Family Bake Off Day – Recipes
Family Bake off Day Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
We Baked:
- Shortbread
- Profiteroles
- Black Forest Gateaux
Shortbread
Ingredients:
- – 100g Caster Sugar
- – 200g Butter
- – 300g Plain Flour
- – Extra Sugar for Dusting
Method:
- Cream Sugar and Butter together.
- Pour flour over Sugar & Butter, knead until smooth.
- Roll out approx. thickness of a £ Pound coin.
- Cut out desired shapes.
- Place on a baking tray and bake for approx. 12 mins until golden 180c.
- You can sprinkle sugar over them before you bake or immediately after they come out of the oven.
- You can also mix cinnamon with sugar and sprinkle over
Profiteroles
Ingredients:
- – water 250ml
- – caster sugar pinch
- – salt pinch
- – butter 100g
- – plain flour 150g
- – eggs 4/5 approx. *
Method:
- Boil water / sugar / salt / butter until all the butter has melted.
- Remove from heat.
- Add flour, beat well with wooden spoon.
- Return to heat and stir until the mix leaves the sides (approx. 2 mins) this is a Panada.
- Pour mix onto counter until it is cool.
- Beat eggs well.
- Return mix to pan (DO NOT HEAT).
- Gradually add eggs beating well in-between until a thick dropping consistency is achieved.
- The mix may not take all of the eggs, or it may take more.
- Pipe into desired shape.
- Bake 200`c approx. 10 mins until golden brown.
- Pierce bottom of choux bun. (carefully as steam will be released)
- Return back to oven for approx. 4 mins until the inside is no longer wet.
Basic Sponge Base
Ingredients:
- 200g butter / marg
- 200g sugar
- 4 eggs
- 175g self raising flour
- 25g cocoa powder
- 2 / 3 tbsp milk
Method:
- Cream butter/marg and sugar together until light and fluffy.
- Add beaten egg in 3 parts to creamed butter /sugar mix.
- Sift cocoa and flour together.
- If egg mixture curdles (looks like it is separating) pour all of egg in.
- Followed by all the flour and coco.
- Gently fold together.
- Add milk in the consistency is too thick, it should easily fall off the spoon.
- Pour into lined cake tin.
- Bake at 140c for approx. 45 mins until light and springy.
Black Forest Gateaux
Assembly:
- Carefully slice cake into 3.
- Place 1st layer in the centre of the cake board.
- Place thin layer of black cherry filling over the sponge.
- Place 2nd layer of sponge neatly on top.
- Repeat with layer of black cherry.
- Place final layer of sponge on top – make sure all pieces are straight / neat.
- Place cake on turn table.
- Whisk cream until ¾ whipped.
- Thickly spread cream around sides of cake using a palette knife.
- If right handed spread anti clockwise.
- If left handed spread clockwise.
- Spread large amount of cream over top of the cake until coated.
- Using a comb scraper, gently pull comb scraper around sides of the cake until a comb pattern is achieved.
- Indent top of cream cake with the back of a knife blade into 8.
- Pipe rosettes on top of cake.
- Garnish with chocolate curls.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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