Sunday, 22 May 2016

Creme Patissiere

Often forgotten for playing a part in so many desserts and pastry recipes is the classic French Pastry Cream, also known as Creme Patissiere, or  confectioner's custard.

Made correctly, the texture and flavour of this versatile thick custard does wonders for simple desserts like trifle or fruit tarts, or in more elaborate recipes such as in a mousseline and even soufflés.

A batch of crème pat can last up to 5 days refrigerated, but common practice in the hospitality industry is a 3 day stock rotation.

None the less, it’s not very expensive to make and can be used in so many ways, I’m sure that you will use this recipe quicker than you would expect.


* 2 Large eggs
* 100g Caster sugar
* 50g Plain flour
* 10g Custard powder
* 500ml Whole milk
* 1 vanilla pod

- Cut the vanilla pod in half lengthways, and scrape the insides vanilla pod of all the little vanilla seed. Now place the seeds and pod into a small saucepan and add the whole milk. Over a medium heat, place the saucepan to heat the milk.

- In a bowl, crack in the 2 eggs, and beat it with a whisk until the yolk is mixed and broken through the egg white, now add the sugar, flour and custard powder and mix it in together.

- Just as the milk is heated to just below boiling point (scalded), take the pan off the heat and slowly pour the hot milk through the mixed egg whilst whisking. Only do this a little at a time also being careful not to splash hot milk over you.

- When all the hot milk has been added to the egg mix, return the whole mix to a pan and place it back onto the heat.

- Cook the mixture out now over the heat, stirring or whisking continually. The mix will slowly thicken, once it becomes very thick, cook it out for 1 minute to ensure the flour and custard powder is properly cooked out before removing it from the heat.

- Pass the mixture through a fine sieve to remove any lumps or any other traces of foreign textures and place into a container to cool.

- It's important to cover the creme pat with a layer of cling film, or baking parchment pressed against it, to stop a skin from forming over the top of the custard.

Monday, 9 June 2014


My light pipeable marshmallow recipe is quick and easy to do if you have a mixer. It's based on the Italian style meringue recipe... how ever if you fancy a work out - you could always try - a Swiss meringue recipe over a bain marie.

* 200g Caster sugar
* 400g Egg white, (12  egg whites)
* 3 sheets Bronze Grade gelatine leaves.
* a touch of cold water

- First place the sugar into your pan, and stir a little bit of water into it as to wet it. Don't make it too runny, just enough to loosen the sugar and water together.
- place the sugar over a medium - high heat and allow to come to a boil without stirring.
- Use a temperature probe to grade how hot the sugar is, we're looking for 121 deg C so well before any hint of caramelisation, and of course, very very hot.
- in your mixing bowl place your egg whites and connect it to the machine with the whisk attachment.
- Place the gelatin into cold water to loosen it up.make it rubbery and limp as to crisp. Cold water is essential so allow the gelatin to soak for up to 2 minutes, or even 3-4 if multiplying up the recipe by batches.
- When the sugar boils to 121 deg C
- Add only the softened gelatin to the boiling sugar, by dropping in the gelatin sheets using your finger from a safe height away from the hot sugar, discard the water away.
- place the mixer on a medium to high speed, and count to 12 seconds to watch the white foam before pouring the sugar in at a slow and safe speed.
- allow the mixer then to whisk the meringue firm. The bowl will be hot, so allow the mixer to spin at a relatively high speed for a white until the bowl is at a cool body heat or room temperature.
- The mix when we can ripple it, is ready to go into a piping bag to be piped.
- Alternatively onto a oiled baking tray to cut up later.
- Refrigerate until required as part of your recipe, and if possible bring to a safe room temperature before consuming. Never chance the rules in catering, where possible only display open food to room temperatures for a maximum of 3 hours. The recipe stands well refrigerated for up to 2-3 days.
-Also perfect for marshmallows on top of hot chocolate

Monday, 6 January 2014

6th January 2014


Working with paperwork and recipe workshop listings
Figuring out flooring
Sorting out hot water still for the kitchen
Still looking for tables 

Wednesday, 4 December 2013

The Space and what it needs

Almost 2 weeks  have passed since the equipment was moved over to the kitchen, but there is still such a long way to go.
I should mention - Christmas Is always such a busy part of a pastry chefs year, so please forgive me if I run over a weekly update. I'd love to have more spare time, however the festivities and the goings on are always busy for everyone.

I thought that this week I'd share the pictures and show a few things I'm thinking of getting for the TPK Development Kitchen.

So as you can see from the internal photographs, I'm very  lucky for the kitchen being in such good shape.
Structurally, it needs a deep clean, a new safely floor and paneling there in the back room. The actual snag list is minor in comparison to a proper business type kitchen.

The insulated area at the back of the kitchen, will become a simple walk in fridge. Over these next few months I'll get the walls in the small room cladded over with some proper hygiene kitchen wall panels.
Only then can I possibly consider a refrigeration unit. The one below would be perfect for the job, and a simple fridge freezer is only a fraction of the price for the short term future.

To the left is the unit I'd love for the future. and to
the right is an insulated door

I should achieve a constant 2 or 5 deg C. *depending on setting

For a hot water supply I'd love the combi boiler below. I'm looking at the bigger model, so already much of my budget needs to be saved up until the purchase.
A hot water supply is essential, so much so, any local health authority would expect this as the most basic of standards in a professional kitchen.

I do hope that this will be with us and installed by the end of January 2014.

This is where I'm up to this week, and I should have more by next.


Thursday, 21 November 2013

The new story.

The First Post 21st November 2013

The story begins with an idea, a Development Kitchen to help update and even better skills, a place where a small personal budget will also benefit good people and great causes.

I'm a pastry chef who loves developing himself; I do make lovely recipes that I'd love you to have! - but only if you make it.

See, Cooking is incredibly interesting to me. I believe that having a recipe in your recipe book or file, should be one that you, yourself, have made when you got it.
Only you will then have had the experience for the future to hand on. No one likes a false start in baking do they?

There is a 2 month project beginning today where our space will be refurbished.

The Move.

The Lovely people of GB Liners have agreed to help move my old kitchen equipment from storage at their facility in Altrincham, Greater Manchester. My new kitchen, also based in Altrincham...

Below is the schematic image of what sort of space I hold.
I look forward to sharing

Brett Pistorius


Tuesday, 15 May 2012

The Pastry King & Hospitality Action

It's that time of year again where Brett Pistorius attempts to raise some more much needed funds for a worthy and incredibly essential charity.

Hospitality Action is the hospitality industry benevolent organisation, helping past & present workers of all ages who are in crisis, such as the bereaved, the ill & the disabled. 
Hospitality Action offers financial aid & information, and also supports a youth guidance scheme educating on alcohol and drugs misuse.

This time last year Brett was spotted delivering and transporting goods across Cheshire and Greater Manchester in a big pink baby outfit, completed with a bib and frilly hat and even a pink frilly skirt. This year however Brett's decided to go a more modest route...

Surprising as it was to us, The Bupa Great Manchester Run caught Brett's attention this year-no one knows why, or how?!?...but he's doing it this coming Sunday!! He's not got that much training in, so it's going to be a hard slog :)

The Bupa Great Manchester Run is staged over a course of 10km, which has been officially measured and certified.  The 2012 start line is on Portland Street near the junction with Oxford Street while the finish line is on Deansgate. 

There is an Aqua-Pura water station on the course just before the 5km marker, just past Old Trafford. Other facilities for runners in 2012 include the “run-through" shower just before the end of Trafford Wharf Road at around the 6.5km point. 

In addition, there will be several Bands on the Run positions throughout the course to ensure runners received that all-important musical boost at regular intervals.
As a keen supporter of Hospitality Action, Brett would like you to know ''I would like to highlight how important the work of the charity is in offering vital assistance to all who work, or have worked within hospitality in the UK''and find themselves in crisis.

Please help Brett hit his target to raise £250.00 for the charity, help him finish the run by digging deep and visiting to donate 

or you can also donate by phone by texting  BRET82 £10 to 70070 to sponsor him today. Thank-you :o)

Friday, 2 September 2011

chouxchouxbedoo: Simple pleasures

chouxchouxbedoo: Simple pleasures: Sometimes the simple things are the best and just lately I've really appreciated some really quick and easy recipes that give great results....

Wednesday, 31 August 2011

Marshmallows made at home-Easy done :) here's how!

Just in case you need a recipe to make marshmallow to glue your Dutch Butter biscuits together, here is a simple recipe to make it at home :) Enjoy!!

• 8 sheets sheets leaf gelatine

• 500 g castor sugar

• 100 ml water

• 3 large egg whites

• icing sugar

• cornflour

- First you need to mix the sugar with the water and ensure it’s all moistened to the same level, and we need to bring it to a boil over a medium high heat.

*Warning: Hot sugar causes serious harm, so please be careful so not to hurt yourself or others when cooking it*

- In a jug of cold water, soften your gelatin. This recipe uses Bronze leaf gelatin.

- You need a sugar thermometer to do this properly, and the sugar needs to boil to a soft ball stage which is 235 deg F, or 112deg C

- As your sugar starts to get close to the soft ball stage, in a mixer start whisking the egg whites on a medium slow speed, this will allow for more uniform smaller bubbles to go into the egg whites :)

- Add the softened gelatin to the hot sugar when ready, and remove from the heat, and add into the whisking egg white.

- Whisk until cool, so this can be around 5-10 minutes in the miser, and add colouring if required. Some chefs add beetroot juice and even purees of fruit-the trick is to not add too much, dashes yes! As too much liquid going in may require a higher level of gelatin in the recipe

- I normally spread the mix over a tray and chill before slicing it, and then adding the cubes to a cornflour icing sugar mixture. However you can also pipe the mixture onto your biscuits and make your own biccie sandwich :)

Hmmmm. Dutch Butter Biccies

For a quick fix for something to dip into your cuppa tea this afternoon we recommend a Dutch Butter Biscuit. If you have a food processor it’s alot easier but can be done by hand all the same, so all you need to make 600g batch is:

100g Icing sugar
200g Unsalted butter/salted butter if you like it like that
300g Plain flour

Just mix it to a dough, roll into a sausage and slice into 1cm thick coins :)
I bake them myself at 160 deg C till gently browned (normally 20 minutes), but 180 deg C for about 10 minutes is also fine (That way you get to dunk it into the tea faster ;0)

Oh, and if you prefer shapes, the dough can be rolled out and cut, filled or garnished like in the picture!

I hope you enjoy making this very simple delightful recipe, any questions, just ask it here or put it to us on twitter :)

Friday, 22 July 2011

What I think about the training of new pastry chefs

As one of the lucky few I was trained by members of the South African Culinary team back in South Africa, my belief is that the pastry section is highly regarded back in South Africa, more so than here in the UK.

My experience of newly trained Chefs and pastry chefs straight out of college is that they really haven’t been shown the basics of cooking; just the other week I had an apprentice say that he’d never cut a cabbage and didn’t know how. 5 Minutes later I had shown him and he was on his way-surely the college should have taught him this? Industry leaders and organisations do try their best in getting new talent to flourish, through awards like the Annual Awards of Excellence, The chocolate dessert of the year, and the Pastry Chef dessert of the year.

My opinion is that we need more from the industry to bring talent out in young pastry chefs, where this can be best accomplished would have more skills shown and taught to them at college.

I have also had commi pastry chefs with their new NVQ’s joining my brigade in the past, also with no clue as to the different mixing methods, or even the basic knowledge of reading a recipe.

It is sad that individuals are let loose in our industry not knowing the basics. For example, I regard food science in pastry to be incredibly important, with regards to cooking temperatures (coagulation, over-coagulation, syneresis) and when a sol becomes a gel, cereals also need great attention, and so on.

I love teaching people what i have learnt, and continue to learn myself. My dreams for a Britain with fabulous new pastry sections need enthusiastic Pastry talent. Let?s not spoil it and let?s train them well.

About Me

My Photo
The Pastry king was started in July 2009 when professional Pastry chef Brett Pistorius noticed a need for bespoke cakes, chocolates and desserts in the North West of England. What started out as cakes made at home for friends and family, grew steadily, as word of his creations spread to retailers and food businesses alike and business grew fast. The business quickly outgrew the home kitchen and in September 2010 it moved into premises based in Chelford, Cheshire. This move helped drive forward a still growing business that supplies products to an impressive portfolio of clients, both private and commercial, in Cheshire and Manchester. The Online service The Pastry King offers is becoming increasingly popular for many of our national clients; we put the same care and attention to detail in getting our creations to you as we do making the actually products. At The Pastry king we produce such a variety of patisserie related products, the best way to discover what makes us so special is to order from us online, by phone or e-mail and try it for yourself. So why not get in touch and see how we can help you.