Tuesday, 22 March 2011

Cooking on Redshift radio in Crewe

Brett Pistorius was invited last week to cook on air with Liz and Dr Gav on the Tuck In Tuesday program.
It was such an enjoyable evening and in actual fact Brett showed the Redshift presenters how to make a fabulous Chocolate pave', which is a tempered chocolate cylinder that is filled with a flour-less pave' chocolate sponge, and both a white chocolate mousse and a coffee and dark chocolate mousse.

Photo's can be viewed on RedShift radio's Facebook page

Creme patisserie recipe:
- 500ml milk
- 100g Sugar
- 2 Eggs
- 50g Flour
- 10g Cornflour
- Vanilla pod

White chocolate mousse recipe:

-100g Creme Pat
-200g Melted white chocolate
-300g Double cream

Dark Chocolate mousse:

-300g Melted dark chocolate
-300g double cream
- 6 egg yolks
- 1/2 cup Black coffee

You Can listen to the radio show by clicking on these links:

Redshift radio: link

Thank-you Liz and Dr Gav at Redshift Radio for having us at your studio's. Check them out at http://www.redshiftradio.co.uk
Also a very big Thank-you to ReaseHeath college for sponsoring the program.

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About Me

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The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.