View source for Basic Patisserie recipes

[[Useful stuff|&lArr; Useful stuff]]

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{| class="wikitable sortable" 
!Recipe!!Decsription
|-
| [[Basic Patisserie recipes#French Meringue | French Meringue]] || this is the one to use for meringues like you find in shops, or for nests etc
|-
| [[Basic Patisserie recipes#Italian Meringue | Italian Meringue]] || Used as ingredient in other recipes
|-
| [[Basic Patisserie recipes#Swiss Meringue | Swiss Meringue]] || Firmer than French Meringue
|-
| [[Basic Patisserie recipes#Creme Patissiere (rich) |  Creme Patisserie (rich)]] || Preferred creme pat, e.e. for custard slices or Tompouce
|-
| [[Basic Patisserie recipes#Creme Patissiere (easy) |  Creme Patisserie (easy)]] || Lighter but not easier to be honest
|-
| [[Basic Patisserie recipes#Fruit Glaze | Fruit Glaze]] || aka Glaçage Fruits, for example for glazing fruit tartlets
|-
| [[Basic Patisserie recipes#Butter cream | Butter cream]] || Basic butter cream, e.g. for Victoria Sandwich Cake
|-
| [[Basic Patisserie recipes#Creme Mousseline | Creme Mousseline]] || Lighter than butter cream, good for cake fillings
|-
| [[Basic Patisserie recipes#Hazelnut praline paste | Hazelnut praline paste]] || Flavouring using in mousse lines etc, e.g. Paris-Brest
|-
| [[Classic sponge mixes]] || Link to cake sponge mix page
|-
|[[Basic Patisserie recipes#Abrikozenmoes | Abrikozenmoes]] || Apricot jam for cakes etc
|}


<br clear=all>
==French Meringue==
;this is the one to use for meringues like you find in shops, or for nests etc
:Ingredients
::4 egg whites, or 125ml or 140g
::125g caster sugar
::125g icing sugar
:Method
#Whisk the egg whites till soft peaks (or bowl upside down over your head test 😀)
#Beat in the caster sugar a little at a time and beat for 10 minutes until firm, very smooth and shiny
#Fold in icing sugar and do not overwork
#Pipe or spoon onto greaseproof paper. Place in oven heated to 120℃, immediately reducing oven to 100℃ and cook for 100 minutes

==Italian Meringue==
;usually used as an ingredient in other things
:Ingredients
::6 egg whites, or 185ml or 210g
::80ml water
::360g sugar
::30g glucose (optional)
:Method
#Put water in pan and add sugar and glucose. Bring to boil, skim if necessary. Boil, keeping an eye on the syrup temperature, while you beat the egg whites to soft peaks.
#When the syrup reaches 121℃ set the mixer with egg whites to lowest speed and add the hot syrup in a steady, thin stream.  Beat at low speed until cool, probably 15 minutes.
#Now ready to use

<small>''Patisserie'' Michel & Albert Roux</small>

==Swiss Meringue==
;firmer than french meringue but good for dessert bases
:Ingredients
::4 egg whites, or 125ml or 140g
::300g caster sugar
:Method
#Combine egg whites and sugar. Stand bowl over a bain marie and beat continuously till it reaches a temperature of approx 40℃.  Take off heat and continue beating till cold

<small>''Patisserie'' Michel & Albert Roux</small>

==Creme Patissiere (rich)==
;the custard you find in custard slices or tompouce
:Ingredients
::6 egg yolks
::125g caster sugar
::40g plain flour
::500ml whole milk
::1 vanilla pod, split
:Method
#Whisk the egg yolks with one third of the sugar until they are pale and form a light ribbon. Sift in flour and mix well
#Combine milk, remaining sugar and vanilla pod in a sauce pan and bring to the boil.
#As soon as milk boils pour about one third onto the egg mixture, stirring all the time. Pour back in to saucepan and cook over gentle heat, stirring continuously.  Boil for 2 minutes

<small>''Patisserie'' Michel & Albert Roux</small>

==Creme Patissiere (easy)==
;This recipe uses whole eggs and is less rich than the 3-star version
:Ingredients
::2 whole eggs
::500ml whole milk
::100g caster sugar
::55g cornflour, or ½ and ½ cornflour and plain flour
::½ tsp vanilla essence 
:Method
#Heat the milk with ⅓ of the sugar.  Meanwhile mix the flour and remaining sugar well and carefully beat in the eggs and vanilla essence.  Beat till smooth.
#When the milk comes to a boil whisk half of it into the egg mixture.  Add this mixture to the remaining milk in the pan. Whisk away while it thickens, bring to the boil and bubble away for 2 minutes whisking all their time.
#Pour into a clingfilm lined baking tray and cover tightly with more clingfilm to exclude air and allow to cool.

==Fruit Glaze==
;aka Glaçage Fruits
:Ingredients
::10g gelatin sheets
::200g sugar
:150ml still mineral water
::¼ orange
::¼ lemon
::½ vanilla bean (or equivalent of essence/paste)

:Method
#soak the gelatine in a bowl of cold water for 5-10 minutes till softened
#Combine sugar and water in a small saucepan. Add the zest from the orange and lemon.  Scrape the seeds from the half vanilla pod and add to pan along with bean. Bring to a boil making sure all the sugar dissolves.
#Remove from heat. Squeeze the gelatine leaves dry and add to pan. Whisk gently to dissolve.
# Strain through a fine sieve and allow to cool.

The glaze can be used immediately (after cooling but before it has set). Or it can be refrigerated for several days or frozen. To use, gently warm the glaze over a hot water bath.

==Butter cream==
:Ingredients
::150g unsalted butter
::275g icing sugar
::few drops vanilla essence
::15-30ml warm milk

:Method
#Put the butter in a bowl and cream until soft.
#Gradually beat in the icing sugar, vanilla and milk to the butter till smooth.

<small>''Good Housekeeping step-by-step Cook Book''Good Housekeeping</small>


==Creme Mousseline==
;Creme mousseline is made from creme patissiere with some added butter or buttercream and then whipped and flavoured. 
It is good a cake filling as it is lighter than buttercream.  The recipe on which this is based uses more sugar (220g) and 4 whole eggs with 2 yolks for the creme patissiere rather than the more traditional all egg yolk version here.  The one here is the recipe I used for a rainbow layer cake.

:Ingredients
::for the creme patissiere
:::6 egg yolks
:::125g caster sugar
:::40g plain flour
:::500ml milk
:::1 vanilla pod
::butter and the rest
:::250g unsalted butter, cut into cubes
:::optional flavouring, e.g. caramel, chocolate, coffee, praline or Grand Marinier etc

:Method
#Make the creme patissiere as for the [[Basic Patisserie recipes#Creme Patissiere (rich) | recipe here]].  Once the creme has cooked, remove from heat and beat in ⅓ of the butter.
#Cover with cling film and allow to cool, ideally to around 16℃.  Stirring regularly helps the creme to cool.
#Once the creme patissiere has cooled have the butter at the same temperature. Place the remaining butter in the bowl of a stand mixer and beat with a K beater for 3 minutes until rather pale.  Change to a whisk and add the creme patissiere a little at a time at medium speed.  Beat for 5 minutes.  Add the flavouring of your choice or leave plain.

<small>''Patisserie'' Michel & Albert Roux</small>

==Hazelnut praline paste==
:Ingredients
::200g hazelnuts, skinned
::¼ vanilla bean
::40g water
::135g sugar
::1½ tsp butter

:Method
#'''roast nuts.''' Place nuts on a sheet pan in a 150℃ oven for 20-30 till brown and toasted all the way through. (You can use unskilled hazelnuts - toast and then rub the nuts in a tea towel to remove the skins). Keep the nuts in the turned off oven to keep them warm.
#'''make caramel.''' Split the vanilla bean in half length ways, scrape out the seeds and add seeds and pod to the water and sugar in a saucepan.  Heat to make a caramel sauce - not too dark - stirring slowly.  When golden brown, add the warm nuts and stir for 15 seconds. Add the butter and stir for another 15 seconds. Remove the vanilla pod and pour the nuts onto a silpat to cool, separating the big clumps.
#'''blend.''' When the nuts are cool tip into a food processor.  Blend for a minute.  Turn off and scrape mixture down sides with a spatula and been another minute.  Keep on blending and scraping down till you have a smooth paste - I do 1 minute blends 4 times, giving the machine a rest in between.

==Abrikozenmoes==
:250g dried apricots
:250g water
:175g geleisuiker (jam sugar - sugar with added pectin)
:175g sugar

#Soak the apricots in the water for at least and hour. 
#Add the sugars and bring to a boil.  Simmer for 2 minutes and then puree completely.