Split one side of each bun and cool on a rack.

2 Reserve about 3 tbsp of the whipped cream. Fill the balls with the remaining whipped cream, spooning it in the sides.

3 Dip the tops of a large and small ball in frosting. Fit a piping bag with a 1/2in (1cm) star nozzle and pipe the reserved cream on top of the large ball. Gently press the small ball on top of the cream, with the frosting facing up. Repeat with the other balls.

  

Chocolate profiteroles


Makes 12

Ingredients

butter for greasing

1 quantity choux pastry

1 large egg, beaten

11/4 cups whipping cream, whipped

Wicked chocolate frosting

5oz (150g) 38% cocoa solids dark chocolate, chopped (or semi-sweet chocolate chips)

2/3 cup heavy cream

Method

1 Preheat the oven to 425°F (220°C). Butter a baking sheet and sprinkle with water. Put 12 tablespoonfuls of choux on the pan and brush with beaten egg. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for 20 minutes. Split each profiterole in half and cool on a rack.

2 Make the Wicked Chocolate Frosting: gently melt the chocolate with the heavy cream in a bowl over a pan of simmering water, stirring until smooth and shiny (be careful not to let it get too hot).

3 Sandwich the profiteroles together with the whipped cream, place on individual plates, and drizzle with the chocolate frosting.

Clockwise from top left: Coffee éclairs, Religieuses, Chocolate profiteroles

Viennese fingers


Makes 12

Ingredients

12 tbsp butter, plus extra for greasing

1/3 cup granulated sugar

11/2 cups self-rising flour

3oz (90g) dark chocolate, broken into pieces

Method

1 Preheat the oven to 325˚F (160˚C). Lightly butter 2 baking sheets. Combine the butter and sugar in a bowl and cream together until pale and fluffy. Stir in the flour and beat until well-combined.

2 Spoon the mixture into a piping bag with a medium star nozzle. Pipe into 3in (7cm) lengths on the baking sheets. Bake for about 20 minutes until golden. Cool on a wire rack.

3 Put the chocolate into a heatproof bowl. Set the bowl over a pan of hot water and heat gently until the chocolate has melted. Dip both ends of each cookie into the chocolate. Let set on the wire rack.

Pinwheel cookies


Makes 18

Ingredients

Vanilla dough

4 tbsp butter, at room temperature, plus extra for greasing

21/2 tbsp granulated sugar

1/2 cup all-purpose flour

a few drops of vanilla extract

about 1 tbsp water

Coffee dough

4 tbsp butter, at room temperature

21/2 tbsp granulated sugar

1/2 cup all-purpose flour

1 tbsp coffee extract

milk for brushing

Method

1 Combine the ingredients for the vanilla dough in a bowl and mix well, adding just enough water to bind. Knead lightly, then wrap and chill for at least 2 hours until very firm.

2 Mix the ingredients for the coffee dough, using the coffee extract to bind. Wrap and chill for at least 2 hours until very firm.

3 On a lightly floured work surface, roll out each dough to a rectangle about 7 x 10in (18 x 25cm).

4 Brush the coffee dough with a little milk, then place the vanilla dough on top. Roll up together like a roulade, starting at a narrow end.

5 Wrap the roll tightly in foil and let chill in the refrigerator for about 30 minutes or until firm. Preheat the oven to 350˚F (180˚C).

6 Lightly grease 1–2 baking sheets. Cut the dough roll into about 18 thin slices and place them well apart on the baking sheets.

7 Bake for about 20 minutes until the vanilla dough is a very pale golden color.

8 Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack and let cool completely.

Cook’s know-how
If the doughs become too soft and difficult to roll out, put each piece of dough between sheets of parchment paper before rolling.

Fridge cookies


Makes 50

Ingredients

13/4 cups all-purpose flour

1 tsp baking powder

9 tbsp butter, plus extra for greasing

2/3 cup granulated sugar

2/3 cup walnuts, finely chopped

1 large egg, beaten

1 tsp vanilla extract

Method

1 Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Mix in the sugar and walnuts. Add the beaten egg and vanilla extract and stir to form a smooth dough.

2 Shape the dough into a cylinder about 2in (5cm) in diameter. Wrap in foil, roll to give smooth sides, and refrigerate for about 8 hours.

3 Preheat the oven to 375°F (190°C). Lightly butter several baking sheets. Cut the cylinder into thin slices and place the cookies on the baking sheets. Bake for 10–12 minutes until golden.

Pecan & chocolate chip cookies

Everyone loves cookies.