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For the shortbread

250g (9oz) plain flour

175g (6oz) butter

75g (2¾oz) granulated sugar

1 large free-range egg

For the caramel

635g (1lb 4oz) sweetened condensed milk

80g (3oz) butter, softened

80g (3oz) granulated sugar

For the chocolate

80g (3oz) butter

400g (14oz) milk or dark chocolate

For the shortbread

For the caramel

For the chocolate

The recipe on pages 4-5 is taken from Bake Like a French Pastry Chef by Michel De Rovira and Augustin Paluel-Marmont, published by Countryman Press (£19.99).


1 Preheat the oven to 180°C/Gas Mark 4.

2 Mix the flour and sugar. Crumble the butter into the mixture until it resembles breadcrumbs. Add the egg.

3 Knead the dough and gather into a ball.

4 Roll out the dough into a 20x30cm (8x12in) rectangle. Place a springform tin on top. There should be as little waste around the edges as possible.

5 Prick all over with a fork, then bake for 20 minutes until the cookie turns a light golden brown. Let it cool in the tin


6 In a saucepan, melt the sugar into a light caramel.

7 Add the butter and the sweetened condensed milk. Monitor the temperature while mixing until it reaches 112°C (235°F). Whisk continuously while it thickens.

8 Cover the cookie evenly with the caramel. Let sit. You can even cool it in the fridge for a few quick minutes.


9 Melt the chocolate in a bain-marie with the butter, cut into pieces.

10 Cover the caramel layer and let cool.

11 Set it to chill in the fridge. Then gently unmould. It’s ready! You can cut it into 15 pieces, or less, if you wish.

Chocolate and vanilla Swiss roll

Recipe by Baking Mad (


3 medium free-range eggs

75g (2¾oz) unrefined golden caster sugar, plus extra for sprinkling

75g (2¾oz) plain white flour

15g (½oz) cocoa powder

1 tbsp whole milk

125g (4½oz) icing sugar

½ tbsp vanilla bean paste

75g (2¾oz) unsalted butter, softened

2 tbsp raspberry jam

1 Preheat the oven to 200°C/Gas Mark 6.

2 Grease a 23x33cm (9x13in) Swiss roll tin with butter and line it with baking parchment.

3 With an electric mixer, whisk together the eggs and sugar until pale and thick; they should hold a trail when the whisk is lifted.

4 Divide the mixture in half into two bowls, then sieve 45g (1½oz) flour into one and very gently fold it in with ½ tbsp of hot water. 5 Sieve the remaining flour and the cocoa powder into the other half and gently fold in ½ tbsp hot water with the milk.

6 Spoon the two mixtures into separate disposable piping bags.

7 Snip the end off the piping bags so they pipe a 1cm (½in) trail. With the short side of the tin facing you, pipe alternate stripes on the diagonal until the whole swiss roll tin has been covered.

8 Bake in the oven for 7-8 minutes until springy to the touch, being careful not to overcook.

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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...