Banoffee Pie

Banoffee Pie

Method

Using a sweet pastry, line an 18-centimetre loose-bottom flan ring or use a frozen 18-centimetre sweet pastry shell.

Mix together 200 grams of Barker’s Caramel Classic Crème with 100 grams of Barker’s Banana Patisserie Filling

Place in the prepared base, ensuring that you only fill to three-quarters full.

Note: Soften the fillings in the microwave before pouring and spreading into the prepared shells.

Bake the filled shells at 180 degrees Celcius for 15 to 20 minutes or until the pastry is golden brown and the filling is baked.

Remove from the oven and cool.

Then remove the flan rings or tart shells.

Using either fresh cream or Bettercreme pipe a decorative pattern over the Banana/Caramel Classic Crème.  (If using fresh cream this product must be refrigerated, however the flan cases can be made in advance and kept at an ambient temperature for 2 to 3 days).

Sprinkle with shaved or curled chocolate.

Note: For a different flavour add a small amount of cinnamon to the fresh cream. Can also be made in tartlets.

Banoffee Pie

Banoffee Pie

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Chocolate Crumble Loaf

Chocolate or Caramel Crumble Loaf

Method

Using a standard sweet muffin or cake batter deposit into a paper-lined loaf tin.

Only three quarters fill.

Using Barker’s Chocolate or Caramel Classic Creme pipe a zig zag shape on top of the batter.

Sprinkle a crumble topping on top of the Classic Creme (not too much crumble).

Bake at 180°C for approximately 22 to 25 minutes or until golden brown in colour.

Remove from the oven and cool.

Note: Make sure the cake or muffin batter is not too runny.

Chocolate Crumble Loaf

Chocolate Crumble Loaf

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Caramel and Nut Tartlet

Caramel & Nut Tartlets

Ingredients

Place Barker’s Caramel Classic Crème in a plastic bowl and heat in a microwave for 20 to 30 seconds until it is slightly runny.

Blend mixed nuts into the runny caramel and stir together until the nuts are mixed into the caramel.

Pour the mixture into sweet pastry shells and spread out evenly (only three quarters fill).

Bake at 180°C for approximately 12 to 16 minutes or until golden brown in colour.

Remove from the oven to cool.

Once cool you can drizzle the top with thin lines of melted caramel or chocolate.

Note: You can use any form of nuts with the Barker’s Caramel Classic Crème.

Caramel and Nut Tartlet

Caramel and Nut Tartlet

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Chocolate Crumble Cake

Chocolate Crumble Cake

Method

Using a standard sweet muffin or cake batter deposit into a paper-lined sponge tin.

Only three quarters fill.

Using Barker’s Chocolate Classic Creme pipe a swirl shape on top of the batter.

Sprinkle a crumble topping on top of the Classic Creme (not too much crumble).

Bake at 180°C for approximately 22 to 25 minutes or until golden brown in colour.

Remove from the oven and cool.

Note: Make sure the cake or muffin batter is not too runny.

 

Chocolate Crumble Cake

Chocolate Crumble Cake

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Chocolate Crumble Slice

Chocolate Crumble Slice

Method

Using a standard white, sweet pastry recipe line a slice tin.

Deposit Barker’s Chocolate Classic Crème into the slice tin (only fill three quarters of the tin).

Sprinkle a crumble topping over the Chocolate Classic Crème.

Bake at 180°C for 18 minutes or until the pastry is golden brown in colour.

Remove from the oven and cool.

Crumble Topping Recipe

200g  Butter
300g  Flour
125g  Sugar
5g  Baking Powder

Combine all ingredients together.

Chocolate Crumble Slice

Chocolate Crumble Slice

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Scone Scrolls

Scone Scrolls

Method

Using a standard scone dough recipe, mix to a clear dough.

On a lightly floured board pin out the scone dough into a rectangular shape.

Spread over the dough with any of the Barker’s Classic Creme range.  (Do not overfill).

Roll up the dough as per a swiss roll.

Then cut into equal pieces using a sharp metal scraper or knife.

Leave on the baking tray for 10 minutes.

Bake at 220°C for approximately 10 to 12 minutes or until golden brown in colour.

Scone Scrolls

Scone Scrolls

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Chocolate Filled Finger Buns

Chocolate Filled Finger Buns

Method

Make a standard sweet bun dough and rest on the bench for 5 minutes.

Cut the dough into 70 gram pieces then mould round and allow to rest for 5 minutes.

Roll out the dough pieces into finger shapes (approximately 6 inches in length).

Place in the prover for 30 minutes.

Cut down the centre of each finger and pipe into the centre 40 grams of Barker’s Chocolate Classic Creme.

Place back in the prover until fully proved.

Sprinkle approximately 10 grams of a crumble topping on top of each finger bun.

Bake at 190°C for approximately 14 minutes or until golden brown in colour.

Crumble Topping Recipe

200g  Butter
300g  Flour
125g  Sugar
5g  Baking Powder

Combine all ingredients together.

Chocolate Filled Finger Buns

Chocolate Filled Finger Buns

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