The Last Pastry Class

I've always been a little slow with technology. Most people nowadays have facebook and twitter very young (I know an 8 year old on facebook. It's just weird ok? Why? Don't even get me started on this), I was 18 when I first got facebook. The last of my friends to get it. 

I got twitter about 6 months ago. I was the last of my friends to become a twit. I mean erm, twitter-er. Is there even a word for it?

Anyways, yet again I am the last of my friends to do this. I now have Instagram! Now I'm not going to lie, I haven't got a clue what I'm doing but hey, I'm never against learning something new. If you wanna follow me check out the camera icon on the right here.

Another really cool announcement is that I've officially finished my pastry course. Thats right little old me has a ABC Level 2 in Pastry and Confectionery. Which means wooo! Please don't all clap at once :D
Essentially, it was 36 weeks of  the theory behind pastries and bread, learning about different pastry products and then there was the practical classes, which was my favourite part. I'm so happy that I've passed which is great, it's just a case of when I officially get qualified. So come on examiners get those red pens moving. 

But I'm also kind of sad because I'm leaving behind such a good part of my little life. You see, the people just friendly and just as enthusiastic as I am. They were wonderful people to work with and it's such a shame that I wont be able to see them for a long while or even at all. (If any of you read this one day, please email me or drop me a line) In fact, most of the class are going back to do the level 3 pastry course. I, sadly, can't due to my studies at university. I am gutted, I mean really really gutted because I wanted to expand my learning and generally have some fun with pastry. 

I'm not really an emotional person. I'm dramatic.

Oh wait that wasn't very dramatic enough, how about this:

I am dramatic!!

I find it difficult to get across how I feel to people. I'm not sure about the rest of you, but I was conditioned to believe that it was stupid to express how you feel, crying at the fact that you just dropped the last damn cupcake, or waving your arms in excitement because you know that you're going out shopping for baking bits. What I'm saying is that I don't get all mooshy like that.    

But I will say this to my pastry tutor (if she finds this, hopefully one day she will):

Faye, thank-you for your endless patience and your belief that anyone can bake and produce something amazing. You have really influenced me and helped me become more confident in my pastry abilities. Thanks to you I may have a new job in the works, thanks to you I have an excellent interview for my dissertation and lastly, thanks to you no amount of complicated pastry scares me! (Ok maybe choux pastry but I'm working on it)

If you've only just started following the blog, where have you been? But just in case here's all the link list of all the things I've made in my pastry class:

• Dutch Apple, Fruit Tartlets
• Puff Pastry
• Fun Things with Puff Pastry
• Choux Pastry
• Cheese and Tomato Quiche
• Genoise Sponge Apricot Gateaux
• Yule Log Cake
• Homemade Bread
• Devonshire Splits, Bath Buns and Fruit Buns
• Fougasse and Bread Sticks
• Creme Caramel, Tiramisu and Lemon Posset
• Fruit Bavarois, Easy Apple Crumble, Lemon sponge pudding and Vanilla Pannacotta
• Apple Tart Tatin

Mother's Day Decoration Class at Primrose Bakery

It would be completely wrong if I had a baking blog and not tell you about my visit to Primrose Bakery, in Covent Garden. I was lucky enough to go a Mother’s Day themed class to bring home some cupcakes as a gift for mum. (She’s cool about eating cupcakes, just not decorating them)

Primrose Bakery was first founded in 2004 by Martha Swift and Lisa Thomas who started baking from their own kitchen in North London, for children’s parties. They realised that cupcakes were perfect for every occasion and versatile. They soon started to sell their cakes to a local delicatessen and the business grew when they were approached by Selfridges Food Hall.  In 2006, the first bakery in Primrose Hill opened and history was made. Now with 2 shops (with another one on the way!) and 2 cookbooks  and my sources at the Primrose class, tell me that a new book is coming out roughly about October time, which features some of the very trendy cocktail cupcakes (can’t go wrong with a boozy cake.)

Now if I have to be honest, I felt slightly intimidated going into a cupcake class on my own. I was expecting that there would be mother and daughters together and that made me feel a little like the odd one out. However, once I stepped through the threshold that feeling was replaced by one of welcoming. The pastel hues and the smell of freshly baked cupcakes just lift’s the spirit and puts a smile on your face.

Primrose Bakery at Covent Garden 

I was quickly greeted by the lovely Laura, one of the bakers and helpful Becky, one of front of house staff. They asked me my name and gave me a name sticker and I was offered a drink. Diet coke, of course, and once all the class had arrived we were ready to begin.

Laura making vanilla butter cream. Ignore the little kid in the background. 

The start of the class began with Laura showing us how to make a basic vanilla buttercream. Now, I have loads of experience making buttercream, so to me I wanted to get right down to the decorating. But some of the girls I spoke too weren't familiar with making buttercream, so it was something new to them. What was new to me, was the signature Primrose swirl. Laura had demonstrated to the group and she made it look really easy. In practice, it’s very hard. It requires lots of practice and patience. The group I was sitting with all had such a laugh while trying making that swirl.

Laura showing us the Primrose Swirl.

Both Becky and Laura were ready to lend a hand to show us how to do that lovely swirl. There were cupcakes squashed in hands, melted buttercream on fingers (and into our mouths! The chocolate buttercream was to die for!) and even buttercream in the floor. It took me ages for a decent swirl but finally I got one! Woo! 

My first Primrose Swirl.

We were also given a decorating tool kit along with some various coloured buttercreams, floral decorations and sprinkles. 

Chocolate cupcakes decorated by me.

We then decorated mini cupcakes, which I found easier. However the opinions were mixed. The same thing happened with the chocolate buttercream, which I found easier to work with as it was easier to work with, but the girls on the table had mixed opinions.

Laura then showed us how to decorate a cupcake with a flat top so that it makes it easier to write on. Continuing along this line, we were shown how to make a paper piping bag, which I found very difficult to do up until now.  Laura showed us how to fill up our piping bags with buttercream, and pipe out messages on a large cake and on cupcakes. We were given a round sheet of baking parchment to practice writing on.

Oh gez what a mess!

Since it was a special mother’s day class, we were given a Violet flavoured cupcake to decorate. This was the cupcake I decided to write on. I think it turned out pretty well!

I love you Mum Violet Cupcake.

Just at the end of the class were shown how to ice a layer cake the Primrose way. Including making a flat surface, and textured cake.

A lush chocolate cake!

One thing that I regret is not decorating more cupcakes. I was in such a concentration mode that I only managed to decorate 5 cupcakes in total. I now know for next time, decorate more cakes!

But overall, I was very proud of the end results! My mum loved them so much she was upset about eating them.

The end results!

Regarding the class, what can I say? It was a pleasure to be there. The whole experience was homely, personal and fun to do. It was a really intimate class and I think that everyone enjoyed the class regardless of their decorating skills.

My goodie bag contents.

I almost forgot about the goodie bag! Our cupcakes got packed into boxes, along with a recipe card, postcard signed by Martha Swift and Lisa Thomas and a card for a free cupcake! So was it worth going? Definitely! Even if you just get dragged along with a cupcake fanatic, you'll enjoy the atmosphere. (I'm sure everyone knows a cupcake fanatic.)

Wondering if it's for you?

What to Expect: Warm welcome, the smell of cakes, personal help and a cool goodie bag. Oh and seriously good cupcakes.

Level: Beginners/Intermediates (who can’t do the swirl!)

Type of Class: Decoration

Price: £50 or £45 if you book two places at once

Go with: Mum or sister

Remember to check out the Primrose Bakery website for the latest classes. (Keep in mind that classes and prices may change etc)

Finally I want to thank Laura and Becky for really making my Sunday and my Mother’s day really special for my mum as well. Thanks girls!

Bake On!

Penny (hope you like the new siggie!)

Cheese and Tomato Quiche

With Christmas coming just around the corner, many people are getting their baking sheets ready for Yuletide baking and forgetting the savoury treats for those that don't have a sweet tooth. 

Recently I was 'told off' for not making savoury dishes. So, luckily in my pastry class we ended up making short pastry which can be used in both sweet and savoury tarts.

This recipe is super easy and is so tasty. The custard filling can be made with onions, peppers, or whatever vegetable you like! Also if you like a little heat, try some cajun seasoning or chopping up a little chilli and mixing it into the custard (but don't go nuts with the chilli!). 

Cheese and Tomato Quiche

Recipe: Short Pastry

•        200g Soft Flour (plus extra for greasing tray)
•        50g Marg/Butter (plus extra for greasing tray)
•        50g Lard
•        50 ml water
•        Pinch of salt

Equipment:

•        Sieve
•        Wooden Spoon
•        Bowl
•        Measuring Jug
•        7 inch ring
•        Baking sheet
•        Rolling pin
•        Pastry brush
•        Ruler
•        Knife
• Baking beans
• Silicone paper

1.    Rub the fat into the flour until it resembles fine breadcrumbs

2.    Make a well and pour in water.

3.    Mix ingredients to a smooth paste.

4.    Rest in fridge for 10-15 minutes.

5.    Warm the dough a little by rolling out the dough to 3-4 mm thick.

6.    Butter and flour the ring and tray. Don't use the silicone paper at this stage. Got that? NO PAPER!

7.    With finger push around the edges of the ring. Use a piece of dough to push it in even further.

8.    Trim the dough so that there is a little edge around the tart and let it rest in fridge for 10 minutes. You dont want to trim the tart so you have a neat edge yet. This type of pastry has a reputation of shrinking whilst cooking.  

9.    After resting put in oven at 160c/ 325f/ Gas Mark 3 for 15 mins with silicone paper and baking beans in. If the pastry is still soft it's underdone, so take the paper and beans out and let it cook for a further 5 mins in oven. It shouls be pale but dry. The dryer the better.
10. Trim the tart of any excess pastry, so that it has a nice neat edge. Do this as soon as the tart comes out of the oven because its easier to cut and cut with a serrated knife as it makes the job tons easier. 
11. Make the custard filling (see below) and fill the tart until it's almost full. Cook for 15 mins or until the top is slightly golden. When the tart comes out of the oven it should wobble a little but not liquidy or super stiff. It will set as it comes to room temperature. Thats it! Enjoy hot or cold. :D

Recipe: Savoury Custard

•        225g Milk
•        11/2 Eggs
•        100g Cheese
•        Half of a tomato
•        Pinch of salt
•        Pinch of pepper
•        Pinch of paprika

Equipment:

•        Measuring Jug
•        Fork
•        Grater
• Knife
• Chopping board

1.    Whisk the egg and milk together.
2.    Add the seasonings and mix again.
3.Chop the vegetables and grate the cheese
4.    Put the cheese and tomato into the short paste case
5.    Pour on the milk mix when near the oven to avoid spillage.

Bake On!
Penny 

My First Pastry Class: Dutch Apple Pie and Fruit Tartlets/Barquettes

I went to my first ever pastry class and I have a brand new lesson to add to the The Rules of Baking: Dont Panic!!! Let me explain the situation. 
15 people wanting to weigh up the ingredients between 4 sets of scales. So I did weigh out my ingredients out incorrectly, but luckily this was corrected swiftly. 

It was chaotic. As you can imagine but we all managed. 
Also, since we were all so keen to see how all our pastry was doing, the oven kept getting opened and closed. This lead to a couple of peoples pastries being uncooked, including my barquettes and tartlets. 
Once again in The Rules of Baking, no matter how badly you want to open that oven DON'T!! You let out the heat and can make cake's sink or make pastry under cook. 
Lesson 1 was concerned with basic sweet pastry, apple filling and french pastry cream. 

(Please note that next time I'm going to take loads of pictures but didn't get the chance too as it was an unfamiliar kitchen)

My Dutch Apple Pie and Fresh Fruit barquettes and tartlets

A traditional Dutch Apple Pie (Appeltaart) is often decorated with a lattice and flavoured with cinnamon and lemon juice. This is the recipe that I have used. You can serve it with ice cream , custard or cream. However in the U.S.A, a Dutch Apple is served with a streusel topping.  

An example of a dutch apple pie picture from Food Gawker:
http://foodgawker.com/post/2010/03/14/54134/ 

A barquette is a small boat shaped pastry which can be filled with a variety of sweet or savoury ingredients. 

An example of a barquette picture from Auckland Catering website
 http://www.edencatering.co.nz/page.aspx?pageid=392

Pastry cream is a type of custard that comes from France and is also known as crème pâtissière. It  is a combination of milk or cream, sugar, egg yolks, a type of starch like flour and flavouring such as vanilla, lemon or chocolate. 

Recipe: Sweet Pastry 

• 240g flour (Plus extra for greasing)
• 130g unsalted butter (Plus extra for greasing)
• 60g caster sugar
• 50g egg/1 egg 
• A few drops of vanilla essence
• Lemon zestA pinch of salt 
• (plus the fruit for the tarts/barquettes such as strawberries and kiwi's)

Equipment: 

• Mixing bowl  
• Wooden spoon or Scraper  
• Sieve
• Metal 7 inch ring
• 3 x Round models
• 3 x Barquette models
• Silicone paper
• 2 x small baking trays
• Knife

1.     Cream the sugar and butter for a few minutes until light and fluffy.
2.     Season with the lemon zest. Add the pinch of salt to add bite. 
3.     Pour vanilla into the cap and add a few drops to the mixture.
4.     Sieve the flour into the bowl and cut the butter into the flour mixture.
5.     Work the butter into the mix using your hands until it looks like breadcrumbs.
6.     Add the egg and bring the mixture together. The amount of eggs will depend on how much moisture there is in the mixture. If you need to add more egg, break one into a little bowl and break down with a fork. 
7.     The mixture should feel wet and sticky. Knead it into a ball using your hands.
8.     The mix should be put in the fridge for at least 30 minutes. 
9.     When the mixture has been chilled enough. Cut into 3 equal sections. 
10.     Place silicone paper onto the baking trays and butter and flour the molds and 7 inch ring. Roll out 1/3 of the pastry to fit a 7 inch ring, around 3 mm thickness. Cover the metal ring and dent around the edges.
11.     Add the apple filling to the pie base (see the recipe below) to the 7 inch case.
12.     To make the lattice, roll out 3mm thickness on a floured surface and measure the dough so it fits over the 7 inch case. 
13.     Cut into 8, 1cm strips. To make it easier to move place on baking parchment. 
14.     Assemble the lattice and flip onto the flan. Cut the silicone paper into a circle and blind bake in the oven on 200-220c for about 40 minutes. 
15.     Assemble the tarts/barquettes as above but fill with the pastry cream (see the recipe below) instead of the apple filling. Decorate with fresh fruit.

My barquettes and tartlets filled with pastry cream and decorated with fresh kiwi, strawberry, plum and grapes.

Recipe: Apple filling

• 400g cooking apples
• 100g sugar
• Pinch of cinnamon
• 50g sultanas 
• Lemon zest/juice

Equipment: 

• Peeler/sharp knife
• Waste bowl 
• Pan
• Wooden spoon

1.    Peel, core, wash and slice apples.

2.    Place into the sauce pan with the sugar.

3.    Partly cook the apples, add the cinnamon and lemon zest/juice

4.    Add the sultanas, mix and leave the apple mix to cool

My Dutch Apple Pie filled with the above recipe's apple filling.

Recipe: Pastry Cream (using French custard powder)

• 500ml of milk
• 75g sugar 
• 48g French custard powder
• 100g/2 eggs
• 25g butter

Equipment: 

• Peeler/sharp knife 
• Waste bowl 
• Pan
• Wooden spoon

1.     Heat the milk slightly but not so it’s boiling.
2.     Whisk the egg, sugar, and custard powder.
3.     Add a little milk to the custard mix a little at a time. 
4.     Stir until thick.When thick, mix in the butter.  
5.     Cover with cling film if needed.  
6.     For the tarts/barquettes fill with custard and decorate with fresh fruit.

I hope you find this recipe as much fun as I did. 
Bake On!
Penny 

The Basic Equipment List or "Where do I even start?!"

Very often people are put off baking because:'I have no idea what I need, where do I start!?'
So here's my list of basic's to get you started:

• Scales- This is the single most important piece of equipment that will ever use. Don't attempt to bake without a set of scales. Digital scales can weight out ingredients in Metric, Imperial and liquids. Personally I own a set of digital scales because its accurate and very easy to use.
• Measuring Spoons- A set of spoons including a 1/2 teaspoon, 1/4 teaspoon, teaspoon, tablespoon and a dessert spoons. They come in great quirky designs but make sure they have all the correct measurements. 
• Transparent Measuring Jug- Make sure that it is heatproof, pyrex is good. It's helpful if the jug shows both metric and imperial measures. 
• Mixing Bowls- In a range of different sizes for mixing ingredients and for storing ingredients before use.
• Mixing Utensils- I'm talking about the classic wooden spoon, however I was told my Nana, (My baking knowledge hub) to use a metal spoon when folding egg whites into a mixture as it doesn't flatten them as much as a wooden spoon. Also having a rubber spatula is a brilliant as  it scraps the cake batter away from the sides of bowls. Other mixing utensils include a whisk or an electric hand whisk which I often use to help speed up the batter. 
• Rolling Pin- Very often I've been making biscuits/cookies and I need to roll out my dough and there's nothing more frustrating then having to squish your dough with your hands.
• Sieve- Many recipes will call for 'sieving the flour into a bowl'. Without a sieve your batter will be lumpy and gross. 
• Free Standing Mixer- This piece of equipment is such a time saver and it can be used to beat, whisk, whip and knead allsorts of mixtures.
• Baking Trays and Tins- Cheap tins don't the job, you run the risk of warping and buying all new tins again. Invest in high quality tins and baking trays which will last. Remember to read a recipe to make sure you've the right sized tray/tin. 

With this list you can't really go wrong. These are the real basic's that you'll need to start baking. Without them baking is going to be struggle.

Bake On!

Penny