Amateur chef part 6 and 7

Finally, we have made it to pastry. Two weeks of sugary goodness! Choux pastry, lemon curd tarts, creme brulee, lemonade scones, semi-freddo and chocolate fondant.

The lemonade scones came about because several of my classmates had not heard of this easy scone recipe. I’ve made them a few times now and I love the subtle lemonade flavour that comes through. If you have a scone craving, they are so quick and easy, you can have fresh scones within 15 minutes.

325 g self raising flour, 165 mls lemonade, 165 mls cream. Sift the flour into a large bowl. Make a well in the centre and add cream and lemonade. Mix gently together with a fork. Once the mix just comes together, turn onto a floured bench and shape with a cookie cutter into individual scones. Place on a non stick tray (touching each other), brush with egg wash and bake for 10 minutes or until tops are golden at approx 200 c.

Lemonade scones

I’ve never met a person who doesn’t like Profiteroles. What’s not to like? A light buttery pastry filled with an equally light cream, dipped in some rich chocolate sauce. It’s an oldie but a goodie.

For the choux pastry heat 80 mls water and 40 g butter in a saucepan until butter has melted. Quickly add 50 g sifted flour and mix over a low heat until it forms a ball and has left the sides of saucepan clean. Allow to cool to room temperature and then add two eggs, beaten well, just a little at a time. This is the crucial part. Don’t add the eggs too quickly. You’ll need to beat really quickly between each addition of egg. The mixture should stay quite firm. Put the mixture into a piping bag and pipe out neat little balls onto a baking tray lined with baking paper. Bake in a hot oven at 200 c until golden. To see if they are cooked, cut one open. If the inside is still wet, put them back into the oven for another five minutes but lower the temperature to 150 c. You don’t want to colour them too much as you will only dry them out. Once cooled you can fill them with all types of different creams and custards by pushing the tip of a piping bag into the base of the profiterole. Serve with a chocolate sauce and watch them disappear.



Well, that’s it for all the learning. Week eight we cook and present whatever we choose for a final feast. There are so many things I’d like to make. Normally I’d go sweet but I’ve narrowed it down to a couple of savoury options, perfect for sharing.


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