Penny Reviews:Victory Tearoom

 "Something big, that I can buy stuff from... but I can't buy it?... and its yellow?" 

That was the riddle that my mum presented to me. In the car, on the way to The House of Chilli at Holliers Farm on the Isle of Wight. It was a surprise trip and it really sparked my interest on what was awaiting us. Apart from chilli.

As we exited the car, it was apparent that there was a huge yellow bus facing us. It took me by surprise but the beautifully decorated outside seating area nextdoor to the bus. The sign read 'Victory Tearoom' on the back of the double decker. Honestly, pictures (and videos) say more than words. The bunting and colourful pinwheels were a delightful addition. 

I'm not easily impressed, but this tearoom was impressive. And the big double decker is just that, a tearoom! The whole theme just screamed vintage. Bunting, decorative tea-cosies, pretty teacups and saucers were adorned all over. Very sweet and very cute. 

After taking in all the scenery, we ordered some light lunch. I got a brie, bacon and cranberry panini, with a fresh salad garnish. It was just as I expected, tasting great and fresh. I didn't fancy a cake at the time, although I wish I did on hindsight!

Marilyn and Shirley, the stunningly vintage dressed women who came up with the concept were happy to pose for a quick photo! The attention to detail in all aspects of the tearoom has been thought off, including staff uniform.  

The Victory Tearoom, is a very unique place to visit. I would highly recommend a visit to this tearoom if you like the vintage look and some beautifully prepared food. Its non fussy menu and great service should leave you feeling that vintage vibe throughout the rest of your visit. 

Check out Victory Tearoom on Tripadvisor and Facebook. Tell them I said hey!
Happy Baking!

(BTW this was not a paid/sponsored post.)

News and a New Video!

It's been a long time since I've posted anything on the blog. I've been busy working on something big.... I've started a new business with my friend! Its a cake business that specialises in different pastries and sweets. Its named The Pastry Girls. We're still working the website and the logo but will keep you posted as we go. But for more up to date news on events etc, you can check our facebook, twitter, Youtube or instagram. 

In other news, I have uploaded a new video to Cupcakes, Cake and Passion Youtube channel. Its video of me building my large sakura tree project I needed to go for college. It took ages to build, but the video is less than 4 minutes long. So give it a watch if you fancy it.

Happy Baking!

Fat Friday #36 Danish Pastry

So last week I had a synoptic test in which I had to prepare Florentines, Croissants, Sacher tort, Baked Alaska and classic Danish. I did very well I not only passed but I also got a... so happiness all round! It was my last pastry test but I have one more assignment left which is a centrepiece display but more on that soon. Lets get back to my favourite day of the week, its Fat Friday. This week is Danish pastry, its very similar to last weeks croissant dough, but more buttery. Again the suggestion is to weigh everything in pounds and ounces because its foolproof to make, if you weigh it this way.

 

Recipe makes about 12 small Danish (Kindly provided by my pastry tutor):

• 1 lb Strong Flour / (680.39g)
• 1oz butter/(113.40g)
• 10oz butter
• 1oz milk powder/(28.35g)
• 1 egg
• 1 oz sugar/(680.39g)- Extra sugar
• Pinch of salt
• 1 oz yeast/(680.39g)
• 1 batch of Crème patisserie
• Ground cinnamon
• Raisins that have been soaked in boiling water (so that they are plump, best to do this about 2 hours before)

Equipment:

• Sieve
• Saucepan
• Bowl x 2
• Clingfilm
• Rolling Pin
• Knife
• Pastry brush
• Baking sheet lined with silicone paper
• Palette knife

Method:
1.Sieve the flour, salt and milk powder.
2.Add 1 oz butter and rub into the dry mixture.
3.Warm the milk in a saucepan until body temperature. Add the yeast and sugar. Add the egg to form the dough.
4.Place in a clean bowl, cover with cling film and rest in the fridge for 10 minutes.
5.Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 2 single turn. Place in the fridge for 20 minutes.
6.Repeat 2 more single turns.
7.Roll out the dough to about 2 ½ mm thick. Spread the crème pastisserie with a palette knife, then sprinkle the raisins and cinnamon sugar but leave about an inch.
8.Start rolling the dough up, egg wash the inch and seal firmly.
9.Place in the freezer for about 30 minutes, to make it easier to cut.
10.Cut into 1 inch circles and place into a tray and leave to prove until doubled in size.
11. Bake in the oven to 200c/400f/Gas Mark 6 until golden brown.
Have an excellent weekend

Fat Friday #35 Croissants

First of all, Happy Friday! When this blog post gets published, I'll be in the middle of my synoptic test, which is a pastry test that I need to pass for college. So wish me luck. I'll be making Danish pastries, Florentines, Baked Alaska and Croissants! All of which will most likely be featured on the blog soon. This week we're looking at flaky, buttery croissants. This is a failsafe recipe, ONLY IF, you measure everything in pounds and ounces. I prefer grams, but I've been told by my pastry tutor that its best to weigh it in pounds.

Recipe: Makes loads for breakfast (Kindly provided by my pastry tutor):

·       1 1/2 lb Strong Flour / (680.39g)
·       ¼ lb butter/(113.40g)
·       8oz butter/(226.8g)
·       ½ pint of water
·       1oz milk powder/(28.35g)
·       ¼ pint of egg
·       1 ½ oz sugar/(680.39g)
·       ¼ oz salt/(113.40g)
·       1 ½ oz yeast/(680.39g)
·       Plus extra beaten egg wash

Equipment:

·       Sieve
·       Saucepan
·       Bowl x 2
·       Clingfilm
·       Rolling Pin
·       Croissant cutter (you can get one here)
·       Pastry brush
·       Baking sheet lined with silicone

Method:

1.    Sieve the flour, salt and milk powder. Add the smaller amount of butter and rub into the flour mixture.
2.    Warm the water to body temperature and add the fresh yeast and sugar. Add the eggs to the yeast mixture.
3.    Combine the wet mixture to the dry mixture to form a dough. Put in a clean bowl, cover with cling film and place in the fridge to rest for 10 minutes.
4.    Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 1 double turn. Place in the fridge.
5.    Repeat 2 more double turns.

6.    Roll out the dough to about 2 ½ mm thick and cut using a croissant cutter.
7.    Preheat oven to 200c/400f/Gas Mark 6.
8.    Roll up each croissant to form a crescent. Place on a lined baking sheet, egg wash, and place in a warm place to prove until doubled in size.
9.    Bake until golden brown. Serve cool, with jam or cheese and ham or whatever you fancy!
Have an excellent weekend!

Fat Friday #25 Mini Florentine Bites





 

Yay its Friday! Its time for this weeks Fat Friday. This week its a petit four called Mini Florentine Bites. Most of us know that Florentines are caramel that traditionally have almonds and cherries in. However, this recipe calls for a sweet pastry which provides a base for the Florentine mix. Also, the pastry is covered in a layer of dark chocolate, this makes it look very impressive.

 

Florentine Bites  (recipe kindly provided by my pastry chef)
Recipe: Makes 40 small pieces (depending on cutting size)

For the pate sucre

· 260g plain flour, plus a little extra

· 100g icing sugar, plus a little extra

· 30g ground almonds

· 125g unsalted butter

· 2 eggs

· 1 tsp milk

Florentine mixture

· 52ml Whole milk
· 79g granulated sugar
· 42g glucose
· 42g honey
· 105g unsalted butter
· 126g sliced almonds
· 42g pistachios
· 42g Candied peel
· Pinch of salt

Equipment:
· Saucepan
· Whisk
·  Mixing bowl
· Fork
· Wooden spoon
· Sieve
· Rolling pin
· Knife
· Baking sheet lined with silicone paper
· Baking beans
· Saucepan
· Sugar thermometer
· Wooden Spoon

 For the pate sucre:
1. Place the flour, icing sugar, almonds and butter in a mixing bowl, rub the mixture together
2. Add the 2 eggs and mix well. Cover and rest in the fridge for 30 minutes.
3. Preheat oven to 180c/350f/ Gas Mark 4.
4. Dust the work surface with icing sugar. Roll out the pastry to about 2mm thick.
5. Line the tray with the pastry, letting it hand over the sides. Cover with silicone paper and fill the tart base with baking beans.
6. Bake blind for 20 minutes or until the case is cooked through and lightly golden. Remove the baking beans and silicone paper.

 

For the Florentine mixture:

1. Combine the milk, sugar, honey and glucose in a saucepan and heat to dissolve the sugar.

2. Heat until the mixture reaches 120c on a sugar thermometer. Remove from heat.
3. Stir in the butter and salt until completely melted.
4. Stir in the almonds and pistachios and peel.

To assemble:

1. Pour the florentine mixture into the blind baked pastry and bake in the oven for 20 minutes.
2. Turn the cooked Florentine out onto parchment paper and a chopping board.

3. Melt some dark chocolate and smooth on top of the pastry and using a textured buttercream smoother, swirl a design on it.
4. Place in the fridge to set.
5. Once set cut into pieces.

What is your take on these updated Florentines? Would you make them?

Have a great weekend!

Fat Friday #17 Autumn Strudel

Welcome to that time of the week! It's Fat Friday! This weeks recipe is a great recipe to do with a friend, as you'll need some help with the strudel pastry. Its tons of fun to stretch and play with!

Recipe: Makes 4 large or 8 small strudels

Strudel Pastry:
·       250g Plain flour, sieved
·       1 egg
·       30ml vegetable oil
·       25g melted butter, plus a little extra
·       113ml water
·       100g poppy seeds

Spiced Apples:

·       3 apples cored, peeled and cut into chunks
·       20g raisins
·       20g apricots cut into pieces
·       100g granulated sugar
·       30g water
·       A pinch of cinnamon

Equipment:
·       Chopping Board
·       Saucepan
·       Wooden Spoon
·       Measuring Jug
·       Teaspoon
·       Tablespoon
·       Timer
·       Baking sheet lined with silicone paper
·       Pastry Brush
·       Fork
·       Loaf tin lined with silicone paper
·       Knife

Apple Filling

1.Place all of the filling ingredients in a saucepan and cook until apples are cooked through and the mixture is slightly mushy.
2.Put aside in bowl to cool and place into the strudel pastry.

Strudel pastry

1.Sieve the flour into a bowl.
2.Add the egg, oil, water and butter and mix with your hands to form a dough.
3.Knead for 5 minutes until elastic.
4.Rest in the fridge for 20 minutes.
5.Once rested, roll the pastry out on a floured surface until ½ inch thick.
6.Preheat the oven to Gas Mark 3/ 170c/325f
7.Stretch the dough by hand until it is as thin as paper.
8.Brush the pastry with a little melted butter

9.Cut the pastry into long oblongs. Spoon in the apple filling across a little of the pastry and roll into a cracker shape.
10.Brush with melted butter and sprinkle with poppy seeds.
11.Place on a baking sheet and bake for 20 minutes

What other flavours do you like in strudel?