Gateaux Mille Feuille

This is a custard slice they aren't normally known by their french names. you can alter this to just creme Chantilly and by adding some coffee essence to the fondant and make a coffee slice. there are no measurement below because its all up to you, these are the ingredients but the sizes you want or the amount of fillings you want is entirely up to you!

Gateau Mille Feuille

Puff Paste Trimmings

Crème Patisserie

Raspberry Jam

Boiled Apricot Jam

Fondant Icing

Chocolate

Method:

1. Cut the cooked paste into three even pieces, spread two layers with a light coating of jam. Spread an even layer of pastry cream on the first piece, place the second piece on top, repeat the process once more, finally placing the final layer on top with the reverse side up.
2. Brush with boiling apricot glaze; allow to cool, pour a thin layer of fondant over the top, using a palette knife spread evenly over the top taking care not to draw crumbs through the icing.
3.  Pipe lines of chocolate on top the length of the piece, using a small knife, draw the fondant and chocolate backwards and forwards at even spaces, thereby creating a marbled effect on top.
4. To create the design (its called feathering) get a matchstick and before the mix sets run it against the chocolate piping. 

Creme Patisserie

This is more like the custard you would make for strawberries and custard. it does have custard powder in it other variations have only egg yolks but the can often result in sweet scrambled egg if not done properly. This makes a rich custard with the butter. This recipe would serve 4.

Crème Patisserie

1 ltr Milk

200g Sugar

80g Custard Powder

50g Butter

8 Egg Yolks

Method:

1. Place milk and vanilla in a large saucepan and bring to the boil.
2. In a separate bowl beat in egg yolks and sugar until a ribbon is formed when whisk is lifted from the mix.
3. Work in the custard, taking care not to over mix.
4. Strain and Pour the boiled milk onto the egg mixture, whisking quickly in order to avoid lumps forming.
5. Return the mixture to a clean saucepan, place on a simmering heat and cook until the mixture boils and becomes thick and leaves the sides of the pan, it is important to whisk thoroughly while the mixture is being cooked Pour into a clean bowl, sprinkle with caster sugar, cover and allow to chill prior to use.

Swiss Roll

I love Swiss Rolls i think they look great you can have whatever flavour you want i went with strawberries and creme Chantilly, but you could do chocolate and cream if you wanted. This makes 1 large swiss roll (no really it is quite large)

Swiss Roll Sponge

10 Eggs

226g Plain Flour

280g Caster Sugar

1 Tablespoon Liquid Glycerin

Vanilla Flavoring

Method:

1. Weigh all ingredients carefully, prepare tins or sponge by lining with baking parchment and lightly brushing with melted butter and dusting lightly with flour.
2. Sieve the flour onto a sheet of greaseproof paper.
3. Place the eggs, sugar and glycerin in a mixing bowl, beating over warm water for five minutes until the mixture has reached a temperature of 37-38 degrees.
4. Transfer the mix to machine and whisk until thick and creamy.
5. Carefully fold in the flour taking care to avoid lumps in the mixture.
6. Pour on to prepared trays, spread the mixture evenly to about 9mm in thickness using a palette knife or scraper.
7. Bake in a hot oven at 232 for about 8 -10 minutes.
8. Remove from oven, allow to cool, turn over onto sugared paper, the tops may be covered with a slightly dampened cloth to avoid edges drying or cracking

Passion-fruit Creme Brulee

This is a great dish, can be altered to contain different flavours. But today i'm doing passion-fruit. This recipe makes 6 decent sized creme brulees and to accompany these your could serve the shortbread from earlier, you don't have to is just a suggestion.

500ml Cream
250ml Milk
113g Sugar
1 Vanilla Pod/Vanilla essence will substitute about 1 tbsp

8 Egg Yolks
4 passion fruit

Method:

1. Pre-heat the oven to 150/gas mark 2
2. Prepare the ramekins (make sure they are clean and if possible all the same size)
3. Infuse the milk, cream and sugar with the vanilla in a pot/saucepan and allow to boil.
4. when the mixture has come to the boil, add to the egg yolks and whisk vigorously!
5. return the mixture to the saucepan and back on the heat, keep whisking until you feel the mix has thickened slightly too much and you will scramble it!
6. Pass through a strainer and into a clean container, you could retain the mix by cooling down completely in cold water and storing in the fridge. 
7. If using immediately, strain and ladle equal amounts into each ramekin, in each ramekin should be a teaspoon to a tablespoon of passionfruit then put in a deep tray and fill the tray up to 2/3 (in height of the ramekins) with water.
8. Cook for 18/20 mins, to check wobble the brulees and if it appears set around on top it is done if not return to the oven for a further 5 minutes than check again.
9. Put on a wire tray to cool, and leave in the fridge until your ready to serve.
10. To serve, sprinkle with brown sugar and caramelise with a blow torch, careful not to burn the sugar, *dust with some icing sugar, chop a strawberry in half and serve with the shortbread. 

*Optional

Rhubarb and Apple Crumble

Who doesn't love rhubarb and apple crumble? it so nice during the summer when the rhubarb is in season, the mix of sweet and sharp flavours is really nice. This should make 4 individual portions of crumble great with this wis some ice-cream or some whipped cream.

Rhubarb and Apple Crumble

Bunch Of Rhubarb

5 Large Cooking Apples

2 Granny Smith Apples

Method:

1. Peel, core and quarter the apples and place them in a deep saucepan with castor sugar and allow to them to sauté and soften.
2. Do the same with the rhubarb in a separate saucepan.
3. As there is syrup as the sugar has caramelise there is no need grease the ramekins.
4. Place a ladle full of the apple in the base and then a ladle of the rhubarb to cover.

For The Biscuit Top:

8 Digestive Biscuits

Handful Of Oat Flakes

Small Amount Of Butter Melted In The Microwave

Tablespoon Of Muscavado / Demerara Sugar

Method:

Place the biscuits in a sandwich bag and smash using a meat hammer or a saucepan (must faster), then place in a bowl with the oat flakes, the sugar and the butter mix well and place on top of the fruit mix just before heating – to heat just place in the microwave for 30 seconds to 1 minute per crumble.