Charné’s Grand Finale Bakes

Recipes by: Charné

Charné's Grand Finale Bakes

10 eggs
450g flour
50g cocoa
50g baking powder
315g oil
315g boiling water
800g sugar
Beat the sugar and eggs

Beat 250g butter for 5 min, add 500g icing sugar add 30g sifted cocoa
Once the cake has cooled down, cut out circles layer with buttercream and set in the fridge, then roll out the fondant and cover the cakes

200g flour
200g butter
200g cheddar cheese
5ml baking powder

Rub the flour and butter together, add the cheese and baking powder, add one egg and rest the dough
Air Fry the bacon, till it’s crispy

300g cream
300g eggs
Salt pepper

Mix together to make the royal
Chop a onion, and Caramelize the onion by frying it in oil with 1cup of sugar, add balsamic vinegar and let the onion cook until its soft, reduce the heat
Roll out the pastry, and add it to Greased quiche moulds
Chop the bacon add it, and the Caramelized onion, then the royal sprinkle some more salt and pepper add some grated cheese and bake at 180° till the base is cooked and the royal

2 cup sugar
1cup flour
166ml cocoa
1,5cups choc chips
5 eggs
1cup oil
5ml baking powder

250g water
125g butter
15g sugar
3 salt
175g flour
5 eggs

Boil water, butter, sugar and salt, add the flour and it will form a dough in the pan, if it’s ready it will come away from the sides.
Add the mix to the mixer with a paddle attachment and let it mix on slow speed, till it’s Luke warm and add the eggs.
The mixture is ready when it’s shiny and not too liquid, pipe on a baking tray bake at 220°c for 20 min and reduce to 160°c for another 15 minutes
I piped in the custard slices custard just added espresso to it