Pastries

Pastries

this sweet pastry is ideal for your tarts and flans try grating in a little orange zest or adding seeds from a vanilla pod for a more indulgent taste.

Sweet Pastry

280g diced unsalted butter
70g Icing Sugar
2 Large egg Yolks
350g Plain Flour

Method

1. Place the butter and icing sugar into a food processor.
2. Mix on Pulse setting until the icing sugar is no longer visible, scrape down the sides with a spatula regularly.
3. Add the egg yolk and blend in.
4. Add half the flour and mix until the mixture resembles breadcrumbs.
5. Stop the machine and add the remaining flour.
6. Mix until the paste forms a ball.
7. Scrape all the pastry from the mixer and form into a neat ball, wrap in Clingfilm and chill (30 minutes at least), this will allow the pastry to rest and firm up prior to use.

Danish Pastries

9oz Medium Flour

1 ¼ oz yeast

5 oz Chilled Milk

2 oz Eggs

6oz Pastry Marg

Fillings

Almond - Equal Quantities of ground almonds, sugar, butter

Pastry cream – 1pt Milk, 4oz Castor sugar, 4 Egg yolks, 2oz Flour,Vanilla

(Alternative) – 1pt Milk, 2oz Castor, 1 Egg, 2oz Cornflour, Vanilla

   

Warm Milk, 

Cream eggs and sugar together,then add Vanilla and flour, 

Pour warm milk over egg mix and stir

return mixture to the pan and warm gently until the mixture thickens, 

cool and use as required.

   

Apple Puree – 1lb Apple, 4oz Sugar, Knob Butter

Method

1, Sieve the Flour and make a well

2, Mix the yeast with the egg and milk

3, Pour into the well, mix lightly, Do Not Toughen by overworking

4, Roll out the dough, Approx 8” x 15” rectangle, cover 2/3 with the marg

5, fold the remaining 1/3 onto the centre and the whole into 3 as in puff pastry.(This will give a sort of flat Swiss roll effect when viewed from the side with pastry and marg swirling around each other)

6, Proceed to give it 3 half turns and lastly 1 fold over, give about 10 mins rest between turns. ( 1 turn = turning the pastry so one of the Swiss roll ends is facing you and  rolling it back out  into a 8” x 15” rectangle before folding the pastry back in three like a Swiss Roll )
7, Allow 20 mins before use.