Cake Chat and more…
Cake Chat and more…
Strawberry, raspberry vol au vent
This recipe is perfect for a posh dinner party, high tea or just as a treat to share with your family and friends. Vol au vent more often used for savoury dishes literally means “blow in the wind” possibly to describe the little hollow puff pastry. So we are going a bit against the norm here with this strawberry, raspberry vol au vent.
One roll of puff pastry ( please go for a pastry made with butter)
3 egg yolks
100 g sugar
500 ml milk
47 g of corn flour
A drop of vanilla paste
A punnet of raspberries
A punnet of strawberries
3 ginger nut biscuits
A few mint leaves for decoration
Vanilla pastry cream:
In a pan, bring your milk to the boil, in the meantime whisk your egg yolks and sugar to a white consistency, then add your corn flour and whisk again until completely incorporated. Once your milk has boiled, pour a 1/3 of it into your egg yolk/sugar mixture and whisk as you pour, once mixed, pour the rest of the milk and pour the entire mixture back into the pan, on the lowest heat possible and whisk until your mixture thickens. Once thickened, pour into a container and add the vanilla drop, mix and cover the top of your pastry cream with a cling film and put it in the fridge to set for a good 2 hours.
To make the pastry cases:
Pre-heat your oven to 180° C, cover a tray with parchment paper. Using a 10 cm pastry cutter cut 6 to 8 circles, place them on your baking sheet and cook for 15 to 20 mns until golden brown. Let them cool on a wire rack.
Crush your ginger nut biscuits. Once the pastry cases have cooled, carefully remove the centre, spoon a good dollop of pastry cream inside and fill the top with strawberries and raspberries, sprinkle with the ginger nut biscuits and add the mint.
Et voilà! Enjoy with a glass of rosé or a delicious cup of tea.
Patisserie: the pinnacle of the baking world. Who hasn’t stopped in front of the beautiful array of desserts of a French boulangerie, so stunning, almost too good to eat. In this Patisserie Masterclass, I will show you how easy it can be to make your own, step by step.
In this class you will learn how to create your own beautiful patisseries, petits gateaux, fraisiers, operas.
You will learn how to make a genoise, ganache, mirror glaze, meringue butter cream, funky decorating techniques and using these techniques you will then learn to transform a simple sponge into a beautiful work of art worthy of the ones in France.
This class is hands on and a fun one to attend even for the most novice of bakers! You will go back with your own box of delicious petits gateaux!
Lunch will be provided with a complementary glass of wine.
When: 19th May 2018, 10:00 until 15:00
Where: in my home studio in Cottenham
To book, send an email to Corinne [email protected]
Easter Chocolate Masterclass
If you are a chocolate lover, this Easter Chocolate Masterclass is for you. For this 2 hours evening class we have teamed-up with Master Chocolatier Gloria Dominguez from Mamá Bombón. Gloria trained with Aula Chocovic in spain, well before Barry Callebaut arrived. She regularly travels the world to find out about the different varieties of chocolate. I can’t wait to hear her stories! Her classes are fun and relaxed, just as we like it at Gourmandises.
This class will teach you in easy steps how to make your own chocolates.
Gloria will first explain how chocolate is made, from the cocoa bean to the chocolate bar. You will then try some single origins from Cuba, Tanzania and Java.
Then, you will learn:
This class is opened to everyone, even a complete novice, it’s a hands on and a fun one to attend, plus you will go back with a box of your own creations to enjoy at home.
You will be served a French Apéritif and a complimentary glass of wine on arrival.
7 pm until 9 pm
Where: at my home studio in Cottenham
To book, contact Corinne [email protected]