Place the eggs, caster sugar and hazelnut meal in a bowl and mix to combine. Add the roughly chopped hazelnuts and fold them through. Spoon the mixture into the prepared tart shells, until each shell is half full. Bake for 10–12 minutes, until light golden brown. For the hazelnut caramel, place the gold caramel chocolate in a bowl and set aside. Combine the honey, cream, orange zest, vanilla, glucose and salt in a small saucepan over medium heat and bring to the boil. Once boiled, strain the cream mixture through a sieve into a bowl. Set aside and keep warm. Place the sugar in a wide-based saucepan over medium heat. Stir gently with a spatula until completely dissolved and caramelised before removing from the heat. If the sugar is caramelising quickly and you still have lumps of sugar, lower the temperature to allow the sugar to dissolve before the caramel burns. Carefully add the warm cream mixture to the caramel and whisk to combine. Return the saucepan to the stovetop and cook over low heat for 1 minute. Pour the caramel over the chocolate and stir until the chocolate is completely melted and incorporated into the caramel. Add the hazelnuts and mix to combine. Remove the tarts from the rings and spread the caramel over the baked hazelnut cream in the tarts. Store in an airtight container at room temperature for up to 4 days. The caramel can be made a day in advance. Cover it with plastic wrap touching the surface and set aside at room temperature until required. To soften the caramel, simply microwave in short increments until it reaches a scoopable consistency. 79 FOR BEST RESULTS > Ensure the pastry is chilled before rolling it out. Only roll half the pastry at a time and keep the other half in the fridge. > Don’t waste the pastry offcuts from the first half of the dough; instead press them into the remaining dough before rolling. > When making the caramel, only stir gently, as vigorous movement will recrystallise the sugar as it melts. Pictured overleaf > Chocolate All Day TEXT_SI font changed.indd 79Chocolate All Day TEXT_SI font changed.indd 797/6/23 10:57 am7/6/23 10:57 am SKILL LEVEL: ACCOMPLISHED 78 Gorgeously gooey and loaded with roasty, toasty hazelnuts, these golden gems are always a crowd-pleaser. The contrasting textures and a spot of orange zest make them unforgettable. The tarts are spectacular as individual tartlets, or as a single large tart. Either way, you will experience pure, indulgent enjoyment with every bite. PASTRY 150 g (5½ oz) unsalted butter, cubed 100 g (3½ oz) soft brown sugar 30 g (1 oz) hazelnut meal 50 g (13/4 oz) whole egg 260 g (91/4 oz) plain (all-purpose) flour, plus extra for dusting ½ teaspoon salt ½ teaspoon baking powder BAKED HAZELNUT CREAM 75 g (2½ oz) whole eggs 50 g (13/4 oz) caster (superfine) sugar 35 g (11/4 oz) hazelnut meal 25 g (1 oz) lightly roasted hazelnuts, roughly chopped HAZELNUT CARAMEL 35 g (11/4 oz) good-quality gold caramel chocolate (or use milk chocolate) 35 g (11/4 oz) honey 120 ml (4 fl oz) thickened (whipping) cream zest of 1 orange 1 teaspoon vanilla bean paste 35 g (11/4 oz) liquid glucose ½ teaspoon sea salt 95 g (31/4 oz) caster (superfine) sugar 70 g (2½ oz) roasted hazelnuts, roughly chopped For the pastry, arrange 12 egg rings, approximately 7.5 cm (3 inches) in diameter and 1 cm (1/2 inch) high, on a baking tray lined with baking paper. Place the butter in the bowl of a stand mixer with a paddle attachment and beat on medium speed until smooth. Add the brown sugar, hazelnut meal and egg and mix until combined. Add the flour, salt and baking powder and continue to mix until the ingredients come together as a dough. Once the dough forms, stop mixing to ensure you don’t develop the gluten, which will make the pastry tough and chewy. Press the dough into an even, flat square and wrap it in plastic wrap. Place in the fridge for approximately 30 minutes. Preheat the oven to 170°C (325°F) fan-forced. Lightly dust the work surface with flour and roll the dough out until it is approximately 3 mm (⅛ inch) thick. Cut 12 discs out of the dough using a 9.5 cm (33/4 inch) round cutter. Transfer the pastry discs to the egg rings, press it into the base and sides and trim any overhang. Line the pastry with scrunched then flattened baking paper, and fill with uncooked rice. Bake for 10 minutes. (This is called blind baking.) Remove the rice and baking paper and set the pastry aside at room temperature until required. For the baked hazelnut cream, preheat the oven to 165°C (320°F) fan-forced. Golden Tartlets with Baked Hazelnut Cream & Caramel Chocolate PERFECT FOR: A DESSERT TABLE, ENTERTAINING MAKES 12 Chocolate All Day TEXT_SI font changed.indd 78Chocolate All Day TEXT_SI font changed.indd 787/6/23 10:57 am7/6/23 10:57 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p78 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p79 Place the eggs, caster sugar and hazelnut meal in a bowl and mix to combine. Add the roughly chopped hazelnuts and fold them through. Spoon the mixture into the prepared tart shells, until each shell is half full. Bake for 10–12 minutes, until light golden brown. For the hazelnut caramel, place the gold caramel chocolate in a bowl and set aside. Combine the honey, cream, orange zest, vanilla, glucose and salt in a small saucepan over medium heat and bring to the boil. Once boiled, strain the cream mixture through a sieve into a bowl. Set aside and keep warm. Place the sugar in a wide-based saucepan over medium heat. Stir gently with a spatula until completely dissolved and caramelised before removing from the heat. If the sugar is caramelising quickly and you still have lumps of sugar, lower the temperature to allow the sugar to dissolve before the caramel burns. Carefully add the warm cream mixture to the caramel and whisk to combine. Return the saucepan to the stovetop and cook over low heat for 1 minute. Pour the caramel over the chocolate and stir until the chocolate is completely melted and incorporated into the caramel. Add the hazelnuts and mix to combine. Remove the tarts from the rings and spread the caramel over the baked hazelnut cream in the tarts. Store in an airtight container at room temperature for up to 4 days. The caramel can be made a day in advance. Cover it with plastic wrap touching the surface and set aside at room temperature until required. To soften the caramel, simply microwave in short increments until it reaches a scoopable consistency. 79 FOR BEST RESULTS > Ensure the pastry is chilled before rolling it out. Only roll half the pastry at a time and keep the other half in the fridge. > Don’t waste the pastry offcuts from the first half of the dough; instead press them into the remaining dough before rolling. > When making the caramel, only stir gently, as vigorous movement will recrystallise the sugar as it melts. Pictured overleaf > Chocolate All Day TEXT_SI font changed.indd 79Chocolate All Day TEXT_SI font changed.indd 797/6/23 10:57 am7/6/23 10:57 am SKILL LEVEL: ACCOMPLISHED 78 Gorgeously gooey and loaded with roasty, toasty hazelnuts, these golden gems are always a crowd-pleaser. The contrasting textures and a spot of orange zest make them unforgettable. The tarts are spectacular as individual tartlets, or as a single large tart. Either way, you will experience pure, indulgent enjoyment with every bite. PASTRY 150 g (5½ oz) unsalted butter, cubed 100 g (3½ oz) soft brown sugar 30 g (1 oz) hazelnut meal 50 g (13/4 oz) whole egg 260 g (91/4 oz) plain (all-purpose) flour, plus extra for dusting ½ teaspoon salt ½ teaspoon baking powder BAKED HAZELNUT CREAM 75 g (2½ oz) whole eggs 50 g (13/4 oz) caster (superfine) sugar 35 g (11/4 oz) hazelnut meal 25 g (1 oz) lightly roasted hazelnuts, roughly chopped HAZELNUT CARAMEL 35 g (11/4 oz) good-quality gold caramel chocolate (or use milk chocolate) 35 g (11/4 oz) honey 120 ml (4 fl oz) thickened (whipping) cream zest of 1 orange 1 teaspoon vanilla bean paste 35 g (11/4 oz) liquid glucose ½ teaspoon sea salt 95 g (31/4 oz) caster (superfine) sugar 70 g (2½ oz) roasted hazelnuts, roughly chopped For the pastry, arrange 12 egg rings, approximately 7.5 cm (3 inches) in diameter and 1 cm (1/2 inch) high, on a baking tray lined with baking paper. Place the butter in the bowl of a stand mixer with a paddle attachment and beat on medium speed until smooth. Add the brown sugar, hazelnut meal and egg and mix until combined. Add the flour, salt and baking powder and continue to mix until the ingredients come together as a dough. Once the dough forms, stop mixing to ensure you don’t develop the gluten, which will make the pastry tough and chewy. Press the dough into an even, flat square and wrap it in plastic wrap. Place in the fridge for approximately 30 minutes. Preheat the oven to 170°C (325°F) fan-forced. Lightly dust the work surface with flour and roll the dough out until it is approximately 3 mm (⅛ inch) thick. Cut 12 discs out of the dough using a 9.5 cm (33/4 inch) round cutter. Transfer the pastry discs to the egg rings, press it into the base and sides and trim any overhang. Line the pastry with scrunched then flattened baking paper, and fill with uncooked rice. Bake for 10 minutes. (This is called blind baking.) Remove the rice and baking paper and set the pastry aside at room temperature until required. For the baked hazelnut cream, preheat the oven to 165°C (320°F) fan-forced. Golden Tartlets with Baked Hazelnut Cream & Caramel Chocolate PERFECT FOR: A DESSERT TABLE, ENTERTAINING MAKES 12 Chocolate All Day TEXT_SI font changed.indd 78Chocolate All Day TEXT_SI font changed.indd 787/6/23 10:57 am7/6/23 10:57 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p78 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p79 Chocolate All Day TEXT_SI font changed.indd 81Chocolate All Day TEXT_SI font changed.indd 817/6/23 10:57 am7/6/23 10:57 amChocolate All Day TEXT_SI font changed.indd 80Chocolate All Day TEXT_SI font changed.indd 807/6/23 10:57 am7/6/23 10:57 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p80 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p81 Chocolate All Day TEXT_SI font changed.indd 81Chocolate All Day TEXT_SI font changed.indd 817/6/23 10:57 am7/6/23 10:57 amChocolate All Day TEXT_SI font changed.indd 80Chocolate All Day TEXT_SI font changed.indd 807/6/23 10:57 am7/6/23 10:57 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p80 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyan p81 127 These little beauties are a moreish mouthful of chocolate cream, jam and classic choux. They’re irresistibly bite-sized and the fact that they look like mini burger buns just makes them even sweeter. With just the right amount of quirkiness, these chocolate sliders are the ultimate eating experience, bound to surprise your unsuspecting guests. CHOUX PASTRY BASE vegetable oil spray or butter, for greasing 70 g (2½ oz) plain (all-purpose) flour, sifted, plus extra for dusting 65 ml (21/4 fl oz) full-cream milk 65 ml (21/4 fl oz) water pinch of salt 5 g (1/8 oz) caster (superfine) sugar 45 g (1½ oz) unsalted butter 130 g (4½ oz) whole eggs 15 g (½ oz) sesame seeds RASPBERRY JAM 140 g (5 oz) fresh or frozen raspberries 115 g (4 oz) caster (superfine) sugar 30 g (1 oz) liquid glucose CHOCOLATE CREAM 245 ml (8½ fl oz) full-cream milk ½ teaspoon vanilla bean paste 10 g (1/4 oz) custard powder or cornflour (cornstarch) 50 g (13/4 oz) caster (superfine) sugar 95 g (31/4 oz) egg yolks 135 g (43/4 oz) good-quality dark chocolate 70 g (2½ oz) unsalted butter, cubed CHOCOLATE COATING 250 g (9 oz) good-quality milk chocolate 35 ml (11/4 fl oz) grapeseed oil 40 g (1½ oz) roasted salted peanuts, roughly chopped To make the choux pastry base, preheat the oven to 130°C (250°F) fan-forced. Prepare a baking tray by lightly greasing it with vegetable oil spray, then lightly dusting with flour. Combine the milk, water, salt, sugar and butter in a medium saucepan over medium heat and bring to the boil. Once boiling, remove from the heat and add the sifted flour. Stir vigorously and return to the heat. Continue stirring until the mixture comes together as a dough, has a light oily sheen on the surface and begins to come away from the side of the saucepan. Remove from the heat and transfer the mixture to the bowl of a stand mixer with a paddle attachment. In a bowl, break up the eggs with a fork. Begin mixing the dough on low–medium speed and gradually add small amounts of the egg at a time, allowing it to completely incorporate after each addition. You may not need to add all the egg, so test the mixture regularly to ensure it reaches the correct consistency. To test the consistency, take a dessertspoonful of the mixture and hold it on its side: if the mixture slides off the spoon very slowly, it is ready. Transfer the choux pastry to a piping bag fitted with a 1.2 cm (1/2 inch) plain piping nozzle. Pipe rounds, 4.5 cm (13/4 inches) in diameter, onto the prepared tray, approximately 4 cm (11/2 inches) apart. Sprinkle the surface of each choux puff with sesame seeds. Chocolate Cream & Raspberry Jam Choux Sliders Continued overleaf > MAKES 12PERFECT FOR: ENTERTAININGSKILL LEVEL: ACCOMPLISHED Chocolate All Day TEXT_SI font changed.indd 127Chocolate All Day TEXT_SI font changed.indd 1277/6/23 10:59 am7/6/23 10:59 amChocolate All Day TEXT_SI font changed.indd 126Chocolate All Day TEXT_SI font changed.indd 1267/6/23 10:59 am7/6/23 10:59 am Choc_All_Day_TXT 23-06-07 Text BlackBlackYellowMagentaCyan p126 Choc_All_Day_TXT 23-06-07 Text BlackBlackYellowMagentaCyan p127 127 These little beauties are a moreish mouthful of chocolate cream, jam and classic choux. They’re irresistibly bite-sized and the fact that they look like mini burger buns just makes them even sweeter. With just the right amount of quirkiness, these chocolate sliders are the ultimate eating experience, bound to surprise your unsuspecting guests. CHOUX PASTRY BASE vegetable oil spray or butter, for greasing 70 g (2½ oz) plain (all-purpose) flour, sifted, plus extra for dusting 65 ml (21/4 fl oz) full-cream milk 65 ml (21/4 fl oz) water pinch of salt 5 g (1/8 oz) caster (superfine) sugar 45 g (1½ oz) unsalted butter 130 g (4½ oz) whole eggs 15 g (½ oz) sesame seeds RASPBERRY JAM 140 g (5 oz) fresh or frozen raspberries 115 g (4 oz) caster (superfine) sugar 30 g (1 oz) liquid glucose CHOCOLATE CREAM 245 ml (8½ fl oz) full-cream milk ½ teaspoon vanilla bean paste 10 g (1/4 oz) custard powder or cornflour (cornstarch) 50 g (13/4 oz) caster (superfine) sugar 95 g (31/4 oz) egg yolks 135 g (43/4 oz) good-quality dark chocolate 70 g (2½ oz) unsalted butter, cubed CHOCOLATE COATING 250 g (9 oz) good-quality milk chocolate 35 ml (11/4 fl oz) grapeseed oil 40 g (1½ oz) roasted salted peanuts, roughly chopped To make the choux pastry base, preheat the oven to 130°C (250°F) fan-forced. Prepare a baking tray by lightly greasing it with vegetable oil spray, then lightly dusting with flour. Combine the milk, water, salt, sugar and butter in a medium saucepan over medium heat and bring to the boil. Once boiling, remove from the heat and add the sifted flour. Stir vigorously and return to the heat. Continue stirring until the mixture comes together as a dough, has a light oily sheen on the surface and begins to come away from the side of the saucepan. Remove from the heat and transfer the mixture to the bowl of a stand mixer with a paddle attachment. In a bowl, break up the eggs with a fork. Begin mixing the dough on low–medium speed and gradually add small amounts of the egg at a time, allowing it to completely incorporate after each addition. You may not need to add all the egg, so test the mixture regularly to ensure it reaches the correct consistency. To test the consistency, take a dessertspoonful of the mixture and hold it on its side: if the mixture slides off the spoon very slowly, it is ready. Transfer the choux pastry to a piping bag fitted with a 1.2 cm (1/2 inch) plain piping nozzle. Pipe rounds, 4.5 cm (13/4 inches) in diameter, onto the prepared tray, approximately 4 cm (11/2 inches) apart. Sprinkle the surface of each choux puff with sesame seeds. Chocolate Cream & Raspberry Jam Choux Sliders Continued overleaf > MAKES 12PERFECT FOR: ENTERTAININGSKILL LEVEL: ACCOMPLISHED Chocolate All Day TEXT_SI font changed.indd 127Chocolate All Day TEXT_SI font changed.indd 1277/6/23 10:59 am7/6/23 10:59 amChocolate All Day TEXT_SI font changed.indd 126Chocolate All Day TEXT_SI font changed.indd 1267/6/23 10:59 am7/6/23 10:59 am Choc_All_Day_TXT 23-06-07 Text BlackBlackYellowMagentaCyan p126 Choc_All_Day_TXT 23-06-07 Text BlackBlackYellowMagentaCyan p127 129 FOR BEST RESULTS > Once the choux buns are piped, flick some water onto the tray before placing in the oven. This will create steam and give the choux a better lift. > Dip your finger in water and gently tap down any peaks on the choux pastry before baking. FIX IT > If the cooked choux begins to soften, simply place it back in a 140°C (275°F) oven for 10–15 minutes to dry out. > If the choux pastry didn’t rise when baked, it is either because the mixture wasn’t cooked enough once the flour was added, there was too much egg added, or it was taken out of the oven too soon. The buns can be dried out in the oven, cut and used, but they will be smaller. Prepare the chocolate coating just before assembling the sliders. Temper the chocolate by placing it in a microwave-safe plastic bowl and heating it in the microwave on high in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, gently heat the chocolate with a hair dryer while stirring, until they melt. Add the grapeseed oil and nuts to the tempered chocolate and mix to combine. Use immediately. To assemble, remove the choux buns from the fridge and dip the top of the ‘burger patty’ chocolate cream in the prepared chocolate coating, ensuring you do not coat the choux pastry. Heat the white chocolate block in a microwave-safe plastic bowl in the microwave on high for 10–15 seconds at a time, until slightly softened, then grate directly onto the chocolate-coated base to replicate grated cheese. If the chocolate doesn’t resemble grated cheese it may need another 10 seconds in the microwave before grating. Top with a drizzle of raspberry jam and some mint leaves, and lastly the choux pastry top. These are best made and eaten the same day. The raspberry jam can be stored in the fridge for 1 month, as can the grated white chocolate. The chocolate cream can be made 3 days in advance and stored in the fridge. The choux buns can be frozen raw or baked for up to 4 weeks. If frozen raw, leave them to thaw on the tray at room temperature or in the fridge before baking. Chocolate All Day TEXT_SI font changed.indd 129Chocolate All Day TEXT_SI font changed.indd 1297/6/23 10:59 am7/6/23 10:59 am 128 < Continued from previous page Bake for 15 minutes, then increase the temperature to 150°C (300°F) and bake for a further 15 minutes. Lastly, increase the temperature to 170°C (325°F) and bake for a further 5 minutes, until the pastry is firm and dark golden brown. Do not open the oven door during the baking process. Once baked, turn the oven off, open the door to release the steam and continue to dry out the choux for a few minutes. (This recipe makes a few extra choux buns. They can be wrapped in airtight packaging and stored in the freezer.) To make the raspberry jam, place the raspberries, sugar and glucose in a saucepan over medium heat and bring to the boil, while stirring. Heat until it reaches 106°C (223°F). If you don’t have a thermometer, test the jam by placing a small amount on a chilled plate – this will give you an idea of what the consistency will be once set. You want to achieve a soft jam consistency. Transfer the jam to a bowl and cover with plastic wrap touching the surface. Allow to cool at room temperature before storing in the fridge. To make the chocolate cream, combine the milk and vanilla in a medium saucepan over medium heat and bring to the boil. Meanwhile, place the custard powder and sugar in a separate bowl and whisk by hand to combine. Add the egg yolks and whisk to create a paste. Pour the boiled milk over the egg mixture and whisk to combine. Transfer the mixture back to the saucepan and whisk over medium heat while it comes back to the boil. Remove from the heat and transfer to a bowl. Add the dark chocolate and whisk until completely melted and combined. Add the butter, one piece at a time, and whisk to incorporate. Cover the bowl with plastic wrap touching the surface of the chocolate cream and place in the fridge for a minimum of 1 hour. Slice the choux buns in half. Transfer the chocolate cream into a piping bag fitted with a 1 cm (1/2 inch) plain piping nozzle. Pipe the chocolate cream into the base of the choux buns and then pipe a second layer on top so it is raised above the pastry, replicating a burger patty. Place the choux bases in the fridge for 20–30 minutes. TO FINISH small block good-quality white chocolate mint leaves Chocolate All Day TEXT_SI font changed.indd 128Chocolate All Day TEXT_SI font changed.indd 1287/6/23 10:59 am7/6/23 10:59 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p128 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p129 129 FOR BEST RESULTS > Once the choux buns are piped, flick some water onto the tray before placing in the oven. This will create steam and give the choux a better lift. > Dip your finger in water and gently tap down any peaks on the choux pastry before baking. FIX IT > If the cooked choux begins to soften, simply place it back in a 140°C (275°F) oven for 10–15 minutes to dry out. > If the choux pastry didn’t rise when baked, it is either because the mixture wasn’t cooked enough once the flour was added, there was too much egg added, or it was taken out of the oven too soon. The buns can be dried out in the oven, cut and used, but they will be smaller. Prepare the chocolate coating just before assembling the sliders. Temper the chocolate by placing it in a microwave-safe plastic bowl and heating it in the microwave on high in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, gently heat the chocolate with a hair dryer while stirring, until they melt. Add the grapeseed oil and nuts to the tempered chocolate and mix to combine. Use immediately. To assemble, remove the choux buns from the fridge and dip the top of the ‘burger patty’ chocolate cream in the prepared chocolate coating, ensuring you do not coat the choux pastry. Heat the white chocolate block in a microwave-safe plastic bowl in the microwave on high for 10–15 seconds at a time, until slightly softened, then grate directly onto the chocolate-coated base to replicate grated cheese. If the chocolate doesn’t resemble grated cheese it may need another 10 seconds in the microwave before grating. Top with a drizzle of raspberry jam and some mint leaves, and lastly the choux pastry top. These are best made and eaten the same day. The raspberry jam can be stored in the fridge for 1 month, as can the grated white chocolate. The chocolate cream can be made 3 days in advance and stored in the fridge. The choux buns can be frozen raw or baked for up to 4 weeks. If frozen raw, leave them to thaw on the tray at room temperature or in the fridge before baking. Chocolate All Day TEXT_SI font changed.indd 129Chocolate All Day TEXT_SI font changed.indd 1297/6/23 10:59 am7/6/23 10:59 am 128 < Continued from previous page Bake for 15 minutes, then increase the temperature to 150°C (300°F) and bake for a further 15 minutes. Lastly, increase the temperature to 170°C (325°F) and bake for a further 5 minutes, until the pastry is firm and dark golden brown. Do not open the oven door during the baking process. Once baked, turn the oven off, open the door to release the steam and continue to dry out the choux for a few minutes. (This recipe makes a few extra choux buns. They can be wrapped in airtight packaging and stored in the freezer.) To make the raspberry jam, place the raspberries, sugar and glucose in a saucepan over medium heat and bring to the boil, while stirring. Heat until it reaches 106°C (223°F). If you don’t have a thermometer, test the jam by placing a small amount on a chilled plate – this will give you an idea of what the consistency will be once set. You want to achieve a soft jam consistency. Transfer the jam to a bowl and cover with plastic wrap touching the surface. Allow to cool at room temperature before storing in the fridge. To make the chocolate cream, combine the milk and vanilla in a medium saucepan over medium heat and bring to the boil. Meanwhile, place the custard powder and sugar in a separate bowl and whisk by hand to combine. Add the egg yolks and whisk to create a paste. Pour the boiled milk over the egg mixture and whisk to combine. Transfer the mixture back to the saucepan and whisk over medium heat while it comes back to the boil. Remove from the heat and transfer to a bowl. Add the dark chocolate and whisk until completely melted and combined. Add the butter, one piece at a time, and whisk to incorporate. Cover the bowl with plastic wrap touching the surface of the chocolate cream and place in the fridge for a minimum of 1 hour. Slice the choux buns in half. Transfer the chocolate cream into a piping bag fitted with a 1 cm (1/2 inch) plain piping nozzle. Pipe the chocolate cream into the base of the choux buns and then pipe a second layer on top so it is raised above the pastry, replicating a burger patty. Place the choux bases in the fridge for 20–30 minutes. TO FINISH small block good-quality white chocolate mint leaves Chocolate All Day TEXT_SI font changed.indd 128Chocolate All Day TEXT_SI font changed.indd 1287/6/23 10:59 am7/6/23 10:59 am Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p128 Choc_All_Day_TXT 23-06-07 BlackYellowMagentaCyanText Black p129 Next >