AFTERNOON TEA

AFTERNOON TEA REPORT

London School of Hospitality and Tourism

Culinary Arts Management

Professional Pastry Techniques

Level 4

Academic Year 2010/2011

Student Number 21111254

Date issued 17/01/2011

THAMES VALLEY UNIVERSITY

SUMMARY

The History of Afternoon tea begins when Charles II married the Portuguese princess

Catherine of Braganza. Thanks to her tea became fashion, and by the eighteenth

century tea had developed into a national passion.

The Duchess of Bedford made the afternoon tea a social occasion, by inviting friend to

share her habit of having tea, bread with butter and cakes at 4 pm in the afternoon.

Afternoon tea became very sophisticated until this reached its high point in 1902 were

there was a protocol on how to have afternoon tea. Spectacular menus offered

sandwiches and cakes served on silver trays and teas in fine china pots.

Today afternoon teas in London show a variety of styles and are served in different

occasions, events and locations, such as London’s top hotels, in chic restaurants or

modest cafés.

Inspired by afternoon tea menus of London hotels, a selection of four pastries and two

types of scones have been described and chosen to be produced considering the

HACCP system, a budget of two pounds per portion, the texture, the colour, the shape

and season and flavour combinations. The scones and two types of pastries will be

prepared and evaluated in a two hour practical assessment. The conclusion will be

based on the evaluation of the assessment.

Student Number 21111254 1/34

CONTENTS

1. INTRODUCTION. .................................................................................................................................. 5 2. AFTERNOON TEA................................................................................................................................ 5

2.1. HISTORY. ....................................................................................................................................... 5 2.2. TEA, A NATIONAL PASSION. ....................................................................................................... 5 2.3. AFTERNOON TEA. ........................................................................................................................ 6 2.4. AFTERNOON TEA TODAY............................................................................................................ 6 2.5. DIVERSITY AND PREDICTIONS. .................................................................................................. 6

3. PASTRIES CHOSEN. ........................................................................................................................... 7 3.1. WALNUT TARTLETS, COLLISTER L. (2004),(APPENDIX 7.1.3.) ...................................................... 7 3.2. ORANGE CUPCAKES WITH ORANGE ICING (SEE APPENDIX 7.1.1) ADAPTED FROM RICK STEIN'S MEDITERRANEAN ESCAPE. ....................................................................................................................... 7 3.3. MOCHA MACAROONS, COLLISTER L (2004) (SEE APPENDIX 7.1.4.) ............................................. 8 3.4. APPLE PASSION FRUIT TARTLETS, ROUX M. (2010). (SEE APPENDIX 7.1.2.)............................. 8 3.5. SCONES AND FRUIT SCONES (SEE APPENDIX 7.1.5.) CAMPBELL, FOSKETT, CESERANI. (2008). .. 9

4. HACCP.................................................................................................................................................. 9 5. CONCLUSION. ................................................................................................................................... 10 6. BIBLIOGRAPHY. ................................................................................................................................ 11 7. APPENDICES. .................................................................................................................................... 14

7.1. RECIPES AND METHODS........................................................................................................... 14 7.1.1. SICILIAN ORANGE CUPCAKES.......................................................................................... 14 7.1.2. APPLE AND PASSION FRUIT TARTLETS.......................................................................... 15

a) PUFF PASTRY (600g) Roux M. (2010). ..................................................................................................15 b) CRÉME PÂTISIÉRE (300g) Roux M. (2010)...........................................................................................16 c) APPLE AND PASSION FRUIT TARTLETS, Roux M. (2010) .................................................................17

7.1.3. STICKY WALNUT TARTLETS.............................................................................................. 18 7.1.4. MOCHA MACAROONS......................................................................................................... 20 7.1.5. SCONES ................................................................................................................................ 21

7.2. HACCP FLOW CHARTS. ............................................................................................................. 23 7.2.1. SICILIAN ORANGE CUPCAKE HACCP FLOW CHART. .................................................... 23 7.2.2. APPLE AND PASSION FRUIT HACCP FLOW CHART. ..................................................... 24 7.2.3. STICKY WALNUT TARTLET HACCP FLOW CHART......................................................... 25 7.2.4. MOCHA MACAROONS HACCP FLOW CHART. ................................................................ 26 7.2.5. SCONES AND FRUIT SCONES HACCP FLOW CHART. ................................................... 27

7.3. COSTS PER HEAD, PRICELIST.................................................................................................. 28 7.3.1. SICILIAN ORANGE CUPCAKES COSTS. ........................................................................... 29 7.3.2. APPLE PASSION FRUIT TARTLETS COSTS. .................................................................... 29 7.3.3. STICKY WALNUT TARTLETS COSTS. ............................................................................... 29 7.3.4. MOCHA MACAROONS COSTS. .......................................................................................... 29 7.3.5. SCONES AND FRUIT SCONES COSTS.............................................................................. 29

7.4 SAMPLE MENUS. ......................................................................................................................... 29 7.4.1. THE BERKELEY AFTERNOON TEA KNITSBRIDGE LONDON......................................... 29 7.4.3.THE BOLLINGER AFTERNOON TEA................................................................................... 32 7.4.4. FORTNUM & MANSON PICADILLY AFTERNOON TEA. ................................................... 33 7.4.5. LES MACARONS LADURÉE................................................................................................ 34


1. INTRODUCTION.

The objectives of this report are to investigate in the history, importance and diversity

of afternoon teas in the London market, not using more than 2000 words. The

information was collected by previously gained work experience related to afternoon

teas in a trial shift in the pastry kitchen of the British Museum, as well as tasting an

afternoon tea in the Goring Hotel as a part of the Professional Pastry techniques Class

and by gaining additional knowledge comparing different sources such us books and

websites.

This research will help to choose a selection of pastry to accompany cream and jam

scones inspired by menus of high class London hotels and restaurants. The Scones

and the afternoon pastries will be described in this report including tradition, menu

planning, inspiration, texture, colour, shape and flavour combinations, seasonal

availability of the used ingredients and a cost price restriction of two pounds per

portion. The chosen afternoon pastries will as well be charted considering the HACCP

system.

The scones and two types of pastries will then be prepared and evaluated in a two

hour practical assessment. The conclusion will be based on the evaluation of

assessment.

2. AFTERNOON TEA.

2.1. HISTORY.

According to Simpson (2006) Green tea was introduced to Europe as a medical drink

from china when Portugal managed to establish a trading centre at Macao in the

middle of the sixteenth century. Charles II married the Portuguese princess Catherine

of Braganza in 1662 and thanks to her tea became fashion among England’s

monarchs and aristocrats.

2.2. TEA, A NATIONAL PASSION.

By the eighteenths century tea had become an expensive national passion.

The discovery of cheaper black tea from India made tea more affordable and therefore

more popular within a wider range of people.


2.3. AFTERNOON TEA.

In 1745 soft paste porcelain was first produced in Chelsea, later in Bow, Derby and

Worchester.

According to the Palm Court Afternoon Tea Menu (2010), the Duchess of Bedford was

the person who is believed to have made afternoon tea a social occasion, by inviting

friends to share her habit of having tea, bread with butter and cakes at 4 pm in the

afternoon. During the century this afternoon tea became very sophisticated until this

reached its high point, Simpson (2006) states that 1902 there was a protocol how to

have afternoon tea and spectacular menus offered sandwiches and cakes served on

silver trays and teas in fine china pots.

Since the Second World War afternoon tea is less popular, but has still a

representative status in England.

2.4. AFTERNOON TEA TODAY.

Today afternoon teas in London show a variety of styles and are served in different

occasions and events in Top Hotels, as well as in trendy restaurants or casual cafés,

even coffee and hot chocolate can be served with it.

2.5. DIVERSITY AND PREDICTIONS.

The United Kingdom Tea Council (2009) that founded The Tea Guild in 1985, to

evaluate the standards of teas and services as an independent review, confirmed this

on their websites by asking experts in 2009 to predict the afternoon tea tendencies for

2010.

The manager of The Mauve Lounge in the Swiss Hotel and the food and beverage

manager from the Grosvenor House stated that afternoon tea would become more

popular for business meetings, whilst Brown’s Hotel and the Grosvenor House

predicted more diversity such as children afternoon tea parties and bachelor tea

parties.

The Dorchester that has inspired British Airways to serve afternoon tea on their longer

flights, counted on entertainment next to their afternoon teas, a trend that can be seen

in the Berkeley Hotel (2010) in London that states on their website that they offer a

designer afternoon tea, named “Prêt-à-Portea” (see Appendix 7.4.1.), inspired by the

fashion world.


The British Museum (2010), sells afternoon tea packages that include exhibition

tickets, offering classic favourites as well as pastries by Demel, a known Austrian

chocolatier and Time for Tease is a Timeout London recommended restaurant that

combines cabaret and afternoon teas.

Tea Guild (2010), states that today, traditional afternoon tea menus are still

fashionable, like the Langham Hotel which won the annual Tea Guild's prestigious

awards for 2010, or the Claridge's Hotel and the Lanesborough, the only hotel with a

tea sommelier. These Hotels won in previous years with similar traditional menus, like

the menus offered by the Goring Hotel, the Ritz and Fortnum and Manson. (see

Appendix 7.4.)

3. PASTRIES CHOSEN.

An inspiration for the chosen afternoon tea pastries was the menu of the Orangery

Restaurant at Kensington Palace in London (Appendix 7.4.6.), were heavy, intensive

flavours like chocolate, walnut, hazelnut, coffee or spices like cinnamon break and

balance with light and fruity flavours like pear, apple, passion fruit and a lot of orange

forming a classical afternoon tea menu.

3.1. WALNUT TARTLETS, Collister L. (2004),(Appendix 7.1.3.)

According to the Good Food Channel 2010 walnuts are best used between December

and January, they are as well part of traditional afternoon tea menus, especially during

the winter and Christmas season. Slater N. (2004), stated for the guardian that Fuller's

was a well known chain of teashops that made walnut cakes very popular in London

around 1950, which underlines the traditional idea of using walnuts. To produce one

tartlet costs 34p and a portion of two tartlets 68p. (see Appendices 7.3. and 7.3.3.)

3.2. ORANGE CUPCAKES WITH ORANGE ICING (see Appendix 7.1.1) Adapted from Rick Stein's Mediterranean Escape.

Oranges are in season during the winter month, the texture, bright yellow colour and

fruity light flavour are a nice contrast to the dark sticky walnut tarts and chocolate

macaroons whilst their flavour matches as well to the other chosen pastry as

chocolate and orange are a classical combination. This can be seen on the Berkeley

afternoon tea menu and the Goring afternoon tea menu that offers Jaffa Cakes during

this winter season (Appendices 7.4.1. and 7.4.2.). Walnuts and oranges are often

directly related to Christmas and winter which was the intention of mixing them in one

menu.


The price to produce ten cupcakes: 2.25 pounds, which equals to 46p for a portion of

two cupcakes (see Appendices 7.3. and 7.3.1.)

3.3. MOCHA MACAROONS, Collister L (2004) (See Appendix 7.1.4.)

Macaroons have according to Simpson H. (2006) been baked in England since the

seventeenth century, a classic favourite that has been and is still offered in many

different flavours. The French restaurant Ladurée at Harrods is well known for their

macaroons and offers them in more than 15 different flavours (see Appendix 7.4.5.),

as well some unusual flavours such as caramel-salt, liquorice and mango-jasmine.

The combination of chocolate and coffee can be seen as an European dessert classic

and a nice dessert-like flavour after an afternoon tea sandwich, as a sweet escape for

non tea fans or tea drinking beginners or simply as a sweet companion along with a

cup of tea. The Mocha Macaroons described are cheap to produce.

The price to produce one macaroon is 7p, 14p for a portion of two and 74p for ten.

(See Appendices 7.3. and 7.3.4.).

3.4. APPLE PASSION FRUIT TARTLETS, Roux M. (2010). (See Appendix 7.1.2.)

Apples are as stated by the Good Food Channel 2010, available during the whole

year, the preferred apples for this recipe are the variety Cox, which according to

Orange Pippin (2010), are the best ones just before Christmas. Puff pastry is

according to Simpson H. (2008) a classic, that also has a touch of luxury as it needs

time be prepared.

The flavour of the fresh passion fruit boosts the flavour of the baked apple, and gives

the buttery puff pastry more freshness. Passion fruit seems to be a summer fruit but

according to “Eat the Seasons” (2008), best quality imports are available from

November until March when it is summer in their native countries such as Brazil,

Paraguay or Argentina.

The Vanilla and the Passion fruit in the recipe increase the prise of this Tartlet, to

produce one costs 74p and 1.47 pounds for a portion of two tartlets. (see Appendix

7.3. and 7.3.2.)

To reduce the costs, the fresh passion fruit could be replaced by any other fresh or

sour flavour such as grape fruit or lemon juice and the fresh vanilla pot with cheaper


vanilla essence. The prices differ, depending on the supplier and the origin of the

fruits.

3.5. SCONES AND FRUIT SCONES (see Appendix 7.1.5.) Campbell, Foskett, Ceserani. (2008).

The classical scones are on every afternoon tea menu, served with clotted cream and

jam. Not often different variations than the classics are offered, the Orangery

restaurant offers orange scented fruit scones and the Fortnum & Manson present an

variety of preserves such as lemon, raspberry and blueberry (see Appendix 7.4.4.).

The scones chosen for this menu are classic plain and fruit scones with dried figs. To

produce one scone or fruit scone costs 16p with plum jam and clotted cream, 36p for

one portion of two scones (See Appendices 7.3. and 7.3.5.).

4. HACCP.

According to Foskett, Ceserani (2007), HACCP stands for Hazard Analysis and

Critical Control Points. It is a, by EU Law and the National Advisory Committee on

Microbiological Criteria for Foods (NACMF), regulated system that can prevent food

from causing any harm to consumers.

This system consists of seven main points which are: hazard analysis, critical control

point identification, establishment of critical limits, establishment of CCP control,

corrective actions, record keeping, and verification procedures.

Critical control Points for the chosen pastries would be the storage of high risk food

such as raw materials like cream or raw eggs at the right temperature and conditions.

Ready to eat food that such as the apple and passion fruit tartlets, the walnut tarts or

the clotted cream for the scones, that contain cream and crème pâtissière, have to be

stored in an refrigerated display at 5ºC, not warmer than 8ºC, and for no longer than 2

or 3 days. The temperature that allows fast microbiological growth is between 8ºC and

63ºC.

The pastries must be cooked thorough.

The property of the materials must be considered as well, the Cox apples used to

prepare the apple and passion fruit tartlets can not be stored as long as other apples,

according to Orange Pippin (2010). (See Appendix 7.2).


5. CONCLUSION.


6. BIBLIOGRAPHY. Campbell J, Foskett D. and Ceserani V. (2008). Practical Cookery. 11th ed. UK:

Hodder Education. 646.

Foskett D & Ceserani V. (2007). The Theory of Catering. 11th ed. Oxon: Hodder

Education. 310-313, 350.

Roux M. (2010). Pastry, savoury and sweet. London: Quadrille Publishing House.

Simpson H. (2006). The Ritz London Book of Afternoon Tea. London: Ebury

Publishing. 6-11.

ONLINE BIBLIOGRAPHY ASDA (2010). ASDA GROCERIES. Available:

http://groceries.asda.com/asda-estore/home/homecontainer.jsp?cm_mmc=Google-_-

Grocery-_-Home%20Page-_-asda%20groceriesE&referrer=cookiesDetecting. Last

accessed 19/12/2010.

The Berkeley. (2010). Prêt-à-Portea. Available:

http://www.the-berkeley.co.uk/fashionista_tea.aspx. Last accessed 17/12/2010.

British Museum. (2010). Restaurant Tickets, Book of the Dead The BP Special

Exhibition. Available:

http://www.britishmuseumshoponline.org/invt/mevse1botdaft#. Last accessed

17/12/2010.

Collister L (2004). Linda Collister´s Baking Bible. Great Britain: Ryland Peters & Small.

Eat the Seasons. (2008). Eat Passion Fruit. Available:

http://www.eattheseasons.co.uk/Archive/passion_fruit.htm. Last accessed 17/12/2010.

Fortnum & Manson Piccadilly. (2010). Afternoon tea at Fortnum´s. Available:

http://www.fortnumandmason.com/afternoontea.aspx . Last accessed 17/12/2010.


http://www.fortnumandmason.com/afternoontea.aspx%20.%20Last%20accessed%2017/12/2010

Good Food Channel. (2010). Season ingredients in January. Available:

http://uktv.co.uk/food/ingredient/aid/510936. Last accessed 18/12/2010

The Goring. (2010). The Goring Afternoon Tea 2010. Available:

http://www.thegoring.com/afternoontea.aspx. Last accessed 17/12/2010.

Slater N. (2004 ). The Observer, 'I thought that all food came from Harrods '.Available:

http://www.guardian.co.uk/lifeandstyle/2004/apr/18/foodanddrink.features14. Last

accessed 18/12/2010.

. Jo. (2010). Sicilian Orange Cupcakes. Available:

http://cookeatshare.com/recipes/sicilian-orange-cupcakes-424626. Last accessed

01/12/2010.

Ladurée at Harrods. (2010). Harrods your online Luxury destination. Available:

http://www.harrods.com/visiting/restaurants/laduree. Last accessed 18/12/2010.

Orange Pippin. (2010). Malus domestica. Available:

http://www.orangepippin.com/apples/coxs-orange-pippin. Last accessed 16/12/2010

The Orangery Restaurant. (2004-2010). Cafés and Restaurants at Kensington Palace.

Available:

http://www.hrp.org.uk/KensingtonPalace/Foodanddrink/Orangery.aspx. Last accessed

17/12/2010.

Palm Court Afternoon Tea Menu. (2010). Afternoon Tea - A brief History. Available:

http://starwood.webcanada.com/restaurant/resources/user/5152/afternoonteamenuMa

y2010.pdf. Last accessed 17/12/2010.

The Ritz. (2010). Afternoon Tea Overview. Available:

http://www.theritzlondon.com/d/ritzlondon/media/PDF/Palm_Court_Menu_Nov_2010.p

df.


http://uktv.co.uk/food/ingredient/aid/510936.%20Last%20accessed%2018/12/2010

http://www.thegoring.com/afternoontea.aspx.%20Last%20accessed%2017/12/2010

http://www.hrp.org.uk/KensingtonPalace/Foodanddrink/Orangery.aspx

Tesco. (2010). Tesco Price check. Available:

http://www.tesco.com/whatsinstore/pricecheck/. Last accessed 20.12.2010.

Time for Tease. (2010). Afternoon Tea. Available:

http://www.timefortease.co.uk/index.shtml. Last accessed 17/12/2010.

United Kingdom Tea Council. (2010). The Tea Guild. Available:

http://www.afternoontea.co.uk/index.php?option=com_content&task=view&id=135&Ite

mid=16 . Last accessed 17/12/2010.


7. APPENDICES.

7.1. RECIPES AND METHODS.

7.1.1. SICILIAN ORANGE CUPCAKES. Jo. (2010). Sicilian Orange Cupcakes. Available:

http://cookeatshare.com/recipes/sicilian-orange-cupcakes-424626. Last accessed

01/12/2010.

Adapted from Rick Stein's Mediterranean Escape.

Candied orange

peel with chocolate.

Sponge.

Orange Icing.

INGREDIENTS (makes 10): 208 g lightly salted butter, at room temperature, plus extra for greasing

175 g caster sugar (I reduced this)

3 ½ medium eggs

1 ½ tsp finely grated orange zest

208 g self raising flour

70 ml freshly squeezed orange juice

For the icing:

104 g icing sugar

4 tsp freshly squeezed orange juice

For the decoration: Candied orange peel.


METHOD:

1) Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-

stick baking paper.

2) Using an electric whisk, cream the butter and sugar together for 4-5 minutes until

very pale. Beat in the eggs, one at a time, beating very well between each one, if

necessary adding a spoonful of flour with the last egg to prevent the mixture from

curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly

mix in the orange juice.

3) Spoon the mixture into cupcake liners and bake on the middle shelf of the oven for

about 18 - 20 minutes or until a skewer, inserted into the centre of the cake, comes

out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered

foil.

4) Cool cupcakes completely before icing.

5) For the icing, sift the icing sugar into a bowl and stir in the orange juice until you

have a spreadable consistency. Spread it over the top of the cupcake.

6) Icing the cupcakes, or dust with a bit of icing sugar for a more special effect.

7.1.2. APPLE AND PASSION FRUIT TARTLETS

a) PUFF PASTRY (600g) Roux M. (2010).

INGREDIENTS: 250 g plain flour

6 g salt

13 ml white wine vinegar

200 ml ice cold water

50g g melted butter

400g very cold butter

METHOD:

Put the flour in a mound on a cool work surface and make a well in the middle. Put the

salt, wine vinegar, water and melted butter into the well.


Mix the ingredients in the well together with the fingertips of the hand gradually

drawing in the flour with your other hand. Work the mixture together with your

fingertips to dough.

When the pastry is almost amalgamated, push it with the palm of your hand 5 or 6

times until it is completely homogeneous. Roll the pastry into a ball, wrap it in cling film

and refrigerate for 2 hours.

Lightly flour the clean surface. Roll out the ball of pastry, rolling the 4 corners further

out to make 4 large flaps.

Bash the cold butter several times with the rolling pin to make it pliable and place it in

the centre of the pastry. Fold the flaps over the butter to enclose it.

Lightly flour the surface again. Roll the pastry away from you to make a rectangle

about 70 x 40 cm. Fold the ends over the middle to make 3 layers. This is the first

turn.

Give the pastry a quarter turn and once more roll it away from you into a 70 x 40 cm

rectangle, the fold it into 3 layers again. This is the second turn.

Wrap the pastry in cling film and refrigerate for 1 hour to relax and firm up.

Repeat the rolling out and folding twice more to make two more turns and refrigerate

the pastry again for an hour.

Make another two turns (a total of 6 turns) and chill the pastry for an hour.

It is now ready to use.

b) CRÉME PÂTISIÉRE (300g) Roux M. (2010)

INGREDIENTS: 2 ½ eggs

50 g caster sugar

16g plain flour

200 ml milk

1 vanilla pod


METHOD:

Whisk the egg yolks and the one-third of the sugar together in a bowl to a light ribbon

consistency. Whisk in the flour thoroughly.

In a saucepan, heat the milk with the rest of the sugar and the vanilla pod. As soon as

it comes to the boil, pour into the egg yolk mixture, stirring as you go. Mix well, then

return the mixture to the pan. Bring to the boil over a medium heat, stirring

continuously with the whisk. Let bubble for 2 minutes, then pour into a bowl.

Remove the vanilla pod before using. Once cold, it can be kept in the fridge for up to 3

days.

Icing sugar or some flakes of butter all over the surface prevent skin forming as the

crème cools down.

c) APPLE AND PASSION FRUIT TARTLETS, Roux M. (2010)

Fresh passion

fruit.

Crème Pâtissière.

Apple.

Puff pastry.

INGREDIENTS (makes 10): 600 g puff pastry

300 g Crème Pâtissière

5 Apples

100g caster sugar

5 passion fruits


METHOD:

On a lightly floured surface, roll out the pastry to a 2mm thickness. With a12 cm

(smaller for an afternoon tea tartlet) pastry cutter, cut out 10 discs. Brush a baking

sheet with a little cold water and lift the pastry discs onto with a palate knife.

Refrigerate for 20 minutes.

Preheat the oven to 180ºC. Prick the pastry discs in 5 places with a fork. Divide the

crème pâtissière between them and spread it evenly l leaving a narrow margin around

the edge.

Peel the apples with a swivel peeler. Cut in half and removes the cores, then thinly

slice each half. Arrange a sliced apple half over the crème pâtissière on each disc,

radiating from the centre.

Bake for 15 minutes, then sprinkle generously with the caster sugar and cook for

another 5 minutes. Take the tartlets out of the oven and immediately lift them onto a

wire rack with a palette knife.

To serve, halve the passion fruit and scrape out the pulp and seeds, using a teaspoon,

directly onto the tartlets. Serve them warm, about ten minutes after they come out of

the oven.

7.1.3. STICKY WALNUT TARTLETS Collister L. (2004)

Walnut Filling.

Pastry base.


INGREDIENTS (makes 10): 218g plain flour

A good pinch of salt

25 g golden caster sugar

125 g unsalted butter, chilled and diced

1 egg yolk mixed with two teaspoons water

Walnut filling:

218 g walnut halves

106 g butter

62g golden caster sugar

62g set honey

188ml double cream

METHOD:

To make the pastry, put the salt, sugar and butter in a food processor and process

until the mixture resembles fine crumbs. With the machine running and the egg yolk

and the water through the feed tube and process just until the mixture comes together.

Wrap and chill the dough until firm – about 20 min (or in the blast chiller for less time).

Turn out the dough on to a lightly floured work surface and knead for a couple of

seconds until smooth.

Roll out to a circle about 27 cm across, then use to line the flan tin. Roll the dough

around the rolling pin and lift it over the flan tin. Gently unroll the dough so it drapes

over the tin. Carefully press the dough on to the base of the tin and up the side so

there are no pockets of air. Roll the pin over the top of the tin to cut off the excess

dough, then neaten the rim with your fingers. Chill for 15 minutes until firm.

Bake the pastry case blind in a preheated oven at 190ºC. Remove the paper and

beans and bake for another 5 minutes to cook the base – it should be firm and just

coloured.

Remove from the oven and let cool, but don no turn the oven off.

Tom make the filling, put the walnuts, butter, sugar and honey in a heavy frying pan,

preferably non-stick. Cook, stirring, over low heat until the mixture is a pale straw gold.


Stir in the cream and cook for 1 minute until bubbling.

Pour the walnut filling into the pastry case and bake for about 1 minute until deep

golden brown. Remove the tart from the oven, let cool, then unmold. Serve at room

temperature.

Eat within 2 days of baking.

7.1.4. MOCHA MACAROONS Collister L. (2004)

Mocha

Macaroons ,no filling.

INGREDIENTS (makes 10): 42 g plain chocolate

1 egg

110 g golden caster sugar

70 g ground almonds

1 tablespoon strong espresso coffee

Sliced, split or silvered almond to finish

METHOD:

Put the chopped chocolate in a heatproof bowl, set it over a saucepan of steaming,

not boiling, water and melt gently. Remove the bowl from the heat and stir until

smooth. Let cool slightly.


Put the egg whites in a separate bowl and whisk using a hand whisk or electric mixer

until they form stiff peaks. Gradually whisk in the sugar, then fold in the almonds,

coffee and melted chocolate.

When well mixed, put heaped teaspoonfuls of the mixture, spaced well apart, on well

greased baking sheets. Spread into circles about 6 cm across, then sprinkle with the

almonds.

Bake in a preheated oven, let cool slightly, then remove the macaroons from the

greased sheet. Transfer them to a wire rack and let cool completely.

Store in an airtight container and eat within 1 week. Do not freeze them.

7.1.5. SCONES

Plain Scones.

INGREDIENTS (makes 10): Self raining flour 250g Fruit

Scones with dried figs.

Baking powder 6g

Salt pinch

Butter 62.5g

Caster sugar 62,5g

Milk 120ml

METHOD:

1) Sieve the flour, baking powder and salt.

2) Rub in the fat to achieve a sandy texture. Make a well in the centre.


3) Dissolve the sugar in the liquid.

4) Gradually incorporate the flour, mix lightly.

5) Roll out two rounds, 1cm thick. Place on a greased baking sheet.

6) Cut a cross halfway through the rounds with a large knife.

7) Milk wash and bake at 200C for 15-20 min.

Note: The comparatively small amount of fat, rapid mixing to a soft dough, quick and

light handling are essentials to produce a light scone.

Add 50g washed and dried fruits (in this case figs) to the scone mixture for fruit

scones.

Precisely cut scones or roll out the dough to approx. 2cm thick and cut out scones with

a 4-5 cm cutter.


7.2. HACCP FLOW CHARTS.

7.2.1. SICILIAN ORANGE CUPCAKE HACCP FLOW CHART.


7.2.2. APPLE AND PASSION FRUIT HACCP FLOW CHART.


7.2.3. STICKY WALNUT TARTLET HACCP FLOW CHART.


7.2.4. MOCHA MACAROONS HACCP FLOW CHART.


7.2.5. SCONES AND FRUIT SCONES HACCP FLOW CHART.


7.3. COSTS PER HEAD, PRICELIST.

INGREDIENTS UNITS UNIT COST QUANTITY USED TOTAL COST FOR 10SALTED BUTTER 1kg £3,95 208g £0,82CASTER SUGAR 1kg £1,12 175g £0,21EGGS (FREE RANGE) 15 PK £2,50 4 £0,67SELF RAISING FLOUR 1kg £0,52 208g £0,11ORANGES EACH £0,32 70ml juice = 1 Orange £0,32ICING SUGAR 1kg £1,20 104g £0,12

TOTAL COST FOR 10 £2,25TOTAL COST PER CUPCAKE £0,23

TOTAL COST PER PASSION FRUIT TARTLET £0,74

TOTAL COST PER WALNUT TARTLET £0,34

TOTAL COST PER MACAROON £0,07

TOTAL COST PER SCONE £0,18

SCONES

SICILIAN ORANGE CUPCAKES INGREDIENTS FOR 10 CUPCAKES

APPLE AND PASSION FRUIT TARTLETS, MAKES 10.

STICKY WALNUT TARTLETS, MAKES 10.

MOCHA MACAROONS, MAKES 10.

INGREDIENTS UNITS UNIT COST QUANTITY USED TOTAL COST FOR 10PLAIN FLOUR 1,5kg £0,52 250g £0,09SALT 750g £0,42 pinch 0.36 g £0,02WHITE WINE VINEGAR 300ml £0,54 13ml £0,02UNSALTED BUTTER 1kg £5,20 450g £2,34EGGS (FREE RANGE) 15 PK £2,50 3 £0,50CASTER SUGAR 1kg £1,12 150 £0,17MILK 1L £0,72 200ml £0,14VANILLA POD 2 PK £2,98 1 £1,49APPLES (COX) 1kg=6-7 Apples £1,37 5 £0,98PASSION FRUITS EACH £1,00 5 £5,00PASSION FRUIT (TESCO) 4PK TESCO 1.30 TESCO 5 1,63 TESCO

TOTAL COST FOR 10 £7,35

INGREDIENTS UNITS UNIT COST QUANTITY USED TOTAL COST FOR 10PLAIN FLOUR 1,5kg £0,52 218g £0,08SALT 750g £0,42 pinch 0.36g £0,02GOLDEN CASTER SUGAR 1kg £1,44 25g £0,03UNSALTED BUTTER 1kg £5,20 230g £0,12EGGS (FREE RANGE) 15PK £2,50 1 £0,17WALNUT HALVES 150g £1,47 218g £2,14SET HONEY 454g £1,68 62g £0,23DOUBLE CREAM 250 ml £0,80 188ml £0,60


INGREDIENTS UNITS UNIT COST QUANTITY USED TOTAL COST FOR 10PLAIN CHOCOLATE 300g £1,00 42g £0,14EGGS (FREE RANGE) 15PK £2,50 1 £0,17GOLDEN CASTER SUGAR 1kg £1,44 110g £0,16GROUND ALMONDS 150g £1,48 70g £0,22ESPRESSO COFFEE BEANS 454g £4,00 6g (=1 cup of espresso) £0,05


INGREDIENTS UNITS UNIT COST QUANTITY USED TOTAL COST FOR 10SELF RAISING FLOUR 1,5 kg £0,52 250g £0,09BAKING POWDER 170g £0,65 6g £0,02SALT 750g £0,42 pinch 0.36g £0,02UNSALTED BUTTER 1kg £5,20 63g £0,33CASTER SUGAR 1kg £1,12 63g £0,07MILK 1L £0,72 120ml £0,09DRIED FIGS (FOR FRUIT SCONES ONLY) 500g £2,00 50g £0,20CLOTTED CREAM 1L £2,00 120g £0,24PLUM JAM (ST DALFOUR) 284g £1,64 120g £0,70



7.3.1. SICILIAN ORANGE CUPCAKES COSTS.

The price to produce 10 cupcakes: 2.25, 23p per head.

7.3.2. APPLE PASSION FRUIT TARTLETS COSTS.

The price to produce 10 tartlets is: 7.35, 0.74 per head.

The passion fruit was chosen from a different supplier than the other products in order

to reduce the total cost.

To reduce the cost vanilla essence or passion fruit jam could be used.

7.3.3. STICKY WALNUT TARTLETS COSTS.

The price to produce 10 tartlets is 3.39, 0.34 p per head.

7.3.4. MOCHA MACAROONS COSTS.

The price to produce 10 macaroons is 74p, 0.07p per head.

7.3.5. SCONES AND FRUIT SCONES COSTS.

The price to produce 10 scones is 1.76, 0.18p per head with clotted cream and jam.

7.4 SAMPLE MENUS.

7.4.1. THE BERKELEY AFTERNOON TEA KNITSBRIDGE LONDON.

The Berkeley London designer afternoon tea, Prêt-à-Portea, is inspired by the themes

and colours of the fashion world. The menu is transformed every six months to follow

the changing seasons in fashion

All served on fine-bone china by Paul Smith for Thomas Goode

Nut or gluten free alternatives are available with 24 hours notice.


7.4.2. THE GORING AFTERNOON TEA MENU.

The Goring Winter Tea - from 20th October 2010, £35.00 per person

Eggs Savoury

A selection of finger sandwiches

Freshly baked, warm homemade scones with Devonshire clotted cream and jam

Peanut and Chocolate Caramel Slice

Jaffa Cake

Mulled Wine and Pear Jelly with Cinnamon Cream

Bubblegum Meringue

Hazelnut and Jam Sandwich

Plum and Almond Tart

Tea, brewed to your liking (or coffee if you prefer)


7.4.3. THE BOLLINGER AFTERNOON TEA.

£45.00 per person

A glass of Bollinger

Eggs Savoury

A selection of finger sandwiches

Freshly baked, warm homemade scones with Devonshire clotted cream and jam

Peanut and Chocolate Caramel Slice

Jaffa Cake

Mulled Wine and Pear Jelly with Cinnamon Cream

Bubblegum Meringue

Hazelnut and Jam Sandwich

Plum and Almond Tart

Tea, brewed to your liking (or coffee if you prefer)


7.4.4. FORTNUM & MANSON PICADILLY AFTERNOON TEA.


7.4.5. LES MACARONS LADURÉE.

7.4.6. THE ORANGERY MENU.



7.4.7. THE RITZ AFTERNOON TEA.


AFTERNOON TEA

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