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04 - 10 Aug, 2012
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COOKERY
Small Bites
Try these mouth-watering sweet and savoury recipes – from lamb koftas and meat patties to delicious croquembouche and sweet potato chips. Enjoy!

Croquembouche

Croquembouche
Croquembouche

Ingredients
• 500ml water
• 200g butter
• 2tsp salt
• 280g flour
• 8 eggs
• 5 egg yolks
• 150g castor sugar
• 100g cornflour
• 500ml milk
• 200g sugar
• 60ml water
• 100g dark chocolate, (melted)

Method
Preheat oven to 180 degrees Fahrenheit. Line baking tray with baking paper and spray with non-stick food spray. Place water and butter in a pan. Cover and bring to a boil. Add salt and flour and beat with a wooden spoon until everything comes together in one ball. Stir for another 3 minutes. Remove from heat and cool for 10 minutes. Add eggs one at a time, mixing after each addition. Spoon teaspoonsfuls of the mixture onto the baking tray, leaving a gap between each portion. Bake for 35-40 minutes or until golden brown. Let it cool. Whisk together egg yolks and castor sugar until light and creamy. Add cornflour and mix. Heat milk until just before boiling. Add to egg mixture while stirring. Pour back in the pan and stir for 5-8 minutes until mixture thickens. Stir over low heat for 3 minutes. Pour into a bowl and place clingfilm directly over filling mixture, then cool. Remove clingfilm and whisk cold mixture until smooth, then transfer to a piping bag. Make a small hole in each puff and pipe in filling. Put sugar and water in a pan and bring to a boil. Boil until golden caramel starts to form, for 5-8 minutes. Dip filled puffs in caramel and build a pyramid. (The caramel will ensure the balls stick together). Drizzle over melted chocolate and serve.


All you experts and novice cooks out there - do you have a recipe that will tantalise the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com

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