Ingredients: 300g Sweet Pastry Dough Filling 5-6 Large Koru Apples (peeled, cored, trimmed and thinly sliced) 100g Brown Sugar 75g Unsalted Butter (cut into small cubes) 2g Salt Glaze 1 Lemon (zest finely grated and juiced) 75g Apricot Jam Instructions: Roll out the sweet pastry dough to a thickness of 2mm and roughly 11-12 inches in … Continue reading Apple Tart with Apricot Glaze
Ingredients: Chocolate Sponge 6 Eggs (yolk and white separated) 125g Sugar 100g Brown Sugar 125g All Purpose Flour (sifted) 25g Cocoa Powder (sifted) 7g Baking Powder (sifted) 2g Salt 25g Unsalted Butter 1tbsp White Wine Vinegar 60ml Coffee Dark Chocolate and Orange Mousse 250g Dark Chocolate (minimum 70%, cut into small pieces) 50g Unsalted Butter … Continue reading Dark Chocolate and Orange Mousse Gateau with Cranberry Sauce and Candied and Segmented Oranges
Ingredients: 300g Sweet Pastry Dough Filling 3-4 Large Koru Apples (peeled, cored, trimmed and quartered lengthwise) 50g Sugar 50g Unsalted Butter Cinnamon Custard 250ml Half and Half 2 Eggs 2 Egg Yolks 60g Brown Sugar 2g Salt 1tsp Ground Cinnamon 1tsp Ground Nutmeg 10g Cornstarch (sifted) Glaze 1tbsp Water 1tsp Orange Blossom Water 75g Apricot Jam … Continue reading Apple and Cinnamon Custard Tart
Ingredients: 6 Eggs (yolks and whites separated) 200g Sugar 1 Lemon (juiced and zest finely grated) 1 Orange (juiced, and zest finely grated) 150g All Purpose Flour (sifted) 5g Baking Powder (sifted) 2g Salt 30g Unsalted Butter Instructions: Preheat the oven to 350ºF. Grease a 10 inch cake pan all over with butter, and line … Continue reading Lemon and Orange Sponge Cake
Ingredients: 300g Flaky Pastry Dough 2kg Granny Smith Apples (trimmed, peeled, cored and quartered) 200g Sugar 100g Unsalted Butter 1 Lemon (juiced and zest finely grated) 5g Salt Instructions: Place the apples, sugar, salt, lemon juice and zest into a bowl, stir to ensure the ingredients are combined and the apples are well coated in … Continue reading Tarte Tatin (Upside Down French Apple Tart)
Ingredients: 1 Package Naan Bread 4 Roma Tomatoes (skinned, deseeded and diced) 1tbsp Herbs de Provence 1 Large Bunch Basil (washed, leaves picked) 300g Mozzarella (grated) 350g Gouda (grated) 500ml Tinned Tomatoes (San Marzanno variety, peeled) 1 Onion (trimmed, peeled, and diced) 1 bunch Thyme 3 Cloves of Garlic 1 Bay Leaf 1 Star Anise … Continue reading Tomato and Basil Pizza
Ingredients: Vanilla and Coffee Sponge Cake 6 Eggs (yolk and white separated) 150g Sugar 75g Brown Sugar 150g All Purpose Flour (sifted) 7g Baking Powder (sifted) 2g Salt 25g Unsalted Butter 50ml Espresso 1tbsp White Wine Vinegar 1tbsp Vanilla Extract Vanilla Pastry Cream 400ml Half and Half 4 Eggs 60g Sugar 2g Salt 20g All … Continue reading Boston Cream Pie
Ingredients: 1000ml Heavy Cream (35% Milk Fat Content) 12 Eggs (Yolks only) 150g Sugar (plus more for topping and brûléeing) 75g Brown Sugar 1 Lemon (zest only, finely grated) 2 Oranges (zest only, finely grated) ½tsp Salt 100ml Grand Manier Instructions Preheat your oven to 300°F. Add your egg yolks, brown sugar and salt to … Continue reading Grand Manier and Citrus Crème Brûlée
Ingredients: Chocolate Sponge 6 Eggs (yolk and white separated) 225g Sugar 125g All Purpose Flour (sifted) 25g Cocoa Powder (sifted) 7g Baking Powder (sifted) 2g Salt 25g Unsalted Butter 1tbsp White Wine Vinegar 1tbsp Vanilla Extract Dark Chocolate Mousse 125g Dark Chocolate (minimum 70%, cut into small pieces) 50g Unsalted Butter (cut into small pieces) … Continue reading Dark Chocolate Mousse and Toffee Gateau with Chestnuts in Coffee Syrup
Ingredients: 600g Sweet Pastry Dough Lemon filling 9 Whole Eggs 300g Sugar 5 Lemons (juiced and zest finely grated) 250ml Heavy Cream 1tbsp Salt 10g Powdered Gelatin Cranberry Filling 300g Cranberries (washed) 75g Brown Sugar 15g Cornstarch 1g Salt 1 Lemon (juiced and zest finely grated) Instructions: Sweet Pastry Dough Split the sweet pastry dough … Continue reading Cranberry and Lemon Tart
Gourmet Glutton 