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Speckled Easter Egg Macarons with Chocolate Ganache

Speckled Easter Egg Macarons with Chocolate Ganache

by | Mar 8, 2020 | 3 comments

Hi my name is Kate and I have an addiction - to speckled eggs! I buy a bag, okay maybe two, and then I scoff them on the way home so I don't have to share. You may or may not find a bunch of scrumpled up bags in my car's cubbyhole. Always get rid of the evidence, right? As a tribute to my obsession, I paired them with another of my obsessions; baking macarons. They are by far my favourite thing to make in the whole world! I love the challenge they present and I still get ridiculously excited when they make feet – and yes, I do sit in front of my oven and watch them bake every single time – even after all these years! Just a warning though, when buying a bag of speckled eggs for this recipe, make sure to buy two because, like me, you will not be able to resist digging into the bag and before you know it, there are none left! If you’ve never tried macarons before, I challenge you to try this recipe – it is the only one that has never let me down! Happy Easter! x

Speckled Easter Egg Macarons

Makes 12

 

120g ground almonds

200g Natura Sugars Demerara Icing Sugar

100g egg whites (about 3 large eggs)

1/4 tsp cream of tartar

35g Natura Sugars Golden Caster Sugar

Pastel food colourings

Brown gel colouring

 

Dark chocolate ganache

110ml cream

250g The Kate Tin Milk Baking Chocolate, chopped

 

100g speckled eggs, chopped (plus extra for nibbling!)

 

Line 2-3 baking sheets with baking paper. Sift together the ground almonds and icing sugar to remove any clumps. Blend any leftover mixture in a food processor then sift again until nothing remains.  Begin beating the egg whites and cream of tartar on low speed. Once the egg whites are very foamy, start sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks. Add about 1/4 of the almond/sugar mixture and fold until no streaks remain. Continue to add the almond mixture in quarters, folding until incorporated. Carefully divide the batter among 3 bowls and tint each a different colour, being careful not to overmix. The batter should be the consistency of molten lava. Pour the batter into a piping bag fitted with a straight nozzle and pipe rows of batter onto the baking sheets, giving them space to spread. Drop the baking sheet firmly on the counter from a height of about 20cm firmly, repeat 3 times. Allow the cookies to rest on a level surface at room temperature for 30-60 minutes until they are no longer tacky to a light touch. While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C (fan-forced). Bake the cookies for 16-20 minutes. If the tops are firm and no longer move away from the bottoms, then they are ready.

Make the ganache by heating the cream and pouring over the chocolate. Stir until melted then allow to set until spreadable. Sandwich the macarons together with the ganache and crushed speckled eggs. Speckle with brown gel colouring using a pastry brush.

 

 

Hot Cross Bun Flapjacks (Pancakes)

Hot Cross Bun Flapjacks (Pancakes)

by | Apr 18, 2019 | 7 comments

Hot Cross Bun Flapjacks (or pancakes if you’re in other parts of the world) are the best Easter breakfast you never knew you needed! 

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What we (in South Africa) call ‘flapjacks’, others (in Britain) call ‘crumpets’ or ‘pancakes’ (America), but in New Zealand ‘flapjacks’ are what we call ‘crunchies‘. It’s all rather confusing! But no matter what we call them, we can all agree that they are seriously good piled into a stack and loaded with syrup. When I think of flapjacks I have this wonderful memory of sitting on the kitchen counter ‘helping’ my mom whip up (her) and devour (me) a batch. We’d both have syrup dripping down our elbows because we were too impatient to wait for them to cool before putting the syrup on! 

So when Angie over at Lucky Pony, challenged me to Easterify (totally a word) her favourite flapjack recipe using Royal Baking Powder, I was super excited. When a Hot Cross bun loves a flapjack very much, they have cute little Hot Cross Bun Flapjack babies which we can devour for Easter breakfast and all live happily ever after! My secret to the fluffiest flapjacks/pancakes/whatchamacallit is to put a lid on top of the pan when you spoon in the batter. This creates a little oven that lets the Royal Baking Powder work its magic and rise extra high!

What I love about these hot cross bun flapjacks, is that even if you’re not a skilled baker, anyone can make them. It’s a simple recipe that you can make with your kids and gives you that warm fuzzy feeling of making something from just a handful of ingredients. Baking from scratch is so therapeutic – there have been so many studies about it. It increases happiness, decreases stress, gets our creative juices going and gives us a huge feeling of satisfaction – especially when we bake for others (my favourite part). 

I’d love to know what YOUR favourite childhood baking memory is – tell me in the comments below and you could win an R1000 Royal Baking Powder hamper (South African residents only, sorry!). 

Hot Cross Bun Flapjacks
Yields 8
Light, fluffy pancakes spiced with cinnamon, mixed spice and raisins.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
0 calories
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Crosses
  1. 30g (¼ cup) cake flour
  2. 45ml (3 tbsp) water
Flapjacks
  1. 175g cake flour
  2. 15ml (1 tbsp) Royal Baking Powder
  3. 55g soft brown sugar
  4. 1 large egg
  5. 250ml milk
  6. 2 tsp vanilla extract
  7. 40g salted butter, melted
  8. 1 tsp mixed spice
  9. 1 tsp ground cinnamon
  10. 15ml (1 tbsp) mixed peel
  11. 15ml (1 tbsp) raisins and sultanas (or The Kate Tin Dark Baking Chocolate Chips)
  12. Honey, maple syrup or chocolate sauce, to serve
Instructions
  1. In a small bowl, combine the flour and water together, whisking all the lumps out. Pour mix into a disposable piping bag and set aside.
  2. Combine the flour and baking powder in a large bowl and whisk to combine.
  3. Make a well in the centre.
  4. In a separate bowl whisk together the milk, egg, vanilla and melted butter.
  5. Add the wet ingredients into the centre of the well and whisk to make a smooth batter.
  6. Add the sugar, spices, mixed peel and raisins (or chocolate chips) to the remaining batter.
  7. Heat a non-stick frying pan and a little butter to the pan.
  8. Pipe a cross into the pan and carefully drop ¼ cupfuls of the batter on top of the cross. (I have a small 10cm pan which is perfect for this!). Pipe another cross on top of this, if desired.
  9. Place a plate or lid on top of the pan and cook for 2 minutes over low heat until puffed.
  10. Flip the flapjack over and cook for 1-2 minutes.
  11. Stack on top of each other and serve with more butter, honey, maple syrup or chocolate sauce.
Notes
  1. TIP My secret for the fluffiest flapjacks? Cover the pan while they’re cooking!
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The Kate Tin https://thekatetin.com/
Hot Cross Bundts

Hot Cross Bundts

by | Apr 13, 2019 | 0 comments

These Hot Cross Bundts are a fun spin on hot cross buns. They’re loaded with spice and fruit, topped with a glaze and served with a boozy rum and raisin sauce. 

Hot Cross Bundts
Serves 6
A spiced cake topped with a glaze and served with a rum 'n raisin sauce. Recipe originally created for Food & Home Entertaining Magazine
Print
Total Time
3 hr
Total Time
3 hr
0 calories
0 g
0 g
0 g
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 250g cake flour
  2. 5g instant yeast
  3. 50g brown sugar
  4. 10ml (2 tsp) ground cinnamon
  5. (¼ tsp) nutmeg
  6. (¼ tsp) cloves
  7. (¼ tsp) allspice
  8. pinch salt
  9. 25g butter, melted
  10. 1 large egg
  11. 125ml (½ cup) full cream milk + extra, if needed
  12. 185ml (¾ cup) roughly chopped The Kate Tin Dark Chocolate
  13. RUM AND RAISIN SAUCE
  14. 250ml (1 cup) maple syrup
  15. 60ml (4 tbsp) brown sugar
  16. 15ml (1 tbsp) water
  17. 45ml (3 tbsp) rum
  18. 60ml (4 tbsp) raisins
  19. 30ml (2 tbsp) butter
  20. GLAZE
  21. 180ml (¾ cup) icing sugar, sieved
  22. 30ml (2 tbsp) lemon juice
  23. 15ml (1 tbsp) water
  24. good-quality vanilla ice cream, to serve
Instructions
  1. 1 In a large bowl combine the flour, yeast, 50g brown sugar, spices and salt and mix
  2. until incorporated. In a separate bowl, whisk the 25g melted butter, egg and milk
  3. together. Pour into the dry ingredients and mix until a sticky dough forms. Add extra milk
  4. to the dough, if needed – it should be soft and sticky.
  5. 2 Turn the dough out onto a floured surface and knead, 8 – 10 minutes, until it forms a
  6. smooth surface and when pressed, the dough springs back. Place the dough in a bowl
  7. and cover with cling film. Leave in a warm area to rise, 1 hour or overnight in the
  8. refrigerator.
  9. 3 When the dough has doubled in size, remove from bowl and knead in the chocolate.
  10. Preheat the oven to 60°C and place a roasting tray filled with water in the bottom of the
  11. oven. Grease a large Bundt tin. Roll the dough out into a long cylinder and place it in the
  12. tin, seal the seam by pinching the ends together. Cover with cling film and place in the
  13. oven to prove, 1 hour or until puffy and doubled in size. Remove from oven, then
  14. increase the heat to 180°C. Remove the cling film from the Bundt and bake, 30 – 45
  15. minutes or until golden brown and cooked through.
  16. 4 For the rum and raisin sauce, in a small bowl, combine the rum and the raisins and
  17. allow them to soak, about 15 minutes. Whisk the maple syrup, 60ml (4 tbsp) sugar and
  18. the water together in a saucepan over medium heat. Whisk until the sugar has
  19. completely dissolved, then add the rum and raisins, along with the butter and simmer
  20. over low heat, 2 – 3 minutes. Set aside until needed.
  21. 5 For the glaze, mix the icing sugar with the lemon juice and water to form a thick glaze.
  22. Drizzle over the cooled Bundt cake and serve with the rum and raisin sauce and ice
  23. cream on the side.
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The Kate Tin https://thekatetin.com/
How to: Chocolate Mousse Easter Eggs

How to: Chocolate Mousse Easter Eggs

by | Mar 11, 2019 | 2 comments

Making your own chocolate Easter eggs is a fun challenge – with the help of a chocolate-maker, we’ll show you how! 

This Chocolate Mousse Easter egg is layered with fluffy decadent chocolate mousse, light-air sponge and encased in really great quality chocolate! If you’re up for the challenge of making your own Easter eggs this year, this guide will take all the intimidation out of it. Especially because you’ll be learning from an actual chocolate maker! I visited AFRIKOA chocolate where their head chocolate maker, Antonino Allegra, showed me how simple it is to recreate.  

WHAT YOU NEED:
  1. Easter egg moulds (you can find these relatively cheaply at baking shops or online at Barco 
  2. Make the chocolate sponge and chocolate mousse ahead of time (or cheat and buy them if you’d rather focus on getting the Easter egg right).
  3. Tempered chocolate (see how to temper chocolate here) – you can totally cheat and use baking chocolate for the shell but don’t skimp on the good stuff for the mousse. 
  4. Patience – remember this is a challenge! So take your time and enjoy the process. 

 

STEP 1: fill the two halves of the Easter egg mould with tempered chocolate (or baking chocolate) then quickly turn them over to allow the excess chocolate to drip off. Give the moulds a few taps to help the process. Once the dripping has stopped, use a palette knife to scrape the edge of the mould clean.

STEP 2: Place the moulds on a cooling rack, facing down, in the refrigerator to set. Repeat the process to add another layer of chocolate on the inside of the egg to strengthen it. Refrigerate to set.

STEP 3: Place the chocolate mousse into a piping bag fitted with a plain nozzle.

STEP 4:  fill each half 1/3 of the way with mousse then layer the cake and chocolate mousse alternately inside one half of the mould. Repeat the process with the other half of the egg. 

STEP 5:  ‘glue’ the two halves together, pipe a little chocolate around the edges. Immediately stick the two halves together, making sure to seal the edges carefully. Allow to set completely. 

STEP 6: Mix the gold dust with a little vodka or vanilla essence and use a clean pastry brush to splatter it onto the egg. Serve on a bed of chocolate curls, if desired. 

Challenge accepted? Good, now make sure to take me @TheKateTin on Facebook, Instagram or Twitter so I can oooh and aaah over your beautiful creation! Or if you’re struggling, drop me a DM and I’ll try my best to help! 

 

Chocolate Mousse Easter Egg
Yields 4
A chocolate Easter egg filled with layers of chocolate sponge and chocolate mousse
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Chocolate Sponge
  2. 100g cake flour
  3. 30g good-quality cocoa powder
  4. 2.5g bicarbonate of soda
  5. 1/8 tsp baking powder
  6. pinch of salt
  7. 56g eggs (about 1 large egg)
  8. 125g white sugar
  9. 1 tsp vanilla extract
  10. 85g mayonnaise
  11. 105ml water
  12. Chocolate Mousse
  13. 2 cups (500ml) cream, divided
  14. 225g AFRIKOA 70% dark chocolate,chopped
  15. 2 large egg yolks, at room temperature
  16. ¼ cup white sugar
  17. ¼ cup water
  18. 500g AFRIKOA 70% dark chocolate, tempered
  19. 1 x large Easter Egg mould (approx. 15cm x 10cm wide)
  20. Edible gold dust, to decorate
Instructions
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced). Line a sheet pan 30cm x 20cm with baking paper. Sift the dry ingredients together. In the bowl of a stand mixer, whisk the eggs, sugar and vanilla for 1 minute to combine, then increase the speed and whip until thick and pale yellow – about 5 minutes. When the whisk is lifted, it should form a slowly dissolving ribbon – this is called ribbon stage. Add the mayonnaise and whip until combined. Fold in the dry ingredients and water, alternately, in 2 stages. Pour the batter into the prepared baking tin and bake for 10 minutes or until a skewer inserted comes out clean. Allow the cake to cool completely, then cut into 3cm wide strips. Set aside.
  2. To make the chocolate mousse, whip half the cream to soft peaks then refrigerate until needed. Heat the rest of the cream to just below boiling point, then pour over the chopped chocolate. Allow to stand for a few minutes then stir until smooth. Set aside. Whip egg yolks on high speed in a stand mixer until light and stiff. Place the sugar and water in a small saucepan and stir until the sugar has dissolved then bring to the boil. Simmer until the syrup reaches 120 degrees Celsius on a sugar thermometer. Start whipping the egg yolks again on low speed and gradually add the hot sugar syrup down the side of the bowl. Whip until the mixture has doubled in volume and is body temperature. Test the temperature of the ganache (it should also be body temperature), then fold the ganache into the whipped yolks. Fold in the whipped cream in 2 batches. Place the mousse in a piping bag fitted with a straight nozzle, ready for assembling.
  3. To make the Easter egg; fill the two halves of the Easter egg mould with tempered chocolate then quickly turn them over to allow the excess chocolate to drip off. Give the moulds a few taps to help the process. Once the dripping has stopped, use a palette knife to scrape the edge of the mould clean then place the moulds on a cooling rack, facing down, in the refrigerator to set. Repeat the process to add another layer of chocolate on the inside of the egg to strengthen it. Refrigerate to set.
  4. Assemble the Easter egg, fill each half 1/3 of the way with mousse then layer the cake and chocolate mousse alternately inside one half of the mould.To ‘glue’ the two halves together, pipe a little chocolate around the edges and gently press the one half onto the hot baking tray to melt the edges. Immediately stick the two halves together, making sure to seal the edges carefully. Allow to set completely. Decorate with gold dust.
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calories
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The Kate Tin https://thekatetin.com/
Recipe and images originally created for Food & Home Entertaining Magazine

Chocolate Cinnamon Easter Bunny Milkshakes

Chocolate Cinnamon Easter Bunny Milkshakes

by | Mar 5, 2019 | 1 comment

Chocolate Easter Bunnies were designed to be filled with something, in my opinion. And what better to fill them with than boozy milkshake! What a time to be alive. Obviously you could make these milkshakes kid friendly but either way, if you’re not a great baker, these would make a seriously cool dessert!

Chocolate Easter Cinnabunny Milkshakes

CHOCOLATE EASTER CINNABUNNY MILKSHAKES

Serves 4 EASY 15 mins

Recipe originally created for Food & Home Entertaining Magazine

 

375ml (1½ cups) milk

15ml (1 tbsp) brown sugar

2,5ml (½ tsp) cinnamon

125ml (½ cup) Kahlúa or cold espresso (for a non-alcoholic version)

4 x hollow chocolate Easter bunnies

 

In a small saucepan, combine the milk, brown sugar and cinnamon. Allow to heat up gently on a low heat to allow the sugar to dissolve and the cinnamon to. Remove from heat and refrigerate until chilled. Add the Kahlúa or cold espresso and stir. Heat up a sharp knife and cut the tops off the bunnies. Fill each bunny with the boozy cinnamon milk. Serve immediately.

Hot Cross Bun Doughnuts stuffed with Chocolate

Hot Cross Bun Doughnuts stuffed with Chocolate

by | Mar 27, 2018 | 3 comments

#SPONSORED

If you love Hot Cross Buns, then brace yourself because Hot Cross Bun Doughnuts are even BETTER! I’m pretty sure I was the first person to create the Hot Cross Bun Doughnut. About 4 years ago, I woke up in the middle of the night with an idea; what if you DEEP-FRIED a hot cross bun?! I often think of deep-frying things, so this was not unusual but a quick google search confirmed that this did not yet exist. YES! Do you know how rare it is to come up with something completely new?!

That’s how these hot cross bun doughnuts ended up on Food24 and on the Expresso show (see I have proof I was the first!) BUT I’ve always regretted that I never filled them with something… I also don’t know what I was thinking making them miniature. Go big or go home, right?

The recipe is pretty simple; prepare a basic bread dough using Stork Bake (‘cos the doughnuts will stay fresher for longer) and load it up with spices, raisins and candied fruit. If you’re a raisin dodger, you can simply swop the fruit out for choc chips and nuts. Proof the dough as you would when making bread, but instead of baking them… you FRY them!

I like to grease the baking paper with a little Stork Bake to stop them sticking, and here’s the trick, when you’re ready to fry the doughnuts, simply cut the paper around the dough ball and pop the entire thing (dough ball with baking paper stuck to it) into the hot oil. As the doughnut browns, the paper will fall off.

Immediately give them a quick dip in a mountain of castor sugar. They are delicious as-is but filling them with an absurd amount of chocolate hazelnut spread (or custard!) really makes them special! These are best served still-warm on the day that you’ve made them. The dough will happily keep the in the fridge overnight so feel free to make that the day before.  You could even shape them, place on a baking sheet, cover with cling wrap and refrigerate overnight. In the morning, simply let them proof, pipe the crosses on and fry! Happy Easter!

Hot Cross Bun Doughnuts stuffed with Chocolate

Makes 12 large doughnuts

 

60g Stork Bake, cubed, at room temperature

420g cake flour

1 tsp salt

50ml soft brown sugar

1 tsp mixed spices

1 tsp ground cinnamon

1 tsp mixed peel (optional)

10g Instant dry yeast

1 large egg, beaten

200ml warm water

½ cup raisins

 

Crosses

¼ cup cake flour

1 tbsp melted Stork Bake

2 tbsp water

 

Vegetable oil, for deep-frying

Castor sugar, to dust

200g chocolate hazelnut spread, to fill

 

Rub the Stork Bake into the flour and mix in the salt, sugar, spices and mixed peel, if using. Add the yeast and mix. Beat the egg and warm water together and add to the dough. Mix to form a soft dough then knead for 5-10 minutes until smooth and elastic. Mix in the raisins. Divide into 12 pieces (or 24 if you’d prefer them to be a smaller bite-size) and roll into balls. Place on 2 x baking trays lined with baking paper, cover with cling wrap and allow to rise in a warm place until doubled in size – the balls should feel puffy (see TIP). Mix the flour, Stork Bake and water together and place in a piping bag. Pipe crosses onto the buns. Heat a deep fryer or large pot of oil to 180C and fry the doughnuts, in batches until golden and puffed. Remove from the oil and immediately dust in castor sugar. Place the chocolate hazelnut spread in a piping bag fitted with a small plain nozzle. Pierce a hole in the side of the doughnut, insert the nozzle and fill each doughnut with chocolate hazelnut spread. Serve immediately.

TIP To speed up the proofing process, turn your oven into a proofer by preheating it to the lowest setting – about 50 degrees celsius and place a baking tray filled with water in the bottom of the oven. Place the buns in the oven, covered, then turn the oven off and leave them to proof in the hot and humid environment.