Autumnal Afternoon Tea Recipes with Cloverhill Whiskey Spiced Apple Mini Madeleine Madeleine filled with whiskey spiced apple puree with a vanilla custard dipping sauce Hazelnut Pana cotta with Blackberry Glaze Crema vela bianca pannacota on a hazelnut shortbread with blackberry drizzle Pumpkin Brownie Latte Mousse Cup Layers of pumpkin brownie, latte macchiato mousse, pumpkin puree and cocoa crumble Dulce de Leche Florentine Petit Gateau Chocolate hazelnut petit gateau with layers of dulce de leche mousse topped with a florentine biscuit Lemon & Poppy Seed Miniature Scones Miniature poppy seed scone with lemon filling Blueberry & Cinnamon Mini Pinwheel Scones Miniature cinnamon scone with blueberry fruit filling Black Cherry Kirsch & Vanilla Cheesecake Tartlets Black cherry kirsch & vanilla cheesecake in a crispy filo pastry shell Salted Sesame & Carmel Slices Creamy caramel on a salted sesame biscuit base topped with chocolate Hazelnut sacher coating.
Whiskey Spiced Apple Mini Madeleine Makes 80 x 15g filled Madeleines Madeleine: CH Plain Muffin Mix Vegetable Oil Whiskey Syrup: Mixed Spice Cinnamon Whiskey Apple Puree: Kitchen Cut Apple Whiskey Syrup (As above) Whiskey Glaze: Whiskey Syrup (As above) Whiskey Dried Apple Crisps: Small Red Apples Vanilla Sauce: Apollo Vanilla Custard Fresh Cream Milk 140g 260g 400g 1 tsp. ½ tsp. 100ml 2 35ml 4 To make the Apple Crisps: Place the caster sugar and water into a saucepan, heat gently until the sugar has dissolved. Avoid stirring too much. Leave to cool. Wash the apples, leave the skin on, cut the apples in half and remove any pips. Slice the apples into thin slices. Dip the apple slices into the sugar syrup and place onto a lined, greased oven tray. Bake for 95 mins @ 100 C until dried out, crisp & golden. To make the Whiskey Syrup: Place the caster sugar, water, mixed spice, cinnamon & whis-key into a sauce pan. Dissolve the sugar over a low heat, stirring occasionally. Once the sugar has dissolved increase the heat. Do not stir the syrup at this stage. Reduce the syrup to 2/3 its volume. Until the syrup clings to the back of a spoon. To make the Madeleines: Beat together the muffin mix, water and oil for 3-4 minutes un-til the batter is lump free. Transfer to a piping bag with a narrow nozzle. Spray the made-leine tins lightly with oil, pipe 8g of batter into each hallow. Bake @ 185 C for 13-15 minutes. To make the Apple Puree: Place the 2 Kitchen cut Apple into a bowl with of the whiskey syrup. Using a stick blender, blend the apple until smooth. Transfer to a piping bag with a narrow nozzle. To make the Whiskey Glaze: Take the remaining quantity of Whiskey Syrup (approx. ) and add 35ml whiskey, stir until combined. To make the Vanilla Sauce: Gently heat the milk and cream together in a saucepan and whisk in the Apollo Vanilla custard until smooth. To fill the Madeleines: Once the madeleines have cooled, using a skewers, pierce a hole in the front and back of each madeleine. Make the holes on the upper side of the made-leines as they will be displayed bottom side up. Inject the apple puree into both holes of the madeleine (approx.4g). When filled, glaze the madeleines with the warm whiskey glaze. While the glaze is still sticky press on an apple crisp. To Serve: Warm the vanilla sauce and serve in a dipping bowl alongside the madeleines. Mixer Spatula Piping Bags Mini Madeleine tins Hand Whisk Dipping Bowl & Serving Plate Medium Saucepans x 2 Skewers
Hazelnut Pana Cotta with Blackberry Glaze Hazelnut Shortbread: Butter (Room Temperature) Crema Vela Bianca Cornflour Plain Flour Hazelnut Pannacotta: Fresh Cream Milk (Full Fat) Gelatine Leaves Crema Vela Bianca Blackberry Syrup: Blackberries (Washed & Hulled) Granulated Sugar Lemon Juice Toasted Hazelnuts: Whole Hazelnuts Sieve Spatula Jug, Large Silicon Mould, small 170g 280g 2 1 300g 6 leaves 170g 300g 225g 20g 185g 60g Hand Whisk Serving Plate Medium Saucepans x 2 Small round pastry cutter To make the Hazelnut Shortbread: Place the caster sugar & softened butter into a bowl, beat until creamy and fluffy. Add the Crema Vela Bianca and beat until combined. Sieve the plain flour and cornflour together and fold into the mixture in stages. Bring together to form a soft dough. Wrap the dough and leave to rest in the fridge for at least 30 minutes. To make the Blackberry Syrup: Place the blackberries in a heavy bottomed saucepan and the sugar, lemon juice & water. Place over a low/medium heat until the sugar has dis-solved, and the berries start to break down. Increase the heat and boil for approx. 15 minutes or until the juice starts to turn to a syrup which is thick enough to cling to the back of the spoon. Leave to cool & pass through a sieve. Then transfer the syrup to a squeezy bottle. To toast the Hazelnuts: Place the hazelnuts onto a baking tray. Bake for 10-15 minutes @ 180⁰C. Allow the hazelnuts to cool slightly, place onto a clean cloth or sheet of parch-ment paper and rub vigorously to remove the skins. Chop for decoration. To make the Hazelnut Panna Cotta: Place the gelatine leaves in a small bowl of cold water to soften. Place the cream and milk into a saucepan, heat gently to simmering point. Re-move from the heat, squeeze excess water from the gelatine leaves and add to the sauce-pan. Whisk gently until the gelatine has dissolved. Place the Cream Vela Bianca into a jug, gradually pour over the heated cream and milk and whisk until combined. Lightly spray the moulds with spray oil and pour the mixture into each mould. Leave to set in a refriger-ator for a couple of hours. To bake the Hazelnut Shortbread: Remove the dough from the fridge, place onto a floured surface. Gently roll out to make a sheet of dough approx. 5mm thick. If the edges crack, push them back together. Cut out discs which are a little larger in diameter than the base of the Panna cotta moulds. Place onto a lined baking sheet and bake @ 175⁰C for 12-15 minutes until they release from the paper. Allow to cool completely before removing from the tray. To demould the Hazelnut Panna Cottas: Run the point of a sharp knife around the rim of each Panna Cotta. Dip the base of the moulds into warm water and upturn to release. Gently transfer onto a hazelnut shortbread biscuit. Garnish with the blackberry syrup, broken hazelnuts and ½ blackberry pieces.
Pumpkin Brownie Latte Mousse Cup Spiced Pumpkin Puree: Small Pumpkin or Butternut Squash Olive Oil/Butter Ground Cinnamon Ground Nutmeg Sea Salt Pumpkin Brownie: Spiced Pumpkin Puree Whole Egg, beaten Almond Butter Honey Baking Soda Cocoa Powder Vanilla Extract Cocoa Crumble: CH Crumble Mix Cocoa Powder Pumpkin Seeds Latte Macchiato Mousse: Sahnissimo Neutral Fresh Cream (lightly whipped) Latte Macchiato Flavour Paste Marzipan Pumpkin Decorations: Almond Paste Orange Food Colour ½ (approx. 400g) 5g ¼ tsp. ¼ tsp. a pinch 125g 125g ½ tsp. 1 tsp 1 20g 20g 144g a few drops To roast the Pumpkin/Squash: Cut the pumpkin/squash in half. Scoop out the seeds. Run a knife across the flesh in a criss-cross pattern to score. Rub with the olive oil or butter. Rub in the ground cinnamon and nutmeg, sprinkle with the salt. Place onto a baking tray and roast for 40-45 minutes @ 180 C, until the flesh is tender. Scoop out the centre the flesh and using a stick blender blitz to a smooth puree. Once cooled transfer to a piping bag with a narrow nozzle. To make the Pumpkin Brownie: Spray a 20 x 20cm baking tin with spray oil and line with parchment paper. Combine the puree, almond butter, egg, honey & vanilla extract together in a bowl and beat until just combined. Sieve in the cocoa powder and baking soda. Transfer the batter into the baking tray, spread evenly into the corners. Bake @ 180⁰c for 25-30 minutes until just set. Allow the brownie sheet to cool completely. Cut into small cubes. To make the Cocoa Crumble: Combine the crumble mix, water & cocoa powder in a bowl, rub all ingredients together, until some of the crumble stick in small lumps, stir in the pumpkin seeds. Transfer the crumble to a lined baking sheet and bake @ 180⁰C for 16 minutes. To make the Latte Macchiato Mousse: Mix the sahnissimo neutral, water and Latte Macchiato flavour paste together. Gently fold in the lightly whipped fresh cream. Transfer to a piping bag with a small round nozzle. To Assemble the Mousse Cups: Place a small amount of mousse in the bottom of the cups. Add in a couple of cubes of brownie, apply a little pumpkin puree into the corner and spaces. Top with more latte mousse. Apply 1-2 more dots of pumpkin puree to the top. Sprinkle over the cocoa crumble and apply a marzipan pumpkin decoration to the top (if desired). Sieve Spatula Mixer Brownie Tin (20cm x 20cm) x 2 Stick Blender Piping Bags Clear glass or plastic shot glasses
Dulce de Leche Florentine Petit Gateau Dulce de Leche Gel: Dulce de Leche Gelatine Leaves Chocolate Hazelnut Sponge: CH Luxury Sponge Mix Nocciola Vela Florentine Biscuits: Butter Brown Sugar Crème Fraiche Bicarbonate of Soda Vanilla Extract Flaked Almonds Cranberries, chopped Mixed Peel Dulce de Leche Mousse: Dulce de Leche Sahnissimo Neutral Whipped Cream Chocolate Glaze: Sacher Supreme Coating 2 leaves 1,000g 5 300g ¼ tsp. ¼ tsp 1 400g 1, Chocolate Hazelnut Sponge: Place the sponge mix in a mixing bowl with a balloon whisk attachment. Stream in the water, whisk for 2 minutes until combined. Scrape down the base and the sides of the bowl. Whisk on high speed for a further 8 minutes until fully aerated. Add in the Nocciola Vela and whisk until completely combined into the batter. Transfer the batter to a greased and lined baking tray. Bake @ 180 C for 8-12 minutes until the sponge springs back when lightly pressed. Allow to cool. Dulce de Leche Gel: Soften the 2 gelatine leaves in cold water, when softened squeeze out the excess water and place into a bowl with the water. Heat slowly until the gelatine has been completely dissolved. Stir the gelatine water into the Dulce de Leche. Pour into a greased and lined tin and spread out until approx. 3 4 mm thick. Allow to set in the fridge. Florentine Biscuits: Melt the butter with the caster sugar and brown sugar, stir over a low/ medium heat until thick and caramelised this will take approx. 5-8 minutes. Stir in the crème fraiche, bicarbonate of soda and the vanilla extract. Next add the flaked almonds, cranberries and mixed peel. Place teaspoons of the mixture onto lined and greased trays, spread out slightly. Trans-fer to the fridge to allow to set. Dulce de Leche Mousse: Add the sahnissimo neutral, water and Dulce de Leche to-gether. Gently fold in the lightly whipped fresh cream. Transfer to a piping bag with a small round nozzle. To assemble the Gateaux: Cut the sponge layer in half to approx. 5mm thick. Lay out 5cm metal rings or moulds onto a tray. Cut discs of sponge the same size as the moulds and place the sponge discs into the base. Pipe in a layer or Dulce de Leche Mousse, cut a disc of Dulce de Leche Gel ap-prox. 3cm in diameter, place this on top of the Dulce de Leche Mousse. Pipe on another layer of the Dulce de Leche Mousse. Try to avoid leaving space of gaps. Finish with a disc of sponge and gentle press down until level. Place the gateaux in the freeze until solid. Spatula Mixer Saucepan, small x 2 Cooling Racks x 2 Baking Tray for Sponge Piping Bags Moulds/Baking Rings 5cm diameter Round Cutter 3-4cm diameter 5cm Cardboard cake discs To finish the Gateaux: Transfer the Sacher Supreme into a bowl and heat gently until melted, do not heat in excess of 50 C. Demould the gateaux and place them onto a wire rack with a drip tray underneath. In a slow steady circular motion pour on the Sacher Supreme coating. Using a clean palette knife, skim any excess off the top and tap the tray gently. Using a palette knife remove onto cardboard cake discs. Top with a Florentine biscuit, a few red currants or edible gold spray.
Lemon & Poppy Seed Miniature Scones For the Scones: CH Scone Mix CH Poppy seeds Les Crèmes Lemon For the Glaze: Icing Sugar Lemon Juice Lemon Jelly Slices Bowls x 2 Sieve Rolling Pin 1, 4 40g 280g 20g 40 Scone Cutter 4cm Pastry Brush To Make the Scones: Place the scone mix and the water into a mixing bowl with a beater attach-ment. Mix for 2 minutes on slow speed until combined, add the poppy seeds and mix for a further 1 minute. Place the dough onto a floured surface, roll out to approx. 2cm thick. Cut using a small cutter approx. 4cm diameter, scones should weigh approx. each, place onto a greased and lined baking tray. Brush with egg wash and sprinkle with sugar. Rest the scones for 20 minutes before baking. Bake @ 190 C for 14-16 minutes. Transfer to wire rack to cool. Using a skewers pierce a hole in 2 opposite ends of the scone. Transfer the Les Crèmes Lemon into a piping bag with a narrow nozzle. Pipe the filling into the centre at either end. Approx. 8-10g of filling per scone. Lemon Glaze: Sieve the icing sugar into a bowl, add the lemon juice and whisk until smooth. Drizzle the glaze over the top of the scones, sprinkle with a few poppy seeds and finish with a lemon jelly slice.
Blueberry & Cinnamon Mini Pinwheel Scones For the Scones: CH Scone Mix Ground Cinnamon Blueberry Moorea For the Cinnamon Sugar: Ground Cinnamon Bowls x 2 Sieve Rolling Pin Scone Cutter 4cm 1, 4 ½ tsp. 80g 4g Pastry Brush Palette Knife To Make the Pinwheel Scones: Place the scone mix, ground cinnamon and the water into a mixing bowl with a beater attachment. Mix for 2 minutes on slow speed until combined. Place the dough onto a floured surface. Divide the dough into two sections. Roll out each section to approx. 1 cm thick. Ensure the dough sheet is relatively uniform in shape with squared corners. Spread the Blueberry Moorea fruit filling onto the surface of the scone sheets. Stay 1 cm away from the furthest edges. Brush the edge with egg wash to act as a seal. Roll the scone sheets into thin logs about 4 cm in diameter. Cut into rounds approx. 2cm thick. Place onto a greased and lined baking tray. Brush with egg wash and sprinkle with the cin-namon sugar (caster sugar + ground cinnamon mixed together) Rest the scones for 20 minutes before baking. Bake @ 190 C for 14-16 minutes. Transfer to wire rack to cool. Glaze with a clear glaze to create a high shine finish.
Black Cherry Kirsch & Vanilla Cheesecake Tartlets For the Filo Pastry Shells: Filo Pastry Sheets Butter, melted For the Pistachio Tuile Leaves: Egg White Plain Flour Butter, melted Pistachio Paste For the Vanilla Cheesecake Mix: Sahnisimo Neutral Cream Cheese Fresh Cream, lightly whipped Vanilla Extract For the Fillings/Toppings: Black Cherry Pie Filling Pistachio Nuts 6 sheets 1 60g 5g 300g 10g To make the Filo Pastry Shells: Defrost the filo pastry sheets and cut into approx. 7cm x 7cm squares. Brush with melted butter, layer one on top of the other at slight angles to each other. Repeat for a third layer. Gentle press the filo squares into the tartlet moulds. Bake @ 175 C for 12 minutes until golden brown and crisp. To make the Vanilla Cheesecake Mix: Add the sahnissimo neutral, water and vanilla extract together. Whisk in the cream cheese until smooth and fold in the whipped cream. Trans-fer to a piping bag with a small/medium star nozzle. To Make the Pistachio Tuile Leaves: Whisk the egg white and the caster sugar together until fluffy. Add in the flour, melted butter and pistachio paste. Using a leaf stencil spread onto a silpat mat. Mark veins on to the leaves using a little extra pistachio paste and a cocktail stick. Bake @ 180 C for 8-10 minutes. Curl/bend into a leaf shape while still warm and pliable. To Assemble the Tartlets: Spoon 20g Black Cherry pie filling into one side of the shells. Neatly pipe the cheesecake mix alongside. Top with a few chopped pistachios and a pistachio tuile leaf. Cutting Board Pastry Brush Portioning Wheel Piping Bags Star shaped Nozzle, small 4-5cm Round Tartlet Tins Palette Knife Leaf Stencil cut into acetate Flat baking tray Cocktail Sticks
Salted Sesame & Caramel Slices For the Sesame Shortbread: Plain Flour CH Sesame Seeds, toasted Butter, Salted Light Brown Sugar 45g 1 Sesame Shortbread: Sprinkle the 170g of sesame seeds onto a lined baking tray 20 x 30cm in size. Place in an oven @ 175 C for 8-10 minutes until the seeds start to take on colour. Divide the seeds into 45g for the biscuit base and 125g batch for the sesa-me brittle. Beat together the butter and brown sugar. Sieve the flour, fold into the creamed butter and sugar along with the toasted sesame seeds. For the Filling/Topping: CH Caramel Filling Sacher Supreme Coating White Chocolate For the Sesame Seed Brittle: Sugar Honey Salt Nutmeg, ground Butter Baking Soda CH Sesame Seeds, toasted Baking Tray 20 x 30cm Saucepan. 400g. 255g 85g a pinch ¼ tsp 1 tbsp. 5g ¼ tsp. 125g Palette Knife Portion Wheel Long Knife & Long Jug Portion into about 8 equal pieces and press out into the baking tray. Ensure the base is of equal thickness. Chill for 20 30 minutes before baking. Using a fork indent the surface of the shortbread and bake @ 175 C for 25-30 minutes un-til there are no visible doughy patches. Allow to cool completely. Spread the caramel evenly across the base using a warmed palette knife. Melt the Sacher coating gently, do not exceed 50 C, pour over the top of the caramel and tap lightly to level off the surface. Swirl with melted white chocolate to create a marbled effect. Place into the fridge to set, remove from the tray and place onto a level cutting surface us-ing a portioning wheel mark out square approx.5cm, then mark diagonal lines for triangles. Using a hot, cleaned knife cut into lengths first and then potion into triangles. Sesame Seed Brittle: Place the sugar, honey, salt, nutmeg and water into a saucepan. Place on a low heat and stir until the sugar has dissolved. Increase the heat, stop stirring and cook the caramel until it reaches hard ball stage. Stir in the toasted sesa-me seeds and butter. Add the baking soda and stir. The mixture will foam up a little at this stage, as it settles, pour onto a greased & lined baking sheet. Using an oiled palette knife spread out across the tray as thinly as possible. Allow to set completely before breaking into pieces. Decorate each triangle with a small piece of sesame seed brittle.