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The Great South African Bake Off

Petit fours

Signature recipe by Teddy from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Mini pistachio maamoul

Biscuit mixture:

  • 250g fine semolina
  • 125g unsalted butter, melted
  • 5ml baking powder
  • ¼ cup flour
  • ¼ cup desiccated coconut
  • 95ml warm milk

Filling:

  • 1 cup de-shelled pistachios
  • 2tbsp sifted icing sugar
  • 1¼ml orange blossom water
  • Icing sugar, to decorate
  • Silver leaf

Almond friands with Italian rose buttercream and crystallised rose petals

Friands:

  • 80g ground almonds
  • 125g salted butter
  • 155g icing sugar
  • 50g flour
  • 3 egg whites

Italian rose buttercream:

  • 225g caster sugar
  • 55g cold water
  • 3 medium egg whites
  • 330g unsalted butter, very soft
  • 2½ml rose water
  • Pink food colouring

Crystallised rose petals:

  • 30 pink rose petals, washed
  • 1 egg white
  • 1 cup caster sugar
  • Edible silver glitter

Mini sachertorte with white filigree icing

Base:

  • 150g unsalted butter, softened
  • 100g caster sugar
  • ½tsp vanilla extract
  • 5 eggs, extra large, separated
  • 75g ground almonds
  • 40g flour
  • 125g chocolate, chopped

Topping:

  • 6tbsp apricot jam
  • 150g plain chocolate
  • 200ml double cream

White filigree icing:

  • 1 egg white
  • 250g sifted icing sugar
  • 2tsp lemon juice

Assembly:

  • Icing pen

Preparation method

Mini pistachio maamoul

Biscuit mixture:

  1. Preheat oven to 180°C, and lightly grease a baking sheet.
  2. Sift semolina, flour and baking powder into a bowl. Add coconut, and mix to combine.
  3. Add melted butter and warm milk to the dry mixture, and mix to form a silky dough.

Filling:

  1. Process nuts until fine. Add icing sugar and orange blossom water, and mix to combine.
  2. Break off pieces of dough, approximately 25g each. Pat flat, and place 1tsp of nut mixture on top.
  3. Seal closed, and place on greased baking sheet.
  4. Bake for 10-15 minutes, or until slightly brown.
  5. Remove from oven and drench with icing sugar.
  6. When cool, place silver leaf on top of each maamoul.

Almond friands with rose buttercream and crystallised rose petals

Friands:

  1. Preheat oven to 180°C. Grease a 12-hole mini muffin pan.
  2. Place almonds on a baking tray and toast lightly.
  3. Melt butter over a high heat. Once melted, keep cooking until it turns a light gold colour. Remove from heat and allow to cool.
  4. In a large mixing bowl, sift icing sugar and flour together and stir in the ground almonds to combine.
  5. Beat egg whites slightly, and add to almond mixture.
  6. While stirring, drizzle in the butter and mix until everything is amalgamated.
  7. Spoon mixture evenly into tins, allowing room for rise.
  8. Bake for 10-12 minutes, until just golden.
  9. Remove from tray and allow to cool.

Italian rose buttercream:

  1. Place the sugar and water into a saucepan. Place on a medium heat and stir to dissolve the sugar. Once dissolved, stop stirring and bring to a boil (brush down the sides with water to prevent sugar crystals forming).
  2. While sugar is heating, whisk egg whites until stiff peaks form.
  3. When syrup reaches 118°C on a sugar thermometer, slowly drizzle it into the egg whites, whisking on high speed.
  4. Once incorporated, keep whisking for at least 5 minutes to cool mixture down.
  5. Once cooled, lower mixer speed and add the soft butter, a little at a time.
  6. Stop and scrape down the sides of the mixer bowl several times.
  7. Continue mixing until it is all combined. If the mixture does not combine, place bowl in freezer for 10 minutes and try again.
  8. Flavour with rose water extract and tint light with pink food colouring.

Crystallised rose petals:

  1. Ensure rose petals are clean.
  2. Beat egg white with a fork until foamy.
  3. Using a paintbrush, brush rose petal with egg white.
  4. Mix edible glitter with caster sugar and sprinkle on rose petal.
  5. Place on parchment paper and allow to set.

Assembly:

  1. Fill a star-nozzled piping bag with Italian buttercream.
  2. Neatly pipe the top of one friand, and sandwich with another friand.
  3. Pipe a decorative swirl on top of the second friand layer.
  4. Decorate with crystallised rose petal.

Mini sachertorte with white filigree icing

Base:

  1. Preheat oven to 180°C.
  2. Grease and line a 22cm-square cake pan.
  3. Place chopped chocolate in a bowl over hot water to melt. Allow to cool slightly.
  4. In a bowl, beat the butter. Gradually add sugar and cream the mixture until light and fluffy.
  5. Add the cooled chocolate and vanilla extract. Mix well to combine.
  6. While mixing, add the egg yolks one at a time, beating well after each addition.
  7. Sift flour, add ground almonds and mix to combine. Add to the egg mixture and stir to mix.
  8. In a clean bowl, whisk the egg whites until stiff but not dry.
  9. Add one third of the egg whites to the chocolate mixture, and stir to slacken the mixture.
  10. Gently fold in the remaining egg whites.
  11. Pour the mixture into prepared tin and level the surface.
  12. Bake for 40-45 minutes.
  13. Remove from oven and allow to cool for a few minutes.
  14. Remove from pan and allow to completely cool on a wire rack.
  15. Using shaped cutters, cut required shapes from cooled sponge.

Topping:

  1. Heat apricot jam and brush top and sides of shapes. Allow to set.
  2. For the chocolate icing, melt the chocolate in a bowl set over simmering water.
  3. Mix with the double cream, stirring to combine.
  4. Remove from heat and cool to thicken.

White filigree icing:

  1. Lightly whisk the egg white with a fork until foamy.
  2. Add half the sifted icing sugar and lemon juice.
  3. Beat well with wooden spoon.
  4. Gradually add remaining icing sugar until correct consistency.

Assembly:

  1. Pour the slightly cooled chocolate over the shapes. Smooth and neaten.
  2. Decorate elaborately with filigree icing.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.