Pastry - Toppings - DockerCompany


Toppings


Gingerbread Stars	1

Ingredients:			Method:
Plant butter	200		Gingerbread stars rolled to 4
Golden syrup	120
Dark muscovado sugar	200
Bicarbonate of soda	4
Ground ginger	10
Ground cinnamon	4
Plain flour	450
Total




Candied Walnuts	1

Ingredients:			Method:
Walnut	200		Make a caramel with sugar and butter.
Sugar	100		Add Walnuts, stir and spread out on tray to cool.
Butter	30
Total




Oat Cinnamon Crumble	1

Ingredients:			Method:
T45 flour	150		Rub together flour, baking powder, cinnamon, salt and butter until you have a breadcrumb consistency
Light brown sugar	80		Rub in the sugar and oats and bake stirring halfway through
Baking powder	0.5	tsp
Ground cinnamon	0.5	tsp
Salt	0.25	tsp
Oats	60
Plant butter	113
Total




Hazelnut Tuile	1

Ingredients:			Method:
Caster Sugar	115		Heat first 5 ingredients in a pan until it reaches 106c
Plant Butter	60		Blitz hazelnuts to fine a crumb and add along with cocoa powder to wet mixture
Glucose	50		Spread thinly on a large baking tray and bake at 175 for 7 - 9 mins
Oat Milk	35
Salt	3
Hazelnuts	65
Cocao Powder	4
Total	332




Poppy Seed Shortbread	1

Ingredients:			Method:
Plain Flour	150		Make Shortbread "breadcrumbs"
Butter	100		Add Poppy Seeds
Caster Sugar	50		Rest in fridge for 30 mins
Poppy seeds	20		Roll out to 2mm
Cold water	10		Cut out
Total	330		Rest in fridge for 10 mins
			Mark with fork
			Bake on "shortbread" oven setting for 12 mins
			Top with caster sugar while hot

Chocolate Peanut Cornflake Cluster	1

Ingredients:			Method:
Butter	50		Melt butter, chocolate and golden syrup in bain-marie.
Dark chocolate	100		Add in cornflakes and peanuts, stir and spread on tray to cool.
Golden syrup	45
Cornflakes	75		1x recipe makes 12 clusters
Peanuts	25
Total	295




Passionfruit Icing	3

Ingredients:			Method:
Passionfruit Puree	45		Mix puree and icing sugar.
Icing Sugar	300
Total




Salted Toffee Popcorn	1

Ingredients:			Method:
Sunflower oil	1	tbsp	Make popcorn.
Popping Corn	75		Make toffee with butter, sugar and golden syrup.
Plant butter	50		Stir through popcorn and sprinkle salt on top.
Light Soft Brown Sugar	100
Golden Syrup	30
Sea Salt Flakes	4
Total	260




Hazelnut & Chocolate Crumble	1

Ingredients:			Method:
Cold Butter, diced	65
Cake Flour	100
Baking Powder	4
Cocoa Powder	25
Demerara Sugar	80
Hazelnuts	125
Cold Water	30
Total	429




Candied Pecan	1

Ingredients:			Method:
Light brown sugar	60		Make caramel with sugar, cinnamon, salt, vanilla and water.
Cinnamon	3		Stir though pecans.
Fine sea salt	2		Spread on tray to cool.
Vanilla paste	4
Water	16
Pecans	170
Total




Maplecomb	1

Ingredients:			Method:
Water	90		In large deeep saucepan combine water, maple syrup, vanilla and sugar.
Maple Syrup	150		Bring mixture to simmer without stiring or shaking.
Vanilla	10		Bring to 150C, should take about 10 mins.
Demarera	500		Remove from heat and stir in baking soda.
Bicarb.	30		Immediately pour on to baking sheet.
Total	780
			Careful, mixture is very very hot and expands!!



Peanut Brittle	1

Ingredients:			Method:
Peanut	100		Toast nuts.
Sugar	200		Make Caramel, bring to amber colour
Salt	1		Stir in together, pour on parchment and flatten out
Total			Sprinkle Salt on top




Toffee Sauce	1

Ingredients:			Method:
Butter	1200
Light Brown Sugar	1200
Treacle	250
Cream	1500
Vanilla	50
Salt	1
Cornflour	110
Total	4311