These are AMAZING
WOW! The ice cream… the pastry puffs… put them together, You have got to make these.
Prep time:24 hours
Cook time:1 hour
Total Time: 24 hours
- Chocolate Brownie Ice-Cream
- Pastry Puffs
- 1/2 cup semi-sweet Chocolate chips
- 1/4 cup whole milk or heavy cream
- Melt chocolate at 70% power in the microwave. Stir to melt all the chocolate chips. Add the cream in slowly and stir until completely combined. The ganache should be thin, so if you need to add more cream, add in a teaspoon at a time.
- Cut puffs in half along the lower third of the puff.
- Place a small scoop of ice cream onto the pull.
- Dip the top half into the ganache and place on top of the ice cream.
- Serve immediately or return to the freezer until ready to serve.
Your kids will love these, your friends will love these, YOU will love these! I promise.
This is a must taste australian favorite.
- melted butter, to grease
- 1/2 cup self-raising flour
- 1/2 plain flour
- 1/2 cup of cornflour
- 6 eggs (approx 59 grams)
- 1 cup of caster sugar
- 1 tbs of boiling water
- 2 cups of desiccated coconut
- 2 cups of icing sugar mixture
- 1/3 cup of cocoa powder
- 1/4 cup of milk
- 1/4 cup of boiling water
- Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
- Sift the combined flours together into a large bowl. Repeat twice.
- Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until mixture is thick and sugar dissolves.
- Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool
- Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.
- To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
- Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets.
Preparation time: 50-60 minutes
- melted butter, to grease
- 1 cup of self raising flour
- 1/2 cup of caster
- 2 tbs cocoa powder
- 1/2 cup of milk
- 50g butter, melted
- 1 egg, lightly whisked
- thickened cream, to serve
- 3/4 cups of brown sugar
- 2 tbs of cocoa powder
- 1 1/2 cups of boiling water
- Preheat oven to 180 degrees. Brush 1.5L capacity ovenproof dish with melted butter to lightly grease
- Combine the flour, sugar and cocoa butter in a medium bowl. Make a well in the centre. Combine the milk, butter and egg in a large jug. Gradually pour the prepared dish and use the back of the spoon to smooth the surface
- to make the chocolate sauce, swift the sugar and cocoa powder into a bowl. Sprinkle over the pudding mixture in the dish. Gently pour the pudding mixture in the dish. Gently pour the boiling water over the cocoa mixture
- Bake in oven for 30-40 minutes or until cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool. Serve with thickened cream if desired.
Preparation time: 15 to 30 minutes
- 2 sheets of puff pastry
- 1/2 cup of caster sugar
- 1/2 cup of custard powder
- 1 1/2 cups of cream
- 2-2 1/2 cups of milk
- 1 teaspoon of vanilla
- 2 cups of icing sugar
- 1teaspoon of butter
- 1 teaspoon vanilla
- hot water
- Place puff pastry on lined oven tray. Pic with fork and bake for 10-15 minutes at 220 Celsius
- Put sugar, custard powder and cream into saucepan and stir over a medium heat until it starts to thicken.
- Add milk 1/2 a cup at a time and whisk continuously until the custard is custard.
- Let everything cool slightly. Place in a 22cm square tin, pastry, custard, pastry the icing
- Icing: Placing the sugar, butter and vanilla in a bowl and add enough hot water to make thin to medium textured icing.
Best after 12-24 hours in the refrigerator but can be eaten in as 3 hours.
6 ingredients, average difficulty and serving 8
- Preparation time 20-30 minutes
- 8 small frozen sweet shortcrust tart cases
- 1/2 x 380g can Top ‘n’ Fill caramel
- 1 large banana thinly sliced
- 1/2 cup of caramel swirl ice-cream
- 1/3 caster sugar
- 1/4 cup roughly chopped salted peanuts
- Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don’t boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.
- Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.
- Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream. Sprinkle with praline. Serve and enjoy 🙂