Pastry and Technique

Angry Pudding

Angry Pudding

With all the hot cross buns coming our way in the next couple of months why not try this angry recipe.

We first did this for a shoot a couple years ago for Crush online when chef Vix was in pastry.
Serves 12

INGREDIENTS
Angry pudding

12 hot cross buns
10 ea egg yolks
1 l cream
1 ea vanilla pod
1 ea cinnamon stick
¾ cup castor sugar
5 ea egg white
¾ cup castor sugar
1/3 cup roasted shelled peanuts
100 g milk chocolate chopped
100 g peanut snack broken into chunks

METHOD
● Bring the cream to the boil with the vanilla and cinnamon stick
● Whisk the yolks and 150 g castor sugar, when the cream has boiled temper it onto the yolks and strain through a chinoise
● Cut the hot cross buns in half and arrange in an oven proof dish, sprinkle the peanuts and chopped chocolate in between the slices of hot cross bun
● Pour the hot egg custard over the hot cross buns and let it soak for 20¬30 min
● Place in an oven at 170 C for 20¬30 min until there is no more liquid custard
● Whisk the egg whites and 150 g sugar into a stiff meringue and pipe onto the warm pudding, burn with a blow torch or under a hot grill until golden brown
● Garnish with the peanut snack, serve warm with cinnamon ice cream or vanilla ice cream

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Togara does it again!

Best bread 2015

Best bread 2015

We did it again, thanks to our brilliant head baker Togara Mabharani, winning the best bread category competition for the second time since the introduction of the competition. Togara walked away with some amassing prizes sponsored by KitchenAid

The competition in its third year and the awards celebration was held at the Southern Sun Cape Sun, Friday 14th August 2015.

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Introducing Craig Hibbert

Craig

Craig Hibbert

Craig Thomas Hibbert

I have never seen him angry, I have never seen him stress and he does not panic! NEVER!.

But a chef must have a weakness, in his case it is the love of making macarons and the anger that he shows when Man United is a goal down.

In September 2014 Craig returned to The Belmond Mount Nelson as the Executive Pastry Chef a position he aspired to since initially working at The Mount Nelson almost 16 years ago under Wade van der Merwe at the time.

Before he started to carve a career in the kitchen he completed an advertising diploma in graphic design before joining the madness.

His culinary career started as an apprentice in 1997 at the Cape Grace under Grant Cullingworth. Working his way around all the sections of the kitchen he found his passion in Pastry, as it was an amazing avenue to channel his creativity.

He left South Africa for London, working at the Dorchester and expanding his repertoire. Returning to South Africa in 2002 to get married, he and his wife, also a chef, returned to the UK to work at the new The Grove Hotel.

He and his wife returned to South Africa, where he was offered his first executive pastry position at The Palace of the Lost City and then relocated to Cape Town as a much larger family, where Craig took the position of Executive pastry chef at The Westin working again with Grant Cullingworth.

Look out for Craig’s favourites on the afternoon tea buffet like peppermint crisp crémeux, passion fruit delice, streusel crusted eclair and the yummiest home made strawberry jam served with clotted cream and warm baked scones

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Strawberry Jam

 

Strawberry Jam and scones

Strawberry Jam and scones

Tea is not quite the same with out home made strawberry jam, nothing beats it….maybe homemade apricot jam. We make the jam only for scone service served at tea.

Served with fresh cream or clotted cream. The recipe below is from our pastry chef Craig Hibert

Home-made strawberry Jam (Chef Craig’s Recipe)

Yields 6 bottles (1000g)

Ingredients

3kg Fresh strawberry
2kg Sugar
1 each Vanilla pod
75g Apple pectin
500g Sugar
100g Lemon juice

Method

Take 1kg of the strawberries and blend to a purée
Boil the purée, the remanding strawberries, Vanilla pod and 2kg of sugar for 40min
Whisk to break up
Mix the 500g sugar with the pectin until well combined
Whisk the hot purée with the pectin mix (tip: combine slowly while whisking to stop lumps forming)
Place back on the heat for 20min, stirring every now and then to stop it burn on the bottom
Add the lemon juice and boil for a further 5min
Sterilize the jar by steaming the or boil in boiling water for 15min
Fill the jar and steam for an extra 5min to seal the jar

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