Tuesday, 9 February 2016
Recipe details here: http://www.smoothradio.com/northwest/shows-presenters/how-to-make-the-perfect-pancake-with-jo-lloyd/#dAkddPYIAgDJarTS.97
Sunday, 9 November 2014
Friday, 8 August 2014
Monday, 9 June 2014
* 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
Wednesday, 4 December 2013
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 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 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
Tuesday, 15 May 2012
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 http://www.justgiving.com/Brett-Pistorius 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
Wednesday, 31 August 2011
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
- 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 :)
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
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.
Tuesday, 14 June 2011
THE PASTRY KING SCOOPS WIN AT FINE FOOD AWARDS
The Pastry King has scooped a top award at the Fine Food Awards 2011, which celebrate the best fine foods in the Northwest.
The company won a FOOD NW HEART AWARD for its Chocolate Box Selection.
Organised by Food NW* the awards recognise the best fine foods produced across Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside.
Celebrity chef, Nigel Haworth, chef patron of Northcote in Lancashire and chair of the awards’ judges, announced the winners at his ‘Fantastic Food Show’ at Ewood Park in Blackburn on June 12, 2011.
The Chocolate Truffle selection consists of truffles made from quality Valrhona chocolate, which is hand blended and emulsified by the Head Pastry Chef, Chocolatier Brett Pistorius. The assortment is an arrangement of classic flavour combinations developed and refined over his extensive career in many high class eateries and establishments, both here in the United Kingdom and South Africa.
Six lovely and bespoke chocolate truffles, with flavored ganache ranging from sea salt and bitter dark chocolate through to a white chocolate, almond, vanilla and Amaretto are brilliantly enrobed in hand tempered chocolate and garnished with love. So much love and attention to detail is put into The Pastry King Chocolate Truffle selection that even a touch of 23 carat gold leaf makes an appearance on the Baileys Milk chocolate truffle.
The Food NW Gold Heart Awards, which recognise ‘exceptional’ products, were awarded to 12 fine foods. Over 100 products, which were deemed as ‘excellent’ by the judges, secured a Food NW Heart Award.
Brett Pistorius has said ‘’I am extremely proud that one of my products have won an award, they really are a labour of love with exceptional ingredients being used to make them. I am thrilled!’’
An independent benchmark for the region’s best foods, in 2011 the awards were judged by a select panel of food experts including top chefs, food buyers and food writers, through a series of heats held across the region.
Pat Foreman, chief executive of Food NW, said: “The Fine Food Awards honour the very best of the fine foods to be found in our region. Brett Pistorius should be proud of their achievement, which is testament to the hard work, creativity and innovation that has gone into making their award-winning product. We are delighted to be able to help promote and support the finest foods our region to offer.”
This year’s awards saw nearly 400 products entered by 132 companies from across the Northwest.
For further information contact:
Brett Pistorius can be contacted direct on 07894519462
The Pastry King is a bakery that produces fantastic quality desserts, chocolates and cakes as they are ordered. From dinner parties to wedding cakes, we can help you.
We believe that fresh is best, local is better and that premix is bad. This is why we make to order, use local when we have it and make everything from scratch using nothing but the best we can buy and our favourite recipe's. At the end of the day, our produce is our passion and we love what we do!
The best way to discover what makes us so special and truly unique is to try it yourself .
About the Fine Food Awards 2011
The Fine Food Awards 2011 are organised by Food NW, which aims to help businesses in the food & drink industry maximise their economic potential and increase productivity and output.
Food NW is managing the Food & Drink Growth Programme with support from the European Regional Development Fund (ERDF), which aims to stimulate and develop the higher value sub-sectors of the region’s food and drink economy, whilst ensuring a safe and sustainable environment in which to grow. For further information please visit www.foodnw.co.uk
About The Fantastic Food Show
In 2010 Nigel Haworth’s Fantastic Food Show was launched with relatively little publicity and a simple belief that a premiership stadium, such as Ewood Park was as good a place as any to stage a show, due to the main fact that there are indoor and outdoor areas. This year, it was held over two days to give everyone a chance to enjoy the very best of food the region has to offer.
- The Pastry King
- 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.