CH29 Fancy Pastries
The Art of Small Cakes
BAKING POWDER
1. Cherry cakes
2. Coconut cakes
3. Fairy cakes
4. Madelines
5. Queen cakes
6. Rock cakes
CHOUX PASTRY
7. Choux buns
8. Eclairs
9. Souffle buns
10. Swans
MERINGUE
11. Coconut pyramids
12. Shells/shapes
PUFF PASTRY
13. Apple turnover
14. Banbury cakes
15. Conversation tarts
16. Cream horns
17. Almond slice
18. Eccles cakes
19. Fruit slices
20. Jalousie
21. Jam puff
22. Mille feuille slice
SCONE
24. Scone mix
25. Milk
26. Rich tea
27. Sultana
28. Drops
29. Oatmeal
SPONGE
30. Battenburg
31. Fondant slices
32. Iced Genoese fancies
33. Swiss tartlets
SWEET/SHORT PASTRY
34. Almond slice
35. Nelson slice
36. Apple slice
37. Bakewell tart
38. Congress tartlets
39. Frangipane tartlets
40. Fruit tartlets
41. Jam tartlets
42. Lemon tartlets
1. CHERRY CAKES
10 CAKES
Ingredients
Flour 200 g
Caster sugar 125 g
Margarine 125 g
Eggs 2
Baking powder 5 g
Milk 25 ml
Salt pinch
Vanilla essence 2 drops
Glace cherries 50 g
Method
1. Place 10 paper cake cases onto a baking sheet.
2. Sieve together the flour, salt and baking powder.
3. Cut the cherries into quarters; wash and dry thoroughly.
4. Cream the margarine and sugar together until light and fluffy.
5. Add the eggs one at a time, beating vigorously and then add the vanilla essence.
6. Fold the dry mix and the cherries into the creamed margarine, sugar and eggs. Stir in the milk.
7. Using a piping bag containing a large plain tube pipe the mixture into the paper cases, two thirds full.
8. Bake in an oven at 220°C for 20 minutes.
9. Remove the tray from the oven and allow the cakes to cool on a pastry wire.
2. COCONUT CAKES
10 CAKES
Ingredients
1. Place 10 paper cases on a baking tray.
2. Sieve together the flour, salt and baking powder then mix in the coconut.
3. Cream together the margarine and sugar until light and fluffy.
4. Add the eggs one at a time, beating vigorously.
5. Fold the dry ingredients into the creamed mixture and place into a piping bag containing a large plain tube. Pipe into the paper cases, two thirds full.
6. Bake in an oven at 175°C for 20 minutes.
7. Remove the tray from the oven and transfer the cakes to a pastry wire to cool.
3. FAIRY CAKES
10 CAKES
Ingredients
Flour 125 g
Caster sugar 100 g
Margarine 100 g
Eggs 2
Baking powder 5 g
Salt pinch
Currants 25 g
Milk 25 ml
Vanilla essence
Method
1. Place 10 paper cases on a baking tray.
2. Sieve together the flour, salt and baking powder.
3. Cream together the margarine and sugar until light and fluffy.
4. Add the eggs one at a time, beating vigorously then add the vanilla essence.
5. Fold the dry mix and half the currants into the creamed margarine, sugar and eggs. Stir in the milk.
6. Using a piping bag containing a large plain tube pipe the mixture into the paper cases, two thirds full.
7. Sprinkle the remainder of the currants on top before baking in an oven at 175°C for 20 minutes.
9. Remove the tray from the oven and transfer the cakes to a pastry wire to cool.
4. MADELINES
10 CAKES
Ingredients
Flour 150 g
Caster sugar 100 g
Margarine 100 g
Eggs 2
Baking powder 5 g
Salt pinch
Milk 25 ml
Glace cherries 10 halves
Desiccated coconut 200 g
Raspberry jam 200 g
Butter cream 100 g
Method
1. Grease and flour 10 dariole moulds and place them on a baking sheet.
2. Sieve together the flour, salt and baking powder.
3. Cream together the margarine and sugar.
4. Fold in the dry mix and the milk.
5. Using a piping bag containing a large plain tube pipe the mixture into the moulds, two thirds full.
6. Bake in an oven at 175°C for 20 minutes.
7. Remove from the oven, turn out of the moulds on to a pastry wire and allow to cool.
8. Place the jam in a saucepan and bring to the boil, stirring frequently. Pass through a conical strainer, return to a clean pan and keep hot.
9. When the cakes have cooled, bring the jam back to the boil and using a fork to skewer the base of the cake dip each cake in the boiling jam level with the base then roll them in the desiccated coconut. Place on a pastry wire to cool.
10. Place the butter cream into a piping bag containing a small star tube. Pipe out a small rosette of butter cream on top of each cake and decorate with half a glace cherry.
5. QUEEN CAKES
10 CAKES
Ingredients
Flour 125 g
Caster sugar 100 g
Margarine 100 g
Eggs 2
Baking powder 5 g
Salt pinch
Currants 25 g
Milk 25 ml
Vanilla essence to flavour
Method
1. Place 10 paper cases on a baking tray.
2. Sieve together the flour, salt and baking powder.
3. Thoroughly cream together the margarine and sugar until light and fluffy.
4. Add the eggs one at a time, beating vigorously then add the vanilla essence.
5. Fold the dry mix and the currants into the creamed margarine, sugar and eggs. Stir in the milk.
6. Using a piping bag containing a large plain tube pipe the mixture into the paper cases, two thirds full.
7. Bake in an oven at 175°C for 20 minutes.
8. Remove the tray from the oven and transfer the cakes to a pastry wire to cool.
6. ROCK CAKES
10 CAKES
Ingredients
Flour 250 g
Sugar 100 g
Margarine 60 g
Eggs 2
Baking powder 10 g
Currants 50 g
Chopped mixed peel 10 g
Milk 125 ml
Salt pinch
Method
1. Lightly grease baking trays.
2. Make an egg wash with one of the eggs and 25 ml of milk.
3. Sieve together the flour, salt and baking powder. Rub in the margarine to a fine sandy texture then make a bay and sprinkle the fruit around the edge.
4. Put the remaining egg, milk and 60 g of the sugar into a basin and mix together until the sugar has dissolved.
5. Pour the egg mixture into the bay and mix to a medium stiff dough.
6. Break into pieces and place an equal distance apart on the baking tray.
7. Using a pastry brush, dab with the egg wash, sprinkle with the remaining sugar and bake in an oven at 220°C for 25 minutes.
8. Remove
the trays from the oven and transfer the cakes to a pastry wire to cool.
CHOUX PASTRY
7. CHOUX BUNS
10 BUNS
Ingredients
Choux paste 400 ml
Pastry cream 250 ml
or
Whipping cream 250 ml
Nib almonds 25 g
Icing sugar 50 g
Eggs 1
Milk 25 ml
Method
1. Lightly grease baking trays.
2. Place the choux paste into a bag containing a 15 mm plain piping tube then pipe the paste onto baking trays in small ball shapes 4 cm in diameter.
3. Prepare an egg wash with the egg and milk. Using a pastry brush, egg wash the buns then sprinkle with nib almonds. Cook in an oven at 220°C to a golden brown colour.
4. Remove the tray from the oven, transfer the buns to a pastry wire and allow to go completely cold.
5. Make a cut in the base and with a piping bag and a small plain tube pipe either cold pastry cream or whipped cream to fill the buns.
6. Dredge the buns with icing sugar and serve.
8. ECLAIRS
10 ECLAIRS
Ingredients
Choux paste 400 ml
Pastry cream 250 ml
or
Whipping cream 250 ml
Fondant 200 g
Eggs 1
Milk 25 ml
Colouring and flavouring as required
Method
1. Lightly grease baking trays.
2. Using a piping bag containing a 15 mm plain tube pipe the choux paste onto baking trays in finger shapes 10 cm long. Prepare an egg wash with the eggs and milk. Using a pastry brush egg wash the eclairs.
3. Cook in an oven at 220°C to a golden brown colour.
4. Remove the tray from the oven, transfer the buns to a pastry wire and allow to go completely cold.
5. Make a cut in the base and with a piping bag and small plain tube pipe, fill the eclairs with either pastry cream or whipped cream then to fill the eclairs. Coat the top of the eclair with fondant which has been flavoured and coloured as desired.
Note: For a more delicate eclair for use as a French pastry, pipe out 7 cm long using a 10 mm piping bag.
9. SOUFFLE BUNS
10 BUNS
Ingredients
Choux paste 400 ml
Whipping cream 250 ml
Icing sugar 50 g
Method
1. Lightly grease baking trays.
2. Place the choux paste into a piping bag containing an 8 point star tube then pipe onto baking trays in pyramid shapes with a 4 cm base.
3. Cover the trays of buns with either deep baking dishes or bread tins. Bake in an oven at 220°C for about 40 minutes.
4. Remove the trays from the oven, transfer the buns to a pastry wire and allow to go completely cold.
5. Make a cut in the base and with a piping bag containing a 10 mm plain tube fill the buns with whipped cream.
6. Dust with icing sugar and serve.
Notes:
1. The baking trays are fitted with a deep baking dish as a lid to create steam in the baking process. This gives the buns the necessary lift and a "souffle" appearance.
2. After baking for 20 minutes the buns should be carefully checked for colour and set, after which the covers can be replaced. Care must be taken with this process as steam will escape as the covers are lifted.
10. SWANS
10 SWANS
Ingredients
Choux paste 500 ml
Whipping cream 250 ml
Icing sugar 75 g
Eggs 1
Milk 25 ml
Method
1. Lightly grease the baking trays.
2. Place 400 ml of choux paste into a piping bag containing a 15 mm plain tube. Pipe onto baking trays in oval shapes 4 cm in diameter to form the bodies.
3. Place 100 ml of choux paste into a piping bag containing a 5 mm plain tube. Pipe onto a separate baking tray into an "S" shape to form the necks.
4. Prepare an egg wash with the eggs and milk. Using a pastry brush, egg wash the bodies and the necks.
5. Cook in an oven at 220°C to a golden brown colour.
6. Remove the trays from oven, transfer the bodies and necks to a pastry wire and allow to go completely cold.
7. Remove the tops of the bodies with a knife then cut the tops into halves for the wings. Fill a piping bag containing a plain piping tube with whipped cream and fill the cut bodies. Arrange the necks and wings in position on the bodies to form the swans.
8. Dredge with icing sugar and serve.
MERINGUE
11. COCONUT PYRAMIDS
10 PYRAMIDS
Ingredients
Desiccated coconut 200 g
Eggs 2
Sugar 200 g
Glace cherries 5
Rice paper 2 sheets
Method
1. Line a baking tray with rice paper.
2. Separate the egg whites from the yolks.
3. Place the whites of egg and sugar in a bowl and whisk together over steam (bain-marie) for 5 minutes.
4. Stir in the coconut to make a firm mixture.
5. Divide the mixture into 10 pieces, mould into pyramid shapes and place onto baking trays. Decorate the tops with a half glace cherry and bake in an oven at 200°C for 7 minutes.
6. Remove the tray from the oven, trim the excess rice paper and transfer the pyramids to a pastry wire to cool.
12. MERINGUES
20 MERINGUES
Ingredients
Caster sugar 400 g
Eggs 8
Lemon 1
Caster sugar for dusting 50 g
Method
1. Line the baking trays with greaseproof paper.
2. Separate the egg whites from the yolks.
3. Place the whites of egg into a bowl and whisk to a stiff peak. Add a few drops of lemon juice then incorporate half the sugar in small quantities until the meringue becomes full bodied and firm. Carefully fold in the remainder of the sugar.
4. Place the meringue mixture into a piping bag containing a 13 mm plain tube then pipe onto baking trays into egg shapes with an 8 cm base.
5. Dust lightly with caster sugar and bake in an oven at 110°C for 1½ hours or until dry.
6. Remove the trays from the oven, allow the meringues to cool then remove them from the paper.
Notes:
1. Always use fresh eggs: stale eggs have a high degree of water in the whites and will not produce the volume required.
2. For good results it is vital to ensure that
all equipment used in the preparation of meringue is clean, dry and grease
free.
The Art of Small Cakes
PUFF PASTRY GOODS
13. APPLE TURNOVERS
10 PORTIONS
Ingredients
Puff pastry 625 g
Apple puree 400 g
Caster sugar 100 g
Method
1. Roll out the puff pastry 3 mm thick and cut into circles using a 75 mm plain pastry cutter.
2. Brush over the pastry circles with a little water then place 40 g of apple puree in the centre of each.
3. Fold over in half and seal the edges.
4. Brush the upper surface with a little water and dip in the caster sugar.
5. Place onto the baking trays and allow to stand for 30 minutes. Bake in an oven at 200°C for 25 minutes.
6. Remove from the oven and transfer to a pastry wire to cool.
14. BANBURY CAKES
10 CAKES
Ingredients
Currants 50 g
Cake crumbs 150 g
Mixed peel 10 g
Syrup 50 g
Puff pastry trimmings 600 g
Caster sugar 100 g
Mixed spice 5 g
Method
1. Roll out the pastry trimmings 3 mm thick and cut into circles using a 10 cm plain pastry cutter.
2. Warm the syrup in a saucepan, add all the dry ingredients except the caster sugar then bind together.
3. Place 25 g of the mixture into the centre of each circle of pastry.
4. Wet the edges of the pastry. Bring the edges together making a point at each end to form a boat shape.
5. Turn over the cakes and carefully flatten them with a rolling pin, keeping them boat shaped.
6. Brush the upper surface with water then dip in the caster sugar. Place onto the baking trays and make 2 or 3 diagonal incisions with the point of a knife.
7. Bake in an oven at 175°C for 25 minutes.
8. Remove from the oven and transfer to a pastry wire to cool.
15. CONVERSATION TARTS
10 TARTS
Ingredients
Puff pastry trimmings 300 g
Puss pastry 100 g
Frangipane (almond paste) 300 g
Royal icing 150 g
Raspberry jam 50 g
Cornflour 25 g
Method
1. Roll out the puff pastry 2 mm thick. Cut into circles using a 40 mm plain cutter and place to one side.
2. Roll out the puff pastry trimmings 2 mm thick, retain approximately 50 g for strips to be used on the top of the tarts. Cut the remaining pastry into rounds using a 60 mm plain cutter.
3. Line the tartlet moulds with the pastry rounds then pipe a dot of raspberry jam into the centre of each. Fill a piping bag containing a 5 mm plain tube with the frangipane mixture and three quarters fill each mould.
4. Damp the edges of the tartlets with a little water then place the cut pastry rounds on the top of the moulds.
5. Using the retained 50 g of puff pastry trimmings, cut into sufficient 3 mm strips to allow 4 for each tart.
6. Spread the top of each tart with a thin layer of royal icing removing any surplus. Place 4 strips of pastry on each tart in a trellis pattern.
7. Place the tartlets onto a baking tray and bake in an oven at 200°C for 18 minutes. Remove from the oven and allow to cool very slightly. Remove the tartlets from the moulds while they are still warm and then place on a pastry wire to cool.
Notes:
1. Neat royal icing will be too stiff for spreading onto the tarts, it should be thinned with a cornflour and water mix.
2. The correct mould for these tartlets is similar in size and shape to a custard tart tin but with a shallow fluted side. As an alternative, barquette moulds may be used.
16. CREAM HORNS
10 PASTRIES
Ingredients
Puff pastry 625 g
Caster sugar 50 g
Glace cherries 5
Whipped cream 250 ml
Raspberry jam 50 g
Method
1. Wash the glace cherries and cut into halves.
2. Roll out the pastry 2 mm thick to an oblong shape 35 cm long by 20 cm wide.
3. Lightly trim any uneven edges then cut the pastry into strips 20 mm wide x 35 cm, to yield 10 strips.
4. Brush the pastry with water and starting at the point of a cornet mould, wind on the pastry strip overlapping one third of the paste to form a coil finishing at the open end of the mould.
5. Lightly press the end of the pastry into the final coil to seal the end down.
6. Dip the surface opposite the seal into caster sugar and place onto the baking trays. Allow to rest for 1 hour.
7. Bake in an oven at 190°C for 25 minutes.
8. Transfer from the oven onto a pastry wire to cool. When cold, carefully remove the moulds from the pastries, a slight twist will free them.
9. Make a piping bag from greaseproof paper and fill it with raspberry jam, then pipe a line of jam inside the horn from the point to within 5 mm of the open end.
10. Whisk the cream and place it into a piping bag containing a 10 mm star tube.
11. Pipe the cream into the horn finishing with a whirl. Decorate with half of a glazed cherry.
17. ALMOND SLICES
10 CAKES
Ingredients
Puff pastry 625 g
Frangipane (almond paste) 300 g
Red jam 100 g
Icing sugar 50 g
Egg 1
Method
1. Roll out the puff pastry 3 mm thick then cut into an equal number of strips 9 cm wide.
2. Place half the strips onto baking trays and carefully egg wash the edges.
3. Using a greaseproof paper piping bag jam down the centre of the strip.
4. Place the frangipane into a piping bag containing a 10 mm plain tube then pipe a column of paste over the jam.
5. Place the second strip of pastry over each strip, press down and notch the edge to seal.
6. Egg wash and score the top crossways with a knife to decorate allow to rest for 1 hour.
7. Bake in an oven at 190°C for 45 minutes.
8. Remove from the oven, dust the surfaces with icing sugar and replace in the oven to glaze for 2 to 3 minutes.
9. Remove from the oven, transfer to a pastry wire and allow to cool then cut into portions.
18. ECCLES CAKES
10 CAKES
Ingredients
Currants 50 g
Cake crumbs 150 g
Mixed peel 10 g
Syrup 50 g
Puff pastry trimmings 600 g
Caster sugar 100 g
Mixed spice 5 g
Method
1. Roll out the puff pastry trimmings 3 mm thick and cut into rounds using a 10 cm plain pastry cutter.
2. Warm the syrup in a saucepan, add all the dry ingredients except the caster sugar and bind together.
3. Place 25 g of the mixture into the centre of each round of pastry.
4. Wet the edges of the pastry, bring the edges together into the centre to form a medallion shape.
5. Turn over the cakes and carefully flatten them with a rolling pin keeping a regular shape.
6. Brush the upper surface with water then dip into the caster sugar.
7. Place onto baking trays and make 2 or 3 incisions with the point of a knife.
8. Bake in an oven 175°C for 25 minutes or until golden brown.
9. Remove from the oven and transfer to a pastry wire to cool.
19. FRUIT SLICE (USING TINNED FRUIT)
Ingredients
Puff pastry 300 g
Tinned fruit 400 g
Pastry cream 250 ml
Egg 1
Apricot glaze 250 ml
Method
1. Prepare the fruit by draining well and slicing if necessary.
2. Prepare an apricot glaze.
3. Roll out the puff pastry 3 mm thick and cut into strips 9 cm wide.
4. Cut 2 x 15 mm bands from each of the strips of pastry.
5. Egg wash the long edge of each strip and place a band on each edge.
6. Lightly prick the inside length of the strip with a fork.
7. Egg wash the whole strip and allow to stand for 1 hour.
8. Bake in an oven at 230°C for 20 minutes. Remove from the oven and transfer to a pastry wire to cool.
9. When cool pour the hot pastry cream along the centre of each strip.
10. Arrange the prepared fruit neatly on the pastry cream.
11. Re-boil the apricot glaze and mask over the fruit. Allow to set then cut into portions.
20. JALOUSIE
Ingredients
Puff pastry 625 g
Red jam 200 g
Icing sugar 75 g
Egg 1
Method
1. Roll out the puff pastry 3 mm thick and cut into oblong strips 8 cm wide.
2. Place half the strips on a clean baking sheet and egg wash the edges.
3. Using greaseproof paper piping bag pipe a little jam down the centre of each strip.
4. Fold the remaining strips in half lengthways and cut slits through the folded edge at 6 mm spaces, to within 13 mm of the far edge.
5. Carefully unfold then roll up lengthways. Place over the other strip and unroll over the jam. Press down and notch the edges to seal.
6. Egg wash and allow to stand in a cool place for 1 hour then bake in an oven at 220°C for about 40 minutes.
7. Remove from the oven, dust with icing sugar and return to the oven to glaze.
21. JAM PUFFS
10 PUFFS
Ingredients
Puff pastry 625 g
Jam 100 g
Caster sugar 100 g
Method
1. Roll out the puff pastry 3 mm thick and cut into 8 cm rounds.
2. Carefully roll out each one to form a triangle 15 cm on each side.
3. Place 10 g of jam (preferably red) in the centre of each pastry triangle, moisten the edges with a little water and fold over.
4. Turn over so that the joins are underneath, brush the top surface with a little water then dip each turnover in caster sugar.
5. Place onto baking trays, allow to stand for 30 minutes then bake in an oven at 190°C for 30 minutes.
6. Remove
from the oven and transfer to a pastry wire to cool.
22. MILLE FEUILLE SLICE
Ingredients
Puff pastry 625 g
Fondant icing 200 g
Apricot glaze 25 g
Pastry cream 150 g
Red jam 50 g
Method
1. Roll out the puff pastry 3 mm thick then cut into 3 equal lengths 65 mm wide.
2. Gather the trimmings and roll out 3 mm thick (shape is not important as this will be crumbled and used for covering the sides of the cooked slice).
3. Prick the pastry with a fork, place onto baking sheets and allow to rest for 20 minutes. Bake in an oven at 220°C until crisp and golden brown.
4. When cooked, remove from the oven and place onto a table upside down, press lightly with the hot tray and leave to cool and set.
5. Take the slice made from the pastry trimmings crumble it into flakes and put to one side. If necessary trim the other slices to correct their shape.
6. To assemble the slice select the best shaped layer for the top and put to one side. Spread jam on one layer, place the second layer on top then spread this with cold pastry cream, retaining about one third for spreading onto the sides. Place the remaining layer of pastry upside down onto the top of the other 2 slices to present a good flat surface.
7. Brush over the top with boiling apricot glaze.
8. Warm the fondant in a bain-marie, take out a small quantity and put half into each of 2 separate containers. Colour one chocolate, one pink. Fill 2 piping bags made from greaseproof paper with the coloured fondants.
9. While the remaining fondant is still warm, spread it evenly over the top of the slice then immediately pipe alternate lines (about 12 mm apart) of chocolate and pink fondant along the length of the slice.
10. Using the back of a knife and wiping between each stroke, pull the knife backwards and forwards across the piped lines at approximately 25 mm intervals to create a marbled effect.
11. Spread the sides of the slice with the remaining pastry cream, cover with the crumbled flakes of pastry and cut into portions.
Notes:
1. Whipped fresh cream flavoured with vanilla can be used as an alternative to pastry cream.
2. Roasted almonds can be used in place of crumbled puff pastry trimmings.
23. PALMIERS
10 PORTIONS
Ingredients
Puff pastry 625 g
Caster sugar 150 g
Red jam 50 g
Cream 150 ml
Butter 50 g
Method
1. Grease baking trays with butter.
2. Roll out the puff pastry 3 mm thick into a rectangle 40 cm x 27 cm using caster sugar in place of flour for dusting.
3. Starting from each end, fold the paste into 3 layers to finish at the centre. Fold both 3 layered ends to make 6 layers in all.
4. Cutting across the layers, cut 20 slices x 15 mm thick. Place onto the greased baking trays about 75 mm apart, with the cut side showing the fold uppermost.
5. Allow to rest for 1 hour.
6. Bake in an oven at 200°C until just tinged with colour and half cooked. At this stage, turn each palmier over glaze with caramelized sugar and continue baking to golden colour.
7. Remove from the oven and transfer to a pastry wire to go completely cold.
8. To finish the pastry, place a little jam on one palmier and sandwich with another using whipped cream.
SCONES
24. BASIC SCONE MIX
10 SCONES
Ingredients
Flour 250 g
Sugar 50 g
Margarine 50 g
Baking powder 20 g
Milk 150 ml
Salt pinch
Method
1. Sieve together the flour, baking powder and salt into a bowl.
2. Dissolve the sugar in the cold milk.
3. Rub the margarine into the flour to obtain a mix to a find sandy mixture.
4. Make a bay in the dry mix, add the milk and sugar and mix to a smooth texture.
5. Roll out 15 mm thick and cut into rounds with a 5 cm plain cutter.
6. Place on the greased baking trays and allow to rest for 20 minutes.
7. Brush with egg wash and bake in an oven 220°C for 20 minutes.
8. Remove from the oven and transfer to a pastry wire to cool.
25. MILK SCONES
10 SCONES
Ingredients
Flour 250 g
Sugar 50 g
Margarine 50 g
Baking powder 20 g
Milk 150 ml
Salt pinch
Egg 1
Method
1. Grease baking tray.
2. Sieve together the flour, baking powder and salt into a bowl.
3. Dissolve the sugar in the cold milk.
4. Rub the margarine into the flour to obtain a fine sandy texture.
5. Make a bay in the dry mix, add the milk and sugar and mix to a smooth texture.
6. Roll out 15 mm thick and cut into rounds with a 5 cm plain cutter.
7. Place on the greased baking trays and allow to rest for 20 minutes.
8. Brush with egg wash and bake in an oven at 220°C for 20 minutes.
9. Remove from the oven and transfer to a pastry wire to cool.
26. RICH TEA SCONES
10 SCONES
Ingredients
Flour 250 g
Sugar 50 g
Margarine 50 g
Baking powder 20 g
Milk 150 ml
Salt pinch
Egg 1
Method
1. Grease baking trays.
2. Sieve together the flour, baking powder and salt into a bowl.
3. Dissolve the sugar in the cold milk.
4. Rub the margarine into the flour to obtain a fine sandy texture.
5. Make a bay in the dry mix, add the milk and sugar and mix to a smooth texture.
6. Divide the dough into 10 pieces and mould into balls.
7. Press flat and roll out to 15 mm thickness. Place onto the baking trays and allow to rest for 20 minutes.
8. Brush with egg wash and bake in an oven at 220°C for 10 minutes until half cooked. Then turn over to finish cooking, a total cooking time of between 15 and 20 minutes.
9. Remove from the oven and transfer to a pastry wire to cool.
27. SULTANA SCONES
12 SCONES
Ingredients
Flour 300 g
Sugar 60 g
Margarine 60 g
Baking powder 20 g
Milk 150 ml
Salt pinch
Egg 1
Sultanas 50 g
Method
1. Grease baking trays.
2. Sieve together the flour, baking powder and salt into a bowl.
3. Dissolve the sugar in the cold milk.
4. Rub the margarine into the flour to obtain a fine sandy texture.
5. Add the fruit, make a bay in the dry mix, add the milk and sugar and mix to a smooth texture.
6. Divide the dough into 3 pieces and mould into balls.
7. Flatten and roll out 150 mm in diameter. Place onto the greased baking trays and cut into 4 at right angles.
8. Allow to rest for 20 minutes. Brush with egg wash and bake in an oven at 220°C for 25 minutes.
9. Remove from the oven and transfer to a pastry wire to cool. Separate into 12 pieces for service.
28. DROP SCONES
10 SCONES
Ingredients
Flour 200 g
Sugar 15 g
Baking powder 10 g
Milk 200 ml
Salt pinch
Eggs 2
Method
1. Sieve together the flour, baking powder and salt into a bowl.
2. Dissolve the sugar in the cold milk then add the eggs.
3. Make a bay in the dry mix, add the egg, milk and sugar mixture and beat to a smooth batter with a spoon.
4. Grease and heat a griddle plate, thick frying pan or bratt pan and drop on sufficient mixture to form a round 80 mm in diameter.
5. Cook on both sides turning with a palette knife or slice.
6. Serve hot immediately.
29. OATMEAL SCONES
10 SCONES
Ingredients
Flour 125 g
Oatmeal 125 g
Sugar 50 g
Margarine 50 g
Baking powder 20 g
Milk 150 ml
Salt pinch
Method
1. Grease baking trays.
2. Sieve together the flour, baking powder and salt into a bowl then mix in the oatmeal.
3. Dissolve the sugar in the cold milk.
4. Rub the margarine into the dry mix, add the milk and sugar and mix to a smooth texture.
5. Roll out 15 mm thick and cut into rounds with a 5 mm plain cutter.
6. Place on the greased baking trays and allow to rest for 20 minutes.
7. Brush with egg wash and bake in an oven at 220°C for 25 minutes.
8. Remove from the oven and transfer to a pastry wire to cool.
Note: Oatmeal is made from ground whole oat grains and is available in various grades. Medium ground oatmeal is the grade required for oatmeal scones as this will combine well with the flour, other grades are too fine or coarse.
30. BATTENBURG SLICE
Ingredients
Genoese sponge mix 600 g
Vanilla essence few drops
Red Food colouring few drops
Raspberry flavouring few drops
Apricot glaze 150 g
Caster sugar 100 g
Method
1. Prepare and bake 2 Genoese sponges, one plain white colour and vanilla flavoured the other coloured pink and raspberry flavoured.
2. When cold, remove the skin or crust from the top and bottom halves of each of the sponges with a sharp knife.
3. Sandwich the 2 sponges together with apricot glaze.
4. Cut into 2 cm wide strips. Using apricot glaze, sandwich the strips together in alternating colours; white to pink to form a chequerboard pattern.
5. Roll out the marzipan 2 mm - 3 mm thick and correct the width to cover the sides of the sponge, allowing for a little trimming.
6. Spread the marzipan with apricot glaze, lay the sponge onto the marzipan at one end and roll it over so that it picks up the paste and becomes completely enveloped. Trim off any surplus marzipan and completely seal the open edge.
7. Keeping the cut edge to the bottom, crimp the 2 top edges with the fingers or a marzipan crimper.
8. For service cut into 15 mm slices.
31. FONDANT SLICE
Ingredients
Genoese sponge mix 600 g
Apricot glaze 250 g
Jam (apricot or raspberry) 200 g
Butter cream 200 g
Marzipan 200 g
Fondant icing 400 g
Various flavourings as required
Various colourings as required
Caster sugar 100 g
Method
1. Prepare and bake the Genoese sponge adding the required flavouring and colouring.
2. When cold remove the skin or crust from the top of the sponge with a knife.
3. Flavour and colour the fondant as desired and prepare the jam for spreading.
4. Cut the sponge in half lengthways.
5. Spread the prepared jam onto one half then sandwich the 2 slices together.
6. Roll out the marzipan 2 mm thick. Spread the top of the sponge with hot apricot glaze and place the marzipan on top.
7. Place the sponge onto a pastry wire, brush the top with hot apricot glaze and pour over the prepared fondant to cover the top and the sides.
8. When set, decorate as desired and cut into portions for service.
Notes: The top of the finished slice may be decorated in a variety of ways. Some suggested ingredients are:
a. Glace cherries
b. Angelica
c. Crystalized violets or rose petals
d. Marzipan fruits
e. Chocolate run-outs
f. Chocolate line or decorative work
g. Fondant line or decorative work
h. Whole or split roasted nuts
32. ICED GENOESE FANCIES
Ingredients
Genoese sponge mix 600 g
Apricot glaze 150 g
Jam (apricot or raspberry) 100 g
Butter cream 200 g
Marzipan 200 g
Fondant icing 400 g
Various flavourings as required
Various colours as required
Caster sugar 100 g
Method
1. Prepare and bake the Genoese sponge.
2. When cold, remove the skin or crust from the top of the sponge with a knife.
3. Flavour and colour the fondant as desired and prepare the jam for spreading.
4. Cut the sponge into 2 layers, spread one layer with jam and sandwich the 2 layers together.
5. Roll out the marzipan 2 mm thick. Spread the top of the sponge with hot apricot glaze and place the marzipan on top.
6. The sponge can now be cut into a variety of shapes: oblongs, triangles, diamonds or medallion shapes.
7. Place these onto a pastry wire, brush the tops with hot apricot glaze and pour on the prepared fondant to cover the top and sides of the cakes.
8. Allow to set and decorate as desired.
Note: The tops of the finished fancies may be decorated in a variety of ways. Some suggested ingredients are:
a. Glace cherries
b. Angelica
c. Crystalized violets or rose petals
d. Marzipan fruits
e. Chocolate run-outs
f. Chocolate line or decorated work
g. Fondant line or decorative work
h. Whole or split roasted nuts
Petit fours may be made in the same way, but should be cut smaller and be of similar size to chocolate sweets.
33. SWISS TARTLETS
Ingredients
Sponge trimmings 500 g
(assorted colours)
Apricot glaze 250 g
Puff pastry trimmings 300 g
Jam 100 g
Water icing 200 g
Method
1. Roll out the puff pastry trimmings 2 mm thick cut into medallion shapes using a 40 mm plain cutter and line the tartlet moulds. Place a small quantity of jam in the centre of each one.
2. Roughly dice the sponge trimmings, heat the apricot glaze and lightly combine the 2 together.
3. Fill the tartlets with the sponge mixture and bake in an oven at 175°C for 1 hour.
4. Prepare the water icing.
5. Remove the tartlets from the oven and allow to cool. When cold, brush over with the hot apricot glaze and then the water icing. Allow to set then serve.
SWEET SHORT PASTRY
34. ALMOND SLICE
Ingredients
Sweet pastry 450 g
Granulated sugar 75 g
Caster sugar 75 g
Ground rice 10 g
Ground almonds 75 g
Flaked almonds 25 g
Egg 1
Raspberry jam 25 g
Water 15 ml
Method
1. Lightly grease baking trays.
2. Roll out the sweet pastry 5 mm thick and cut into strips 65 mm wide.
3. Crimp the edges and place onto the baking trays. Spread a thin layer of raspberry jam down the centre of each strip.
4. Separate the egg white from the yolk. Mix together the ground almonds, ground rice, caster sugar and granulated sugar together in a bowl. Add one egg white and the water and beat together.
5. With a piping bag containing a 20 mm plain tube pipe the almond paste along the centre of the prepared pastry strips.
6. Sprinkle with flaked almonds and bake in an oven at 175°C for 45 minutes.
7. Remove them from the oven, allow to cool then cut into portions for service.
35. NELSON SLICE
Ingredients
Puff pastry trimmings 200 g
Short pastry 600 g
Leftover cake 300 g
(sponge or fruit cake or a mixture of both)
Chopped mixed peel 25 g
Currants 50 g
Sultanas 50 g
Mixed spice 5 g
Caster sugar 10 g
Jam 100 g
Milk 50 ml
Method
1. Roll out the puff pastry trimmings very thinly and place to one side.
2. Roll out the short pastry 3mm thick and use this to line a shallow baking tray. Prick the pastry all over with a fork then spread with a very small amount of the jam.
3. Break up the stale cake into small pieces, add the dried fruit, mixed peel, mixed spice and the remainder of the jam. Mix together adding a little of the milk to moisten if the mixture is too dry. Spread a thin layer of the mixture onto the pastry.
4. Place the rolled out puff pastry on the top of the filling, prick with a fork and mark out into portions with a knife. Brush over with water, dust with caster sugar and bake in an oven at 175°C for 1 hour.
5. When cooked, remove from the oven and cut into portions.
36. APPLE TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Cooking apples 800 g
Sugar 50 g
Apricot glaze 100 g
Method
1. Line tartlet moulds with the sweet pastry.
2. Peel and core the applies and place into water.
3. Cut three quarters of the peeled apples into quarters and cook them in a saucepan with the sugar and a little water.
4. Pass the cooked apples through a sieve then divide between the tartlets.
5. Slice the remaining raw apples thinly and arrange them neatly on top of the apple puree.
6. Bake in an oven at 200°C for 20 minutes.
7. Boil the apricot glaze. Remove the tartlets from the oven and brush with the boiling glaze.
8. Allow to stand for a few minutes then remove the tartlets from the moulds and transfer to a pastry wire to cool.
Note: Due to their high acid content, cooking apples tend to discolour when peeled. To help prevent this, lemon juice or salt can be added to the water into which the apples are to be placed prior to use. If using salt, ensure that the apples are washed thoroughly before cooking.
37. BAKEWELL TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Apricot glaze 100 g
Red jam 100 g
Water icing 200 g
Margarine 125 g
Caster sugar 125 g
Flour 125 g
Cake crumbs 125 g
Eggs 3
Lemon 1
Almond essence
Method
1. Line the tartlet moulds with the sweet pastry, retaining some of the rolled out pastry for decorating the tops.
2. Grate the rind and squeeze the juice from the lemon, place to one side.
3. Cream together the sugar and margarine in a basic, add the eggs one at a time beating vigorously.
4. Add the grated lemon rind, lemon juice and the almond essence.
5. Fold in the flour and the cake crumbs.
6. Using a piping bag with a 10 mm plain tube pipe the Bakewell mixture into the tartlet cases to within 5 mm of the top.
7. Using the retained sweet pastry, cut strips of 5 mm width and sufficient length to fit the tartlet tops. Place a cross on top of each tartlet.
8. Bake in an oven at 175°C for 25 minutes.
9. Remove from the oven, brush with boiling apricot glaze and coat with water icing.
38. CONGRESS TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Granulated sugar 75 g
Ground rice 5 g
Ground almonds 75 g
Eggs 2
Raspberry jam 100 g
Caster sugar 75 g
Method
1. Line the tartlet moulds with the sweet pastry and crimp up the edges. Retain a little of the rolled out pastry for decorating the tops.
2. Using a greaseproof paper piping bag put a little raspberry jam into each tartlet.
3. Separate the egg whites from the yolks and mix the whites together with the granulated sugar, ground almonds and ground rice.
4. Divide the mixture equally between the tartlet moulds.
5. Using the retained sweet pastry, cut strips to 5 mm width and sufficient length to fit the tartlets. Place a cross on top of each tartlet.
6. Dust with caster sugar and bake in an oven at 150°C for 30 minutes.
39. FRANGIPANE TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Almond filling (frangipane) 250 g
Red jam 100 g
Apricot glaze 100 g
Water icing 200 g
Method
1. Line the tartlet mould with the sweet pastry.
2. Using a greaseproof paper piping bag put a little raspberry jam into the bottom of each tartlet.
3. Using a piping bag with a 10 mm plain tube put the almond filling into the tartlets to within 5 mm of the top.
4. Bake in an oven at 175°C for 25 minutes.
5. Remove from the oven and brush with boiling apricot glaze.
40. FRUIT TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Pastry cream 250 ml
Apricot glaze 200 g
Fruit (tinned or fresh) as required
Method
1. Line the tartlet moulds with sweet pastry, fill with blind bake mix and bake in an oven at 175°C until cooked to a golden colour.
2. When cooked remove the blind bake mix then fill each tartlet cake three quarters full with pastry cream.
3. Arrange the fruit on top of the pastry cream, decorate or colour as desired then mask over the fruit with boiling apricot glaze.
Notes:
1. Various tinned or fresh fruits may be used in the making of fruit tartlets. The fruit may also be decorated with cherries or angelica or coloured to enhance its appearance.
Tinned Fruit
a. Peaches or Pears. Drain the fruit well. Cut the fruit into fans or thin slices and arrange on top of the tartlets. A tinge or red or green may be given to the fruit with the use of a little diluted food colouring. Glaze with boiling apricot glaze.
b. Cherries. Drain the fruit well, remove the stones but leave the fruit whole. Arrange on top of the tartlets then glaze with boiling red coloured apricot glaze.
c. Apricots. Drain the fruit well. Place a half apricot on each tartlet and tint lightly with diluted red food colouring. Glaze with boiling apricot glaze.
d. Pineapple. Drain the fruit well and cut into thin fans or leave in wedges. Arrange on top of the tartlets then glaze with boiling apricot glaze.
e. Mandarin Oranges. Drain the fruit well. Arrange the segments on the tartlets then glaze with boiling apricot glaze.
Fresh Fruit
a. Bananas. Peel and slice the banana 3 mm thick. Arrange the slices neatly on each tartlet then glaze with boiling apricot glaze.
b. Strawberries. Clean the fruit and slice in half. Arrange the fruit on top of the tartlets then glaze with boiling red coloured apricot jam.
c. Raspberries. Pick over the fruit to remove any stalks and leaves, leave the fruit whole. Arrange to top of the tartlets then glaze with boiling red coloured apricot glaze.
41. JAM TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Jam 300 g
Method
1. Line the tartlet moulds with sweet pastry.
2. Put 15 g of jam into each tartlet case and allow to rest for 10 minutes.
3. Bake in an oven at 200°C for 20 minutes. If necessary the jam may be thinned by addition of a little water.
4. Remove from the oven and allow to stand for 5 minutes before transferring the tartlets from the tray onto a pastry wire.
42. LEMON TARTLETS
20 TARTLETS
Ingredients
Sweet pastry 500 g
Lemon curd 300 g
Method
1. Line the tartlet moulds with the sweet pastry.
2. Put 15 g of lemon curd into each tartlet and allow to rest for 10 minutes.
3. Bake in an oven at 200°C for 20 minutes.
4. Remove from the oven and allow to stand for 5 minutes before transferring the tartlets from the tray onto a pastry wire.