Patisserie Class – Recipes
Patisserie Class

Patisserie Class – Recipes

Strawberry Sable Breton

Ingredients – Makes 6

You will need 6 metal food rings around 3” diameter.

Pastry ingredients:

165g plain flour

6g baking powder

175g salted butter (very soft) plus extra for greasing

115g caster sugar

3 egg yolks

Method – for the pastry

Sift the flour and baking powder and whisk together. Set aside.

Mix the butter and sugar using a hand-held whisk for around 3 minutes.  Add the egg yolks and mix thoroughly.  Add the flour mixture and combine. Divide the dough equally into 6, flatten each piece and wrap the pastry in cling film and allow to rest in the fridge for around an hour to firm up.

Lightly grease 6 food rings with butter.

Pre heat the oven to 170°C.

When the pastry is ready, roll out to 6mm thickness with rolling pin.  Cut out neat circles with the greased rings. Leave the pastry in the rings and transfer to a well-greased tray, or one lined with non-stick parchment.

Bake the pastry in the rings for 20-25 minutes or until lightly golden. The dough should rise around the edges of the rings to create a hollow.

Once cooked, remove the pastries from the oven. When fully cool, remove the rings.

Crème Patisserie ingredients- making 1 quantity individually

  • 300g milk
  • 1 tsp vanilla extract.
  • 50g caster sugar
  • 3 large egg yolks
  • 30g corn flour
  • 30g butter

Gently heat the milk in a pan with roughly half the sugar, the butter and vanilla extract.

In a bowl, whisk the egg yolks with the rest of the sugar and the corn flour.

Pour the hot milk over the egg yolk mixture whisking continuously tip the mixture back into the saucepan and bring to the boil over a medium heat, whisking continuously until it thickens. Boil for around 1 – 1 ½ minutes.

Pour onto a large baking cling film baking sheet cover the surface with clingfilm and leave to cool.  

Hull the strawberries and cut in half. You will need 5-6 halves per pastry depending on size.

Pipe the crème patisserie into the hollow of the pastry. Arrange the halved strawberries on top, these should lean inwards on top.

Glaze the fruit with sieved apricot jam.

Pate au choux eclairs, lemon & blueberry filled with Chantilly cream.

Ingredients – For the choux pastry:

  • 50g soft unsalted butter
  • 125g water   
  • Pinch caster sugar                         
  • Pinch salt
  • 75g bread flour             
  • 2-3 large eggs beaten    
  •         
  • For the Chantilly cream-
  • 200ml double cream
  • 50g icing sugar
  • ½ tsp vanilla extract
  •  
  • 6 tbsp blueberry preserve.
  • 36 fresh blueberries
  • 200g powdered fondant icing sugar
  • Yellow food colouring
  • 50g icing sugar

Method

  • Prepare a large tray covered with non-stick parchment paper.

    Preheat oven to 160oc fan.

    In a medium-sized saucepan, heat butter, water, salt and sugar and bring to boiling point.

    Add the flour and mix vigorously with a wooden spoon.

    Cook out the flour for around 2 minutes until the paste leaves the sides of the pan.

    Transfer the pastry to a bowl and allow to cool slightly. Once slightly cooled, add the eggs one at a time and beat with a wooden spoon or spatula, by hand. You may not need all the egg, see demonstration.

    Using a piping bag ideally fitted with a large star nozzle (about 1cm/1 ½ ” diameter), pipe the choux paste into six 6” lines.

    Bake for 35 minutes. Remove from the oven, poke a few holes in the side, turn oven up to 180oC return eclairs back to the oven bake for a further 5-10 mins until crisp, leave to cool.

    Cut each éclair neatly in half. Place the blueberry jam in a piping bag and pipe a line of jam in the base of each éclair.

    Beat the cream and vanilla to soft peaks, mix in the icing sugar, place the cream filling in a piping bag and fill each éclair base.

    Take 4 fresh blueberries and place in a row in each base, on top of the filling. Place the top half of the éclair back on top.

    Mix the fondant icing with some yellow food colouring. Place in a piping bag fitted ideally with a 15mm flat nozzle. You can also use a large palette knife.

    Pipe or spread a line of fondant over the top of each éclair. Place 2 blueberries on the top of each éclair.

    Mix the icing sugar with a little water to get a drizzle consistency then artistically drizzle with the white icing.

    Keep chilled until serving.

Honey tuiles – Demonstration

 Pre-heat oven to 200oC.

  • 40g Plain Flour
  • ½ tsp cinnamon or ginger
  • 25g butter
  • 25g icing sugar
  • 55g honey
  • x1 8cm tuile stencil
  • x2 large baking trays

Sieve flour, and spice together until well blended.

Mix the butter, icing sugar and honey together until light and creamy, add in the flour

mixture and beat well.

Place stencil on a large parchment topped or non-stick baking tray, leave room for the

wafers to spread. Carefully with an angled pallet knife, spread wafer mix across the stencil.

Repeat until there are 6 per tray.

Bake for 5-6 minutes until golden, remove from the oven, leave to cool. Snap into shards tor

a garnish. If moulding, leave to cool until they are just pliable, mould as you wish, pop back

into a warm oven if stiffened too much.

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