The Bourke St Bakery cookbook is my baking bible. It was given to me by three of my FANTASTIC friends for my 21st a couple of years ago. It has detailed step by step instructions often accompanied by pictures, which are invaluable for those first attempts at puff pastry and croissants. My favourites include the BSB sausage rolls and beef pies (which, made mini are excellent for parties) and the quiches, tarts, plain and chocolate croissants, which got a great reception at a brunch i baked for recently. One recipe in particular i keep coming back to is the one for rhubarb tarts. Blind baked mini tart shells are filled with a mixture of creme patisserie and frangipane and a piece of poached rhubarb (or pear, or plum, ect...) is placed in the centre. They are so moorish! You can use your preferred sweet shortcrust pastry recipe. Theirs is a fairly robust one as they aim for the rustic look. This recipe also rates high for convenience, you can line all the pastry tins, wrap them up in cling film and freeze them for up to 3 months, you can do the same with the frangipane. I've often had left over mixture and frozen that as well, and it seems to cope just fine.
No comments:
Post a Comment