Category: Brasserrie

Boil dates, cool down and blitz Cream butter and sugar Add dry ingredients Add blitzed dates Pipe in to ready moulds or muffin cases Bake at 180C for 20 min Cool down, cover, label, refrigerate or freeze

Whisk eggs, sugar and vanilla to ribbon stage Add melted chocolate with butter Fold in flour followed by chocolate drops and pistachios Divide in to three full size gastro trays Bake at 160C for 30 min or until testing pin comes out clean once inserted