Monday, 26 September 2016

Pastry Week - No Soggy Bottom just Pleased Mouths

I didn't make a post about last weeks Great British Bake Off, I had been ill most of the week which I believed was caused by my new medication. Then I was off to London the weekend which took a bit of recovery afterwards. Also, it was batter week and I'm making pancakes and yorkshire puddings all the time. I did promise Boo that we would make some artistic pancakes, but we haven't got around to it just yet.

This week was pastry week, one of my favourites as I love pastry.

The Signature Bake was to bake Danish Pastries. I love making these although I do cheat a little and use ready made puff pastry..aint nobody got time for that!

The contestants in the tent did well, in particular Jane and Candice. Doing not so well was Benjamina and Tom.

Next up the technical challenge was a bakewell tart. I love Bakewell tart but I've never made one. I'm pretty good at shortcrust and I like frangipan, the problem is hardly anyone in my family actually likes jam! I do, but then I like most things.

Rav came last on the technical challenge with Val doing really poorly too, Jane got first place with Candice coming in second. It looks like it's a good week for Candice.

The showstopper was filo Amuse Bouche, or aperitifs. The contestants had to make 12 savoury and 12 sweet. Here Rav and Benjamina redeemed themselves a fair bit but it was Candice who shone and won Star Baker. It was Val who was sent home this week as the one with the soggy bottom.

Now the focus is on what's going to happen to the Great British Bake Off next year when it moves from the BBC without Mel and Sue and Mary Berry!

Back to baking though, this week I decided to have a go at making my own filo pastry.
It wasn't as hard as I thought it would be. Here are my Rhubarb and Custard Amuse Bouches.

a photo of rhubarb and custard filo tarts
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Filo Pastry

This recipe is for a small amount of pastry as Amuse Bouches are tiny mouthfuls and I didn't really need much to make them. 

Ingredients:

200g plain flour
1/2 tsp salt
15ml olive oil
About 160 ml of water
cornflour to dust 

Method:

  • mix the flour and salt in a bowl
  • add the olive oil and mix
  • add the water a little at a time while mixing
  • stop adding water when dough has formed a slightly sticky ball
  • knead together for a little while, the dough should be soft and pliable and not stick to your hands
  • separate dough into three small balls and put on a cornflour dusted tray
  • cover with cling film and leave for at least 2 hours before using
  • go watch a movie or something
  • roll out the dough on a cornflour dusted surface until it is so thin you can see through it.
  • cut into equal size squares
  • butter a cupcake tin
  • place one sheet of filo into each space and spread with melted butter
  • place another sheet on top at a slight angle and spread this sheet with melted butter
  • continue until you have at least four sheets of pasty in each space and each is spread with butter
  • bake in a pre-heated oven at 170C/ gas mark 5 for about 15 minutes, until crispy and slightly brown.


a collage of photos showing how to make filo pastry

Rhubarb and Custard Filling

As these where delicate pastries I used a pastry custard called Creme Patissiere.
The rhubarb I admit was from a tin. Again, this recipe is for a small amount.

Ingredients:

  • 125ml milk
  • 1/2 tsp vanilla extract
  • 2 egg yolks
  • 5g plain flour
  • 5g cornflour
  • tin rhubarb

Method:

Place milk and vanilla in a saucepan and bring to the boil and take off the heat
Put the flour and eggs in a bowl and mix well into a smooth paste
Add about 1/3rd of the hot the milk to the paste and mix well until smooth with no lumps
Add the paste to the saucepan and bring back to the boil whisking constantly
Take off heat.

photo of a pan of creme patissiere


To Make Amuse Bouche

Put a little piece of rhubarb into each filo pasty case
Put the cooled creme patissiere into a piping back and pipe on top of the rhubarb.




a photo of finished amuse bouche.





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