2 l o o k i n l i f e s t y l e

c r e a t i n G D e l i c i o u s m e m o r i e s
TRIED AND TESTED, HAVE A GO...
I have picked 2 ideas for creating your own show stopper, Bake Off worthy treats that I have tried
and tested on many friends and family, very successfully. There’s even a no bake one
for complete beginners. So have a go for yourself, and create your own fantastic
food memories!
ADORABLE OWLS inspired by a picture i saw on Pinterest and school food tech
memories of ‘Roses des sables’, those owls are quick and easy to make, and so delicious they’ll
delight littles ones and big ones alike.
INGREDIENTS 300g chocolate chips; 340g cornflakes; 200g butter, diced; a punnet of
strawberries; a small ball of marzipan or white fondant icing or sugarpaste; orange food colouring;
50g cream cheese; 50g chocolate spread (nutella or other); a black edible pen (from cake shops
or online sites such as squires kitchen); Mini easter eggs (optional); a 12 muffin baking pan;
Greaseproof paper, large bowl, a spatula, a dessert spoon, a small pointy knife.
METHOD Cut 12 squares of greaseproof paper approx 3x3 inch; scrunch them to make them
more pliable, and use them to line the muffin tin holes. you can use a little butter at the bottom
if you find it helps the papers stick better • Gently melt your chocolate and the butter either in
a bowl over a saucepan filled with 1 inch simmering water, or in the microwave, in small bursts
of 30 seconds, mixing well between each burst, until liquid, smooth and just warm • Pour the
cornflakes in the melted chocolate and stir to combine • Using the dessert spoon, scoop
some cornflakes mix in each hole and press towards the edges to form little nests. Place in the fridge at
least 30 minutes to harden • Prepare your strawberries: Cut the tops off so you have a flat “bottom”, and scoop out a small
cavity of the inside with the pointy knife • Mix your cream cheese and chocolate spread well. Using the handle of the dessert spoon,
scoop a little of the mix inside each strawberry cavity • take the nests out of the fridge and remove them carefully from the tin.
Place a strawberry in the centre of each nest, and a couple of mini eggs in there too if you wish • to make the eyes of the owls,
make small balls of marzipan or sugar paste and add a dot of black with the edible pen. to make the beaks, tint a little of the
marzipan or sugarpaste with the orange food colouring. Roll out and cut small triangles. Use a little cream cheese to stick them in
place on each strawberries. Voila!
MINI DESSERT MUSHROOMS these are little more advanced but never fail
to provide a big WoW! effect. i use the swiss meringue method as i find it’s the most stable
to pipe the mushrooms.
INGREDIENTS 2 egg whites; Granulated sugar; ½ teaspoon vanilla extract; 100g dark
chocolate; 25g unsweetened cocoa powder; you’ll need a piping bag with a plain nozzle,
a small sieve, a large bowl, a pan with simmering water, small plastic bowl, greaseproof paper and a spatula. a stand alone
mixer is helpful (as the meringue mix needs to be whisked for several minutes) but you can achieve the same result with a hand
held one.
METHOD turn the oven on 100 degrees celsius • line several baking trays with greaseproof paper • to make the meringues,
place your egg whites and your sugar in a large bowl and whisk them briefly until they start foaming. Place the mix on top of the
pan of simmering water, and stir constantly for 2 minutes until you have a “liquid marshmallow” mix. remove the mix from the
heat, add the vanilla and whisk on maximum speed until completely cool. you should have a thick, glossy mixture that holds
firmly • transfer the meringue mix into the piping bag. for the mushroom feet, pipe tall columns of meringue about 1cm
diametre, lifting the bag upwards each time • Pipe the mushroom tops on different trays, this time pushing meringue mix close
to the tray to form half spheres about 2cms diametre. if the tops have a little flick on their head (from where you pulled the
piping bag away), use your finger dipped in cold water to gently press them down • Dust the tops with a little cocoa powder for
a more realistic mushroom effect and place in the oven for 1 hour, without opening the door. When an hour has passed, turn off
the oven but leave the trays in until completely cool. that’s why i like to bake those in the evening, so they can cool down
overnight • to assemble, melt the chocolate in bursts of 30 seconds in the microwave, mixing well each time, until smooth,
liquid and only warm. cut the top of each mushroom feet a little to get a flater surface, dip in chocolate and gently press a top
on. leave to completely cool and set before putting in little bags or on desserts.
My name is laure. i am a ‘franglaise’, born and brought up near lyon, living in the Uk since 1997.
After years in corporate roles, i came back to my first love of Patisserie and set up Pudding fairy having spotted a gap in the Uk market
for cakes that not only look beautiful but also taste fantastic. i now marry classic french recipes with elaborated chocolate work and
creative designs, often inspired from fashion, nature, movies and art. self taught, i spend all the time i can spare whilst running my
business and family life, training with some of the best pastry chefs and chocolate masters. i am on life long quest to pastry and
chocolate excellence.
e : wishforacake@puddingfairy.co.uk c : 07766 188 219 t : @lauremoyle v : www.puddingfairy.com
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