October 2008

We thought it was time to update you with our news. As many of you will be aware, we moved to a new warehouse this year and we are in the process of fitting it out.

One of the benefits is that we are able to hold higher stock levels so that, in time, we will be able to deliver from stock held here in the UK. In the meantime, we will continue to offer the weekly delivery system, as explained on the website.

However, we can often help out in emergencies with deliveries from stock Ð so please contact us if you're given short notice for a party and we'll do our best to supply straight away.

OOH Live exhibition

It's show time! But never fear, Godfrey will not be wearing a rah-rah skirt or feathers in his hair! We are taking part in the OOH Live exhibition (Out Of Home catering), which takes place on 9th and 10th November at Brompton Hall, Earls Court. There should be lots of exciting catering ideas, and it would be good to meet you if you are able to get along - please make yourself known to us on our stand.

It's a Trade Only show, and admission is free.

New Product

We are very pleased to offer a new product on Pasty Post:

Individual Charlotte with base
Diameter: 6 cm.
Product code: 590.45.060

This ready-to-fill case is sponge based, and although it has a much shorter shelf-life than our pastry cases, it is perfectly fine for 2-3 weeks. Also, of course, it can be frozen to give an extended storage period. We've added some Charlotte recipes later on in this newsletter.

The next new products to become available from Pastry Post will be chocolate cups - with more to follow!

Recipes

We have some new recipes for you. Firstly, two for the Charlotte cases, and two further puddings for autumn using our 22 cm. Sweet Tart Bases.

Apple Charlotte

Ingredients (6 portions)

6 Individual Charlotte Cases
2 cooking apples
25g butter
50g caster sugar
1 pinch cinnamon
30 ml Calvados
3 gelatine leaves
200 ml milk
vanilla sugar
40g icing sugar
3 egg yolks
200 ml cream

Decoration

300 ml passion fruit coulis
fresh mint leaves
icing sugar
100g of redcurrants, blueberries, small strawberries, or raspberries

Preparation of filling
  1. Peel the apples, core and cut into small cubes. Brown the apples in a pan with a little butter and add the sugar and a pinch of cinnamon. Allow to cool and sprinkle with Calvados.
  2. Soften the leaf gelatine in cold water and drain.
  3. Place the milk and vanilla sugar in a pan and bring to the boil. Beat the egg yolks and icing sugar until white and thick, and then add to the pan with the milk.
  4. Place over low heat (85°C - 185°F) to thicken while continuing to stir with a spatula.
  5. Add the gelatine leaves to the mixture, and then pass through a sieve.
  6. Mix in the caramelised apples, then stand and allow to cool.
  7. Whip the cream until firm and blend into the above mixture.
  8. Fill the Charlottes with the filling and refrigerate for at least an hour.
Presentation
  1. Place the Charlotte(s) on a serving plate and pour the coulis around the outside.

Charlotte with Tiramisu

Ingredients

10 Individual Charlottes Cases
4 egg yolks
80g sugar
500g mascarpone
120g egg whites
80g sugar
1 espresso
4 spoons of Amaretto

Decoration

Cocoa powder and chocolate shavings

Preparation
  1. Beat the 4 egg yolks with 80g sugar to produce a creamy mixture.
  2. Add the mascarpone.
  3. Beat 120g of egg whites with 80g sugar until you get a light mixture, and mix with the egg and mascarpone.
  4. Mix the coffee with the Amaretto.
  5. Brush over the base and the sides of the Charlottes.
  6. Add some drops of coffee-Amaretto to the tiramisu mixture.
  7. Fill the Charlottes with a spoon or with an icing bag.
  8. Garnish with cocoa and chocolate shavings.

Plum Frangipane Tart

Ingredients

1 x 22 cm sweet tart case
4 to 6 ripe plums, depending on size
75g ground almonds
75g golden caster sugar
75g butter, softened
25g plain flour, sifted
2 large eggs, beaten
Flaked almonds to decorate

Preparation
  1. Halve and stone plums.
  2. Slice each half to produce 4 to 6 even pieces.
  3. Arrange in the base of the pastry case to fill (2 or 3 concentric circles should do it).
  4. Beat together butter, ground almonds, flour, sugar and eggs till fluffy.
  5. Spread the mixture over the plums and smooth the top.
  6. Scatter over the flaked almonds.
  7. Bake at 180°C for approximately 40 mins until set in the centre.

Pumpkin Pie

Ingredients

2 x Pidy 22 cm sweet tart cases
1 kg pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
75g light brown sugar
1 dsp brandy
3 large eggs
250ml single cream

Preparation
  1. Scoop out the seeds and put the pumpkin in an oven tray, cut side up. Bake at 190°C for 40 minutes. If the pumpkin starts to colour, cover loosely with foil.
  2. Scoop out the flesh from the pumpkin and blend to a smooth purée - only 500g is needed.
  3. When the purée has cooled, place it in a bowl and add the spices, sugar and brandy. Beat the mixture well before adding the eggs and cream, each in turn, until everything is smooth.
  4. Pour it into the tart cases and bake at 180°C for about 30 minutes. When ready, a knife should come clean from the middle of the pie.

If you have received this newsletter in plain text, but wish to see the photographs accompanying the recipes, you can see the full content by visiting http://www.pastrypost.com/newsletters/2008october.html

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