adapted from the Miele Oven Cookery Book
I added the chocolate at the end with a quick knead as I didn't want it to melt in the bread machine. The texture is more like a brioche than a traditional panettone.

1 teaspoon dried yeast
250g strong white bread flour
1 teaspoon salt
50g sugar
50g unsalted butter
80ml milk approx, you may need a little more or less
2 medium eggs
50g chopped macadamia nuts - I roasted mine first
50g dried cranberries
60g chopped chocolate - I used Butterscotch chocolate but you can use your favourite

Put all the ingredients, except the chocolate, into the bread machine in the correct order for your machine, using the raisin compartment (if you have one) for the nuts and cranberries.

When it comes to the milk, you may need less or more, keep an eye on it and add as necessary to make a smooth, soft dough.

When the dough is ready, take out and knead in the chopped chocolate by hand until mixed in.

Cut it into about 8 pieces and roll into balls. Pop into small pudding basins or ramekins that have been lined with non-stick baking parchment. Cover and leave to rise for about 15 minutes or until they have doubled in size.

Bake in a pre-heated oven 180ºC/350ºF for about 12-15 minutes until golden brown. Remove and cool on a wire rack.

Monthly Mingle chocolate and bread

My mini panettones are headed off to the Bread & Chocolate Monthly Mingle, being hosted by Jamie at Life's a Feast. The official Monthly Mingle page with all the previous themes can be found here.

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

I'm also submitting this to YeastSpotting, which is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you love baking with yeast, check out the beautiful breads and other yeast recipes here.
There's also an awesome authentic panettone recipe, which I've been eyeing for a while!

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.
.

Wednesday, 10 February 2010

Chilli Chocolate Love Macarons!

valentine chocolate macarons filled with chilli chocolate ganache 7443 R

Love is in the air as the theme for this month's Mac Tweets challenge is to make Valentine macarons, as V-Day is almost upon us!
I chose to make chocolate macs. Chocolate? Yep - check out my 'chocolate law' which you should abide by on 'that' day! These little macs are filled with chilli chocolate ganache, and dusted with edible fairy hearts.

unbaked chocolate macarons 7415 R
Resting macarons

baked chocolate macarons 7422 R
Baked macarons

Chocolate Macarons with Chilli Chocolate Ganache
This recipe uses 1 egg white and makes about 14 halves, 1½" across.

42g ground almonds
75g icing sugar (powdered sugar)
1 tablespoon cocoa powder
38g egg white (roughly 1 large egg white, which you can 'age' overnight if you prefer)
10g granulated sugar
pinch of salt

Filling
60ml double cream
60g chilli chocolate - I used Lindt
Little edible hearts to decorate

Mix the ground almonds, icing sugar and cocoa powder together in a bowl and put to one side.

In a large clean, dry bowl, whip the egg white with a pinch of salt until it becomes foamy and stiff. Gradually add the granulated sugar, whisking well after each addition, until the mixture is stiff and shiny.

Gently fold in the almond mixture using a large spoon or spatula, until incorporated. The mixture should be shiny and firm, but with a bit of 'flow' to it. Don't over-mix it or it will be too runny.

Fill a piping bag with a 1cm round tip and pipe the mixture onto Silpat or baking parchment - you can put a circle template underneath your Silpat or parchment paper as a piping guide. Tap the sheets gently to remove air bubbles. Leave to dry at room temperature for about an hour or so before baking.

Bake in a preheated oven, 160º/325F for about 15 to 20 minutes, depending on their size.

Remove from the oven and leave to go cold. Peel off the Silpat or baking parchment.

Melt the chocolate and leave to cool a bit. Whip the cream until stiff and gently whip in the cooled chocolate. Pipe or spoon onto one half of the macarons, and top with the other half. Spoon the edible hearts onto the cream and serve.

mac 7438 R

Mac Tweets logo chilli choc bar 2

Don't forget to look at all the other macarons that have been made this month by heading over to the Mac Tweet blog!

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Hearts & Chocolate on Cherrapeño:
Chocolate Hearts
Chocolate Ginger Biscuits/Cookies


Other Macarons on Cherrapeño:
Banoffee Macarons
Christmas Macarons (Cranberry & Pistachio with White Chocolate & Vanilla Cream)
Chocolate Macarons with Caramel Cream
Coffee Macarons with Nutella Cream

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.
.

Friday, 5 February 2010

Chocolate Covered Ritz Crackers for Nutella Day!

Nutella 7425 R

Yay! Today is "World Nutella Day 2010" - a day to celebrate, get creative with, and most importantly, EAT Nutella!

Being in love with the salty/sweet taste sensation, these crackers are totally awesome! I've seen them with peanut butter, and one of my favourite things to eat is Nutella spread onto Ritz crackers. So why not have both - and then cover it in white chocolate. I don't need to say anymore!

Ritz crackers with Nutella and peanut butter 7543 R

white chocolate covered Ritz crackers, filled with Nutella and peanut butter 7457 R

Chocolate covered Nutella and Peanut butter Ritz crackers 7488 R

Chocolate Covered Ritz Crackers, Filled With Nutella & Peanut Butter

Just make as many as you want!

Ritz crackers
Nutella
Peanut butter
White chocolate

Spread half the crackers with Nutella, and half with peanut butter. Put the halves together and put in the fridge to set a little while you melt the chocolate.

Melt the chocolate in a double saucepan or the microwave, dip the filled crackers into the chocolate and turn them over to coat them properly. Lift out of the chocolate with a fork and lay them on some baking parchment. Put them into the fridge to set.

Nutella logo 2010

If you love Nutella as much as I do, then hop over to the World Nutella Day website and have a look at the ever-growing list of Nutella recipes.

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso will be posting a round-up of Nutella recipes, photos and everything Nutella on Monday 8th February 2010.

Chocolate covered Nutella and peanut butter Ritz crackers 7495 R

Other Nutella recipes on Cherrapeño that you may like to try:

Nutella Snowball Cakes
Nutella Filo Cups
Coffee Macarons with Nutella Cream

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.