0:00:02 > 0:00:05Fantastic ingredients, delicious dishes, and some of the nation's favourite TV chefs.
0:00:05 > 0:00:07Get ready for a gourmet's greatest hits,
0:00:07 > 0:00:10because this is The A-Z of TV Cooking.
0:00:11 > 0:00:14'Today, we're looking at things linked to the letter C.'
0:00:31 > 0:00:34But we start today with C for chicken
0:00:34 > 0:00:38and it's Nigel Slater giving his chicken the spicy treatment.
0:00:39 > 0:00:43When the weather gets cooler, my cooking gets a little bit spicier.
0:00:43 > 0:00:48I don't mean really hot. I mean just a lovely, earthy warmth.
0:00:48 > 0:00:50And for that I use the mild spices.
0:00:53 > 0:00:56And I could add them straight to the pot.
0:00:56 > 0:01:00But sometimes, if I've got a little bit more time, I like to give
0:01:00 > 0:01:04the spices a chance to get to know the ingredients that they are with.
0:01:06 > 0:01:07So I make a little spice rub.
0:01:09 > 0:01:11You can use this spice rub in many dishes
0:01:11 > 0:01:16but tonight it's the basis of a Moroccan-style chicken casserole.
0:01:16 > 0:01:20To start off, crush a few cloves of garlic in a mortar and pestle,
0:01:20 > 0:01:23and add some salt to help get a grip on the garlic.
0:01:27 > 0:01:31When you've got a nice, squidgy mass of garlic and salt,
0:01:31 > 0:01:37then I can put in a few spices, like a little bit of paprika.
0:01:37 > 0:01:39This has got quite a smoky flavour to it.
0:01:39 > 0:01:42The most earthy of them all, turmeric.
0:01:42 > 0:01:45These are not hot flavourings at all.
0:01:45 > 0:01:49What they add is just a warm back note.
0:01:49 > 0:01:50And a little bit of cumin seed.
0:01:57 > 0:01:59So that I can rub my paste into the chicken,
0:01:59 > 0:02:01I'm going to add a little bit of oil.
0:02:04 > 0:02:07It can be olive, it can be groundnut, it can be whatever's around.
0:02:11 > 0:02:15You can experiment with the different spices to suit your own taste.
0:02:15 > 0:02:18Just make sure the mixture is runny enough to pour,
0:02:18 > 0:02:20but thick enough to coat the chicken.
0:02:20 > 0:02:25That literally all gets mixed together. I love this bit.
0:02:27 > 0:02:31For a deep flavour, leave your chicken in the fridge overnight.
0:02:31 > 0:02:35But if you are in a rush, just let it sit for as long as you can.
0:02:37 > 0:02:41This is quite cool-weather food, so it needs a little bit of depth to it.
0:02:41 > 0:02:45And there's no better way to introduce sweet depth to your cooking
0:02:45 > 0:02:47than with some onions.
0:02:47 > 0:02:51Throw the onions into the pan and then add your marinated chicken.
0:02:51 > 0:02:54To bring some freshness into this dish,
0:02:54 > 0:02:56add some thinly sliced lemon halves.
0:02:56 > 0:03:01Keep them thin and the lemon will take on a sweetness.
0:03:01 > 0:03:03You could add some stock,
0:03:03 > 0:03:06but I'm just using water to create an uncomplicated sauce.
0:03:08 > 0:03:10And that'll be fine as it is.
0:03:10 > 0:03:13But I feel like just being a little bit extravagant and putting
0:03:13 > 0:03:17in one of my favourite spices which is a little bit of saffron.
0:03:19 > 0:03:20Saffron adds warmth.
0:03:25 > 0:03:28A little bit of salt. A little bit more black pepper.
0:03:32 > 0:03:34Leave it all to simmer for about 15 minutes.
0:03:40 > 0:03:43That's got a kind of North African scent to it with the lemons
0:03:43 > 0:03:45and the spices.
0:03:45 > 0:03:48So to contrast with that, I'm going to add some salty olives
0:03:48 > 0:03:50and some fresh coriander.
0:03:52 > 0:03:55That's what I want to come home to
0:03:55 > 0:03:58on quite a cool day.
0:03:58 > 0:04:01Something earthy and sweet and a little bit spicy.
0:04:08 > 0:04:12Use chicken on the bone as the meat will stay moist and succulent.
0:04:19 > 0:04:24Now here's Ching-He Huang with her great-looking chilli crab.
0:04:24 > 0:04:28I cook this crab for about seven minutes, and I'm going to cook this
0:04:28 > 0:04:32with some gorgeous noodles for the ceilidh tonight.
0:04:32 > 0:04:36Now, this is still quite hot to handle but I'm going to cook or make
0:04:36 > 0:04:38the sauce actually first,
0:04:38 > 0:04:39so for that I've got a few
0:04:39 > 0:04:43tablespoons of ketchup, and it is surprising to use ketchup but it's
0:04:43 > 0:04:46this delicious sweetness that I want, so it's going to be spicy,
0:04:46 > 0:04:51it's going to be savoury, it's going to have this gorgeous sweetness, and also gives great colour as well.
0:04:51 > 0:04:55Put that into a bowl of water to dilute. Add some light soy sauce.
0:04:56 > 0:04:58Some sugar.
0:05:01 > 0:05:03And some cornflour to thicken.
0:05:05 > 0:05:07And give that a good stir.
0:05:10 > 0:05:13Now, for the crab,
0:05:13 > 0:05:16all I want to do now to prepare it is just take the claws off.
0:05:18 > 0:05:21They come off quite easily.
0:05:21 > 0:05:23OK.
0:05:23 > 0:05:26And this bit is the tail of the crab so we just snap that bit off
0:05:26 > 0:05:29because it's not very tasty. There's no meat there.
0:05:29 > 0:05:31In case the juices of the crab splat everywhere,
0:05:31 > 0:05:33I've got a tea towel.
0:05:33 > 0:05:37Just place that over like that. And then I just want to...
0:05:40 > 0:05:43..chop it down the middle in half.
0:05:43 > 0:05:47And then we've got bits of the body like so, and the other half.
0:05:49 > 0:05:52All I want to do now is just get rid of this bit.
0:05:52 > 0:05:55This has got the gills and lungs of the crab
0:05:55 > 0:05:59and there's a bit of the brown meat as well, cos that's the brains.
0:05:59 > 0:06:01And so this is what we want to discard.
0:06:01 > 0:06:04And then the other bit that you need to make sure you get rid of is this,
0:06:04 > 0:06:06what's called the dead man's fingers.
0:06:06 > 0:06:08And that's not edible.
0:06:08 > 0:06:09And on this one as well.
0:06:12 > 0:06:16And then I need a hot wok.
0:06:16 > 0:06:20Crack the crab claws but leave the meat in the claws.
0:06:20 > 0:06:22Roughly chop a chilli...
0:06:22 > 0:06:24The wok is nice and hot.
0:06:24 > 0:06:28A little bit of oil. You can use groundnut oil or vegetable oil.
0:06:28 > 0:06:32Into the oiled hot wok, with ginger, garlic and chillies.
0:06:37 > 0:06:39And the crab.
0:06:39 > 0:06:42Keep stirring to avoid it catching and burning.
0:06:42 > 0:06:45The crab is already cooked so won't need long in the wok.
0:06:45 > 0:06:49Fantastic. I can get all the garlic and the ginger and the chilli.
0:06:49 > 0:06:50Smells amazing.
0:06:53 > 0:06:55Add the tomatoey sauce prepared earlier.
0:06:57 > 0:07:01Roughly chop some greens, spring onions, and coriander.
0:07:01 > 0:07:04Add some lime juice for a bit of a zing.
0:07:04 > 0:07:07Then some precooked noodles.
0:07:07 > 0:07:08In with the noodles...
0:07:08 > 0:07:11A good handful or two.
0:07:11 > 0:07:13And then give that a good stir.
0:07:13 > 0:07:17Make sure that the delicious sauce just coats all the noodles
0:07:17 > 0:07:22and the crab, and then add in the coriander and the spring onions.
0:07:22 > 0:07:26In China, we have a whole plate of a dish like this and just really get stuck in.
0:07:29 > 0:07:33Mmm, mmm, mmm, mmm! Mmm!
0:07:33 > 0:07:35It's fiery, it's sweet.
0:07:35 > 0:07:37The freshness really comes through with the crab but again,
0:07:37 > 0:07:41the crab absorbs all those wonderful flavours and it just works so well.
0:07:41 > 0:07:43It's fantastic.
0:07:43 > 0:07:46OK, it's ready to serve.
0:07:49 > 0:07:53And now it's time for salad, and the Cs in this recipe are for celery
0:07:53 > 0:07:56and its close relation, the celeriac.
0:07:56 > 0:07:59Let's see what Jamie Oliver makes of these two.
0:08:03 > 0:08:07I'm going to knock up a couple of salads.
0:08:07 > 0:08:10I reckon this one's pretty unusual really.
0:08:10 > 0:08:11Celery.
0:08:11 > 0:08:16And like, I think people look at celery slightly the wrong way around
0:08:16 > 0:08:19cos most people think like, this is the stuff that's the best, yeah?
0:08:19 > 0:08:24I use these stalky bits for like, stews, base for risottos,
0:08:24 > 0:08:27in stocks, washed with cheese and grapes and that malarkey.
0:08:27 > 0:08:31And then when I get down to this, this stuff is like the best thing in the world for salads
0:08:31 > 0:08:36and what you have to do is I trim it off about there
0:08:36 > 0:08:39and like, pick out... See all those lovely yellow leaves?
0:08:39 > 0:08:43They are really fantastic. You don't want the green ones though.
0:08:43 > 0:08:46- So lose the green ones.- Why's that? They're bitter?- Yeah. Absolutely.
0:08:46 > 0:08:48Seen too much sunlight.
0:08:48 > 0:08:53So what I do is just get your peeler and peel the outside.
0:08:53 > 0:08:55That's all the stringiness, yeah?
0:08:55 > 0:08:57And inside there, they're all little baby ones,
0:08:57 > 0:08:59so they're not stringy at all.
0:08:59 > 0:09:03And once you've lost that, you can peel the base.
0:09:03 > 0:09:05Just keep peeling it until it goes clean and white.
0:09:05 > 0:09:10And it's that lovely white bit that is the best bit. That's fantastic.
0:09:10 > 0:09:13Just slice up the end, as normal.
0:09:14 > 0:09:16Down to about there, yeah?
0:09:16 > 0:09:20And then what I do is I turn it around and slice it lengthways,
0:09:20 > 0:09:23so slice it a bit and get on a flat edge.
0:09:23 > 0:09:25And just slice it as thin as you can, really.
0:09:28 > 0:09:30Get it in the old bowl.
0:09:31 > 0:09:36Right? And then these leaves, you can cut up quite...chunky.
0:09:36 > 0:09:39Yeah? They're just beautiful, right.
0:09:39 > 0:09:44So the next thing to do is celeriac. Same family.
0:09:44 > 0:09:47Different kettle of fish though. Tastes completely different.
0:09:47 > 0:09:51And I just take the ends off that and just slice the skin off.
0:09:51 > 0:09:53You can use a peeler,
0:09:53 > 0:09:57but the skin's quite thick and it's quicker this way anyway.
0:09:57 > 0:10:03This is fantastic in salads because it's quite crunchy, quite fresh.
0:10:03 > 0:10:05So what you do is you get on a flat edge again
0:10:05 > 0:10:09and slice it really thinly. That's the key really.
0:10:09 > 0:10:12You want it to be really nice and thin, so then it's really crunchy.
0:10:12 > 0:10:15But if you're a bit worried about slicing it,
0:10:15 > 0:10:18just get the peeler and sort of just...peel it.
0:10:18 > 0:10:22It's probably easier actually. A lot of people don't really use peelers.
0:10:22 > 0:10:25They only use them for peeling the old carrots and turnips
0:10:25 > 0:10:29and stuff like that and they're quite good for like,
0:10:29 > 0:10:33Parmesan shavings or for like, salads like this.
0:10:35 > 0:10:38But listen, that's all done.
0:10:38 > 0:10:41And you just want to kind of get that in there.
0:10:41 > 0:10:45I've got some nice parsley, which is flat leaf parsley,
0:10:45 > 0:10:49which I think is brilliant in salads.
0:10:49 > 0:10:51I'd get rid of the horrible stalky bits, right?
0:10:51 > 0:10:54But kind of leave the delicate stalky bits, nice thin ones.
0:10:54 > 0:10:56I just sort of chop those fine.
0:10:56 > 0:11:00- What's the difference between the flat leaf parsley and the curly stuff?- I don't know.
0:11:00 > 0:11:02I've gone off curly parsley
0:11:02 > 0:11:05because it always seems to attract more grit
0:11:05 > 0:11:07and you have to wash it so much more
0:11:07 > 0:11:11and I don't think the taste is quite as fragrant and delicate,
0:11:11 > 0:11:14so flat leaf parsley is definitely my favourite.
0:11:14 > 0:11:18A good pinch of salt, a good pinch of pepper.
0:11:18 > 0:11:21A good lug of olive oil, just enough to dress.
0:11:21 > 0:11:25Probably about four tablespoons. I want a nice lemon.
0:11:29 > 0:11:32Just get that in there.
0:11:32 > 0:11:37Lovely. I want to dress that up, yeah? And just toss that over.
0:11:37 > 0:11:43I'm going to whack it on a big plate, just pour it in the middle, right?
0:11:43 > 0:11:45And then just kind of pull it all about a bit
0:11:45 > 0:11:48and you want it to kind of hang all over the plate.
0:11:48 > 0:11:51And that way, it looks better and also I'm going to do
0:11:51 > 0:11:54a couple of little tricks to make it taste even more fantastic.
0:11:54 > 0:11:58That is amazing as it is already, but I want to make it even better.
0:11:58 > 0:12:00I've got a pomegranate here
0:12:00 > 0:12:04and I think pomegranates are pretty underrated really.
0:12:04 > 0:12:08You just...chop it all up...
0:12:08 > 0:12:10You just kind of chuck it all over the place!
0:12:10 > 0:12:12I just sort of open them up
0:12:12 > 0:12:15and then just kind of like, sprinkle the sort of juices...
0:12:15 > 0:12:18Cos they're like little capsules really and they are really sweet
0:12:18 > 0:12:21and they've got a fantastic flavour. That's just about perfect now.
0:12:21 > 0:12:24But I want to make it a little bit more substantial,
0:12:24 > 0:12:28so I've got some nice goat's cheese and I'm just going to
0:12:28 > 0:12:32kind of crumble it over and I think everyone's going to love that.
0:12:32 > 0:12:35I'm just going to take the skin off cos it's a little
0:12:35 > 0:12:36annoying in the salad.
0:12:36 > 0:12:39I don't know if I've got any veggies coming,
0:12:39 > 0:12:41but they'll be well chuffed with this.
0:12:41 > 0:12:46Lovely. So that's it. Fantastic. All done. Well sexy.
0:12:48 > 0:12:52And finally, C is of course for chocolate.
0:12:52 > 0:12:54We've got two great puddings coming up.
0:12:54 > 0:12:55First, here's Rachel Khoo,
0:12:55 > 0:12:58with a mouth-watering chocolate lava cake.
0:13:01 > 0:13:04Moelleux au chocolat is one of my favourite desserts.
0:13:04 > 0:13:07It has this amazing, oozing chocolate centre.
0:13:07 > 0:13:11I've added my own little touch, which is salted caramel.
0:13:13 > 0:13:16I'm going to make the gooey caramel filling first.
0:13:16 > 0:13:19For that I'm going to need 150g of sugar.
0:13:19 > 0:13:23To start off with, you just want to sprinkle enough sugar
0:13:23 > 0:13:25to cover the bottom of the pan.
0:13:26 > 0:13:28If you add it all in one go,
0:13:28 > 0:13:32then you're most likely to mess up your caramel,
0:13:32 > 0:13:33because the sugar will crystallise,
0:13:33 > 0:13:37it will become one big lump, and it won't melt properly.
0:13:37 > 0:13:41Add all the sugar, and cook until it reaches a kind of cola colour,
0:13:41 > 0:13:44then pour in 150mls of double cream.
0:13:44 > 0:13:46Now, when you put the cream in, stand back a bit.
0:13:46 > 0:13:49Don't stand over the pan, otherwise you'll get a facial.
0:13:51 > 0:13:53Ooh, it's gone a bit crazy!
0:13:53 > 0:13:55Add your salt.
0:13:55 > 0:13:59A teaspoon just adds a bit more sophistication to your caramel.
0:13:59 > 0:14:05The story goes that salted caramel was created in Brittany in the '70s.
0:14:05 > 0:14:06I'm using fleur de sel.
0:14:06 > 0:14:09It's hand harvested and fairly expensive,
0:14:09 > 0:14:11but you can also use coarse sea salt.
0:14:12 > 0:14:15Caramel can crack if you overheat it.
0:14:15 > 0:14:16A temperature of 108 degrees
0:14:16 > 0:14:19or when it coats the back of the spoon should do it.
0:14:21 > 0:14:24Pour it into your bowl,
0:14:25 > 0:14:27and that now is going to go into the fridge.
0:14:27 > 0:14:29Careful.
0:14:29 > 0:14:33And while the caramel chills, get on with the chocolate sponge.
0:14:33 > 0:14:35Most important ingredient, chocolate.
0:14:38 > 0:14:40I'm using a dark chocolate.
0:14:40 > 0:14:44Minimum cocoa-solids is 60%,
0:14:44 > 0:14:49just because we are diluting the chocolate taste with butter,
0:14:49 > 0:14:51with sugar, with flour,
0:14:51 > 0:14:53and if you use a milk chocolate
0:14:53 > 0:14:56you don't get that strong chocolate taste.
0:14:56 > 0:14:58Add 85g of butter.
0:14:58 > 0:15:00The Parisians tend to use unsalted butter for cooking,
0:15:00 > 0:15:05but if you want a more intense flavour, go for salted.
0:15:05 > 0:15:08It's starting to simmer away. You only want a light simmer.
0:15:08 > 0:15:12While the butter and chocolate melts, grease some ramekins.
0:15:12 > 0:15:15Tip a bit of cocoa powder in there, about a tablespoon.
0:15:15 > 0:15:18What you want to do is tip it in your hand,
0:15:18 > 0:15:20so it coats all the way on the side.
0:15:20 > 0:15:26Then mix 170g of light brown sugar, and 85g of flour.
0:15:26 > 0:15:28How's this doing?
0:15:28 > 0:15:32Resist the temptation of just dipping your fingers in there.
0:15:32 > 0:15:34And I'm just going to pour it in here,
0:15:34 > 0:15:38with my flour, and my sugar, and you just mix it together.
0:15:39 > 0:15:42Into my lovely chocolate mix goes six eggs.
0:15:44 > 0:15:47So give it a good scrape at the bottom.
0:15:47 > 0:15:48And that's it.
0:15:49 > 0:15:52And you want to fill it about three-quarters.
0:15:52 > 0:15:55Reason being is you need to leave a little bit of room
0:15:55 > 0:15:57to put your caramel in the middle.
0:15:57 > 0:16:00Essential part to making moelleux au chocolat is chilling it.
0:16:00 > 0:16:03Because when you come to bake it, the middle will stay uncooked,
0:16:03 > 0:16:06and you get your oozy centre.
0:16:06 > 0:16:08The desserts need to chill for about an hour,
0:16:08 > 0:16:11which gives me time to do my least favourite job.
0:16:11 > 0:16:12OK.
0:16:14 > 0:16:16They're chilled.
0:16:16 > 0:16:20My caramel in my piping bag.
0:16:20 > 0:16:23All you need do at this point is just put it in the middle,
0:16:23 > 0:16:25and then you just squeeze.
0:16:27 > 0:16:29Like that. There you go.
0:16:29 > 0:16:30Dollop in the middle.
0:16:34 > 0:16:37Like that. There you go.
0:16:37 > 0:16:39That looks pretty amazing.
0:16:39 > 0:16:43Put the puddings in the oven at 180 degrees for 15 minutes.
0:16:43 > 0:16:46You're looking for them to be cooked around the edges
0:16:46 > 0:16:48and gooey in the middle.
0:16:48 > 0:16:50They look like they're ready.
0:16:53 > 0:16:55Careful, it's hot.
0:16:55 > 0:16:57They're puffed up a little bit.
0:17:03 > 0:17:04Ooh!
0:17:04 > 0:17:06Wow. Caramel there.
0:17:09 > 0:17:12Oh! That's pretty awesome.
0:17:12 > 0:17:13Look at that.
0:17:15 > 0:17:17That's a perfect moelleux au chocolat.
0:17:17 > 0:17:19You just want to eat it straight away.
0:17:19 > 0:17:20It's a bit hot!
0:17:22 > 0:17:24Mmm!
0:17:28 > 0:17:31Thanks, Rachel, and if you've still got room for it,
0:17:31 > 0:17:34we are finishing with a Masterclass from Raymond Blanc.
0:17:34 > 0:17:36Maybe not one you'll try at home,
0:17:36 > 0:17:40but anyway, sit back and enjoy his incredible cafe creme.
0:17:43 > 0:17:48A cup sculpted completely from chocolate,
0:17:48 > 0:17:50filled with iced espresso parfait,
0:17:50 > 0:17:53topped with cherry liqueur sabayon,
0:17:53 > 0:17:55with sugar-coated truffles.
0:17:55 > 0:17:58I am going to whip up a very special dessert.
0:17:58 > 0:18:00It is one of my oldest desserts.
0:18:00 > 0:18:04It took me about six months, solid work, on this dessert to realise it.
0:18:05 > 0:18:08And you will understand exactly why. OK?
0:18:08 > 0:18:13You have to love someone so very much to make this dessert,
0:18:13 > 0:18:15and that's certainly a proof of love.
0:18:15 > 0:18:18There's no doubt about it, but it's possible.
0:18:18 > 0:18:23You get 500g of chocolate, which is melted at about 50, 55 degrees, OK,
0:18:23 > 0:18:25which I have...
0:18:25 > 0:18:27HE MUMBLES
0:18:30 > 0:18:31OK, it was getting too hot.
0:18:32 > 0:18:34No, it was off. OK.
0:18:36 > 0:18:37Can you just...
0:18:37 > 0:18:41Why don't they do a bloody thing which would stick to it?
0:18:41 > 0:18:44They give you a thermometer, and you put it on the side,
0:18:44 > 0:18:47and the first thing it does is slide in the chocolate, great,
0:18:47 > 0:18:50instead of putting a little catch maybe here on that side.
0:18:50 > 0:18:53So again, choose your equipment well.
0:18:53 > 0:18:55A good thermometer is useful,
0:18:55 > 0:19:00as the chocolate needs to reach the right consistency to sculpt.
0:19:00 > 0:19:03First, heat the chocolate to 55 degrees centigrade.
0:19:03 > 0:19:06Add chopped chocolate to reduce the temperature,
0:19:06 > 0:19:09then reheat to 32 degrees.
0:19:09 > 0:19:10Voila.
0:19:10 > 0:19:12This is known as tempering.
0:19:12 > 0:19:15It refines the chocolate by melting unstable fat crystals,
0:19:15 > 0:19:19making it smoother, easier to shape, and shiny.
0:19:19 > 0:19:23So now I'm going to start building up my chocolate cup.
0:19:23 > 0:19:26To create the cup, use a flat rectangular plastic sheet,
0:19:26 > 0:19:29which you can buy from cookery shops.
0:19:29 > 0:19:30With the ladle here.
0:19:36 > 0:19:38Tres bien.
0:19:39 > 0:19:43I'm going to pick up one of these here.
0:19:44 > 0:19:46Tres bien.
0:19:46 > 0:19:47Voila.
0:19:52 > 0:19:54Voila.
0:19:54 > 0:19:57Place the chocolate-coated plastic into a circular mould.
0:19:57 > 0:20:00Parfait. I'm pressing on it here.
0:20:00 > 0:20:05Then afterward, I'm opening it up completely, so it's a perfect circle.
0:20:05 > 0:20:07So I'm going to do the joint.
0:20:07 > 0:20:10Take a little bit of chocolate here.
0:20:10 > 0:20:11Voila.
0:20:12 > 0:20:14Voila. Tres bien.
0:20:14 > 0:20:15So I'm going to do my saucers now.
0:20:15 > 0:20:20I tried all sorts of surface - glass, china,
0:20:20 > 0:20:23and they all stuck, because they are porous.
0:20:23 > 0:20:26So I saw a piece of clingfilm,
0:20:26 > 0:20:30I say, "Eureka. Of course."
0:20:30 > 0:20:33First thing you need to do is to oil your saucer,
0:20:33 > 0:20:36so the clingfilm actually can slip on it.
0:20:40 > 0:20:42Just squeeze, then I am going to dip it.
0:20:43 > 0:20:45Voila.
0:20:46 > 0:20:49And then I'm going to move away the excess,
0:20:49 > 0:20:53and I'm going to create a lip to release later my chocolate saucer.
0:20:53 > 0:20:55So now we do the handles.
0:20:56 > 0:21:00Make a cone, using greaseproof paper.
0:21:00 > 0:21:01Pour in melted chocolate,
0:21:01 > 0:21:03cut a hole in the end,
0:21:03 > 0:21:04and shape your handles.
0:21:05 > 0:21:07Voila, tres bien.
0:21:07 > 0:21:12You never put them in the fridge to set, they get all white.
0:21:12 > 0:21:14Room temperature is perfect.
0:21:14 > 0:21:18All the chocolate moulds will need at least five hours to set.
0:21:19 > 0:21:22Now I'm going do the sugar cubes,
0:21:22 > 0:21:25and the great thing about sugar cubes is the ganache.
0:21:25 > 0:21:29A ganache is the same as chocolate truffle filling,
0:21:29 > 0:21:32and is a great way to make home-made chocolates.
0:21:32 > 0:21:34Burst through the skin and boil over.
0:21:34 > 0:21:36To make, boil double cream,
0:21:36 > 0:21:39add 70% dark chocolate and stir.
0:21:41 > 0:21:45We get that lovely "satine", that lovely quality, silky quality.
0:21:45 > 0:21:47It's so beautiful.
0:21:47 > 0:21:50Clingfilm, so then voila, you put it in here.
0:21:54 > 0:21:55Voila.
0:21:55 > 0:21:59The ganache is now ready to put in the fridge to set for six hours.
0:22:06 > 0:22:10So, the ganache has cooled down, nicely,
0:22:10 > 0:22:12and all what I need is a hot blade.
0:22:13 > 0:22:16Cuts like butter. OK.
0:22:21 > 0:22:23Tres bien. We have the lovely sugar cubes here.
0:22:23 > 0:22:25Now we are ready to build the cafe creme, OK?
0:22:27 > 0:22:31Just unfold very carefully.
0:22:31 > 0:22:34That's it. Voila.
0:22:34 > 0:22:36And you've got your perfect saucer.
0:22:46 > 0:22:49Raymond's using his solid-top cooker to weld all the pieces together,
0:22:49 > 0:22:53but a hot pan will do the job just as well.
0:22:53 > 0:22:55That cup becomes coffee-proof.
0:22:55 > 0:22:57Gently, gently, press slowly.
0:22:57 > 0:23:00So now, the little handle.
0:23:03 > 0:23:04Voila...
0:23:05 > 0:23:08Line the base with a biscuit soaked in espresso.
0:23:10 > 0:23:12Tres bien, in the bottom here.
0:23:12 > 0:23:13Now for the filling.
0:23:14 > 0:23:17This is an iced espresso parfait,
0:23:17 > 0:23:20just egg yolk, frothed up with espresso coffee,
0:23:20 > 0:23:22and with cream, which you freeze.
0:23:29 > 0:23:32Frenchman can't help it, a little bit of alcohol...
0:23:32 > 0:23:35Add a dash of cherry liqueur to the sabayon foam,
0:23:35 > 0:23:37to make the espresso topping.
0:23:44 > 0:23:45Voila!
0:23:48 > 0:23:51I hope you've enjoyed all of today's recipes.
0:23:51 > 0:23:54A big thank you to all our chefs today,
0:23:54 > 0:23:56and do make sure you join us for more next time.