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Historically, baking in the northern hemisphere welcomed spring. Today and here in the south we bake whenever it takes our fancy!
We’d like to share some of our favourite flavours for Easter with you. Brioche is leavened so you’ll learn how to use yeast, damper hot cross buns can be thrown together quickly and the silky chocolate tart is pure decadence on a plate. A new addition to this class is Chocolate Bark…learn how to temper this raw chocolate to create a ‘real-chocolate’ treat with a satisfying snap and flavours only limited by your imagination.
Quick Hot Cross Apple Cinnamon Damper Buns
Salted Caramel Centred Brioche Buns
Tempered ‘Raw’ Chocolate Bark
Velvet Rum Chocolate Tart, Hazelnut Praline
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