Pastry recipes

• 300g high grade flour
• 50g chilled butter
• A good pinch of salt
• 160ml cold water (place in the refrigerator overnight)
• 1 tsp fresh lemon juice
• 200g chilled butter for layering

• 400g sweet/short pastry
• 6 large apples, about 1kg
• ½ cup raisins
• finely grated rind of1 lemon
• 3 tablespoons Chelsea Soft Brown Sugar
• 1 teaspoon ground cinnamon
• Chelsea Icing Sugar to dust

The 'quick' puff pastry dough

• 500g standard flour
• 400g unsalted butter (should stay in the freezer for 2 hours)
• 250ml water
• 5g salt

The biscuits

• 1 beaten egg
• 50g Chelsea Caster Sugar
• ½ tsp ground cinamon

Choux Pastry

• 100ml water
• 100ml milk
• 90g butter
• 135g high grade flour
• 200g eggs
• Pinch of salt
• Chelsea Icing Sugar to decorate

Chantilly Cream

• 200ml whipping cream
• 25g Chelsea Icing Sugar
• 1tsp vanilla bean paste

• 900g Rhubarb
• 750g Sweet Pastry (you may use pre-rolled or frozen pastry)
• 1 cup Chelsea White Sugar
• 30g Plain Flour
• 160g Raspberries (fresh or frozen)
• 40g Chelsea Icing Sugar

Base

• Shortcrust pastry
• 1 egg yolk 

Crumble Topping

• 110g plain flour
• ½tsp ground cinnamon
• 110g butter
• 75g Chelsea Caster Sugar
• 50g oats
• 50g hazelnuts, toasted and chopped

Filling

• 600g fruit
• 2tbsp Chelsea Caster Sugar
• 1tsp cinnamon

• 250g Shortcrust Pastry
• 250g Apple Puree
• 4 Pears
• Juice of Half Lemon
• Chelsea Caster Sugar
• ½ Cup Apple and Blackberry Jelly 

• 250g Shortcrust Pastry
• Cherry and Strawberry Jam (see recipe below)
• 500g Cherries, stoned
• 125g Ground Almonds
• 125g Chelsea Caster Sugar
• 2 Eggs, beaten

• 5 medium beetroots
• 1 teaspoon olive oil
• 3 tablespoons Chelsea Demerara Sugar
• 2 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar
• 3 french shallots, peeled and cut in half
• 1 sheet butter puff pastry, frozen
• Sea salt flakes and freshly ground black pepper, to taste

• 4½ Tbs Chelsea Icing Sugar
• 15oz flour (425g)
• 15oz butter (425g), softened

• 4 sheets defrosted shortcrust pastry or 250g homemade shortcrust pastry
• ½ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 50g butter
• 2kg (about 10) Granny Smith apples - peeled, cored and sliced
• 2 tablespoons cornflour
• 2 tablespoons water
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 2 tablespoons Chelsea Raw Caster Sugar

• 165g nut butter
• 2 tbs Chelsea Golden Syrup, plus 1 tbs extra
• 1 banana, mashed
• ¼ cup (30g) hazelnuts, finely chopped, plus extra chopped roasted hazelnuts to serve
• ¼ cup (85g) marmalade, warmed

Cacao pastry

• 2 cups (300g) plain flour
• ⅓ cup (30g) cacao powder
• 2 tbs Chelsea Demerara Sugar
• 80g cold unsalted butter, chopped
• 1 egg

• 5 sheets Filo Pastry
• 45g Butter, melted
• 3 Tablespoons, Chelsea Raw Sugar
• 150g Ricotta Cheese
• 3 Tablespoons Cream
• 425g canned pitted cherries, drained

• 6 Vol-Au-Vent Pastry Cases (from supermarket)
• 1 Egg White
• 2 Tablespoons Chelsea Demerara Sugar
• 200g strawberry flavoured yoghurt
• 250g strawberries, hulled and halved

GLAZE

• 1 ½ Tablespoons Chelsea Demerara Sugar
• 1 Tablespoon Arrowroot
• 150ml Water

• CREAM SHELL
• 300ml Thickened Cream
• 1 Tablespoon Chelsea Caster Sugar
• 2 Tablespoons Brandy
• 8 Macaroons

• FILLING
• 825g Apricot Halves
• 1 Tablespoon Brandy
• 1 Tablespoon Chelsea Honey Maple Flavoured Syrup
• 2 Teaspoons Gelatine

• Melted butter, for greasing
• 1½ cups plain flour
• ½ cup hazelnut meal
• ½ cup Chelsea Caster Sugar
• 160g butter, diced, chilled
• 1 egg
• Extra plain flour, for kneading
• 2 tbsp Chelsea Golden Syrup
• 1 tbsp cornflour
• 2 cups frozen cranberries, thawed
• 2 tbsp Chelsea Demerara Sugar
• Thickened cream, to serve