Patisserie week always feels me with a little dread because it requires a lot of daintiness and neatness, qualities I do not possess. So when I saw that this week’s GBBO involved making either
*Three tiers of choux pastry eclairs filled with creme pat
I decided to go with what I thought would be the easiest : Mokatines.
After googling what they were, I figured that as they were little fancy cakes then this was probably a good choice for me to bake. Plus I have never made genoese sponge before and I very rarely attempt the technical bakes from the show. I actually based my bake on a Mary Berry recipe, but these are not really Mokatines in their true sense, because they do not contain coffee buttercream (or creme au beurre moka as Mary calls it) or a coffee icing. When I was researching this recipe, I came across Chocolatines which is a chocolate version of the Mokatine, and these were decorated with chopped roasted hazelnuts, and it was then that I had my ‘lightbulb moment’. I would make Ferrero Rocher inspired Mokatines, and hence my Ferrero Rocheratines were born!
A genoese sponge, according to Mary Berry, contains a little cornflour aswell as flour. I did not have any, so I added some grounded roasted hazelnuts instead and hoped this would work, while making my sponge taste nutty like a Ferrero Rocher does. A genoese sponge is similar to making a swiss roll sponge, in that the eggs and sugar are whisked to make a light mouse like batter, which fills up about 2/3 of the mixing bowl
The nutty flour and melted butter is then folded in lightly so as to keep all the air bubbles that the whisking created, before being poured into your tin.
Once baked it is very light and quite hard to cut as it is quite crumbly, but luckily the decorations that are added at the end, will disguise any little blemishes!
I sandwiched the two cake halves with my easy chocolate buttercream which is simply hazelnut chocolate spread and cream cheese mixed together (yum!)
Once cut into squares the cakes need to have their sides covered in more of the nutty flavoured buttercream before being dipped into chopped, roasted hazelnuts. Then I piped miniature chocolate buttercream swirls across the top, to you know look dainty and neat 😉
Ok so I have a confession to make here. It is true I did ‘pipe’ buttercream swirls on to the top of my cakes BUT I used a Dr. Oetker can to do this because there is no way I could have piped such small swirls, because I do not own a piping set (I usually use a piping bag an cut off the end!). Well, I did warn you that me and dainty do not go together! Imagine what Mary would make of that on the bake off! LOL
Anyway, it was only a small cheat and I did make all of the other components and if you fancy making my take on Mary’s Mokatines, then here is how I made my Ferrero Rocheratines
- 40g butter
- 75g caster sugar
- 3 eggs
- 1 tbsp chopped, roasted hazelnuts, ground in a food processor to make them even finer
- 70g self raising flour
- 3 tbsp hazelnut chocolate spread
- 2 tbsp cream cheese
- chopped and roasted hazelnuts
- 1 can of Dr. Oetker chocolate buttercream icing
- pre heat the oven to 180oC / 160oC (fan)
- grease and line an 18inch square tin
- melt the butter and leave to cool
- meanwhile whisk the eggs and sugar together for 5 minutes until light, airy and mousse like and it has trebled in size (see photo above)
- sift the flour and ground nuts into a bowl, and pour half into the eggs and sugar battery and lightly fold in. pour in half the butter and fold in again. Repeat one more time
- pour the batter into your tin and bake for 35 minutes, until the sponge springs back when touched (and knife comes out clean when you insert it)
- leave to cool in your tin for 20 minutes or so and then remove carefully
- Make the buttercream by mixing the chocolate spread and cream cheese together
- Once the sponge is cold, slice off the edges to make it neat and then cut through the sponge to make two sponge squares
- spread half the buttercream on one of the sponges and then cover with the other one
- cut the sponge sandwich into 16 squares
- cover each side of each square cake with the buttercream and then dip each side in the hazelnuts
- lastly, decorate the top of each square with chocolate buttercream swirls from the can
- then carefully transfer each square onto your serving plate - this is tricky as they are very delicate!
With this Ferrero Rocheratines I am really spoiling you 😉
These tasted really lovely – my friend and her family enjoyed sampling them for me (thanks Ali!). I think actually they could pass for cakes you see in a patisserie show window……from a distance at least LOL.
Great Bloggers Bake Along
If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw where anyone who has linked up a new recipe throughout the 11 weeks can enter. It will only be open to #GBBOBloggers2015 – so there is a good chance of winning 1 of 3 prizes 🙂
On your marks, get set and baaaaaake
This week’s bake off linky is being hosted by Naomi, so please go and see what she has baked for Patisserie week.
**Come back next Tuesday for the bake off round up, and to see who has been crowned Star Baker/s **
(linky opens 10pm tonight and ends at 8pm on Monday 28th September, 2015)