TE ATIME HE AVENWWW.FOODHEAVENMAG.COM
Miso caramel
madeleines
MAKES 12
100g (3½oz) unsalted butter, plus
extra for greasing
2 large free-range eggs
100g (3½oz) soft light brown sugar
2½ tbsp caster sugar
80g (6½oz) plain flour
30g (1oz) ground almonds
½ tsp baking powder
30g (1oz) white miso paste
1 tsp vanilla bean paste
20g (¾oz) demerara sugar, to coat
1 Grease a 12-hole madeleine pan or
silicone mould with butter.
2 Put the butter into a small saucepan
and melt, then remove from the heat
and leave to cool.
3 Combine the eggs, soft light brown
sugar, caster sugar, flour, ground
almonds, baking powder, white miso
paste and vanilla bean paste together in
a large bowl and mix together with a
spatula until well combined.
4 Add the cooled melted butter and mix
well. Leave the mixture to rest for
20 minutes at room temperature.
5 Preheat the oven to 180°C/Gas Mark- Fill each hole in the greased pan or
mould to the top with the mixture, then
bake in the oven for 15 minutes until risen
and golden.
6 Leave to cool a little, then pop the
madeleines out of their moulds and dip
in the demerara sugar to coat while they
S’murros with chilli-
chocolate sauce
SERVES 4
185g (6½oz) plain flour
½ tsp ground cinnamon
20g (¾oz) light brown soft sugar
1 tbsp vegetable oil
½ tsp sea salt
4 free-range eggs
vegetable oil, for deep frying
at least 8 large marshmallows
For the cacao sugar
20g (¾oz) caster sugar
1 tsp cacao powder
½ tsp ground cinnamon
For the chilli-chocolate sauce
100g (3½oz) 70% dark chocolate
100ml (3½fl oz) double cream
a pinch of ground ancho chilli
a pinch of ground chipotle chilli
1 Make a dough. Sif t together the flour
and cinnamon in a bowl. Put 210ml
(7½fl oz) water, along with the sugar,
vegetable oil and salt in a saucepan
and bring to the boil over a medium
heat. Reduce the heat to low, add the
flour mixture and stir quickly with a
wooden spoon to a rough dough. Put
the dough in a mixer with the paddle
attachment. Add the eggs, one at a
time, and beat on medium speed to
make a smooth, loose dough.
Alternatively, do this in a bowl and beat
well with a wooden spoon.
2 Line 2 baking trays with baking paper.
Spoon the dough into a piping bag with
a 1cm (½in) star nozzle. Pipe the dough
into at least 16 x 4cm (1½in) diameter
spirals (star t at the centre of each spiral
and work outwards) on the baking trays.
Freeze for about 15 minutes to firm up.
3 Meanwhile, mix together all the
ingredients for the cacao sugar in a
shallow bowl and set aside.
4 Make the chilli-chocolate sauce. Melt
the chocolate in a heatproof bowl set
over a saucepan of simmering water,
making sure the bowl doesn’t touch
the water. When the chocolate has
melted, carefully remove the bowl from
the heat. Stir in the cream and the
ground ancho and chipotle. Set aside.
5 Pour enough oil into a large, deep
saucepan or deep-fat fryer to deep-fry
the churros. Heat the oil to 185°C/365°F,
or until a cube of day-old bread turns
crisp and golden in 45 seconds.
Working in batches of 4, deep-fry the
churros for 4-6 minutes, until golden
and crisp. Scoop out each batch with
a slotted spoon and drain on kitchen
paper while you cook the next.6 Put the marshmallows on a heatproof
surface and, working in batches, toast
with a blow torch and soften them
enough to stick (you could heat them
briefly in a microwave – about
10 seconds on full power).
7 To make the s’murros, turn half of the
cooked churros flat-side up. Top each
with a sof tened marshmallow, then place
another churro on top, flat-side down and
press lightly to sandwich. Sprinkle with
the cacao sugar and serve with the chilli-
chocolate sauce for dunking.are still warm. These are best eaten
when freshly made.The burritos on page
70 and this recipe are
taken from The
Chilango Burrito
Bible: Mind-blowing
Mexican Flavours by
Erik Partaker,
published in the
UK by Sphere
(Hardback, £20).NOVEMBER baking heaven 71