Our Recipes

STRAWBERRY AND VANILLA PANCAKE GATEAU 

Ingredients
3-4 Crepes (from crepe mix)
1 mix Pastry Cream
1 mix Italienne Meringue
1 punnet of Strawberries

CREPES

Ingredients                             approx. 6-8 thin, 19cm pancakes

250 ml Whole Milk (Semi skimmed milk can be used)
2 Glenrath Eggs
115 grams Plain Flour
A pinch of Sugar

Method

1. Sieve the flour into a bowl
2. Mix the Glenrath eggs with the milk.
3. Slowly – in a thin steady stream- pour the egg/milk mix into the flour whisking as you go all the time until everything is incorporated.
4. Pass this batter through a fine sieve. Chill for 20- 30 mins.
5. Heat your crepe pan or non-stick frying pan over a medium heat.
6. Lightly oil the pan and pour a thin layer into the pan swirling the pan so the batter covers all of  the base.
7. When the pancake looks opaque turn it over and cook for approximately 1min.Turn out, cool and reserve.
 
PASTRY CREAM (approx. 200gm finish weight)
 Ingredients

2 Glenrath Egg Yolks
28 grams Caster sugar
10 grams Custard powder
116 ml Milk
½ split Vanilla pod
 5gm Leaf Gelatin

Method.

1.) 5gm Leaf Gelatin ( soak in cold water)
2.) Boil the milk with the vanilla pod. Remove from the heat and infuse for about 5mins.
3.) Whisk Glenrath egg yolks and sugar together until pale. Add the custard powder and mix in
4.) Return the pan to the heat and reboil.
5.) Pour half of the milk onto the Glenrath egg yolk mix and stir in, then return to the heat to reboil.
6.) Stirring all of the time bring the mix to the boil over a medium heat for about 2mins.
7.) Squeeze the soaked gelatine into the warm mixture.
8.) Add to the mix whilst still hot. Stir in then sprinkle with a thin layer of sugar and reserve till    tepid..

ITALIENNE MERINGUE

 Ingredients
90gm Sugar
25ml Water
45gm Glenrath Egg Whites

1.) Boil the sugar and water
2.) When boiling, start to whip the Glenrath egg whites on 2/3 speed.
3.) When sugar and water has reached 121c pour in a thin stream down the side of the bowl onto the meringue whisking all the time.
4.) Once all the syrup has been added keep whisking on medium speed till tepid.
5.) Make a band with cling film and line a ring approx. 4.5cm deep and place onto a cake board.
6.) Fold the meringue into the pastry cream carefully.
7.) Place first pancake into the ring then a layer of pastry cream
8.) Place a layer of fruit onto the cream. Level with a little more cream. Place a crepe on top making sure it is level.
9.) Repeat the process.
10.) A third layer can be made as long as it is not over 4.5cm deep.
11.) Chill over night or set in the freezer for approx 30-45mins.
12.) When serving dust with icing sugar. Dip your knife into a jug of hot water each time you make a cut.