Tuesday 2nd October 2018
We are officially more than halfway through #GBBO now arriving at Week 6. So why not try out some of our fantastic pastry recipes perfect for a sweet treat or yummy pudding.
🌟 Have you got a showstopping recipe? If yes enter it into our Battle Of The Bakes competition for the chance of winning amazing prizes such as a trip to Cadbury World, tickets and an overnight stay for this year’s Cake International in Birmingham, and a hamper full of Renshaw goodies.
Perfect for lunchboxes, parties, a snack or even a little treat, our Macaron Pops Recipe made with Rainbow Dust Colour Melts are a great bake to make with the kids and can create up to 12 pops! For an added fun touch to your designs try adding in a few drops of your favourite Rainbow Dust ProGel Colour to your mixture, or gently fold in the ProGel to create a marble effect on the macarons.
🌟 Top Tip – Ensure you have whisked your egg whites for your macarons to the correct consistency by tipping your bowl upside down, they should be stiff and not fall out.
A delicious puff pastry treat, these Co-Op Peanut and Chocolate Swirls are a great bake if you are short for time. Made using only 4 ingredients we think this recipe would be perfect if baking for many people or baking on a budget, plus they are ready to eat in under an hour. For an extra chocolate hit, pick up our new Renshaw Simply Create Pour Over Chocolate Icing and drizzle over the top. Yum!
🌟 Top Tip – To prevent your delicate puff pastry layers from collapsing, don’t overfill your swirls or use a sticky filling, this will weigh the pastry down and prevent it from rising.
A traditional Sicilian pastry, Cannoli’s are the ultimate pudding. Deep fried to create a crunchy shell and filled with a sweet creamy filling, Cannoli’s can be customised to your liking with your favourite dessert flavours and toppings. Why not give them a try following BBC’s Traditional Cannoli Recipe decorated using chocolate and pistachios. Or alternatively, for a nut-free option decorate using crunched up chocolate biscuits!
🌟 Top Tip – If you don’t have a Cannoli mould, use heavy duty tip foil rolled up into a cylinder shape and begin wrapping your dough. You’re welcome!
A recipe from a past GBBO Finalist, we think Richard Burr’s Pain Au Chocolate Recipe is a great bake to try out this Autumn. Made using seasonal pears and rich dark chocolate we think this recipe would make for a great weekend breakfast or cheeky afternoon snack.
🌟 Top Tip – Ensure hands, worktop, kitchen and ingredients are all cool when making your pastry, this will ensure that any butter in your dough will not melt and ruin your layers.
Great as a gift or an indulgent pudding, try out GBBO Winner Nadiya Hussain’s delicious Crispy Chocolate and Salted Peanut Tart, made using salted crisps! Finish with a generous amount of single cream or vanilla ice cream and enjoy. For a just as good but not as chocolatey version check out Pru Leith’s Normandy Tart Recipe.
🌟 Top Tip – When working with pastry, avoid handling too much as this will develop the gluten in the dough, making for a tough pastry when cooked.
Shop the brand new Simply Create range by Renshaw at Booths and Co-Op 💫
For more inspiration, don’t forget to visit our recipe and blog pages 🍰