You are currently viewing French Patisserie & Desserts Recipes – Cheesecake; Lemon Meringue; Strawberry Shortcake;

French Patisserie & Desserts Recipes – Cheesecake; Lemon Meringue; Strawberry Shortcake;

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.

You Baked:

  • Cheesecake
  • Lemon Meringue
  • Strawberry Shortcake

Demo:

  • Luxury Caramel

Cheesecake

Ingredients

  • 400g cream cheese
  • 1 egg
  • 25g cornflour
  • 100g sugar
  • 150g cream
  • 80g white chocolate

Β 

Method

  1. Mix cream cheese /egg together
  2. Add sugar & cornflour & mix well
  3. Add melted white chocolate – mix
  4. Add cream – mix
  5. Pour mixture over chosen base
  6. Bake 90`c for approx 30 mins – cheese cake should wobble gently

Storage:

  • Store in fridge and consume within 3 days.
  • Can be frozen, deforst and consume within 3 days

Use digestive biscuit base – melt butter and add to crushed biscuits until a thick paste is formed – try oreos / ginger biscuits

Lemon Meringue

Ingredients

  • 150g lemon juice
  • 200g sugar
  • 25g flour
  • 25g cornflour
  • 250g water
  • 5 egg yolks
  • 50g butter

Method

  1. Mix both flours together
  2. Mix flours into sugar
  3. In a pan add sugar/flour, lemon juice & water – heat gently until thickened
  4. Add egg yolks and butter to the hot mixture
  5. Spoon into prepared cases.
  6. Spoon meringue over lemon base and bake 150`c for approx 10 mins
  7. If you want meringue crispy, lower the oven temp and bake for longer

Storage:

Lemon meringue will be fresh for 2 days, then the meringue starts to shrink, pastry will go soggy and the lemon releases water

Sweet Pastry

Ingredients

  • 175g plain flour
  • 125g butter
  • 50g sugar
  • 1 egg

Method

  1. Mix butter / sugar to a paste
  2. Sift over the flour
  3. Crack egg on top of flour
  4. Gently knead until a smooth dough is formed
  5. Bake 180`c with grease proof paper as a base and dried beans – bake blind
  6. Remove greaseproof paper / beans and continue to bake until pastry is golden and dry. – approx 12-15mins

Meringue (French Method)

Ingredients

  • 100g sugar
  • 4 egg whites

Method

  1. In a very clean mixing bowl
  2. Add egg whites (no egg yolk or it will not whisk up)
  3. Add couple drops of lemon juice or vinegar (acid helps the meringue whisk)
  4. When egg whites look semi whisked (half peak) add ΒΌ of the sugar whisk well
  5. Continue adding sugar slowly until the meringue is light, thick & glossy

*Meringue can be used for lots of things

  • Pavlova
  • Piped shapes
  • Shells
  • Vacherins
  • Keep in an airtight box and well away from moisture.
  • They will be fresh for about 6 weeks
  • Hygroscopic- absorbs moisture

Strawberry Shortcake

Ingredients

  • 100g caster sugar
  • 200g butter
  • 300g plain flour

Method

  1. Combine butter and sugar into a paste
  2. Sift flower over sugar / butter
  3. Knead gently into a dough
  4. Roll to the thickness of a Β£1 coin
  5. Cut into desired shape
  6. Bake on a flat tray for approx 12 mins until golden brown 180`c
  7. Remove and cool

Β 

You can sprinkle sugar over shortbread shape before baking for a crunchy finish.

Mix sugar / cinnamon together and sprinkle over shortbread after its baked

Try add zest of lemon / lime / lavender / choc chips

Biscuits can be stored in an air tight container and will stay fresh for several weeks

Luxury Caramel (Demo)

Ingredients

  • 500g sugar
  • 125g water (just a guide, don’t panic if you use more)
  • 400g cream

Method

  1. Mix sugar and water well
  2. Boil together (do not stir !!!!!!!!!)
  3. When caramel looks nearly black – remove from heat
  4. Pour cream into hot caramel – be very careful as it will boil like lava!!!
  5. Step away from pan
  6. Stir gently – strain and chill
  7. Β 
  8. Cold caramel will be very thick and gooey
  9. Store in fridge for up to 2 weeks

We hope you enjoyed the class!

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