Back To School Treats

Desserts that will have kids cheering at home.

It’s back-to-school time again, after two weeks of fun and Easter frolic, why not celebrate your kid’s return to academia with delicious desserts to with these easy, kid-friendly desserts. Both kids and adults will love these luscious collection of make ahead just desserts.

Hakkasan gives us some macaron and chocolate recipes for the family.

MACARONS

WHITE COLOUR: 
• 50g white colour powder
• 125g water
– Mix well together

TPT
• 600 Ground Almonds
• 600g Icing sugar
• 220g Egg whites
– In a mixing machine bowl, mix all the ingredients together until smooth.

MACARON

Ingredients:

• 1420 TPT (1 batch above)
• 220 egg whites
• 20g caster sugar
• 600g caster sugar
• 120g Water
• 8g white colour

Method:

1. Place the egg whites into a mixing machine bowl, begin to whisk on a low speed
2. Place the caster sugar and water together in a pan and cook the sugar to soft ball 118C, when the sugar has reach 105C increase the speed on the egg whites and stabilise the meringue with 20g caster sugar.
3. Once the boiling sugar has reached 118C, reduce the speed of the egg whites and pour the sugar gently over the egg whites
4. Increase the speed and mix for 1 minute, stop the machine and add in the white colour. Turn on the speed again and whisk until the meringue has cooled to blood temperature and is firm.
5. Gently mix the meringue into the tpt base and mix until smooth and glossy.
6. Place into a piping big with 10mm nozzle, and pipe 45mm diameter bulbs, this should drop out to 50mm,
7. Allow to dry for 1 hour. Place into a pre heated oven at 130°C for 17-18 minutes, on low fan and 0% humidity or damper open.

Honeycomb Crunch

• 200g caster sugar
• 70g Glucose
• 45g Honey
• 25g water
• 10g Bicarbonate of soda
• 3g fine salt

Method

1. Put the caster sugar, Glucose, Honey and water together in a pan and cook with a sugar thermometer until it reaches 150°C.

2. Take off the heat and whisk in the bicarbonate of soda. Allow the mixture to cook and rise fro 1 minute. pour out onto a tray lined with baking paper, allow to cool.

3. Break the honey comb into small pieces and dip in tempered white chocolate.

Caramelised Honey Buttercream

Ingredients:

• 200g egg whites
• 360g Honey
• 400g Unsalted butter
• 2g salt
• 4g rice vinegar

Method:

1. Place the egg whites into a mixing machine bowl, begin to whisk on a low speed
2. Honey into a pan and cook on a moderate heat, when the temperature reaches 150°C gradually pour over the whisking egg whites, mix until blood temperature.
3. Gradually add in the softened butter and mix until soft and fluffy.
4. Fold in the vinegar.

**To fill and finish the macarons

1. Pair the macarons. Place the buttercream into a piping bag with a 7mm piping nozzle.
2. Pipe a ring around the edge of the macaron, place a piece of the honeycomb into the middle.
3. Close the macaron.
4. Spray with gold lacquer then dab with gold leaf, finish with a brushing of gold shimmer.