How I've Mastered The Art Of Gluten Free Pastry and Patisseries

I thought I would share with you my experiences as the more I speak to people I discover that 'Gluten Free Baking' seems to be an issue and they are scared to Bake, This certainly isn't the case.  I must admit at my first attempt at making a Quiche my Pastry was like a patchwork quilt but I persevered and created a delicious melt in your mouth Short Crust Pastry that I also tweek for my Sweet Pastry. 

My attitude to Gluten Free Baking is that you choose your recipe change the flour and then break it down and replace the ingredients needed to be gluten free, most of my recipes are changing over the flour to 'Doves Farm plain (gluten and wheat free flour).  Even in a sponge I would always use the Doves Farm plain and add gluten free baking powder, I don't like the texture you get from the Doves Farm self raising flour.  Their are lots of other alternatives on the market to use but lots are Almond based therefore causing concern for Nut Allergies this is why I use Doves Farm.  

My biggest Tip I can give you when making Pastry is that it requires more moisture than normal pastry, melt your butter before you add into the flour and just gently rub it into the flour, when you add the beaten egg use a spoon and mix it all together, this will seem a really wet mixture, but this is what you need, don't be tempted to throw lots more flour into it.  I always grease my tin and put the pastry in and mould it in to the tin, then put the pastry into the freezer, when proper set this is ready to blind bake and no beans needed, I find freezing helps keeps the pastry from drying out.  You need to keep a close eye when blind baking, if you bake to long the pastry will dry out and start cracking, bake until the pastry has just started to dry out and not soggy.  Fill your pastry base and bake as normal.  This Pastry gives you a melt in the mouth texture more like a shortbread texture.  

Most of my Patisserie's and Cakes I have made have all been made using gluten and wheat free ingredients and you would never know, their is no reason not to have a delicious Bake.  Every time I created another Patisserie or Cake I had the attitude that the creation was going to be as tasty and had faith in the ingredients that I was using.  I think people look into it in the wrong way and start creating using ingredients that you wouldn't normally use.  I mean why would you make a courgette cake when you wouldn't normally!   My favourites have to be my Chocolate Ganache tart, Peach Frangipagne, Chocolate Brownie, Jam and Coconut tarts, Pecan Tarts, Lemon Meringue Tarts, Raspberry Friands,Creme Patisserie Tarts, I could go on and on, these are made using the Doves Farm flour and taste amazing!

I hope this will give you some confidence that you can create wonderful Bakes and don't have to miss out.  If you would like my pastry recipe please drop me a message.

Have a go and let me know how you get on

Mandy x

Time flies when you're having fun!

Well what can I say, some much time has passed by since my last blog and what a great year 2016 turned out to be.  One of my greatest achievements has to be one of my biggest fears standing in a marquee full of people with a microphone fitted giving a Chocolate and Truffle making demonstration at our local Cardigan River and Food Festival!   Wow, what an experience and I LOVED IT!  Such kind words from everyone that had watched my demonstration and this gave me more drive and enthusiasm to continue sharing my passion whenever possible.

 

I think one of my highlights has to be working with Laura from Dynamix, her summer school last year was based on Charlie and the Chocolate Factory.  We met for coffee and threw some ideas around and came up with a Wonka Bar, this was just perfect for me.  I went home and sourced the chocolate moulds I needed, a Wonka Bar t shirt for me to wear at the workshop and made all the Children 'Golden ticket' name badges. 

 

Laura ran two workshops one locally in Llechryd and another in Narberth.  We made Wonka Bars with popping candy and also Chocolate toppers for fairy cakes.  Laura came up with the great idea as part of the workshop for them to make their own Wonka Bar wrapper this also allows them to release their creative side.  With the Musical music in the back ground throughout the day before I knew it I was quietly singing along, and then as I was packing away I got the hear the Children singing, just perfect!

 

They say never work with Children or Animals but I disagree, the look on those Children's faces when they see their own Chocolate bar that they have made is priceless and so rewarding as a tutor that you have been able to pass on your skills to all ages as young as 3!

These are just two things that clearly stand out in my mind and several Workshops, Masterclasses and Demonstrations continued throughout the year at Dinefwr House Food Festival, Crymych Food Festival and many more.  The newest addition to my Workshops has to be my Savoury Bakes, another success with my returning workshop customers.

 

I've had several reviews from the lovely Your Local Crowd who have participated in my Truffle making and Patisserie workshops, this will give you a taste of the workshop itself and what delights you get to make and bake and even better take home with you at the end of the day, what's not to enjoy!

 

http://yourlocalcrowd.co.uk/patisserie/ 

http://yourlocalcrowd.co.uk/truffle/

As the summer was coming to an end I was automatically thinking about more training, I was scanning through twitter and College Ceredigion page appeared, before I knew it I was emailing them asking if they had any part time courses available.  I had a quick response and after a couple of visits I was offered to gain my Level 3 Diploma in Professional Cookery, this would finally give me a qualification, developing current skills and also learning new ones.

 

 I have food theory lessons on a Monday and Wednesday is out practical lesson where I get to create.  This is a 34 wk course covering Meat, Fish, Vegetables, Dough, Pastry, Bread, Sauces, Food Safety, including a 3 day Level 3 Food Safety exam.  I absolutely love the kitchen environment and enjoying every week, however some weeks I’m way out of my comfort zone yet creating wonderful dishes and inspired at every lesson by my Tutor Huw.  Already ideas are flying around my head how I can implement these new skills in my Workshops.

 

In March we have been given the opportunity to cater at the Cheltenham Gold Cup, this is such an exciting opportunity and will be such an amazing experience, who knows what kitchen I will end up in and who might the famous Chef be in charge?

 

2017 is already looking to be an exciting year.

 

To be continued......................

 

M x

Truffle Making, Patisserie and Savoury Bakes Workshops

College Creations