Festive Chocolate Brownie

Here is a bake I have made especially for Christmas.  I took Will Torrent's recipe for the Mince Pie Brownie from his book Afternoon Tea at Home and added some of my special marmalade (made with Ave Maria Seville Oranges) to the brownie for a tang.  I topped it with a special chocolate topper.  This is made by pouring chocolate on a chocolate transfer sheet. I am going to make this for my family over Christmas.

I have entered in a Bako/ Callebaut competition so if you like this, please would you vote for me.  If you would like to vote for me, you just need to click on this voting link find my picture of the Festive Chocolate Brownie at the bottom of the page and vote

The prize is a hamper for lots of lovely Callebaut chocolate which would be great to experiment with




Many thanks!

French Patisserie at the Cookery School, London

I had an enjoyable morning at the The Cookery School in London on the French Patisserie Course.  We were taught by Ghalid Assyb an experienced baker who had previously worked with Ottolenghi,the London bakery.

 Ghalid gave tips throughout the morning and answered questions from those on the course.

Throughout the three hours we used dough that has been made earlier to shape croissants, pain au chocolat, pain au raisin and brioche.

Here I am shaping the croissants, rolling up firmly from a triangle shape:

Here I am with some of the bakes we made together in The Cookery School








We were able to sample our bakes at the end of the morning and they were delicious. We also made some dough which we took home.  I made croissants with mine and all my family enjoyed them.



The half day course went very quickly and was good for building my confidence with french patisserie.  I have been sent recipes to try again at home.

Thank you to the Cookery School for kindly inviting me to attend one of their courses