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Tasty Tea Time Treat 3 Ways


STRAWBERRY & CREAM CAKE BITES

Serves 30

Hands-on time: 10 minutes

Hands-off time: 60 minutes

INGREDIENTS

½ cup (113g) softened margarine 

½ cup (112g) castor sugar

2 medium eggs

1½ cups self-raising flour

½ cup ice-cold Nestlé Whipping Cream 

15 halved fresh strawberries

METHOD

1. Preheat the oven to 180°C and line a 23 cm square baking tin with baking paper.


2. Place the Nestlé Whipping Cream into the fridge 12 hours before whipping to ensure the best results.


3. Add the margarine, sugar, eggs and ½ a cup of hot water into the mixing bowl. Using an electric whisk, beat this mixture until smooth and well combined.


4. Gently fold the self-raising flour through the wet ingredients until a smooth cake batter has formed.


5. Spoon the cake batter into the lined baking tin and bake for 15-20 minutes or until golden brown and risen. *Chef’s Tip: If a skewer inserted in the centre comes out clean, the cake is ready.


6. Once baked, allow the cake to cool to room temperature for about 40 minutes.


7. Before serving, whip the cold Nestlé Whipping Cream until stiff peaks form, about 7-8 minutes.


8. Spoon the whipped cream onto the cooled baked cake and spread it neatly using a spatula. Cut the cake into 30 even-sized bites and arrange them onto the platter.


9. Garnish each slice with ½ a strawberry and refrigerate until ready to serve, and ENJOY with a cup of tea!

4-INGREDIENT CARA-MINT MOUSSE

Serves 30

Hands-on time: 20 minutes

Hands-off time: 10 minutes

INGREDIENTS

1 cup (170g) chopped NESTLÉ Aero For Baking Chocolate 

½ cup ice-cold Nestlé Whipping Cream 

¼ cup Nestlé Caramel Treat Mint Flavoured Dairy Dessert 

24 fresh raspberries

METHOD

1. Line a 24-holed mini muffin tray with mini muffin liners and add a light layer of non-stick cooking spray.


2. Melt the Nestlé Aero For Baking Chocolate by microwaving in a heatproof bowl for 1-

2 minutes or until completely melted. Stir in 20-second intervals.


3. Use a pastry brush to brush the warm melted chocolate up the sides and on the base of the muffin liners. Freeze for 5 minutes or until set


4. In the meantime, whip the chilled Nestlé Whipping Cream with the Nestlé Caramel Treat Mint Flavoured Dairy Dessert until stiff peaks form. *Chef’s Tip: The Nestlé whipping cream must be refrigerated for a minimum of 12 hours before whipping!


5. Add a small star nozzle to a piping bag and fill the bag with the caramel cream mixture. *Chef’s tip: Alternatively, a resealable bag can be used.


6. Remove the muffin tray from the freezer and carefully remove the set chocolate shells from the muffin liners and gently place them onto a platter.


7. Pipe the minty caramel cream into the centre of each set chocolate cup.


8. When ready to serve, garnish each cup with a raspberry and a mint leaf and ENJOY!

CARAMEL CREAM PUFFS

Serves 30

Hands-on time: 25 minutes

Hands-off time: 30 minutes

INGREDIENTS

¼ cup low-fat milk

¼ cup (57g) softened margarine

½ cup cake flour, sieved

2 medium eggs

½ cup ice-cold Nestlé Whipping Cream

¼ cup Nestlé Caramel Treat Dairy Dessert

Serving suggestion:

Melted chocolate

METHOD

For the puffs:


1. Preheat the oven to 180°C, fan assisted and line 2 large baking trays with baking paper.


2. Heat ½ a cup of water with the milk and margarine in a small pot over medium-low heat. Once the margarine has completely melted into the milk mixture use a wooden spoon to mix the cake flour in until a dough has formed.


3. Cook the dough on a low heat for 2-3 minutes, stirring continuously. *Chef’s Tip: The pastry will start to stick to the base of the pot when ready.


4. Take the pan off the stove and allow the dough to cool for about 10-15 minutes.


5. Once cooled, add the eggs to the pot and beat using the electric whisk until a light and fluffy batter-like consistency forms. *Chef’s tip: Add the eggs one at a time to make the whisking easier.


6. Spoon the batter into the corner of a resealable bag. Snip 2cm off the corner and pipe 15 circles onto each baking tray, about the size of a R5 coin and about 2-3 cm high. *Chef’s Tip: Dip your finger into water and flatten the top of each pastry circle.


7. Bake the pastry for about 20 minutes or until risen and golden brown. Once baked allow the puffs to cool to room temperature for 10-15 minutes. *Chef’s Tip: The puffs can be stored in the freezer for up to 6 months.


For the caramel cream:


8. Add the Nestlé Whipping Cream and Nestlé Caramel Treat Dairy Dessert to a mixing bowl and whisk until the mixture reaches stiff peaks. *Chef’s Tip: The Nestlé whipping cream must be refrigerated for a minimum of 12 hours before whipping!


9. Cut the cooled puffs into half and use 1tablespoons to help neatly spoon 1 tablespoon of the caramel cream into the centre of each. Sandwich the two halves together again and drizzle the melted chocolate over the tops if using.



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