Baking with Selasi

Whisks at the ready, we're back with baking recipes from our friend Selasi. Keep your eyes peeled over the next few weeks for your weekly batch of baking inspo.

Mixing up brand new baking recipes for you weekly. Head over to @morrisons on Instagram for your say on what you'd like to see here...

Selasi's Viennese Fingers

Pop the kettle on, it’s time for a biscuit! First up this week is Selasi’s Viennese Fingers, a perfect crumbly, melt in the mouth treat that is quick, easy and delicious. Don't just take our word for it...

Viennese Fingers Recipe

Ingredients

190g unsalted butter
50g caster sugar
Zest of half a lemon
1 vanilla pod
1 egg yolk
190g plain flour
30g cornflour
Pinch of salt
100g dark chocolate (optional)

Method

Whisk the butter, vanilla seeds, zest and sugar until fluffy. Whisk in the yolk followed by the dry ingredients and salt. Mix briefly to a smooth paste.
Place a 12mm star nozzle into a piping bag and fill the piping bag with the biscuit dough. Pipe 8cm logs onto a tray and chill in the freezer for 15mins.
Pre-heat oven to 160 °C fan and bake the biscuits for 18 mins and allow to cool on the tray.
Melt the chocolate and dip both ends of the cooled biscuit into the chocolate.

Selasi's Chocolate Fondant

Grab your aprons and spoon and get ready to indulge in this fabulous Chocolate Fondant recipe by Selasi. A heavenly dessert that is rich, quick and easy to make.

Chocolate Fondant Recipe

Ingredients

125g Dark Chocolate (preferably 54%)
125g Unsalted Butter
45g Egg Yolk
125g Whole Eggs
50g Caster Sugar
25g Plain Flour

Method

Grease and line the ramekins with some butter and cocoa powder and set aside.
Melt the dark chocolate and butter over a bowl of warm water.
Whisk the eggs and sugar together.
Fold in the flour slowly.
Fill a piping bag with the fondant mixture.
Fill the ramekins close to the top with the fondant mixture.
Place the ramekins into the fridge for an hour, or alternatively freeze for 20-30 minutes.
Remove the ramekins from the fridge/ freezer and bake at 200C fan for 7-10 minutes.

Selasi’s top tip: Make sure you do not overbake! The longer you bake it, the less molten it is.

Selasi's Pear Tart

Look at this PEAR-fect pastry recipe by Selasi. A delicious pear tart with sweet pastry, filled with almond cream and topped with two perfectly poached pears - YUM! Enjoy a slice (or two) with the recipe below.

Pear Tart Recipe

Sweet Pastry Ingredients

90g Unsalted Butter (cold)
90g Icing Sugar
Pinch of Salt
1 Tsp Vanilla Bean Paste
250g Plain Flour
1 Egg

Almond Cream Ingredients

65g Unsalted Butter (room temperature)
50g Caster Sugar
65g Ground Almonds
1 Egg
Vanilla Bean Paste
Pinch of Salt
15g Plain Flour

Poached Pears Ingredients

750ml water
250g Sugar
1 vanilla bean or 1 tsp vanilla bean paste
3 pears (Hard pears)
50g Flaked almonds (for later)

Method

Rub the butter into the sugar, salt, flour and vanilla until it resembles fine breadcrumbs.
Beat the egg and add the egg to the mixture. Bind together to form a dough.
Rest for 20 mins in the fridge.
Make the almond cream by mixing the ingredients to a smooth spreadable paste. Set aside.
Place the water, sugar and vanilla in a pot and poach pears on low to medium heat for 5-10 minutes.
Remove the pears from the poaching liquid and allow to cool.
Cut in half, de-seed and slice thinly and set aside.
Preheat the oven to 160°C Fan.
Sprinkle a small amount of flour on your worktop and roll out the pastry.
Line an 8inch inch tart tin and trim away any excess and bake in the oven for 10 mins.
After 10 mins, remove from the oven and allow to cool briefly and then spread the almond cream into the pastry case.
Neatly place the sliced pears into the almond cream and top with flaked almonds.
Bake the tart for 25-30mins until baked and golden.

Selasi's Black Forest Cake

Saving the best till last with @Selasigb’s final recipe - black forest cake 😍 Packed full of cream and chocolate, topped with cherries and surrounded with chocolate meringues - yes, please! Find the full recipe below

Black Forest Cake Recipe

Chocolate Meringue Ingredients & Method:

100 Egg Whites
165g Caster Sugar
40g Cocoa Powder

Preheat the oven to 100°C fan.
Whisk the whites until frothy.
Add the sugar in stages and continue to whisk until doubled in volume and stiff.
Fold in the cocoa powder.
Using a round tip nozzle, pipe straight lines onto a pre lined baking tray and bake until hardened/dry.
Once baked, allow to cool and trim to size (about 6 cm batons).

Sponge Ingredients & Method:

4 Eggs
110g Caster Sugar
20g M Unsalted Butter, melted
90g M Plain Flour, sifted
10g Cocoa Powder, sifted
100g Kirsch (optional if non-drinker)
One jar of Morrisons Cherry Jam

Grease and line a shallow baking tray or two 7inches baking tins.
Place the eggs and sugar in a heatproof bowl and whisk over a pan of simmering water for 4 minutes until doubled in size (Bain-marie method).
Remove from the heat and continue to whisk on medium to high speed for a further 2-3 minutes.
Fold in the flour and cocoa powder and butter until incorporated.
Pour the mixture into the tray or two prepared tins and bake for 10 minutes at 180° fan.
Allow to cool once baked. Once cooled, cut out two 7inch rounds (if baked in a tray). If not brush the two round cakes with Kirsch ready to assemble.

Chocolate Cream Ingredients & Method

125g M Whole Milk
1 Tsp Vanilla Bean Paste
2 Egg Yolks
20g Caster Sugar
15g Cornflour
15g M Unsalted Butter
80g M Dark Chocolate (The Best)
70g M Double Cream

In a small saucepan, bring to soft boil the milk and vanilla bean paste.
Melt the chocolate and mix in the milk.
In a separate bowl, whisk at high speed, the yolks, sugar and cornflour.
Add a third of the warm milk to the yolk mixture and continue to mix. Add the remaining milk and mix all together.
Bring the pan back to soft boil and stir gently in a circular motion until thicken.
Break the chocolate and place into a clean bowl along with butter.
When your custard is thickened, take off the heat and pour onto the chocolate and butter and gently mix all together. Cover with cling film to avoid skin forming and allow it to cool.
Once cooled, whip the double cream to soft peaks and mix with the chocolate cream.

Whipped Cream Ingredients & Method

600ml M Double cream – Whip to soft peaks.
50g M White Chocolate – shave and sprinkle on top.
50g M Dark Chocolate (The Best) – shave and sprinkle on top.
50g Glace Cherries – place cherries on top.

Assemble The Cake

Place one sponge onto your serving plate and top with a couple tablespoons of jam. Spread evenly.
Gently pipe the chocolate cream onto the jam, spread evenly and cover with the second sponge.
Cover the sides of the cake with a small amount of soft whipped cream and carefully cover the sides with the baked meringue batons.
Fill a piping bag with the remaining soft whipped cream and pipe peaks on top of the cake to cover.
Finish with chopped white and dark chocolate and some glace cherries.

Morrisons Bakes It

Baking day anyone? We've been busy baking, so you can follow our yummy recipes based on Great British classics and homely goodness.

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Whisks at the ready, we're back with baking recipes from our friend Selasi. Keep your eyes peeled over the next few weeks for your weekly batch of baking inspo.