Whiskey Spiced Apple Mini Madeleine Madeleine filled with whiskey spiced apple puree with a vanilla custard Autumnal dipping sauce Hazelnut Pana cotta with Blackberry Glaze Crema vela bianca pannacota on a hazelnut shortbread with blackberry Afternoon drizzle Pumpkin Brownie Latte Mousse Cup Layers of pumpkin brownie, latte macchiato mousse, pumpkin puree and Tea cocoa crumble Dulce de Leche Florentine Petit Gateau Chocolate hazelnut petit gateau with layers of dulce de leche mousse Recipes with topped with a florentine Lemon & Poppy Seed Miniature Scones Cloverhill Miniature poppy seed scone with lemon filling Blueberry & Cinnamon Mini Pinwheel Scones Miniature cinnamon scone with blueberry fruit filling

Black Cherry Kirsch & Vanilla Cheesecake Tartlets Black cherry kirsch & vanilla cheesecake in a crispy filo shell

Salted Sesame & Carmel Slices Creamy caramel on a salted sesame biscuit base topped with chocolate Hazelnut sacher coating. Whiskey Spiced Apple Mini Madeleine Makes 80 x 15g filled Madeleines

Method: Ingredients Quantities To make the Apple Crisps: Place the caster sugar and water into a saucepan, heat gently until the Madeleine: sugar has dissolved. Avoid stirring too much. Leave to cool. Wash the apples, leave the skin on, CH Plain Muffin Mix 500g cut the apples in half and remove any pips. Slice the apples into thin slices. Dip the apple slices into Vegetable Oil 140g the sugar syrup and place onto a lined, greased oven tray. Bake for 95 mins @ 100°C until dried out, Water 260g crisp & golden.

Whiskey Syrup: To make the Whiskey Syrup: Place the caster sugar, water, mixed spice, cinnamon & whis-key into Caster Sugar 400g a sauce pan. Dissolve the sugar over a low heat, stirring occasionally. Once the sugar has dissolved Water 200g increase the heat. Do not stir the syrup at this stage. Reduce the syrup to 2/3 its volume. Until the Mixed Spice 1 tsp. syrup clings to the back of a spoon. Cinnamon ½ tsp. Whiskey 100ml To make the Madeleines: Beat together the muffin mix, water and oil for 3-4 minutes un-til the batter is lump free. Transfer to a piping bag with a narrow nozzle. Spray the made-leine tins lightly Apple Puree: with oil, pipe 8g of batter into each hallow. Bake @ 185°C for 13-15 minutes. Kitchen Cut Apple 250g Whiskey Syrup (As above) 100g To make the Apple Puree: Place the 250g Kitchen cut Apple into a bowl with 100g of the whiskey syrup. Using a stick blender, blend the apple until smooth. Transfer to a piping bag with a narrow Whiskey Glaze: nozzle. Whiskey Syrup (As above) 100g Whiskey 35ml To make the Whiskey Glaze: Take the remaining quantity of Whiskey Syrup (approx. 100g) and add 35ml whiskey, stir until combined. Dried Apple Crisps: Small Red Apples 4 To make the Vanilla Sauce: Gently heat the milk and cream together in a saucepan and whisk in Caster Sugar 200g the Apollo Vanilla custard until smooth. Water 200g To fill the Madeleines: Once the madeleines have cooled, using a skewers, pierce a hole in the Vanilla Sauce: front and back of each madeleine. Make the holes on the upper side of the made-leines as they Apollo Vanilla Custard 200g will be displayed bottom side up. Inject the apple puree into both holes of the madeleine (approx Fresh Cream 200g .4g). When filled, glaze the madeleines with the warm whiskey glaze. While the glaze is still sticky Milk 200g press on an apple crisp.

Utensils Needed To Serve: Warm the vanilla sauce and serve in a dipping bowl alongside the madeleines.

Bowls x 3 Flat Baking Tray Mixer Hand Whisk Spatula Dipping Bowl & Serving Plate Piping Bags Medium Saucepans x 2 Mini Madeleine tins Skewers Hazelnut Pana Cotta with Blackberry Glaze

Ingredients Quantities Method:

To make the Hazelnut Shortbread: Place the caster sugar & softened butter into a bowl, beat until Hazelnut Shortbread: creamy and fluffy. Add the Crema Vela Bianca and beat until combined. Sieve the plain flour and Caster Sugar 170g cornflour together and fold into the mixture in stages. Bring together to form a soft dough. Wrap Butter (Room Temperature) 280g the dough and leave to rest in the fridge for at least 30 minutes. Crema Vela Bianca 250g Cornflour 150g To make the Blackberry Syrup: Place the blackberries in a heavy bottomed saucepan and the sug- Plain Flour 300g ar, lemon juice & water. Place over a low/medium heat until the sugar has dis-solved, and the ber- ries start to break down. Increase the heat and boil for approx. 15 minutes or until the juice starts to Hazelnut Pannacotta: turn to a syrup which is thick enough to cling to the back of the spoon. Leave to cool & pass through Fresh Cream 500g a sieve. Then transfer the syrup to a squeezy bottle. Milk (Full Fat) 500g Gelatine Leaves 6 leaves To toast the Hazelnuts: Place the hazelnuts onto a baking tray. Bake for 10-15 minutes @ 180⁰C. Crema Vela Bianca 170g Allow the hazelnuts to cool slightly, place onto a clean cloth or sheet of parch-ment paper and rub vigorously to remove the skins. Chop for decoration. Blackberry Syrup: Blackberries (Washed & Hulled) 300g To make the Hazelnut Panna Cotta: Place the gelatine leaves in a small bowl of cold water to soft- Granulated Sugar 225g en. Place the cream and milk into a saucepan, heat gently to simmering point. Re-move from the Lemon Juice 20g heat, squeeze excess water from the gelatine leaves and add to the sauce-pan. Whisk gently until Water 185g the gelatine has dissolved. Place the Cream Vela Bianca into a jug, gradually pour over the heated cream and milk and whisk until combined. Lightly spray the moulds with spray oil and pour the Toasted Hazelnuts: mixture into each mould. Leave to set in a refriger-ator for a couple of hours. Whole Hazelnuts 60g To bake the Hazelnut Shortbread: Remove the dough from the fridge, place onto a floured sur- face. Gently roll out to make a sheet of dough approx. 5mm thick. If the edges crack, push them back together. Cut out discs which are a little larger in diameter than the base of the Panna cotta Utensils Needed moulds. Place onto a lined baking sheet and bake @ 175⁰C for 12-15 minutes until they release from the paper. Allow to cool completely before removing from the tray. Bowls x 3 Flat Baking Tray Sieve Hand Whisk Spatula Serving Plate To demould the Hazelnut Panna Cottas: Run the point of a sharp knife around the rim of each Jug, Large Medium Saucepans x 2 Panna Cotta. Dip the base of the moulds into warm water and upturn to release. Gently transfer Silicon Mould, small Small round pastry cutter onto a hazelnut shortbread biscuit. Garnish with the blackberry syrup, broken hazelnuts and ½ blackberry pieces. Pumpkin Brownie Latte Mousse Cup

Ingredients Quantities Method: To roast the Pumpkin/Squash: Spiced Pumpkin Puree: Small Pumpkin or Butternut Squash ½ (approx. 400g) Cut the pumpkin/squash in half. Scoop out the seeds. Run a knife across the flesh in a Olive Oil/Butter 5g criss-cross pattern to score. Rub with the olive oil or butter. Rub in the ground cinnamon Ground Cinnamon ¼ tsp. and nutmeg, sprinkle with the salt. Place onto a baking tray and roast for 40-45 minutes @ Ground Nutmeg ¼ tsp. 180°C, until the flesh is tender. Scoop out the centre the flesh and using a stick blender blitz Sea Salt a pinch to a smooth puree. Once cooled transfer to a piping bag with a narrow nozzle.

Pumpkin Brownie: To make the Pumpkin Brownie: 200g Spiced Pumpkin Puree Spray a 20 x 20cm baking tin with spray oil and line with parchment paper. Combine the 50g Whole Egg, beaten puree, almond butter, egg, honey & vanilla extract together in a bowl and beat until just Almond Butter 125g combined. Sieve in the cocoa powder and baking soda. Transfer the batter into the baking Honey 125g Baking Soda ½ tsp. tray, spread evenly into the corners. Bake @ 180⁰c for 25-30 minutes until just set. Allow Cocoa Powder 30g the brownie sheet to cool completely. Cut into small cubes. Vanilla Extract 1 tsp To make the Cocoa Crumble: Cocoa Crumble: Combine the crumble mix, water & cocoa powder in a bowl, rub all ingredients together, CH Crumble Mix 150g until some of the crumble stick in small lumps, stir in the pumpkin seeds. Transfer the Water 20g crumble to a lined baking sheet and bake @ 180⁰C for 16 minutes. Cocoa Powder 20g 30g Pumpkin Seeds To make the Latte Macchiato Mousse: Mix the sahnissimo neutral, water and Latte Macchiato flavour paste together. Gently fold Latte Macchiato Mousse: Sahnissimo Neutral 100g in the lightly whipped fresh cream. Transfer to a piping bag with a small round nozzle. Water 100g Fresh Cream (lightly whipped) 500g To Assemble the Mousse Cups: Place a small amount of mousse in the bottom of the Latte Macchiato Flavour Paste 30g cups. Add in a couple of cubes of brownie, apply a little pumpkin puree into the corner and spaces. Top with more latte mousse. Apply 1-2 more dots of pumpkin puree to the Pumpkin Decorations: top. Sprinkle over the cocoa crumble and apply a marzipan pumpkin decoration to the top Almond Paste 144g (if desired). Orange Food Colour a few drops Utensils Needed

Bowls x 3 Flat Baking Tray x 2 Sieve Stick Blender Spatula Piping Bags Mixer Clear glass or plastic shot Brownie Tin (20cm x 20cm) glasses Dulce de Leche Florentine Petit Gateau

Ingredients Quantities Method: Chocolate Hazelnut Sponge: Place the sponge mix in a mixing bowl with a balloon whisk at- tachment. Stream in the water, whisk for 2 minutes until combined. Scrape down the base and Dulce de Leche Gel: Dulce de Leche 500g the sides of the bowl. Whisk on high speed for a further 8 minutes until fully aerated. Add in Water 50g the Nocciola Vela and whisk until completely combined into the batter. Transfer the batter to Gelatine Leaves 2 leaves a greased and lined baking tray. Bake @ 180°C for 8-12 minutes until the sponge springs back when lightly pressed. Allow to cool. Chocolate Hazelnut Sponge: CH Luxury Sponge Mix 1,000g Dulce de Leche Gel: Soften the 2 gelatine leaves in cold water, when softened squeeze out the Water 550g excess water and place into a bowl with the 50g water. Heat slowly until the gelatine has been 300g Nocciola Vela completely dissolved. Stir the gelatine water into the Dulce de Leche. Pour into a greased and lined tin and spread out until approx. 3 – 4 mm thick. Allow to set in the fridge. Florentine : Butter 50g Caster Sugar 100g Florentine Biscuits: Melt the butter with the caster sugar and brown sugar, stir over a low/ Brown Sugar 100g medium heat until thick and caramelised this will take approx. 5-8 minutes. Stir in the crème Crème Fraiche 50g fraiche, bicarbonate of soda and the vanilla extract. Next add the flaked almonds, cranber- Bicarbonate of Soda ¼ tsp. ries and mixed peel. Place teaspoons of the mixture onto lined and greased trays, spread out Vanilla Extract ¼ tsp slightly. Trans-fer to the fridge to allow to set. Flaked Almonds 150g Cranberries, chopped 50g Dulce de Leche Mousse: Add the sahnissimo neutral, water and Dulce de Leche to-gether. 50g Mixed Peel Gently fold in the lightly whipped fresh cream. Transfer to a piping bag with a small round nozzle. Dulce de Leche Mousse: Dulce de Leche 400g Sahnissimo Neutral 200g To assemble the Gateaux: Cut the sponge layer in half to approx. 5mm thick. Lay out 5cm Water 200g metal rings or moulds onto a tray. Cut discs of sponge the same size as the moulds and place Whipped Cream 500g the sponge discs into the base. Pipe in a layer or Dulce de Leche Mousse, cut a disc of Dulce de Leche Gel ap-prox. 3cm in diameter, place this on top of the Dulce de Leche Mousse. Pipe on Chocolate Glaze: another layer of the Dulce de Leche Mousse. Try to avoid leaving space of gaps. Finish with Sacher Supreme Coating 1,200g a disc of sponge and gentle press down until level. Place the gateaux in the freeze until solid.

Utensils Needed To finish the Gateaux:Transfer the Sacher Supreme into a bowl and heat gently until melted, Bowls x 3 Baking Tray for Sponge do not heat in excess of 50°C. Demould the gateaux and place them onto a wire rack with a Spatula Piping Bags drip tray underneath. In a slow steady circular motion pour on the Sacher Supreme coating. Mixer Moulds/Baking Rings 5cm Saucepan, small diameter Using a clean palette knife, skim any excess off the top and tap the tray gently. Using a palette Flat Baking Tray x 2 Round Cutter 3-4cm diameter knife remove onto cardboard cake discs. Top with a Florentine biscuit, a few red currants or Cooling Racks x 2 5cm Cardboard cake discs edible gold spray. Lemon & Poppy Seed Miniature Scones

Ingredients Quantities Method: To Make the Scones: Place the scone mix and the water into a mixing bowl with a beater attach-ment. Mix for 2 minutes on slow speed until combined, add the poppy seeds and For the Scones: CH Scone Mix 1,500g mix for a further 1 minute. Place the dough onto a floured surface, roll out to approx. 2cm Water 450g thick. CH Poppy seeds 40g Les Crèmes Lemon 280g Cut using a small cutter approx. 4cm diameter, scones should weigh approx. 50g each, place onto a greased and lined baking tray. Brush with egg wash and sprinkle with sugar. For the Glaze: Icing Sugar 200g Rest the scones for 20 minutes before baking. Bake @ 190°C for 14-16 minutes. Transfer to 20g Lemon Juice wire rack to cool. Lemon Jelly Slices 40 Using a skewers pierce a hole in 2 opposite ends of the scone. Transfer the Les Crèmes Lemon into a piping bag with a narrow nozzle. Pipe the filling into the centre at either end. Approx. 8 -10g of filling per scone. Utensils Needed

Bowls x 2 Scone Cutter 4cm Lemon Glaze: Sieve the icing sugar into a bowl, add the lemon juice and whisk until Sieve Flat Baking Tray smooth. Drizzle the glaze over the top of the scones, sprinkle with a few poppy seeds and Rolling Pin Pastry Brush finish with a lemon jelly slice. Blueberry & Cinnamon Mini Pinwheel Scones

Ingredients Quantities Method: To Make the Pinwheel Scones: Place the scone mix, ground cinnamon and the water into a mixing bowl with a beater attachment. Mix for 2 minutes on slow speed until combined. For the Scones: CH Scone Mix 1,500g Place the dough onto a floured surface. Divide the dough into two sections. Roll out each Water 450g section to approx. 1 cm thick. Ensure the dough sheet is relatively uniform in shape with Ground Cinnamon ½ tsp. squared corners. Blueberry Moorea 500g Spread the Blueberry Moorea fruit filling onto the surface of the scone sheets. Stay 1 cm For the Cinnamon Sugar: away from the furthest edges. Brush the edge with egg wash to act as a seal. Roll the scone Caster Sugar 80g sheets into thin logs about 4 cm in diameter. Cut into rounds approx. 2cm thick. Place onto 4g Ground Cinnamon a greased and lined baking tray. Brush with egg wash and sprinkle with the cin-namon sugar (caster sugar + ground cinnamon mixed together) Utensils Needed

Bowls x 2 Flat Baking Tray Rest the scones for 20 minutes before baking. Bake @ 190°C for 14-16 minutes. Transfer to Sieve Pastry Brush wire rack to cool. Rolling Pin Palette Knife Scone Cutter 4cm Glaze with a clear glaze to create a high shine finish. Black Cherry Kirsch & Vanilla Cheesecake Tartlets

Ingredients Quantities

For the Filo Pastry Shells: Filo Pastry Sheets 6 sheets Method: Butter, melted 150g To make the Filo Pastry Shells: Defrost the filo pastry sheets and cut into approx. 7cm x 7cm squares. Brush with melted butter, layer one on top of the other at slight angles to For the Pistachio Leaves: each other. Repeat for a third layer. Gentle press the filo squares into the tartlet moulds. 30g Egg White Bake @ 175°C for 12 minutes until golden brown and crisp. Caster Sugar 60g Plain Flour 30g Add the sahnissimo neutral, water and vanilla Butter, melted 30g To make the Vanilla Cheesecake Mix: Pistachio Paste 5g extract together. Whisk in the cream cheese until smooth and fold in the whipped cream. Trans-fer to a piping bag with a small/medium star nozzle. For the Vanilla Cheesecake Mix: Sahnisimo Neutral 100g To Make the Pistachio Tuile Leaves: Whisk the egg white and the caster sugar together Water 100g until fluffy. Add in the flour, melted butter and pistachio paste. Using a leaf stencil spread Cream Cheese 300g onto a silpat mat. Mark veins on to the leaves using a little extra pistachio paste and a Fresh Cream, lightly whipped 200g cocktail stick. Bake @ 180°C for 8-10 minutes. Curl/bend into a leaf shape while still warm 10g Vanilla Extract and pliable. For the Fillings/Toppings: Spoon 20g Black Cherry pie filling into one side of the shells. Black Cherry Pie Filling 500g To Assemble the Tartlets: Pistachio Nuts 50g Neatly pipe the cheesecake mix alongside. Top with a few chopped pistachios and a pistachio tuile leaf. Utensils Needed

Cutting Board Bowls x 3 Pastry Brush Palette Knife Portioning Wheel Leaf Stencil cut into acetate Piping Bags Flat baking tray Star shaped Nozzle, small Cocktail Sticks 4 -5cm Round Tartlet Tins Salted Sesame & Caramel Slices

Ingredients Quantities Method: Sesame Shortbread: Sprinkle the 170g of sesame seeds onto a lined baking tray 20 x 30cm in size. Place in an oven @ 175°C for 8 -10 minutes until the seeds start to take on colour. For the Sesame Shortbread: Plain Flour 200g Divide the seeds into 45g for the biscuit base and 125g batch for the sesa-me . CH Sesame Seeds, toasted 45g Butter, Salted 150g Beat together the butter and brown sugar. Sieve the flour, fold into the creamed butter and Light Brown Sugar 100g sugar along with the toasted sesame seeds.

For the Filling/Topping: . Portion into about 8 equal pieces and press out into the baking tray. Ensure the base is of CH Caramel Filling 400g equal thickness. Chill for 20 – 30 minutes before baking. Sacher Supreme Coating 200g 50g White Chocolate Using a fork indent the surface of the shortbread and bake @ 175°C for 25-30 minutes un-til there are no visible doughy patches. Allow to cool completely. For the Sesame Seed Brittle: . Sugar 255g Honey 85g Spread the caramel evenly across the base using a warmed palette knife. Salt a pinch Nutmeg, ground ¼ tsp Melt the Sacher coating gently, do not exceed 50°C, pour over the top of the caramel and Water 1 tbsp. tap lightly to level off the surface. Swirl with melted white chocolate to create a marbled Butter 5g effect. Baking Soda ¼ tsp. 125g CH Sesame Seeds, toasted Place into the fridge to set, remove from the tray and place onto a level cutting surface us-ing a portioning wheel mark out square approx.5cm, then mark diagonal lines for tri- angles. Using a hot, cleaned knife cut into lengths first and then potion into triangles. Utensils Needed Sesame Seed Brittle: Place the sugar, honey, salt, nutmeg and water into a saucepan. Baking Tray 20 x 30cm Palette Knife Bowls x 3 Portion Wheel Place on a low heat and stir until the sugar has dissolved. Increase the heat, stop stirring Saucepan Long Knife & Long Jug and cook the caramel until it reaches hard ball stage. Stir in the toasted sesa-me seeds and Flat Baking Tray butter. Add the baking soda and stir. The mixture will foam up a little at this stage, as it settles, pour onto a greased & lined baking sheet. Using an oiled palette knife spread out across the tray as thinly as possible. Allow to set completely before breaking into pieces.

Decorate each triangle with a small piece of sesame seed brittle.