Caramel Bisscake Wagon Wheels                

 

├ó        Bake some 7cm round biscuits.

├ó        Join two biscuits, both top sides facing in, using Crella Caramel.

├ó         Press biscuits together until the caramel starts to squeeze out the sides.

├ó         Using your finger or spatula, cover the edges with caramel.

 

NB: Put some of the these unfinished bisscakes to one side for use in a different cake.

 

├ó         Submerge into chocolate to coat the entire bisscake.

├ó         Using a soft bristled brush, remove the excess chocolate.

├ó       Set aside for the chocolate to set.

 

The caramel will slowly transfer moisture to the Wagon Wheel.

This will keep them fresh and soft for a long time.

You can wrap them in aluminium foil or cellophane bags so they last even longer.

The more caramel you put in the centre, the softer the bisscake wagon wheels will become, and stay that way longer.

If you refrigerate them it will increase their shelf life considerably.

 

├ó          Using the bisscake that you put aside.

├ó          Roll them in some coconut to cover the caramel around the edges.

├ó          Now you can coat the top in chocolate or fondant and give them a touch of decoration.

├ó          For a children's party, make them smaller and roll in 100's & 1000's.
 
 

Crella Mousse                                                                      

 

Preparation time: 10 minutes

Equipment: 8 x › cup moulds or 8 glasses or dishes suitable for serving mousse

 

900g Crella Chocolate Spread

2 tbsp cocoa powder, sifted

1 cup milk

3 tsp (10g sachet) gelatin

75ml boiling water

       ├ó         Place Crella Chocolate Spread, cocoa and milk in a saucepan and whilst stirring bring to the boil.

 ├ó         Use a fork to whisk and dissolve gelatin in boiling water.

       ├ó         Whisk gelatin mixture into the Crella mixture.

       ├ó         Pour the mousse into glasses or moulds and refrigerate until set.

       ├ó         Decorate with Crella cutouts.

 
 
 

Crella Cutouts                                              

 

Ideal for decorating pies, mousse, cakes etc.

 

Preparation time: 5 minutes

Special equipment: small shaped cutters

 

3tsp (10g sachet) gelatin

75ml boiling water

100g Crella Caramel Spread

 

├ó          Use a fork to whisk and dissolve gelatin in boiling water.

 

├ó          Place the Crella Caramel Spread in a mixing bowl and whisk in gelatin.

 

├ó          Pour the warm Crella mix onto a flat tray and leave to set in the refrigerator.

 

├ó          Use small shaped cutters to make cutout decorations.
 

Crella Ice Cream                                           

 

Preparation time: 10 minutes

 

600ml thickened cream

3 tsp (10g sachet) gelatine

75ml boiling water

900g Crella Coffee Spread

1 cup nuts, roughly chopped

 

├ó          Beat cream until soft peaks have formed.

 ├ó          Use a fork to whisk and dissolve gelatin in boiling water.

       ├ó          Beat the gelatin, Crella Spread and nuts through the cream.

       ├ó         Freeze in an airtight container.
 
 
Crella Coconut Slice                                                 

 

Preparation time: 15 minutes

Cooking time: 35 minutes

Equipment: 18 x 28cm lamington pan

 

125g butter, room temperature

› cup caster sugar

1 egg

1 cup self raising flour, sifted

450g Crella Butterscotch Spread

› cup mixed nuts

1 cup desiccated coconut

› cup caster sugar

1 egg, beaten

 

  ├ó           Beat butter and the sugar together, add the egg and continue to beat until smooth.

  ├ó         Fold flour into the mixture and press evenly into the pan.

      ├ó          Mix the Crella Butterscotch with the nuts and spread over the base.

    ├ó          Combine the coconut, sugar and egg together and cover the top of the slice with this mixture.

 ├ó         Bake the slice for about 35 minutes or until golden.

 
 

Crella Cheesecake                                     

 

Preparation time: 20 minutes

Equipment: 22cm springform pan

 

200g butter, melted

250g sweet plain biscuits, crushed

450g Crella Coffee Spread

250g cream cheese

› cup thickened cream

3tsp (10g) powdered gelatin

75ml boiling water

50g dark chocolate, grated

 

├ó         Grease the base of the springform pan with a little melted butter. Mix the remaining butter with crushed biscuits and press into the base of the pan. Refrigerate until firm.

 ├ó        Beat together The Crella Coffee Spread, cream cheese and cream in a mixing bowl.

       ├ó        Use a fork to whisk and dissolve gelatin in boiling water.

       ├ó        Beat the dissolved gelatin into the cream cheese mixture.

       ├ó        Pour the cheesecake mixture over the biscuit base and refrigerate until firm.

       ├ó        When ready, release the springform pan and decorate the top of the cheesecake with chocolate.

 

Milkshakes                                                                     

 

To make Milkshakes, mix Crella,
milk and ice cream all together in a blender.
 
 
 
 
 

Coffee                                                                  

 

Add a spoonful of Crella Caramel to your coffee
 for continental twist. 
 
 
 
 

   Vanilla & Caramel Slice

 

├ó          Prepare a vanilla slice as usual.

 

├ó          Prepare some caramel, The same as the mix for caramel slice.             

 

├ó          Add a layer of this mix on top of the vanilla custard.

 

├ó          If you use 3 layers of pastry, put the caramel on the second layer.

 

├ó          Then simply continue as usual.

 

 

Continental Tortes

 

├ó           Bake a sponge. (A continental sponge is preferable.)                                   

├ó           Bake a sheet of puff pastry the same size and shape as the sponge, till it is well done.

├ó         Cut the sponge into three layers.

├ó         On the pastry spread or pipe on a layer of Crella Caramel.

├ó         Add walnut pieces or similar nuts to it.

├ó         Some people like to add pieces of pineapple, instead of nuts.

├ó         Put the first layer of sponge over the filling.

├ó         Spray the sponge with liquor syrup.

├ó         Put a layer of fresh or custard cream over the sponge, add a few pieces of fruit (such as strawberries or peaches) on the cream.

├ó          Add the second layer of sponge, spray some liquor syrup.

├ó          Add caramel to it or any cream or combination of both.

├ó         Top with the last of the sponge.

├ó          Decorate using some caramel.
 

Handy Hints: If you are making tortes that you intend to freeze, Crella Caramel is the perfect choice. It is freeze and thaw stable.

 

 

Caramel Buns                               

 

├ó      Use some Crella Caramel to fill the buns
       before or after baking.

 

 

  

 

   Caramel Scones

 

├ó      Cut previously baked scones in half and
       add Crella Caramel to the centre to rejoin.

 

 

 

 

Caramel Bisscake Kiss       

 

 

ÔÇö           Make 4 centimetre round biscuit.

ÔÇö           Add a rosette of Crella Caramel.

ÔÇö           Coat the entire Kiss with fondant or chocolate you can add a piece of walnut, cherry or similar on top of the caramel or chocolate.

 

 
 
 
 
 

Caramel Lamingtons                       

 

ÔÇö           Simply cut and fill the lamington with Crella Caramel.

 

Caramel Eclairs - Puffs - Profiteroles    

 

ÔÇö           Take a profiterole, ├®clair or puff and fill it with Crella Caramel.

ÔÇö           Or use some cream and caramel or some mix

ÔÇö           Coat or decorate as usual

ÔÇö           For small profiteroles, use a thin tube to fill them without cutting them.

ÔÇö           Coat them entirely in chocolate. This will be a delighful bon bon, especially if you use some liquor in the caramel.
 
 
 

C  Caramel Meringues                                          

 

ÔÇö           Join two meringues using a star tube to pipe some Crella Caramel between them.

ÔÇö           Put a small drop of caramel on the bottom of the meringues, place it in a paper cup.

ÔÇö           This will keep the meringue in place.

ÔÇö           You may like to decorate it with a small glace cherry.
 
 
 
 
 
  
 

Crella Meringue Pie

 

Preparation time: 5 minutes

Cooking time: 15-35 minutes

 

18cm sweet flan or pie case

250g Crella Butterscotch Spread

1 cup nuts, crushed

3 eggs whites

┬╝ cup caster sugar
 

 ÔÇö           Preheat oven 200 oC. If using unbaked pie case, bake blind for about 20 minutes before filling.

 ÔÇö           Mix the Crella Butterscotch Spread with nuts and spoon over the base of the pie case.

 ÔÇö           Beat egg whites until soft peaks form, continue to beat while slowly adding the sugar until the meringue mix is stiff.

 ÔÇö           Spoon meringue over pie and bake for about 15 minutes or until lightly golden.
 
 
 

Crella and Pineapple Slice

 

Preparation time: 20 minutes

Equipment: 18 x 28cm lamington pan

 

150g melted butter

250g chocolate biscuits, crushed

450g Crella Butterscotch Spread

› cup glace pineapple, finely chopped

1 cup desiccated coconut

2 tbsp rum (optional)

150g dark chocolate

20g copha

        ÔÇö           Line the lamington pan with foil.

  ÔÇö           In a mixing bowl combine the butter and biscuits together. Press the mixture into the pan and refrigerate until firm.

        ÔÇö           Combine Crella Spread with the pineapple, coconut and rum in a mixing bowl, press the mixture on top of the
               biscuit base.

       ÔÇö           Melt the chocolate and the copha together and pour evenly over the slice.

       ÔÇö           Refrigerate until firm.

 

German Delight

 

ÔÇö           Using the same puff pastry as you would for vanilla slice.                                            

ÔÇö           Bake 4 x 20cm disks, of the pastry. (Bake well)

ÔÇö           Take the first disk and spread Crella Caramel over the total area by spreading or piping it.

ÔÇö           Sprinkle on some crushed walnut pieces.

ÔÇö           Top this with the next disk.

ÔÇö           Cover this disk in caramel, fresh cream, or combination of the two.

ÔÇö           Add the next disk to the top. Continue to cover this disk in caramel and more walnuts if you wish, then top off with the last disk.

ÔÇö           Use a palette knife to fill in the edges and the top with a thin layer of caramel.

ÔÇö           Decorate the top with cream, chocolate, apricot jam or fondant.

ÔÇö           Do not forget to use some caramel when decorating.

ÔÇö           Cover the edges with some crushed or ground walnuts or crushed puff pastry.

ÔÇö           You could cover the whole cake with it instead.

ÔÇö           You can make this cake with almonds or hazelnuts instead.
 
 
 
Pancakes  
 
 
 
 
 
 
Small Tart