Category Archives: Pastry

Naan Bread

76 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, this one from an Indian Chef I worked with.

Naan Bread

Ingredients

1 lb self raising flour
1 teaspoon baking powder
2 eggs
Milk as required
1 teaspoon of salt

Method

Mix all ingredients together to a elastic dough. knead well to prove in an oiled polythene bag for about 1/2 to 1 hour in a warm place or until dough has doubled in volume.

Divide mixture into 8 and roll on a floured surface into tear shaped ovals approximately 9″ x 4″

Cook for approximately 1 1/2 mins each side under a hot grill or on a BBQ untill puffed, golden & slightly scorched.

Naan bread can also be stuffed with savoury mince or vegetables or while rolling out add grated onion.

Roule Marquis

53 rd in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Chocolate Swiss Roll

Step 1.

12 egg yolks
250 g icing sugar

Whisk until ribbon like (5 minutes by hand)

Step 2.

150 g cocoa powder
50 g potato/corn starch

Sieve well

Step 3

15 med free range egg whites
250 g icing sugar

Whisk eggs till firm and incorporate sugar

Step 4

Add egg yolks to cocoa powder, stirring well
Fold in carefully rest of mixture

Step 5

Spread out on buttered greaseproof paper and cook at 190 degrees for approximately 7 – 12 minutes

Mince Pie Stuffing

50 th in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Mince Pie’s

Mix the following together and leave for at least two weeks:
Teaspoon mixed spice
500g suet
500g currents
500g sultanas
280g chopped apple
2 grated carrots
500g chopped raisins
250g demerara sugar
100g chopped candy peel
zest & juice one lemon
zest & juice of one orange
teaspoon mace
teaspoon nutmeg
teaspoon ground cloves
teaspoon cinnamon
1/8 litre brandy
1/8 litre rum
1 cup of madeira
500g chopped almonds

Pies are best using pate sablee

makes 3 1litre jars

Tuilles á l’Orange

49 th in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Orange Tuilles

400 g chopped almonds
400 g icing sugar
4 orange zests
3 orange juiced
12 free range med egg whites
1 vanilla pod
120 g plain white flour
250g unsalted butter

Mix all dry ingredients with egg whites, pour in butter and stir

Sauce au Chocolate

48 th in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Chocolate Sauce

500g dark couverture (70% cacao) chocolate
1/2 pint double cream
1/2 pint milk
200g unsalted butter

Melt chocolate, boil cream & milk together and add chocolate and stir in butter

A more simpler method is to melt damn good chocolate (Vahlrona or similar) in a bowl over a bain marie and add warmed syrup (50% water & 50% sugar brought to boil) which gives a great simply sauce with a perfect shine

Add softened butter with sugar and eggs, add water then flour, chill before rolling out

Pate Fine á Tarte

47 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Tarte Base Pastry

500g plain white flour
360g unsalted butter
150 g caster sugar
4 free range egg yolks
a pinch of salt
soupspoon of water

Add softened butter with sugar and eggs, add water then flour, chill before rolling out

Paté á Foncer

44 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Lining Paste or Flan Paste

6kg plain white flour
12.5 kg unsalted butter
1.5 g caster sugar
24 eggs
1 soupspoon of salt

or if you don’t want to make 12 tartes try…..

1 lb plain white flour
8 oz unsalted butter
4 oz caster sugar
2 eggs
1/8 oz of salt

1. Cream with a whisk the butter and sugar in a bowl until light & white
2. Beat in the eggs a little at a time
3. Blend in the flour which has been sieved with salt

Allow to set and relax before using – good pastry for lining tartlets & flans

Meringue

39 th in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Meringue

300mls egg white
300g icing sugar
300g castor sugar

Alternative recipe whish egg white and caster sugar on flame for several minutes, remove from heat and add icing sugar and beat for 3 more minutes

Tuile aux Noisettes

37 th in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Hazlenut Tuiles/Biscuits

400g hazlenuts
350 g caster Sugar
50 g plain white flour
280 ml egg white (fresh free range med)
80 mls hazlenut oil

Step 1. Roast & peel nuts then mince
Step 2. Add sugar mixed by hand
Step 3 add flour and finally oil

Similar to brandy snap baskets/biscuits

Biscuit á la Cuillere

29 th in a series of base recipes for Chefs without methodology from a variety of michelin starred top kitchens, some from the many master chefs I worked with and some of my own

Sponge finger Biscuits

a) 3 med eggs yolks & 50g caster sugar
b) 3 egg white & 25 g icing sugar
c) 50 g plain white flour

a) whisk cold till white emulsion
b) whisk till fluffy (add sugar 2/3rds of way through)
c) Gently add a to b and fold in flour