Queen Pantry Magazine Easter 2015

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B A K I N G , D E C O R AT I N G & I D E A S

A P R 2 0 15

TONGA VANILLA PROGRAM UPDATE

QUEEN BAKER’S KIT

Special Offer

2015 Easter Treats HOT CHOCOLATE MARSHMALLOW CAKE

CHEESECAKE FILLED EASTER EGGS

EASTER TRIFLES WITH CHICK MACARONS

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Welcome This issue of Pantry magazine is all about that beautiful time of the year, Easter. As the summer trees turn to autumn tones and we start to crave heartier dishes at home, so we turn our attention to sweet creations that are delightful to the eye and soothing to the soul. Easter is a unique baking season - equal parts decorative and rustic, with plenty of chocolate and pastel colours. This issue we’ve created recipes that can be enjoyed in the lead up to Easter, and others that are spectacular for entertaining, such as our Hot Chocolate with Marshmallows cake and our Cheesecake Filled Easter eggs. If you weren’t craving something sweet already, then prepare yourself as you browse the following pages. From the team at Queen Fine Foods we wish you a sensationally sweet and enjoyable Easter holiday!

Have you joined our baking and decorating club yet? Each monthly email features a special offer on Queen product not available at the supermarkets! Click

to register your email address.

Queen Pantry Magazine queen.com.au 2


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Easter Entertaining Delight your guests with these beautiful and achievable Easter desserts and sweets. From decadent chocolate to pretty pastels and a jumbo speckled egg cake, one thing is for certain – let your guests know to save space for dessert!

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HOT CHOCOLATE WITH MARSHMALLOWS CAKE

INGREDIENTS

Cake 1 ¾ cups plain flour 2 cups sugar ¾ cup cocoa powder 2 ½ tsps baking soda 1 cup buttermilk ½ cup canola oil 2 eggs 1 tsp Queen Natural Vanilla Extract 5 Easter Entertaining

1 cup hot water 1 tsp Queen Coffee Essence Ganache 150g dark chocolate ½ cup Queen glucose syrup ½ cup double cream

½ tsp Queen Chocolate Essence (optional) Toppings 4-6 butternut snap cookies, crushed 300g marshmallows Easter eggs (optional)


PREP 1 HR COOK 35 MIN SERVES 10-12

INTERMEDIATE

STEP 1

Preheat oven to 180°C. Grease and line 2 x 18cm cake tins.

STEP 2

In a small jug, whisk together the buttermilk, oil, eggs and vanilla.

STEP 3

Add buttermilk mixture to dry ingredients and stir with a wooden spoon until just combined.

STEP 4

Add hot water and coffee essence to batter and stir until everything is well combined. Divide batter evenly between the two tins, and bake for 30-35 minutes, or until an inserted skewer comes out clean.

STEP 5

Leave cake to cool in the tins for 30 minutes. Remove and place on a wire rack to cool completely.

STEP 6

To make the ganache, break up the chocolate and place in a heat-proof bowl.

STEP 7

In a small saucepan, heat the glucose syrup and cream until it just comes to a simmer. Turn off the heat, and pour the mixture over the chocolate. Leave to sit for a minute, and then add chocolate essence and stir gently until the chocolate mixture is melted and the mixture is smooth.

STEP 8

To assemble the cake, level off the cake layers if they are domed and then slice each cake into two layers.

STEP 9

Place one layer onto a serving dish, and pour over just under a quarter of the cooled ganache. Spread to the edge, and then scatter over a quarter of the cookies and marshmallows, tearing the marshmallows in half to distribute.

STEP 10

If desired, torch the marshmallows carefully using a kitchen blow torch according to the manufacturer’s instructions.

STEP 11

Repeat layering until all cake layers are assembled. Finish by allowing the ganache to drip down the sides of the cake and add any leftover crumbs.

TIP For a seasonal touch, decorate with coloured Easter eggs, or birthday candles!

Queen Pantry Magazine queen.com.au 6


CHEESECAKE FILLED EASTER EGGS

PREP 30 MIN PLUS CHILLING SERVES 6-8

EASY

INGREDIENTS

6-8 hollow Easter Egg Shells Cheesecake Filling 150g cream cheese, softened ¼ cup icing sugar, sifted ½ tsp lemon juice ½ tsp Queen Vanilla Bean Paste 125ml thickened cream STEP 1

Using a small serrated knife, carefully remove the tops of the chocolate eggs. For a smooth cut, dip the knife in boiling water before drying thoroughly. For a jagged edge use a room temperature knife. Refrigerate eggs in an egg carton until cheesecake filling is ready.

STEP 2

Place cream cheese, icing sugar, lemon juice and Vanilla Bean Paste in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside.

STEP 3

Beat thickened cream until stiff peaks form, being careful not to over-whip as the cream will split.

STEP 4

Using a whisk, gently combine whipped cream into cream cheese mixture until smooth. Carefully spoon or pipe mixture into prepared chocolate shells.

7 Easter Entertaining

Yolk Pulp of 1 passionfruit (or 2 tsp mango/ peach nectar) 1 tbsp apricot jam 1 tbsp unsalted butter

STEP 5

Chill eggs for at least 30 minutes to allow to set while preparing the ‘yolk’.

STEP 6

Strain passionfruit pulp to remove the seeds and place in a small saucepan with apricot jam and butter. Gently heat and mix until melted and smooth. Remove from heat and allow to cool.

STEP 7

Carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide. Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes before serving.

TO SERVE Remove eggs from the refrigerator approximately 10 minutes before serving. Eggs can be made 2-3 days ahead of serving if stored refrigerated in an airtight container.


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PREP 60 MIN PLUS CHILLING MAKES 18-20 ÉCLAIRS

H OT C R O S S

Choux Pastry (makes about 18-20 eclairs) ¾ cup water 85g salted butter 1 tbsp sugar 1 cup plain flour 4 large eggs For egg wash (optional): 1 egg and pinch of salt Click for Choux Pastry recipe method.

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INTERMEDIATE TO ADVANCED

B U N E C LA I R S


INGREDIENTS

Éclair Cream Filling (make at least two hours before ready to assemble) 1 cup milk 4 tbsp cornflour 200g caster sugar 2 large eggs 4 large egg yolks 60g butter 1 tsp ground cinnamon ½ tsp mixed spice

Cream Filling STEP 1 Dissolve cornflour in ¼ cup of milk in a medium bowl. Combine remaining milk with sugar in a large saucepan and bring to the boil. Once at boiling point, remove from heat, allow to cool slightly. STEP 2

Beat whole egg and egg yolks into the cornflour mixture. Pour of hot milk mixture into the egg mixture, whisking constantly so that the eggs do not begin to cook.

STEP 3

Return the saucepan of milk to the heat. Pour in hot egg mixture, whisking continuously.

STEP 4

Whisk over heat until the mixture thickens and comes to a boil. Remove from heat and beat in butter, cinnamon, mixed spice, nutmeg and Vanilla. Strain into a large bowl, then fold in sultanas.

STEP 5

Press plastic wrap firmly against the surface of filling to prevent a skin forming. Chill immediately and until ready to use, at least two hours or overnight.

¼ tsp ground nutmeg 1½ tsp Queen Natural Vanilla Extract Optional: ½ cup sultanas or raisins Glaze 120g white chocolate 4 tbsp thickened cream ½ tsp ground cinnamon Toppings 100g white chocolate melted, currants

Glaze and Assembly STEP 1 Place pastry cream in a piping bag with a tip large enough to allow the sultanas through. STEP 2

Slice horizontally into one side of each éclair, leaving the other side attached.

STEP 3

Pipe pastry cream into the hollow of each éclair and chill filled éclair while preparing the glaze.

STEP 4

In a small saucepan, heat chocolate, cinnamon and cream on low heat, stirring until smooth. Allow to cool for a few minutes.

STEP 5

Dip the top of each filled éclair into the melted mixture, allowing the excess to drip off. Smooth it with an offset spatula if needed. Place on a wire rack to set.

STEP 6

Melt additional white chocolate for the crosses, place in a piping bag with a narrow tip. Pipe white crosses over the top of each éclair, then place currants over the top to finish.

STEP 7

Place eclairs in the fridge in an airtight container until ready to serve.

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PREP 30 MIN CHILL 3 HRS

PEPPERMINT PASTELS

SERVES 32 PASTELS

INTERMEDIATE

INGREDIENTS

4 cups icing sugar 2 tbsp butter, softened 3 tbsp cream 2 tsp Queen Natural Peppermint Extract

STEP 1

To make the pastels, place 1 cup of icing sugar and the butter into a large bowl or stand mixer and beat until a smooth paste forms.

STEP 2

Add remaining sugar, cream and continue beating. The mixture will seem dry at first, but should eventually come together in a thick paste/dough.

STEP 3

Make two teaspoon-sized balls of the mixture and roll them in your hands, and then place them on a lined baking sheet. Gently press them down to about the size of a 20c coin. This should make about 32.

STEP 4

Place the pastels in the fridge to chill for at least 3 hours.

STEP 5

When the pastels have chilled, melt the chocolate in a large bowl, set over a pan of simmering water. Choose which colours you would like to make

11 Easter Entertaining

1 tsp Queen Natural Vanilla Extract 440g white chocolate Queen food colour gels, and liquids, as desired

the pastels, and then set out the number of bowls you will need. STEP 6

Once melted, divide the chocolate between the bowls and tint the chocolate using a small amount of your Queen food colour of choice. For pastel colours, use liquid and for a bold colour, use gel food colours.

STEP 7

Working quickly, dip the pastels into the chocolate using a fork, allowing the excess chocolate to drip away before placing them on a lined baking sheet.

STEP 8

Once the pastels are all coated, place in the fridge to chill and set for at least 3 hours.

TIP If your chocolate has spread, you can use a round cookie cutter to neaten the edges.


Serve these after dinner, or bundle them up to give to friends as an edible gift.

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EXTRA SPECIAL EASTER DELIGHTS These show stopping desserts will make your family and friends feel extra loved this Easter. Visit our website for the full recipes and tutorials for creating them.

GIANT CHOCOLATE SPECKLED EGG CAKE

13 Easter Entertaining


TE & ORANGE EASTER A L O C O H C ES WITH CHICK MACA RONS TRIFL

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EASTER BUNNY CARROT CAKE

INGREDIENTS

Cake 4 eggs 1 cup brown sugar 1 cup vegetable oil 1 tsp Queen Vanilla Bean paste 2 cup plain flour 2 tsp baking soda 2 tsp cinnamon cup (100g) pecans, chopped 2 cups grated carrot (about 2 medium carrots) ½ cup sour cream Icing 150g butter, softened 150g cream cheese, softened 3 cups icing sugar 1 tsp Queen Vanilla Bean Paste 220g white chocolate Queen red, yellow and green food colours

15 Easter Entertaining


PREP 60 MIN COOK 30-35 MINS SERVES 8-10

INTERMEDIATE

STEP 1

Preheat oven to 160°C and grease and line a 32x20cm baking tin (or similar size).

STEP 2

Place the eggs, sugar, vegetable oil and vanilla into a large bowl and whisk with electric beaters for about 2 minutes or until very well combined.

STEP 3

Add flour, baking soda, cinnamon, pecans and carrot. Stir until combined.

STEP 4

Finally, stir through the sour cream until no streaks remain.

STEP 5

Tip batter into prepared tin and smooth the top. Bake for 30-35 minutes or until an inserted skewer comes out clean. Set aside to cool for 15 minutes and then turn out onto a rack to cool completely.

STEP 6

To make icing, beat butter until pale and fluffy. Add cream cheese and beat again until completely incorporated.

STEP 7

Add icing sugar and vanilla then beat, slowly at first until everything comes together in a smooth, thick icing. Be careful not to over-mix.

STEP 8

Spread icing evenly over the completely cooled cake, and then place in fridge to firm up slightly.

STEP 9

While cake is in the fridge, melt chocolate in a bowl set over a pan

of simmering water or in a heatsafe bowl in the microwave.

STEP 10

Take about a quarter of the chocolate and place in a small bowl. Tint the smaller amount green (for the carrot tops) being careful not to add too much gel – go slowly and add more if needed.

STEP 11

Tint the larger amount orange, using a combination of the red and yellow food colour gels, again adding a small amount and then more if needed.

STEP 12

Slice the cake in half, and then slice each half into long, thin triangles (see picture).

STEP 13

Using a piping bag with a small, round tip, or a sandwich bag with the very end of one of the corners snipped off, pipe a carrot-shaped outline onto each slice of cake, using the orange chocolate. Pipe a squiggle of orange into the centre of each carrot. Switch to the green chocolate, and then pipe a top onto each carrot.

STEP 14

Place back in the fridge to set for a minute, and then serve!

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Vava’u Tonga

Vanilla –UPDATE–

Each issue we bring you an update on our Vanilla program in Vava’u, Tonga which assists local farmers in reclaiming and re-establishing their vanilla plantations. Through ongoing support we hope to assist Tonga in bringing a once thriving Vanilla industry back to life while delivering you the finest vanilla in the world.

Our second season complete!

Looking ahead

We are pleased to report that we have completed our second season of Vanilla production and more than 1200 Tongan families are now benefiting from this program. This second season has been significant to our program, as through our ongoing support and training, more growers have been able to cure their own beans. Independence and knowledge to curing their own beans means vanilla growers receive a higher dollar return for their crops. This gives them income security over the long vanilla harvest season, which is approximately 6-8 months.

With the quality of the Vanilla beans produced so far being excellent, we are excited about our third season of Vanilla from Vava’u. Our work in this program has resulted in Fairtrade certification, which recognises products that deliver a better deal for farmers and producers in the developing world. We will be working with the growers to increase their level of training, including new areas such as business practices. At home in Australia, the Queen team are developing new Vanilla extract recipes to showcase the Bourbon profile of these beautiful beans while also incorporating them into our signature Vanilla products.

Did you know . . . Queen assists farmers in a number of countries with their Vanilla production. Click here to learn more about our sustainable vanilla programs. 17 Vava'u Tonga Vanilla Update


p t u o t n he g i S

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– Special offers on Queen products – Exciting new Queen recipes – Decorating tips and inspiration – News on baking and decorating events

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