Boysenberry and Cinnamon Custard Mini Tart

Boysenberry & Cinnamon Custard Mini Tarts

Method

Using a standard sweet pastry recipe pin out dough.

Cut out circular shapes using a cutter and place into small tart baking trays.

Pipe 10 grams of Barker's Boysenberry Patisserie Filling into the centre of the tarts.

Bake at 180ºC for approximately 8 to 10 minutes or until golden brown in colour.

While cooling make the Cinnamon Custard. Then pour finished custard on top and leave to set.

Cinnamon Custard
530ml Milk
115g Castor Sugar

Bring to a soft boil then add slurry.

Slurry
60g Egg Yolk
5g Cinnamon
20g Cornflour
50ml Milk

Bring to the boil until the custard thickens up.

Boysenberry and Cinnamon Custard Mini Tart

Boysenberry and Cinnamon Custard Mini Tart

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Peach and Passionfruit Pavlova Roulade

Peach & Passionfruit Pavlova Roulade

With Pistachio Crumb, Raspberry Coulis & Chocolate Bavarois

PAVLOVA - INGREDIENTS

4 egg whites
25g cornflour
5g white vinegar
35g caster sugar
12g caster sugar

Method

Beat eggs whites until stiff.

Whisk in the cornflour, vinegar and the 35 grams of caster sugar.  Beat until smooth.

Fold in the 12 grams of caster sugar.

Line a Swiss roll tin (350mm x 220mm) with silicon paper.

Fill with the pavlova mixture and bake at 190°C for approximately 5 minutes until the top is lightly brown.

Turn out onto greaseproof paper sprinkled with toasted coconut.

Allow the pavlova to cool slightly then spread with the Barker’s Peach & Passionfruit Patisserie Filling.  Then roll up and place into the refrigerator for 30 minutes to set.

PISTACHIO CRUMB - INGREDIENTS

60g butter
75g caster sugar
45g plain flour
50g ground pistachios
2g salt

Method

Rub the butter into the sieved dry ingredients until it forms a sandy texture.

Spread the crumble over a lined baking tray and bake at 160°C until light golden.

CHOCOLATE BAVAROIS - INGREDIENTS

240ml milk
50g caster sugar
2 each yolks
8g powdered gelatine
25g water (cold)
90g  dark couverture
150g cream

Method

Hydrate the gelatine with the cold water and allow it to bloom.

Prepare the sauce Anglaise.

Add the hydrated gelatine into the hot Anglaise to dissolve completely.

Add the chopped chocolate into the warm Anglaise and stir to melt through.

Pass the mixture through a fine sieve.  Allow this to cool down (but not set) before gently folding in the cream.

Pour into moulds and place into the freezer to set.  Once frozen remove from moulds.

Assembly

Decorate with Barker’s Raspberry Coulis.

Peach and Passionfruit Pavlova Roulade

Peach and Passionfruit Pavlova Roulade

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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Method

Pancake Mix

300g self-raising flour
75g sugar
2 eggs
30g melted butter
500ml buttermilk
1 tsp vanilla

Mix ingredients together in a kitchen whiz and stand for 2 minutes.

Pour 1/4 cup quantity onto a hot non-stick or buttered pan to cook until lightly browned on each side.

To Serve

2 cups Barker's Blueberry Patisserie Filling
150g crème fraiche

Stack warm pancakes with Barker's Blueberry Patisserie Filling and spread creme fraiche between layers, 3 to 4 pancakes per serve.

Serves 4

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

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Mango Cheesecake

Mango Cheesecake

Method

Using a standard biscuit crumb base press into the base of a 22cm springform tin.

Pour a standard cheesecake mix on top of the biscuit base and ripple with Barker's Mango Patisserie Filling.

Chill for 30 minutes or until firm.

Bring to the boil 125gm of Barker's Apricot Glaze and 100gm of Barker's Mango Patisserie Filling and pour on top of the cheesecake.

Refrigerate for 3 hours or overnight.

Remove from the tin just before serving.

Mango Cheesecake

Mango Cheesecake

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Tea Cake

Tea Cake

Method

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

Only three quarters fill.

Using any of the Barker's Patisserie Fillings pipe a criss-cross shape on top of the batter.

Bake at 180 degrees celcius or approximately 22 to 25 minutes or until golden brown in colour.

Remove from the oven and glaze with Barker's Apricot Glaze.

Leave to cool.

Tea Cake

Tea Cake

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Mango Museli

Mango Muesli

Method

Using a parfait or tumbler glass fill:

One third with toasted muesli.

One third with Barker’s Mango Patisserie Filling.

One third with plain yoghurt.

Decorate the top with pecan nuts and a sprig of mint leaves.

 

Mango Muesli

Mango Muesli

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Fruit Lattice Flan

Fruit Lattice Flans

Method

Using a standard sweet pastry recipe line a flan or pie tin.

Deposit any of the Barker's Patisserie Fillings into the pastry case.  Only fill to three quarters full.

Then place a lattice pastry on top.

Bake at 180 degrees Celcius for approximately 18 to 22 minutes or until golden brown in colour.

Glaze the top with Barker's Apricot Glaze while still warm.

Fruit Lattice Flan

Fruit Lattice Flan

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Rhubarb and Apple Coconut Crumble

Rhubarb & Apple Coconut Crumble

Method

Using a baking dish (large or small) three quarters fill with Barker’s Rhubarb & Apple Patisserie Filling.

Sprinkle the Coconut Crumble Topping over the top of the fruit until well covered.

Bake at 180°C for approximately 25 to 30 minutes or until golden brown in colour.

Serve with ice cream or custard.

Coconut Crumble Topping

35g  flour
75g  long shredded coconut
40g  butter - slightly softened (not melted)
25g  caster sugar

Place all the dry ingredients into a bowl and mix together.

Then add the butter and mix together until it resembles breadcrumbs.

 

Rhubarb and Apple Coconut Crumble

Rhubarb and Apple Coconut Crumble

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Raspberry and Almond Slice

Raspberry & Almond Slice

Method

Line a baking tray with 2.5 kilograms of a sweet pastry sheet.

Spread 500 grams of Barker's Raspberry Patisserie Filling on top of the pastry.

Deposit 1.6 kilograms of a plain muffin batter on top of the raspberry filling and spread out evenly (do not overfill with batter).

Pipe approximately 700 grams of Barker's Raspberry Patissserie Filling randomly on top of the batter, and then sprinkle with 150 grams of almond flakes on top.

Bake at 180 degrees Celcius for approximately 20 to 22 minutes or until golden brown in colour.

Remove from oven and cool.

Drizzle over the top with melted white chocolate.

Raspberry and Almond Slice

Raspberry and Almond Slice

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Blueberry and Apple Cobbler

Blueberry & Apple Cobbler

Method

Using a baking dish (large or small) three quarters fill with the Blueberry/Apple Mixture.

Dollop spoonfuls of the cobbler dough over the Blueberry/Apple Mixture.

Then lightly sprinkle with castor sugar.

Bake at 180°C for approximately 30 minutes or until golden brown in colour.

Serve with whipped cream or ice cream.

Blueberry/Apple Mixture

500g Barker’s Blueberry Patisserie Filling
500g sliced or diced apple

Mix together before placing in the baking dish.

Cobbler Dough

140g flour
95g castor sugar
10g baking powder
Pinch of salt
100g diced, chilled butter
1 egg yolk
1/3 cup buttermilk

Mix all the dry ingredients together first, then add the butter until it is crumbly.

Lastly add the egg yolks and buttermilk.  The cobbler dough should be quite sticky and lumpy.

Blueberry and Apple Cobbler

Blueberry and Apple Cobbler

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