Tag Archives: buttercream

Milk Chocolate Tart with Ombre Chocolate Swiss Meringue Buttercream


Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Milk chocolate tart with Swiss meringue buttercream

Chocolate tart is a much loved dessert in our home. It is a taste sensation, with a smooth velvety ganache, melting in your mouth against a backdrop of crunchy tart biscuit. It can be sweet and bright (milk chocolate) or dark and salted (Salted dark chocolate). Use your favourite chocolate and this will be a great dessert for any occasion.

We’ve often decorated our tarts with chocolate pearls, tempered chocolate and Fresh As freeze dried fruits (raspberry and mandarin are our favourites). In this recipe, we’ve piped our favourite swiss meringue buttercream stars on as decoration. We used our latest favourite chocolate from Foundry Chocolate, a micro batch, bean-to-bar producer based in Mahurangi, New Zealand. Beans are sourced from around the world – Peru, Tanzania, Colombia, Vanuatu, Papua New Guinea, Bolivia and Ecuador. Each batch produced is unique and has distinctive flavours. After multiple tastings (we’ve dutifully tried their whole range a few times at markets and shows), we can attest to that. We chose the Vanuatu for this particular occasion. From the Masidau Farm, Epi, Vanuatu, the flavour profile includes notes of toffee, caramel and mocha. I knew exactly what dessert I would add these to the moment I tried the chocolate.

To facilitate our Saturday morning styling sessions, I prepared the elements slightly differently to a normal bake-and-eat: I prepared the tarts the night before, to allow time for the ganache to set. Instead of piping the buttercream directly onto the tart (i.e. waiting 4 hours) I piped the swiss meringue buttercream stars onto baking paper and let them harden up in the fridge. This is done at the same time as the poured ganache is setting.

So when morning rolls around, the naked tarts will be ready to be decorated with the now-hardened buttercream stars. It’s quite easy really – using two offset spatulas, just gently lift each off from the baking paper and place onto the surface of the chocolate ganache. Another positive of this is that you can easily adjust the placement of the stars – as they have hardened, they will retain their shape as you lift and place them.

Chocolate Pâte Sablée tart shell

Ingredients

  • 420g (2 cups) plain flour
  • 80g (3/4 cup) almond meal
  • 30g (1/4 cup) cocoa powder (I use Valrhona)
  • 3g (1/2 tsp) salt
  • 120g (3/4 cup) caster sugar
  • 125g unsalted butter (I use Westgold), softened
  • 1 large egg + 1 yolk (size 7)

Instructions

  1. In a bowl, whisk together the flour, almond meal, cocoa powder and salt. Set aside.
  2. Beat the sugar and butter in the bowl of a stand mixer until light and fluffy.
  3. Beat in the egg and yolk one after the other. Mix until completely combined. Scrape down the sides of the bowl.
  4. Turn the mixer to low, beat in the flour mixture until the dough just comes together and you can’t see any streaks of flour. Do not overmix. (The dough should hold when pressed together between your fingertips. If not, lightly mix in up to 1 tablespoon milk.)
  5. Place half the dough on a piece of baking paper. Gather the dough together and press it into a round disk. Place a second sheet of baking paper on top and roll the dough out to 3mm thick. Take note of the size of the ring you are using.
  6. Repeat with the remainder of the dough.
  7. Chill in the fridge for an hour or overnight.
  8. If using tart cases (rings with with a base), lift the dough over the case and press gently to fit it.
  9. If using rings, place rings on dough and using a sharp knife, cut a circle of dough by following the inside rim.
  10. If using perforated rings, cut dough by pressing down on dough.
  11. Cut long strips of dough to line the walls of the tart and press along the seams to close. Make sure you check there are no gaps – ganache will leak out! Prick the bottom of the dough.
  12. Place prepared tart rings on silicone mats to bake. I don’t need to blind bake tarts when using these, but if you aren’t using silicone mats, it is recommended that you blind bake the tarts for 8 minutes before removing the baking beans and baking a further 5 minutes.
  13. If using silicone mats, fan bake at 165 degrees Celsius for 12 minutes.
  14. Cool completely before assembling tart.

Milk Chocolate Ganache filling

Ingredients

  • 415g milk chocolate, chopped
  • 285ml cream (35% fat minimum)
  • 60g butter, unsalted

Instructions

  1. Place the chocolate in a medium bowl.
  2. In a small saucepan, heat the cream up until small bubbles starts to form on the side of the pan. Just before it starts to steam, take it off the heat.
  3. Pour this over the chopped chocolate, and let it sit for 2 mins before stiring with a spatula. It will thicken and become glossy.
  4. You can even use a stick blender to achieve an extra smooth finish to the ganache, should you prefer.
  5. Pour the ganache into the cooled tart base. Tap the tart lightly on your work surface to get rid of any air bubbles. Let it firm up in the fridge for a minimum of 4 hours.

Ombre Chocolate Swiss Meringue Buttercream

Ingredients

  • 75g egg whites (from about 2 eggs)
  • 110g caster sugar
  • 140g butter, softened (not melted)
  • 70g dark chocolate, melted (Foundry Chocolate – Vanuatu)

Instructions

  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl to sit on). Whisking constantly, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot and sugar has dissolved, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes). At this point, it should be very glossy.
  4. Turn the mixer speed down to low and add in the softened butter about a tablespoon at a time. Stop the mixer and change the whisk to the paddle attachment.
  5. Have 2 piping bags ready, fitted with different sizes of star tips. Add half of the melted chocolate into the buttercream, paddle to incorporate into a caramel shade of brown. Scoop half of the buttercream into a piping bag. Add the remaining melted chocolate into the buttercream and paddle to combine into a rich dark chocolate shade. Scoop this into the second piping bag.

Assembly

When the ganache has set, pipe the two different shades of buttercream on, alternating in sizes and height.

Streamlining tip:
Sometimes I don’t have the full day to make this, and to save time on Saturday morning when we usually style and shoot photos, I pipe the stars ahead of time, onto baking paper and let them harden in the fridge (or freeze!). This way we have them ready for placement first thing in the morning.

Milk chocolate tart with Swiss meringue buttercream

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting


I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma punctuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.

In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment was the solution to my problem!)

Please do serve them in smaller portions – you can always go back for seconds. Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.

Ingredients for 3 x 6″ layers, for a three-tiered Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (I use Valrhona or Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup oil (rice bran)
  • 1 cup Baileys Coffee Irish Cream liqueur
  • 1/2 cup Baileys, extra for imbibing
  • 3 large eggs
  • 1 tsp vanilla paste (Equagold)

Ingredients for the ganache filling:

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 150ml cream
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)

Directions:

    1. Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
    2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
    3. Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
    4. Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
    5. Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
    6. While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
    7. Place the bottom layer of cake on a cake decorating turntable.
    8. Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
    9. Layer on the second cake and repeat with Baileys and ganache.
    10. Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
    11. Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
    12. Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
    13. Decorate with freeze dried berries, chocolate pieces etc.
    14. Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.

Dark chocolate Swiss Meringue Frosting


It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.

Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like. Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!

I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!

Dark Chocolate Swiss Meringue Frosting

(Adapted from Style Sweet Ca)

Ingredients

  • 3 large egg whites (120ml)
  • 1 cup caster sugar
  • 1 1/2 cups (340g) unsalted butter, softened
  • 4 tablespoons mascarpone, softened
  • 1 teaspoon vanilla paste
  • 60g dark chocolate, melted (best you can afford)
  • 4 teaspoons of your best baking cocoa powder

Instructions

  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes). At this point, it should be very glossy.
  4. Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time. Stop the mixer and change the whisk to the paddle attachment.
  5. Add in the vanilla, melted chocolate, and cocoa. Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).

Just for fun I switched the tip and pipped some ruffle stars as well!

Key points:

* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.

* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.

*Don’t run off and do something else between step 3 and 4. I made the mistake of waiting too long before adding the butter and it just didn’t come together. Lesson learnt and passed on.

Vanilla Bean Macarons with buttercream


I have been making all sorts of crazy flavours lately and my colleague requested her favourite flavour – vanilla.  A good vanilla dessert calls for good quality vanilla bean, not any of the imitation stuff. I’ve used seeds from vanilla bean to flavour the shells and then a Heilala vanilla paste to flavour the buttercream. The result was a gorgeously balanced vanilla flavour that reminds me of vanilla milkshakes. Sometimes the simplest is the best!

Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
seeds from 1 vanilla bean

Follow my basic recipe to make the shells.

I paired these with a Vanilla Bean buttercream.

Filling Ingredients:
100g butter, room temperature
100g icing sugar
1 tbsp good quality vanilla bean paste (I used Heilala)

Instructions:
Beat butter until soft in a mixer. Add icing sugar and mix well. Add vanilla bean paste and mix. Fill a piping bag and pipe a small dollop of buttercream on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells.

Fruit loops macarons with buttercream


After the 100s and 1000s macaron, I wondered what a fruit loops macaron would taste /look like – would the colours remain throughout the macaron or would it become a single colour? (The fruit loops I used did not have the usual artificial flavourings, and instead were all natural ingredients such as beets and even turmeric. As a result, the colour did come out more homogenous than I expected.)

Macarons shell ingredients
150 g icing sugar
130 g almond meal
20 g ground fruit loops
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Making macarons shells

Grind fruit loops in a powerful food processor or magic bullet and gave it 15 seconds of blitzing and there you’ll have finely grounded, cereal crumbs.

Sift the almond meal, icing sugar, cocoa powder and fruit loops crumbs, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 25 times. Don’t over do this.
Test it by pulling the spatula up and letting the mixture drip back into the bowl. Watch it, if it quickly homogenises with the rest of the mixture, it is ready.

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe. To get even rounds, I hold the piping bag above the baking sheet, with the tip at a 45 degree angle. I squeeze the mixture in the centre of my rounds and as it is close to filling my circle, I stop squeezing and flick the tip from 3 o’clock to 6 o’clock. This ensures a smooth top.

You can decorate the shells now – I placed some fruit loops onto half of the shells.

Allow 30 minutes for a skin to be formed.

Fan-bake them at 125°C, for 16 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a fruit loops butter cream filling.

Filling Ingredients:
1.5 cup fruit loops, blitzed (becomes 0.5 cup of fine crumbs)
150g butter
150g icing sugar

Instructions:
Cream butter and sugar together.
Blitz the cereal and mix in with the creamed sugar.

Fill half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! These freeze well (up to 3 months).