Bake That Thing - Baking Shortcuts with Clem Pedro
A little sweetness makes every day better.
Ingredients:
Tart:
- 1 sheet ready-rolled all-butter puff pastry
- 2 ripe but firm pears, thinly sliced
- 1 egg, beaten, for brushing
- Flaked almonds, for sprinkling
- Icing sugar, for dusting
Cheat’s Frangipane:
- 100 g softened butter
- 100 g caster sugar
- 1 egg
- 100 g ground almonds
- 1 tsp vanilla extract
- Pinch of salt
Honey Glaze:
- 2 tbsp honey
- 1 tbsp hot water
How To Make Pear & Almond Puff Pastry Tart
1. Preheat the oven to 200°C.
2. For the cheat’s frangipane, combine the butter, caster sugar, egg, ground almonds, vanilla and salt in a bowl and mix until smooth.
3. Unroll the puff pastry onto a lined baking tray. Score a 2 cm border around the edge, taking care not to cut all the way through the pastry.
4. Spread the frangipane evenly within the border. Arrange the pear slices decoratively over the filling, slightly overlapping them.
5. Brush the pastry border with beaten egg and scatter the flaked almonds over the pears.
6. Bake for 25–30 minutes or until the pastry is deeply golden and crisp and the frangipane is lightly puffed and set.
7. Mix the honey and hot water. Brush over the warm pears as soon as the tart comes out of the oven.
8. Allow to cool slightly, then dust lightly with icing sugar before serving.
Ingredients:
- 6 chocolate croissants, torn into large pieces
- 500 ml fresh cream
- 250 ml milk
- 4 eggs
- 75 g caster sugar
- 1 tsp vanilla extract
- 100 g dark chocolate, roughly chopped
- Icing sugar, for dusting
How To Make Chocolate Croissant Bread & Butter Pudding
1. Preheat the oven to 180°C.
2. Arrange the croissant pieces in a greased baking dish and scatter over the chopped chocolate.
3. Whisk together the cream, milk, eggs, caster sugar and vanilla.
4. Pour the custard mixture over the croissants and allow to stand for 10 minutes so the croissants can absorb some of the liquid.
5. Bake for 30–35 minutes or until golden on top and just set in the centre.
6. Allow to cool slightly, dust with icing sugar and serve warm.
Ingredients:
Bake:
- 500 g ready-made doughnut dough
- 50 g butter, melted
- 100 g brown sugar
- 2 tsp ground cinnamon
- 100 g pecans, roughly chopped
Cream Cheese Glaze:
- 100 g cream cheese, softened
- 150 g icing sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
How To Make Cinnamon Doughnut Pull-Apart Bake
1. Preheat the oven to 180°C and grease a medium baking dish.
2. Cut the doughnut dough into golf-ball-sized pieces.
3. Combine the melted butter, brown sugar and cinnamon in a large bowl. Add the dough pieces and pecans and toss until evenly coated.
4. Arrange the dough pieces in the prepared baking dish.
5. Allow to prove for 20–30 minutes or until slightly puffed.
6. Bake for 25–30 minutes or until golden brown and cooked through.
7. For the glaze, whisk together the cream cheese, icing sugar, milk and vanilla until smooth and pourable.
8. Drizzle the glaze generously over the warm bake and serve immediately.