Financier

1800 - Egg Whites
1800 - Sugar
750 - Plain Flour
750 - Ground Almonds
1800 - Beurre Noisette

Mix everything except the beurre noisette. make sure the noisette isnt hot then add slowly while mixing.

Put the mixture into piping bags and allow to cool completely before using.

Pipe into financier moulds and bake at 170 for 15-20 mins untill soft and lightly golden. when you remove them from the ovan brush them with a simple syrup - Classic

Creme Patisserie

A Pastry Classic for making Cremes, Mousses, Entremets and Fillings.

250 - Sugar
100g - Plain Flour
6 - Egg Yolk
2 - Whole Eggs
1000g - Milk
2 - Vanilla Pod

Boil the milk with the halfed vanilla pods. Temper the yolks and eggs by whisking up with the sugar untill light and fluffy then ladl in some hot milk. pour the egg/sugar/milk mixture back to the rest of the milk. Whisk in the flour and cook out for 4 - 5 mins wisking continuessly. Cool before use.

Paris Breast

When I first went to France - Chammonix or Annecy I cant quite remember which. Me and a group of chef buddies were walking around exploring. we found a little challis hotel for some refreshments and they gave us some canapes all were pretty un-memorable appart from the mini Paris Breast. It was a true food experiance for me. It really blew me away. I wouldnt imagine such a mini dessert having such a big effect on me, but it did. Since then i have been trying to re create that moment when ever I have or make paris breast but with no such luck.

Here is the recipe for my Effort:

Choux
250 - Milk
Pinch - Salt
10 - Sugar
125 - Butter
140 - Flour
220 - Eggs
Almonds for decoration.

For The Choux - Put the Milk, Salt and Sugar and Butter in the pan and bring to the simmer. Once the butter has melted add the flour and cook out “a la roux” untill the mix forms a ball and cleans the sides of the pan. once cooked out remove from the heat. allow the ball of dough to cool then add the eggs one at at time while mixing.

Pipe the choux into a ring then make one 180C for 20 mins or untill golen and hollow. once they are cooked remove from the ovan turn them upside down, poke a hole in the bottom and then put back in the ovan for 3 mins to dry out the inside, allow to ully cool before filling.

Filling:
300 - Creme Patisserie
240 - Butter
100 - Praline

Honey Comb / Cinder Toffee


630 - Sugar
250 - Glucose
100 - Honey
120 - Water
30 - Bi-Carb

Put the sugar, glucose, honey and water in a pan. cook untill a light amber caramel is reached then add the bi carb. stir quickly then pour the frothy caramel out onto greaseproof paper.

Scones

Scones

1350g - Self Raising Flour
90g - Baking Powder
Pinch - Salt
150 - Sugar
300g - Butter
6 - Eggs
100g - Milk

For Fruit Scones Add:

300 - Raisins

Mix the flour, baking powder, salt and sugar together untill the mix looks like fine bread crumbs. Add the eggs then slowly add the milk (might not need all) until the desired consistency is reached.

Cut and Freeze

Bake at 160C for 23mins allow to rest before serving

Guinness Cake Recipe

Insanley moist and morish cake!

250 Guinness stout
250 unsalted butter
75 cocoa powder
400 caster sugar
142 pot of sour cream
2 eggs
1.5 tbsp of vanilla extract
275 plain flour
2.5 tsp of bicarbonate of soda

Mix all the cake ingredients together and make sure it is well homogenised. bake in a preheated ovan @ 170c for 30-40 mins

While the cake is hot you can brush some guinness onto the sponge for extra moisture and guinness-y-ness!


Place a damp cloth other the cake until it cools to stop any edges drying out.

* Optional - carve the top layer off to make it flat before icing.

Icing

200 of cream cheese
50 of double cream
300 icing sugar

Whisk all together untill light and fluffy.

Allow the cake to cool fully before icing..

Carrot Cake

My favourite cake PERIOD.

ICING:
50g - Butter
200g - Cream Cheese
100g - Icing Sugar

For the Icing:
Beat the butter in a mixer untill very soft. Add the cream cheese and mix until fully incorporated. Add the icing sugar and mix well.

Cake:
155g - Vegetable Oil
230g - Self Raising Flour
1 tsp - Baking Powder
1.5 tsp - Mixed Spice
1.5 tsp - Ground Cinnamon
1.5 tsp - Ground Ginger
230g - Caster Sugar
1 - Orange (Zest only)
100g - Pecans (Chopped)
260g - Carrots (Grated)
3 - Eggs (Beaten)

For The Cake:
Mix all of the dry ingredients. then gently mix in the oil and eggs

Bake at 180C for 30mins or untill cooked.

Cool before icing.

Chocolate Paste

An amazingly smooth and creamy silky soft tasty chocolate paste.

250g - Cream
250g - Milk
100g - Yolk
50g - Sugar
240g - Chocolate

Put the milk and cream on to boil. Place the chocolate in a bowl over the milk and cream to melt. whisk the yolk and sugar together. temper the yolk/sugar mix with some hot milk/cream then mix together and put back on the heat. cook to 86C while constantly stirring. slowly pour the melted chocolate into the mix while stirring to encorporate fully. then pour into a jar to set in the fridge.

A Brownie of 1 Million Ants

YOU HEARD RIGHT! .....

280g - Chocolate 64% cocoa mass
280g - butter
1000g - Flour
300g - Ants Preserved in Vodka (see "Preserves" recipe section)
4 - Eggs
400g - Sugar
5g - Salt

Melt the butter and chocolate in a bowl over a pot of boiling water. beat the eggs and sugar together then slowly add the melted chocolate and butter to the eggs and sugar while whisking. slowly fold in the flour, ants and salt.

Bake at 180C untill cooked. once cooked press between 2 baking sheets for a few hours. slice and serve.

Pistachio Microwave Sponge

What an incredible modern sponge recipe. this technique was first developed by Ferran Adria at El Bulli one of the most innovative and forward thinking restaurants ever. El Bulli played a huge part in inspiringmy cusine and many other chefs in the world. 

75g - Green Pistachio
75g - Sugar
20g - Plain Flour
4 - Egg Whites

Put all ingredients in the thermomix and blitz together then pass through a fine seive. place into a ISI siphon bottle then charge with 2x co2 charges. dispense some of the mix into a styrofoam cup and microwave for 40 seconds on high. place the cups upside down to cool for 5 mins before removing.

we often then dehydrate this sponge to create most amazing crunchy element to a dish.

Iains Mums Cookies

This recipe is my creation of what i remember my mum baking for me as a child. as far as memory serves its an excellent rendition of a simple buscuit that i hold so dear. My mum sadly passed away in 2009 from lung cancer. So I make these cookies in memory of the greatest woman who ever lived. I make these with raspberry jam she used to make them with strawberry jam and lemon curd.

800g - Butter
800g - Sugar
1280g - Flour
4 - Eggs
2 tsp - Baking Powder
2 tsp - Salt
*for filling* Raspberry Jam

beat the butter in a mixing bowl with a paddle until light and creamy. add the eggs one at a time then slowly add the flour, salt and baking powder.

Roll the mix into logs and chill. once chilled slice the logs into dics about 1.5 cm thick. lay on a baking sheet and alow to come to room temp. once soft make a small indentation in the middle of each disc then pipe or spoon some jam into this hollow.

Bake at 170c untill golden (approx 20-30 mins)

Ice Cream BasePacojet*

This is the ice cream base we use for just about all of our ice creams with few exceptions. Its simple and effective.

500g - Milk
45g - Egg Yolk
130g - Sugar
150g - Double Cream

Boil the milk. Cream the egg yolk and sugar together. Pour a a few cups of hot milk over the yolk and sugar mixture while whisking to temper. pour that back into the milk while whisking. add the cream cook out until you get a nice nappe consistency or the same as a light anglaise (custard). Pour into the paco beaker then freeze and churn, then freeze and churn again before serving.