Real Fruit Sundae

Real Fruit Sundaes

Method

Scoop vanilla ice cream into a parfait dish.

Pipe Barker’s Professional Wildberry Patisserie Filling over the ice cream.

Top with whipped cream and an ice cream wafer.

As an alternative:

Place an ice cream wafer on a plate.

Place an ice cream slice on top.

Stand a diagonal cut wedge of ice cream on top.

Pipe Barker’s Professional Wildberry Patisserie Filling onto the base of the ice cream.

Decorate with whipped cream and a wafer.

Real Fruit Sundae

Real Fruit Sundae

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Cherry Cheesecake

Cherry Cheesecake

Method

Base

250g plain sweet biscuit crumbs
125g melted butter

Mix together.  Press over the base and sides of a 22cm springform tin.  Chill.

Cheesecake Mix

500g cream cheese
500g cream
200g caster sugar
2 tbsp lemon juice
1 cup Barker’s Cherry Patisserie Filling
1 1/2 Tbsp gelatine dissolved in 1/4 cup water

Beat softened cream cheese, cream and sugar together until smooth.

Add remaining ingredients.

Pour into the base and chill.

Topping

1 to 2 cups Barker’s Professional Cherry Patisserie Filling
1 to 2 Tbsp gelatine dissolved in 1/4 cup water

Mix together and pour over the top of the cheesecake.

Chill for a minimum of 2 hours.

(Serves 12)

Cherry Cheesecake

Cherry Cheesecake

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Strawberry Sweet Bap

Sweet Baps

Method

Using a sweet bun dough cut the dough into 80 gram dough pieces and round up.

Rest the dough for 5 to 10 minutes then flatten to a circle of approximately 10 centimetres.

Dock the middle of the dough piece with a fork and then place approximately 20 to 30 grams of Barker’s Professional Patisserie Filling in the indentation.

Prove.

Then sprinkle on top with 10 grams of crumble topping.

Bake at 190 degrees Celcius for approximately 12 to 14 minutes or until golden brown in colour.

Strawberry Sweet Bap

Strawberry Sweet Bap

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Dessert Pizza

Dessert Pizza

Method

Using a standard sweet pizza (or brioche) dough base, cut into 250 gram pieces.

Round the dough up and leave on the bench to rest for 10 minutes.

Pin out the dough to 25cm x 30cm.

Crimp around the edges of the dough piece.

Fill with Barker’s Professional Patisserie Filling and leave to rest for 10 minutes.

Bake at 210°C for approximately 10 to 12 minutes or until golden brown in colour.

Remove from the oven and dust around the edges with dusting sugar.

Dessert Pizza

Dessert Pizza

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Fruit Scone Pullapart

Fruit Scone Pullapart

Method

Mix up a standard scone recipe and leave on the bench for 1 to 2 minutes.

Divide the scone dough into 1.5 kilogram heads.

On a lightly floured bench pin the scone dough out into a rectangular shape 55 centimetres in length and 35 centimetres in width.

Spread 175 grams of any of the Barker’s Professional Patisserie Fillings on top of the pinned out scone dough.

Roll up the scone like a jam roll and cut into 14 equal pieces.

Leave the cut scone on the bench and then cut lengthways so you now have a single scroll cut into 2 pieces.

Using 4 pieces of the cut scone dough place together on a tray so the inside of the scroll faces up like a butterfly.

You can also add diced apple to the Patisserie Filling or crumble to create a different texture and flavour.

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

Once cold you can either brush with a water icing or leave plain.

Fruit Scone Pullapart

Fruit Scone Pullapart

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Black Forest Panini

Black Forest Panini

Method

10 Van Dyck sweet crepes
1 kg Barker’s Professional Cherry Patisserie Filling
200g whipped cream
300g Barker’s Professional Chocolate Dessert Sauce

Spread Van Dyck sweet crepes with Barker’s Professional Cherry Patisserie Filling.

Roll up and place on a plate.

Pipe whipped cream along the centre of the crepes.

Drizzle a zigzag with Barker’s Professional Chocolate Dessert Sauce over the top.

Serves 10

Black Forest Panini

Black Forest Panini

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Apricot and Almond Pullapart Loaf

Apricot & Almond Pull-Apart Loaf

Method

Make a standard sweet bread dough.

Rest the dough for 5 minutes then cut into 60 to 80 gram small pieces.

For every 1 kilogram of chopped dough add 250 grams of Barker's Professional Apricot Patisserie Filling.

Blend the Patisserie Filling into the dough.

Deposit the dough into a greased sponge tin (fill the tin only 60% full of dough).

Prove.  Then sprinkle the top of the dough with Almond Crumble Topping.

Bake at 190 degrees Celcius or until golden brown in colour.

When the bread is cold, drizzle with a water or fondant icing.

Almond Crumble Topping Recipe

200g butter
300g flour
125g sugar
5g baking powder

Combine all ingredients together.  Then add and blend together 160 grams of flaked almonds.

Apricot and Almond Pullapart Loaf

Apricot and Almond Pullapart Loaf

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Banana and Walnut Bread Loaf

Banana Bread Loaf

Method

Cream butter and sugar together.

Add one egg at a  time, beating until smooth.

Blend in Barker's Professional  Banana Patisserie Filling.

Then add sieved flour, baking soda, baking powder, salt and walnuts.

Mix together until all combined.

Deposit into a greased loaf tin.

Bake at 180 degrees celcius for approximately 50 minutes or until golden brown in colour.

Leave to cool.

Ingredients

90gm softened butter or margarine
200gm granulated sugar
2 eggs
250gm Barker's Professional Banana Patisserie Filling
300gm flour
5gm baking soda
3gm baking powder
3gm salt
125gm chopped walnuts

Banana and Walnut Bread Loaf

Banana and Walnut Bread Loaf

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Cherry Gateau

Cherry Gateau

Method

10 Van Dyck sweet crepes
300g Barker’s Professional Custard Flavoured Patisserie Creme
300g Barker’s Professional Cherry Patisserie Filling

Spread a crepe with Barker’s Professional Custard Flavoured Patisserie Creme.

Place another crepe on top, repeat.

Place in deep freeze for 30 minutes.

Cut in wedges and drizzle with Barker’s Professional Cherry Patisserie Filling.

Serves 8-10

Cherry Gateau

Cherry Gateau

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Blueberry Crumble Loaf

Blueberry Crumble Loaf

Method

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

Only three quarters fill.

Place approximately 60 grams of Barker's Professional Blueberry Patisserie Filling randomly on top of the batter.

Sprinkle a crumble topping (not too much crumble) on top of the Patisserie Filling.

Bake at 180 degrees Celcius 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.  You can use any of the Barker's Berry Patisserie Fillings to make this loaf.

 

Blueberry Crumble Loaf

Blueberry Crumble Loaf

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