Recipes by: Charné
Charné's Finale Cookie Sandwich and Custard Slice
S’mores Cookie
560g flour
1 tsp bicarb
1/2tsp baking powder
350g butter
400g light sugar
200g sugar
2 eggs
2 yolks
800g dark chocolate chips
10ml vanilla extract
- Melt the butter, mix with the sugar, beat until light and fluffy, add the rest of the ingredients until combined, spoon into trays and bake for 14min at 170°c
S’mores Filling
- Make a Swiss meringue by combining 200g of egg white and 400g of sugar and a pinch of cream of tartar in a double boiler, Whisk until the meringue is hot to the touch add into the mixer and beat till its stiff, pipe onto the cookie, and cover with another cookie, and torch with a blow torch
Custard Slices
1 vanilla pod
500g milk
135g sugar
37g corn flour
6egg yolks
100ml cream
3tbsp icing sugar
- Boil together the vanilla and milk to infuse flavor of vanilla
- In a separate bowl mix together the sugar, corn flour and yolks
- Mix the milk with the egg yolks and put back on the stove and cook until the custard is thick, transfer to another bowl, place cling wrap directly onto the custard to stop it from forming a skin, once it’s cold whisk the cream and the icing sugar till thick and fold into the custard and pipe onto the pastry
Pastry (Rough Puff)
500g butter
500g flour
Pinch of salt
5ml baking powder
1 cup water
- Roughly mix together the flour and salt, baking powder and the butter, add the water.
- Fold the dough x2 and rest and repeat x2
- Roll out the dough, thin, pick with a fork and sprinkle with castor snow, bake until golden and cut even pieces, fill with the custard
