- 250 ml egg white
- 125 g fine sugar
- 125 g icing sugar
- 500 g cream (40 % fat)
- 2 tbsp icing sugar
- chocolate shavings
1. Make a meringue from egg whites and sugar. Start beating the eggs with fine sugar, beat till firm. Add gradually icing sugar till you have a very firm foam. Pipe the egg white on a baking plate covered with baking paper. Make some 20 rounds of +- 4cm diameter. Aim for a flat surface. Powder the meringue with some icing sugar and put in an oven at 100C to dry. Takes at least 2 hours. Meringue should come easily of the paper and be completely dry inside (good to have some additional pieces to test). To be sure you can leave them overnight in the oven (power off) to dry completely.
2. Whip the cream with the icing sugar (2 tablespoons) till firm (but no butter). Put app. a tablespoon of cream on a meringue round and cover with another round, upside down this time. You should have a flat surface top and bottom. Put the 10 pieces for 30 to 60 minutes in a freezer.
3. Take out the meringues and with a palette knife fill up the gap in the middle with cream. Result is a firm cylinder that you can roll in chocolate shavings or praline. Finally decorate the top with some piped cream.
or dutch video.
Yum yum from “Brilliant Bread” by James Morton. original recipe here.
- 500g strong white bread flour
- 20 g fresh yeast (2 sachets (or 14g) fast action yeast)
- 8g salt
- 30g sugar
- 250g water
- 1 medium egg
- 100g unsalted butter, chilled and diced
- 120 g icing sugar (250 g icing sugar)
- 2 tbsp water (4tbsp water)
1. Put flour, salt and yeast in large bowl, mix. Add the yeast and crumble with a little flour.
Add the diced butter and lightly turn in the flour.
Add the water and the egg and mix by hand till a rough dough. Do not squeeze the butter to much.
Cover the bowl with cling film and leave overnight in the fridge.
2. Turn out the dough (slightly risen) on floured working surface.
Form and roll out into a rectangle.
Fold in three parts .
roll out again in a rectangle. repeat 4 to 5 times until dough is smooth.
Cover with cling film and leave for 2 hours in the fridge.
3. Turn out on floured surface and roll out in long rectangle.
Cut into 10- 12 pieces.
Make a cut in each strip
twist the cuts into yum yum form ;-).
leave to rise for 1 hour.
4. Risen dough
Bake each piece in deep fat fryer at 170-180C. turn round after 3 minutes. Put on a wire rack and brush with the glaze (icing sugar mixed with some water).
“Basic loaf” from ‘Brilliant Bread’ by James Morton
- 1000 g strong white flour
- 20 g salt (2 tsp)
- 40 g fresh yeast (recipe calls for 2 x 7 g instant yeast)
- 700 g tepid water
1. Flour in a large bowl with yeast on one side and salt on the other.
Add the tepid water
and mix until it forms a coherent dough.
The recipe does not mention any kneading at this stage, did some here.
Leave to rest for 30-40 minutes.
2. With wet fingers fold the dough in the bowl until deflated and smooth.
Leave to rise for another hour or doubled in size.
3. Turn out on a flour surface.
Form into a ball. Had to make two.
And put on a floured surface.
Leave to rise for another hour or until doubled.
4. Preheat oven at 210 C. Score bread and bake for at least 40 minutes.
100% wholemeal bread following recipe of James Morton in “Brilliant Bread”.
- 1000g wholemeal bread (Markal T150)
- 42 g fresh yeast (recipe uses instant yeast 14g)
- 15 g salt
- 800g water
1. Rub yeast with the flower, add salt keeping them apart. Add all the water and combine in a wet dough; leave to rest for 30 minutes.
2. Roll out on surface and knead for at least 10 minutes. Cover and leave for another hour.
3. Turn out on floured surface and form into a loaf according to the tin you will use. Put in greased tin and leave to rise for another hour.
4. Bake for 35 minutes in pre heated oven at 220C.