Mmmmmm... I love custard. I love the powdered stuff that forms and amazing skin, I love Ambrosia (EVERY cooks cheat!), I love crème Anglaise, crème patisserie (even the coffee flavoured stuff). Love, love, love it!
What I am not so keen on, however, is making the delicious yellowiness. well, that was until I found an amazing cheat method, which is fairly forgiving and doesn't curdle nearly as easily as once it did using the old French method. It still uses loads of eggs, but gives a much smoother finish as it uses a little cornflour to thicken it. Yummy [happy sigh!]
You will have tried this custard loveliness if you have had one of my apple or pear jellies with custard from the Market Stall, or at the pudding club. I may dedicate a few products to custard in the coming weeks, once it cools down a little, at any rate!
Lots of newness also happening at GP HQ again this month!
As ever, getting consistency across batches of product, is the dream of every chef/baker, knowing that every customer will receive exactly the same product week in, week out, with no magic sparkly hocus pocus to ensure it happens. With this in mind GP is now the proud owner of a sparkling new oven that can cook 16 medium Bakewells in one go! Which is awesome! It is giving consistency and scale up at the same time, which is leading to a very happy Emily!
GP also now has a blast chiller, to ensure that the new savoury range [yup - you did read that right!] can be cooled very quickly, even in this weather.
The Scotch Eggs, made with Spinney Abbey's delicious organic pork, fresh herbs and Laurel Farm's free range eggs, have been a sell out every week since I have started making them, and have even had a trial week in the Star, Lidgate where we hold the Gooey Puds Club each month. Also in the range are quiches, puffs and pasties!
Speaking of, don't forget to give me a shout for savoury and sweet quotes for individual puds, parties and do's, and also to put reminders in your diary for the next club at the Lidgate Star on the 29th August. Last months winner was a traditional Sicilian Almond Semi Freddo scoring an outstanding 10 points!
Tickets are available by using the below link, and you can now subscribe monthly with a saving of 7.5%!
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