Afternoon Tea Ideas

Coup de pates

Coup de pates

Standard Supplier 3rd June 2014

Afternoon Tea Ideas

Hints, Tips and Ideas from Chef Toby Patrick

Britain is famous for its afternoon tea service.
Our busy chef Toby has created a host of ideas that would complement the very best establishments which offer this centuries-old tradition with some of the best products from our portfolio.

Ingredients

  • All ingredients are available to view on our company website - just add the code in the search bar at the top of the page.
  • • Mini filo pastry (code 26675)
  • • Creme patisserie (code 22086).
  • • Choux pastry profiterole shell (code 28202)
  • • Opera cake (code 27102)
  • • Mini macaroons (code 27401).
  • • Chocolate brownie tray-bake (code 74363)
  • • Lemon drizzle tray-bake (code 70259)
  • • Berry butter crumble loaf bite (code 6766)
  • • Lemon loaf bite (code 6767)
  • • Creme brûlée mix (code 22010)
  • • Mini brioche rolls (code 26019)
  • • Mini savoury cocktail buns (code 26069)
  • • Black bread sheets (code 26071)
  • • Choux pastry roll (code 28202)
  • • Savoury pastry shell (code 26248)

Method

LEFT SIDE FIRST WORKING FROM FRONT TO THE BACK.
• Line 1 mini filo pastry (code 26675) filled with creme patisserie (code 22086) and finished with fresh raspberries.
• Line 2 choux pastry profiterole shell (code 28202) filled with diplomat cream and fresh slices of strawberries.
• Line 3 & 4 opera cake (code 27102) Classic French dessert made with layers of coffee cream and sponge soaked in coffee.
• Line 5 & 6 mini macaroons (code 27401).
• Line 7 is a repeat of line 1.
• Line 8 fruit pipettes 2 flavours of strawberry & basil and mango & passion fruit. Ideal for squeezing over desserts or mini ice creams.
• Line 9 chocolate brownie tray-bake (code 74363)
• Line 10 lemon drizzle tray-bake (code 70259)
• Line 11 berry butter crumble loaf bite (code 6766)
• Line 12 lemon loaf bite (code 6767)
MIDDLE SECTION
• Individual creme brûlée (creme brûlée mix code 22010) filled with fresh raspberries and strawberries.
RIGHT SIDE WORKING FROM FRONT TO THE BACK
• Line 1 mini brioche rolls (code 26019) filled with smoke salmon and lemon and dill infused cream cheese.
• Line 2 mini savoury cocktail buns (code 26069) a Roquefort and walnut bun filled with salt beef, cream cheese and rocket.
• Line 3 mini filo pastry (code 26675) filled with dill and caper cream and finished with slices of smoke salmon.
• Line 4 black bread sheets (code 26071) layered with pastrami, chargrilled peppers, rocket and cream cheese.
• Line 5 choux pastry roll (code 28202) filled with pastrami and finished with a gherkin and rocket cream cheese.
• Line 6 mini savoury cocktail buns (code 26069) enriched with olive oil and topped with sesame seeds filled with smoke salmon and cream cheese.
• Line 7 savoury pastry shell (code 26248) filled with salt beef and a roasted pepper infused cream.
• Line 8 mini brioche rolls (code 26019) filled with salt beef with cracked black pepper and rocket cream.
• Line 9 repeat of line 3.
• Line 10 repeat of line 4.
• Line 11 just showing empty filo pastry shells (code 26675).

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