Tag: baking

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Chocolate Fondant/Pudding

Ingredients for Chocolate Fondant/Pudding serves 6-7

  • 5 whole eggs
  • 5 egg yolks
  • 200g castor sugar
  • 200g flour plain
  • 200g unsalted butter
  • 250g dark chocolate

Method For the Chocolate pudding

  • 1) put the chocolate into a small bowl over a bain marie to melt as we do in our chocolate pudding
  • 2) crack whole eggs in a bowl then add 5 egg yolks to the whole eggs
  • 3) add the sugar to the eggs and whisk well together
  • 4) add the flour to the egg mixture and fold inn
  • 5) add the butter to the chocolate then melt a tiny bit of butter to brush up the ramekins
  • 6) turn the oven on mark between 6 and 7 that is equivalent to 190c to 200c
  • 7) add the melted chocolate and butter to the eggs, sugar and flour mix and mix well
  • 8) fill in the ramekins three fourth and bake in the oven top shelf for 15 minutes take out and serve with vanilla ice cream enjoy!!!!!

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Baking Blind pastry

Step-by-step method how to blind bake pastry crust. This method is easy to follow and is necessary when the crust will be filled with an unbaked filling. Blind baking is also used to keep the crust from becoming soggy due to a wet filling.

Equipment

  • Loose-bottom flan ring, 25cm
  • Rolling pin
  • Fork
  • Greaseproof paper
  • Baking beans or dried beans (we used a mix of baking beans and dried cannellini beans)
  • Butter (to grease flan)
  • 200g sweet short pastry (click here for recipe)

Method

  1. Pre-heat the oven to 200C/gas mark 6.
  2. Take pastry out of the fridge and dust worktop with flour.
  3. Roll out (3mm thick) to a circle slightly larger than 25cm diameter.
  4. Take the rolling pin and set it on top of the flattened dough. Press down lightly and let the pin rotate as you push it.
  5. Grease lightly the loose-bottom flan ring.
  6. Place the rolling pin with the pastry at the edge of the ring and push it towards you to roll it out and cover the whole ring.
  7. Prick the pastry with a fork and line with greaseproof paper. Fill with baking beans or any other kind of dried beans. Place it in the fridge and leave for 15 minutes.
  8. After 15 minutes take it out and bake for 11 minutes.
  9. Take it out of the oven, remove greaseproof paper and beans and replace in the oven. Bake for further 9 minutes until pastry is lightly browned.
  10. Take it out of the oven, trim away the overhanging pastry and leave it to cool until required. Use within 24 hours.

Posted on in Blog, Recipes

Sweet Pastry Recipe

This recipe involves making a dough using 400g plain flour, 200g unsalted butter, 100g sugar, 2 eggs, vanilla essence, and the zest of 1 lemon. First, mix the butter with flour until it resembles breadcrumbs, then incorporate sugar, vanilla essence, lemon zest, and eggs to form a smooth dough. After lightly kneading the dough, wrap it in cling film and refrigerate for one hour. A K beater can be used for mixing if available.

Ingredients for the sweet pastry recipe

  • 400g plain flour
  • 200g unsalted butter
  • 100g sugar
  • 2 eggs
  • vanilla essence
  • zest of 1 lemon

Equipment

  • Large mixing bowl
  • K beater (if available)

Other

  • Cling film

Method

  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.
  2. Add sugar and mix well. Add vanilla essence, lemon zest and eggs. Combine all very well until you a have a nice smooth dough.
  3. Knead dough lightly, wrap in cling film and put in fridge to rest for an hour.