Espresso and Hazelnut Croissant Cake Serves 6 8 croissants, cut in half horizontally 2 eggs 1/2
cup golden caster sugar 1/2 cup thickened cream 1/4 cup espresso, cooled 1/4 cup hazelnut meal 1/2 cup hazelnuts, roughly chopped 100g dark chocolate, roughly chopped Harry's Ice Cream Co..
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons
caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons
caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon
golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.