So it is week 3 of the Great British Bake Off which means it is the third week of our Great Bloggers Bake Off!!! I was completely taken aback by the entries to the second linky – 40 in total which is amazing and all the bakes were so fantastic too. I love how everyone is continuing to challenge themselves and produce some outstanding bakes *pats everyone on the back*
Our second Star Baker was Bluebird Sunshine for her basic breadsticks and crispbreads – well done to her 🙂
So tonight’s show was all about Trifles, Floating Islands and Petits Fours which means that these are the themes for week 3 of the Great Bloggers Bake Off too.
So on to my efforts……. I was torn between making a trifle and trying my hand at macaroons, for petits fours, as I have never made the latter before, but do make a good trifle. Therefore, I decided to make some blackberry and elderflower macaroons. Unfortunately, owing to me being in too much of a rush to get on and make them this morning, I did not have any parchment paper and as a result my lovely pastel purple macaroons would not budge from the baking trays and I was not able to do anything with them!
*sighs deep sigh*
So, searching through my cupboards mid morning to see what I could cobble together I invented some Oreo & Baileys Chocolate Petits Fours – my own take on the theme. As delicious as they look and indeed taste, I think both Paul and Mary would not consider my petit fours to be worthy of a place on the GBBO because they are a cheats version as I did not have cornflour to make an actual creme patisserie! Luckily for me I have this Great Bloggers Bake Off where I am Jenny Berry and I am letting my efforts in and I promise to try harder next time!! *ahem*
So here is my recipe for Oreo & Baileys Chocolate Petits Fours (although they are a little large really, but hey big is beautiful too!)
You will need
2 packets of Oreo cookies
1 tbsp unsalted butter
1 x 200g tub of low fat cream cheese (or full fat if you want the calories!)
200g chocolate spread
300ml double cream
50ml Baileys liquor
1 pack of tiny Oreo cookies
1 x mini cupcake baking tray
Pre-heat your oven to 180oC / 160oc (fan)
Grease the mini cupcake baking tray
Bash your Oreo cookies with a rolling pin until they resemble fine breadcrumbs
Gently melt the butter and then stir in the Oreo crumbs and mix well
Divide the biscuit crumbs between your baking tray holes Bake in the oven for about 10 minutes
Then allow to cool fully before carefully removing from the baking tray
For the chocolate filling, simply mix together the cream cheese and chocolate spread until smooth and combined.
Fill a piping bag and fill each Oreo case with the chocolate sauce
Place in the fridge for about 30 minutes to firm up
Meanwhile pour the double cream and Baileys into a bowl and beat until the cream thickens – not too thick but thick enough that it will hold its shape
Pour into a piping bag and take your chocolate filled petit fours out of the fridge and pipe the Baileys cream onto each one
Decorate with a tiny Oreo or cut a normal sized Oreo into quarters and place a quarter on top of the cream instead
And that is it – very simple but very delicious and can be made in next to no time. My kind of cooking!
So now it is your turn again – please add your wonderful bakes to the linky below and for anyone who is new please see the rules for entering here and here is the badge.