We’ve added a biscuit to the top of our s’mores croissant, but you could crumble a few biscuits into the croissant when assembling too.

Makes 4

Ingredients

For the meringue

• 2 egg whites
• ½ cup (110g) caster sugar
• 4 plain croissants
• Butter, for brushing
• 1 packet (400g) marshmallows
• 150g milk chocolate
• 1 packet (60g) mini digestive biscuits

Method

1. Preheat oven to 180°C. Line a tray with baking paper.
2. For the meringue, place egg whites in a bowl and whisk to stiff peaks, about 2 minutes.
3. Add sugar 1 Tbsp at a time, whisking well to dissolve sugar between each addition. Continue until all the sugar is incorporated and the meringue is glossy.
4. Slice each croissant in half, keeping it attached on one side.
5. Brush the inside and outside of the croissants with butter.
6. Halve 12 marshmallows and place 6 halves in each croissant.
7. Halve 12 blocks of chocolate and stuff 6 halves in between the marshmallows of each croissant. Close croissants.
8. Cover the entire tray with foil to enclose the croissants.
9. Bake on the middle oven rack for 12 minutes or until the marshmallow is puffed and gooey, and chocolate has melted.
10. Remove foil and spoon a portion of meringue onto the top of each croissant.
11. Bake in the oven on a high oven rack for another 1-2 minutes (or use a blow torch if you like) until the marshmallow is toasted.

Recipes & styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons

The post S’mores croissants appeared first on MyKitchen.

These are a real labour of love. It’s about patience, giving the dough time to rest before the next step. We’ll admit that even ours weren’t perfect, but they did spark immense joy!

Makes 12-16

Ingredients

For the croissant dough

• 10g (1 sachet) yeast
• 1-1½ cups (250-375ml) milk, room temperature
• ½ cup (125ml) water, room temperature
• ¼ cup (55g) sugar
• 50g butter, melted and cooled
• 10g salt
• 500g (3⅓ cups) flour

For the butter block

• 300g butter, room temperature
• 1 egg yolk, whisked
• 2 Tbsp milk

1. Preparation the day before: Add yeast, 1 cup milk, water and sugar to a jug and stir well to combine. Set aside for 10 minutes until bubbles appear on top. Mix in butter.
2. Sieve salt and flour into the bowl of a stand mixer fitted with a dough hook. Add milk mixture and mix on medium-low until a dough begins to form.
3. Increase speed to medium and mix for 10 minutes. If the dough looks too dry from the start, add another ¼-½ cup of milk.
4. After 10 minutes, the dough should be smooth and tacky, pulling away from the sides of the bowl. (If it sticks to the bowl too much, add 1 Tbsp flour at a time and mix until it pulls away.)
5. Lightly grease and line a 24x35cm baking tray.
6. Press the dough evenly it into the tray. Cover entire tray with plastic wrap to prevent it from drying out. Refrigerate overnight or for 8 hours.
7. For the butter block, cut two 30cm squares of baking paper.
8. Shape soft butter into a 20cm square on one piece of paper, about ½cm thick. Place the second sheet of baking paper on top and press along each side of the butter to create straight edges. Refrigerate along with the dough.
9. Making the pastry: Lightly dust a work surface with flour. Remove dough from the fridge and rollout into a 40x25cm rectangle.
10. Peel the baking paper off the butter block and place it on the bottom half of the dough.
11. Fold the top half of the dough over butter block. Pinch and fold the dough underneath all along the sides to make sure the butter is sealed inside, pushing out any air before pinching. Wrap the dough tightly with cling wrap and refrigerate for 30 minutes.
12. Remove dough from the fridge and leave out for 15 minutes or until slightly warmed up. (If it is too cold, the butter will break when rolling. Don’t let it get to room temperature or it will melt.)
13. With the pinched side facing you, roll the dough out into a 40cmx20cm rectangle using a rolling pin.
14. For the first fold: Place the long side of the rectangle facing you and measure where the centre of the pastry is, making a small mark. Fold the left and the right sides of the pastry to the centre so the two edges now touch each other. Now fold the right side over and onto the left side to create four folds or layers. Cover and refrigerate for 30 minutes.
15. Remove dough, leave out for 15 minutes and then gently roll out to a 40x20cm rectangle.
16. For the second fold: With the long side of the rectangle facing you, fold the left side over halfway, then fold the right side completely over the left side to create three folds or layers. Cover and refrigerate for another 30 minutes.
17. Remove dough and rest it on the work surface for 15 minutes. Roll dough to 20cm long, cover and refrigerate for 15 minutes.
18. Remove and roll out to a total size of 55x20cm. Trim the edges to make clean, straight lines.
19. Shaping the pastry: With the long side of the rectangle facing you, measure 9cm along the left top side (this will form the base of the triangle). Use a ruler to score a diagonal line from right to left. Then score a straight line from left to right, creating two triangles.
20. Repeat the scoring process with the remaining dough to create 16 triangles. Using a very sharp knife, cut out the triangles.
21. Cut a 1cm line in the middle of each triangle’s shortest side.
22. Place a triangle with the short side facing you. Pull the corners of the triangle base away from each other, then roll upward to create a croissant.
23. Place the croissants on two lined baking trays, placing tips tucked underneath themselves to weigh down.
24. Proof and bake: Place trays in a warm area to proof for 1-1½ hours, or until well puffed and bouncy to the touch.
25. Preheat the oven to 180°C.
26. Whisk together the egg yolk and milk. Lightly brush croissants all over with egg mixture.
27. Bake for 20-25 minutes or until evenly golden and crisp. (They will feel light for their size when baked through.) Cool.
28. Enjoy croissants fresh on the same day.

Cook’s Note

Freeze shaped croissants (prepared up to step 19) in an airtight container. Remove from the freezer and proof for 2 hours, then bake as indicated until golden.

Use this step-by-step picture guide to see how pastry is made

Recipes & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine

The post The Science Behind Perfect Homemade Croissants appeared first on MyKitchen.

Swap the pears for sliced apples or stone fruit instead. 

Vanilla pear tarte tatin

Serves 6 

Ingredients   

1 packet (400g) puff pastry, defrosted
2-3 medium pears
½ cup (100g) sugar
½ cup (125ml) water
2 Tbsp (30g) butter
2 Tbsp (30ml) cream
1 vanilla pod, halved
1 egg, whisked
Vanilla ice cream, for serving
Mint sprigs, for serving 

Method  

1. Preheat oven to 200°C.
2. Flour a work surface and roll pastry to 3mm thick. 
3. Select a cast-iron pan or oven-proof dish to cook your tart in. Using the shape of the dish, cut out a circle of pastry. 
4. Sandwich pastry disc between two sheets of baking paper and refrigerate until needed. 
5. Peel and core the pears, then slice into thin wedges. Submerge in lemon water until needed (this prevents them from browning). 
6. Add the sugar and water to the chosen baking dish. Heat and stir until sugar dissolves, bring to a boil. 
7. Boil until the mixture turns an amber caramel colour and forms large bubbles (about 115°C). 
8. Carefully add butter and cream, then whisk to combine (the mixture will expand and bubble up), leaving it on the heat for a few seconds until the sauce comes together. 
9. Remove from heat and add the vanilla pod.
10. Pat pears dry and arrange in the pan.
11. Cover pears with the pastry disc, tucking in the sides. Brush the top with whisked egg. 
12. Bake for 25-30 minutes, until golden and crisp.
13. Flip tart out onto a plate, pears facing up.
14. Serve with ice cream and mint.  

Compiled by: Sjaan Van Der Ploeg 
Photography: Zhann Solomons 

Also read: Camembert & pear crinkle quiche 

The post Vanilla pear tarte tatin appeared first on MyKitchen.

Stout gives a complex layer of flavour and dark colour with a rich, moist finish. 

Chocolate stout cake with coffee meringue frosting

Serves 6–8 

Ingredients   

1 cup (250ml) Guinness (or any dark stout beer)
½ cup (125ml) freshly brewed coffee
1 cup (250g) butter, melted
½ cup (60g) cocoa powder
2 cups (340g) treacle sugar
2 eggs
2 tsp (10ml) vanilla
2 cup (160ml) buttermilk
2 cups (300g) cake flour
2 tsp (10ml) bicarbonate of soda
½ tsp (2.5ml) baking powder
1 slab (150g) dark chocolate, chopped

For the meringue frosting  

½ cup (100g) white sugar
2 tsp (10ml) instant coffee
¼ cup (60ml) water
2 egg whites
Pinch salt
Pinch cream of tartar 

Method  

1. Preheat oven to 170°C. Line two 20-23cm cake tins with baking paper. 
2. In a bowl of a stand mixer fitted with a whisk attachment, combine stout, coffee, butter, cocoa powder, sugar, eggs, vanilla and buttermilk. 
3. In a separate bowl combine flour, bicarbonate of soda and baking powder. 
4. Add dry ingredients to the wet ingredients and whisk into a smooth batter. 
5. Fold in chopped chocolate.
6. Divide batter evenly between cake tins.
7. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. 
8. Cool cakes in their tins for 5-10 minutes, then unmould and leave to cool completely on a wire rack. 
9. For the frosting, combine sugar, coffee and water in a pot over medium heat. 
10. Stir until sugar has dissolved, then bring to a boil and cook for 10-12 minutes without stirring, until the bubbles become large and the boiling slows. 
11. Combine eggs, salt and cream of tartar in a clean bowl of a stand mixer and whisk to form soft peaks. 
12. Keep the mixer running on medium and slowly pour hot sugar syrup into the whipped eggs in a thin stream. 
13. Once all the syrup has been added, increase speed and mix for another 10-12 minutes, or until meringue has become thick, glossy and cool to the touch. 
14. Lather meringue onto each cake, stack on top of each other and toast the top layer using a blowtorch. 

Cook’s Tip  

Coat chopped chocolate in some flour before folding into the cake batter. This prevents the chocolate from sinking to the bottom of the cake as it bakes. 

Compiled by: Sjaan Van Der Ploeg 
Photographs: Zhann Solomons 

Also read: Triple chocolate tart

The post Chocolate stout cake with coffee meringue frosting appeared first on MyKitchen.

Craving something nostalgic? This Milky Lane Rolo & caramel waffle with hit the spot!

Milky Lane’s Rolo & caramel waffle

Serves 5   

Ingredients  

½ cup store-bought caramel sauce
⅓ cup roasted peanuts, chopped
5 sugar or wafer ice-cream cones
1 pack (5) store-bought frozen waffles
1L Milky Lane vanilla ice cream (or vanilla ice cream of choice)
1 (52g) Bar One, melted
2 rolls (50g each) Rolo, chopped

Method  

1. Add caramel and peanuts into two separate bowls.
2. Dip the base of each cone into the caramel, then roll to coat in the peanuts. Set aside. 
3. Toast waffles according to packet instructions. Arrange each on a serving plate. 
4. Scoop two balls of ice-cream onto each waffle and top with one cone each. 
5. Drizzle waffles with melted chocolate and remaining caramel, dot with Rolos, leftover peanuts and serve. 

Click here to see more waffle recipes

Good idea

To create the traditional Milky Lane ‘soft serve’ swirls, soften the ice cream to a thick, pipeable consistency. Scoop it into a piping bag fitted with a star nozzle and ‘pipe’ the ice cream onto the waffles. The ice cream will melt faster, so pipe and decorate quickly to serve.  

Recipe & Styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: 4 Irresistible waffle recipes to try anytime

The post Milky Lane’s Rolo & caramel waffle appeared first on MyKitchen.

The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal. 

Orange & poppy seed petit fours

Makes about 24 

Ingredients 

For the sponge

¾ cup (112.5g) flour
¼ tsp (1.25ml) salt
¼ tsp (1.25ml) baking powder
¼ cup (60g) butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
¼ cup (60ml) sour cream
1 tsp (5ml) vanilla extract
½ Tbsp (7.5ml) poppy seeds + extra to garnish
1 orange, zested + extra to garnish
⅓ cup (80ml) orange marmalade

For the poured fondant

3 cups (400g) icing sugar
¼ cup (75g) glucose syrup
¼ cup (60ml) orange juice
1 tsp (5ml) vanilla extract
¾ cup (135g) white chocolate chips
Drop of orange essence (optional)
Drop of yellow or orange food colouring (optional)

Method 

1. Preheat the oven to 180°C. Line a 15x21cm baking tin and spray with non-stick spray. 
2. For the sponge, sift together the dry ingredients.
3. Beat the butter and sugar for 1-2 minutes or until light and fluffy. 
4. Add eggs one by one beating after every addition. 
5. Add sour cream, vanilla, poppy seeds, orange zest and juice to the egg mixture and mix well. 
6. Fold the wet mixture into the dry ingredients.
7. Spread the batter into the prepared tin, making sure the surface is as flat as possible. 
8. Bake for about 30 minutes or until a wooden skewer inserted in the centre comes out clean. 
9. Once the sponge is slightly cool, remove from tin and cool completely on a cooling rack. 
10. Trim the top of the cake to be very level. Halve the cake to create two layers. Spread the orange marmalade on bottom layer and sandwich closed with top layer. Cut into 2.5cm squares. 
11. For the fondant, place icing sugar, glucose syrup and juice in a glass or metal bowl over a pot of simmering water. (Ensure the bowl isn’t touching the water.) 
12. Stir for about 15 minutes until smooth and sugar is dissolved.
13. Once smooth, add chocolate and stir until melted.
14. Add remaining fondant ingredients. Remove the bowl from heat and pour into a measuring jug. Cool to 41-43°C when measured with a sugar thermometer. 
15. Place a cooling rack over a baking tray. Arrange the cake squares on the cooling rack and evenly pour the fondant over to completely cover the cake. Leave to set for 1 hour. 
16. Garnish with poppy seeds and zest. Best served the same day. (Store for up to two days in an airtight container.) 

Cook’s note  

If you can’t source glucose syrup from a baking shop, use honey instead, but know the colour will be slightly different. 

Recipe & styling: Lichelle May 
Photgraphs: Zhann Solomons  

Also read: 4 Scrumptious ways with oranges this winter 

The post Orange & poppy seed petit fours appeared first on MyKitchen.