Fantasia by Escriba

21 Sep

It’s been a long time since I posted a blog post. I do apologise for the lack of consistency but I have been working and getting used to life in Barcelona after being out of it for so long. I’ve settled well back into the city and glad to be back. One of the main reasons for my absence was the fact that I was working in Singapore for a month during August! No it was not a holiday, but working on the world’s first event which combined patisserie and theatre. This event was called “Fantasia by Escribà” and it took place from the 22nd to the 24th August at the Marina Bay Sands Convention Centre in Singapore.

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In my diary this week

14 Jul

As many of you know, I moved to Barcelona just over a month ago to look after the fantastic sugarcraft and patisserie school, Escribà Academy. I have not had time to do anything with the blog but I hope to rectify that now!!! This week I have been doing some tests for classes that I want to teach over the next term and here is a little summary of what I’ve done this week!

 

1. Lemon Meringue Pie

Working with pastry in the heat is not fun!!!! It is very hard to work with even though I had the air con on, it was hard! I made this lemon meringue pie using an italian meringue and the taste was delicious. Acidic filling which in contrast with the sweet meringue, worked a treat. This is going to be made in a pies and tarts class in the near future.

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Disappearance

5 Jun

It’s been a while since I’ve posted on this blog and it’s not been because I haven’t wanted to. My life has been so busy lately that I’ve not had a chance to breathe!!!! I do apologise for the lack of content. If you read a little more below, you will understand why!!!!

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Stage at Pasteleria Escriba, Barcelona

24 Apr

I lived in Barcelona for 6 years and as I am a big cake and pastry fan, I knew all about Pasteleria Escribà. This is one of Barcelona’s most famous patisseries and it is has been in operation since 1906. At present, the patisserie is run by fourth generation pastry chef, Christian Escribà.

As I had a two week easter holiday from college, I really wanted to gain some practical experience in a patisserie. I’m currently a pastry chef in a 5* hotel kitchen but it’s a very different type of product and service from a patisserie, so I was lucky enough to be able to have a two week stage at Pasteleria Escribà over the easter holidays.

Having been a client of this patisserie for some time, I just love the work they produce. To me, it’s like Willy Wonka’s chocolate factory. Every time I visit there is something different. Therefore, I was very excited at the chance to gain an insight in to how they work, especially at Easter time when there is lots of chocolate production.

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Top ten essential baking kit

2 Apr

Over the past eight months of studying patisserie at college and working in a professional kitchen, I’ve seen loads of gadgets and equipment. However there are certain things that I use again and again. I thought that I would come up with a list of things that I find useful and hope that these things may help you with your home baking and pastry.

 

1. Sugar probe thermometer

This is something I use all the time, from making macarons, tempering chocolate to making fudge. There are many types ranging from the copper thermometers to the infra red gun ones but for home use, I highly recommend this one from lakeland.

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Afternoon tea at Claridges

31 Mar

Recently I had the pleasure to go to Claridges Hotel in London to experience their famous afternoon tea. It’s something that I’d wanted to do for a long time and thought I would take advantage of being down in London for work purposes and make a special point of going there. Reservations for afternoon tea normally need to be made around three months in advance for weekend sittings, however it is worth the wait.

I’m a pastry chef and I serve afternoon tea on every shift so I was interested to experience afternoon tea from a guest’s point of view and pick up some ideas that may help me in our afternoon tea service. It’s also nice to be a guest instead of the one who’s in the kitchen for goodness knows how many hours covered in flour and cake batter……that may just be me then?! (more…)

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In my diary this week

29 Mar

I must admit I’ve been rather slack at the upkeep of this section so I do apologise. Lots has been happening of late with college, work and other things so this is the first chance in a while I’ve had the time to sit and write. It’s short and sweet but time has been so limited!

 

1. Working with Rachel Khoo

I was lucky to go and work for three days with Rachel Khoo on the set of her new book which is due out in September. I was one of the home economists on the shoot and got to make the food which was then shot for the book. Great experience and got to taste some yummy food in the process! Can’t wait to try some of these recipes when the book is out!

Helen Vass & Rachel Khoo

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Interview with Ruth Clemens, The Pink Whisk

7 Mar

When I am lost and need some baking inspiration, I always go to one of my favourite baking blogs, The Pink Whisk, run by Ruth Clemens. There is something for everyone on her blog and I would be lost without her!!!

Ruth Clemens has had successful baking career since coming second in the first series of The Great British Bake Off and her fourth book, Creative Eclairs, is to be launched  on March 2014.  To celebrate the launch of the new book, Ruth is participating in a The Creative Eclairs Blog Hop find out the other blogs she will be visiting this week, check out this link for further information.As part of Ruth’s blog hop, she has agreed to stop by my blog to answer a few questions.

Ruth Clemens Creative Eclairs

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Lime cheesecake

27 Feb

Whilst shopping in the supermarket the other day, I saw some large limes on sale and they looked delicious, so I bought four of them to do some baking. Cream cheese was also on special offer that day, so I just knew I had to make a lime cheesecake. I didn’t want to make a baked cheesecake, I prefer that for more dense flavours, so a no bake cheesecake it was to be. Lime cheesecake reminds me of summer, sun and good times with friends! Shame about the lack of summer and sun just now!!!

This recipe can be either made as one large cheesecake and several mini cheesecakes. I got about four individual cheesecakes from this and a large one.

lime cheesecake

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HIT Scotland Emerging Talent Conference

7 Feb

HIT Scotland (Hospitality Industry Trust Scotland) is a Scottish charity which helps those within hospitality to reach their full potential by offering a range of scholarships and bursaries to hospitality industry professionals. They raise funds for the charity by organising events such as industry lunches and dinners throughout Scotland. However, the main highlight of the HIT calendar is the Emerging Talent Conference. This conference rewards industry talent with the Scholarships as well as bring innovation and new ideas to industry professionals. (more…)

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