The Ultimate Vanilla Bean Christmas Treat Box

1. Preheat the oven to 300˚f / 150˚c. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar and vanilla bean paste until light and fluffy, 3-4 minutes. Sift together the flour, corn starch and salt, and add to the mixing bowl. Mix on low until combined.
3. Turn out the dough onto your work surface and divide into two. Shape into two rectangle shaped logs, then using a sharp knife, cut slices approximately 1cm (0.4”), and place on the prepared lined baking sheets, leaving room for spreading.
4. Bake the shortbread for 30 to 35 minutes, rotating the pans half way through, until very lightly golden. Remove from the oven and cool on the baking sheets for 15 minutes, then transfer to a wire rack and allow to cool completely.
5. Store in an airtight container.

VANILLA BEAN DULCE DE LECHE FILLING

1. Peel the wrapper off a can of condensed milk, and place it on its side in a large pot. Cover with water by at least 2 inches. Bring the water to a boil, then reduce to a simmer. Simmer the can for 3 hours, checking often to make sure the water is well above the level of the can, and topping up when necessary. Remove from the pot with tongs and allow to cool completely.

CHOCOLATE SHORTBREAD

1. Preheat the oven to 350˚f / 180˚c.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, salt, and vanilla bean paste until light and fluffy, 4-5 minutes. Add the sifted flour and cocoa powder, and mix just to combine. 
3. Dump the dough out onto a large piece of parchment, and place a second piece over the top. Roll the dough out between the two pieces of parchment, until is is approx ¼" (6mm) thick. Place the dough on a baking sheet, and place into the freezer for 15-20 minutes, or until very firm.
4. Remove from the freezer. Line two baking sheets with parchment paper. Remove the top piece of parchment, and cut 2" (5cm) circles using a fluted cookie cutter. Place them on the baking sheet, with a little space between. Place the cut-out cookies in the freezer for 10 minutes, then, using a small cutter in your desired shape, cut out holes in the centre of half the cookies. Re-roll scraps as needed, freezing briefly before cutting out.
5. Bake the cookies, one tray at a time (or two if your oven is good), for 11-12 minutes, or until set. Remove from the oven and allow to cool completely on a wire rack.

ASSEMBLY

1. Pair the cookies so each pair has a solid cookie, and a cookie with a cut-out. Open the cooled can of Dulce de Leche, and transfer to a small bowl (be careful not to scrape out completely as sometimes sugar gathers on the bottom of the tin). Add the vanilla paste, and mix well until combined and smooth. Transfer to a small piping bag, and snip a small hole in the end.
2. Pipe a small blob onto one half of the cookie pair (the solid half), and top with a cut-out half. Press carefully to sandwich. Repeat with the remaining cookies. Best eaten on the day they are made - if you would like to prepare ahead, store the filling and cookies separately until ready to serve.

MERINGUE

1. Preheat the oven to 225˚f / 110˚c. Line two baking sheets with parchment paper. Line a large piping bag with your tip of choice (I used an Ateco #826).
2. Measure the egg whites and granulated sugar into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 
3. Carefully transfer to a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until stiff peaks form, approximately 4-5 minutes. Transfer to piping bag.
4. Pipe 'kisses', onto the baking paper lined sheets, leaving a small amount of space between each (they will not spread in the oven). You can pipe whatever shape you would like here - blobs, nests, kisses etc. Finish with red sprinkles if desired.
5. Place the baking sheets into the oven. Bake for 2 to 2 ½ hours, or until they feel firm and no longer sticky, and peel cleanly off the paper when you lift them up. Turn off the oven, and leave them in there for at least an additional hour to dry out and crisp up.
6. Store in an airtight container until ready to use.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

1. Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
2. Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

ASSEMBLY

1. Transfer the buttercream to a piping bag fitted with a round attachment (such as an ateco #805) Match the macaron shells up so that they are in pairs of equal size.
2. Pipe a blob of buttercream on one half of the macaron, and place the second half on top, pressing lightly. Macarons are best after an overnight rest in the refrigerator. Bring to room temperature before eating.

1. Sift together the corn starch and powdered sugar. Spray an 8” baking tin (20cm) with cooking spray, or grease with butter, then liberally dust with the corn starch and powdered sugar mixture. Set aside. 
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 
3. In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.
4. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 4-5 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Scrape into the prepared baking tin and spread with an oiled offset spatula, smoothing as much as possible. Dust liberally with the corn starch mixture and allow to cure for at least 1-2 hours. Turn out onto a board, dust with more corn starch mixture, and cut into squares using a knife dipped in the corn starch mixture. Roll cut marshmallows in the corn starch mixture.
5. Store in an airtight container.

1. Preheat the oven to 350˚f / 180˚c. Spread the nuts onto a rimmed baking sheet. Roast for 10 minutes, shaking the baking sheet frequently, until they smell toasty. Remove from the oven, skin the hazelnuts if needed by rubbing them together in a tea towel, and pour into a large heatproof bowl. Wipe the baking sheet down and line with a silpat mat or parchment paper.
2. Place the sugar and water into a medium heavy bottomed saucepan. Place over low to medium heat, without stirring, and washing down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals. Cook, swirling occasionally, until the mixture is amber in colour. Remove from the heat, and add the butter, whisking well to combine. Use caution as it may splatter. Stir in the vanilla, and whisk to combine.
3. Pour the caramel mixture over the nuts in the heatproof bowl, and toss well using a silicone spatula to combine.
4. Working quickly, dump out onto the lined baking sheet, and separate using two forks. Sprinkle with the flaky sea salt. Leave to cool and harden. Break apart and store in an airtight container.

1. Grease an 8” square (20cm) baking tin with butter, and line with two pieces of parchment, extending over the edges of the tin to form a ‘sling’. Set aside.
2. In a heavy bottomed pot, combine the sugar and whole milk. Cook over a low heat, stirring constantly, until the sugar has dissolved. Increase the heat slightly and add the condensed milk, butter, salt, and passionfruit pulp. Cook, stirring occasionally, until the mixture reaches 115˚c / 239˚f on a candy thermometer. Remove from the heat and allow to stand for 5 minutes, then transfer to a stand mixer fitted with the whisk attachment. Alternatively, use and electric mixer and beat directly in the pot.
3. Beat the fudge mixture on high speed for approximately 6 minutes, until it has thickened and lost its gloss. Pour into the prepared tin and spread with an offset spatula. Chill until hardened, then cut into pieces with a sharp knife. Store in the fridge in an airtight container.