Bakery Cooking Hints

Here you will find all that you need to turn our fresh frozen bakery items into delicious desserts................

French patisserie
a) Pain au chocolat/raisins, Croissants,  Chocolate twists
These need proving before cooking. Defrost and leave on a greased baking tray, at room temperature, overnight. (Leave plenty of space between them, they get quite big!) Then bake for 10 minutes at 190ºC (Gas mark 4) for 10 minutes. Croissants and Pain will need an egg wash, and are best eaten warm.

b) Apricot Danish, Cinnamon Swirl, Chocolate Long Danish
These need proving before cooking. Defrost and leave on a greased baking tray, at room temperature, for at least 2 hours. (Leave plenty of space between them, they get quite big!) Then bake for 15 minutes at 180ºC, or until brown. Swirls and Long Danish will need 20-25 minutes baking.

Apple Turnovers
Place on a greased baking tray and defrost for 15 minutes. Glaze with egg yolk and dip into sugar. Bake in a pre-heated oven for 20-25 minutes at 220 ºC until golden brown.

Apple Strudel
Warm through and serve with whipped cream.

Dumplings
Already cooked, add to casseroles 15 minutes before the end of cooking time.

Yorkshire Puddings
Place in a pre heated oven (200 ºC, Gas mark 4) for 3-4 minutes.

Pastry
Defrost for 1-3 hours.