Method Spread Van Dyck sweet crepes with Barker’s Cherry Patisserie Filling.  Roll up and place on a plate.  Pipe whipped cream along the centre of the crepes.  Drizzle a zigzag with Barker’s Chocolate Sauce over the top.  10 Van Dyck sweet crepes 1 kg Barker’s Cherry Patisserie Filling 200g whipped cream 300g Barker’s Chocolate Dessert Sauce  Serves 10   Black Forest Panini http://barkersprofessional.nz/wp-admin/admin-ajax.php?_panelsnonce=2cf3721d92>   Find more recipes... FOOD…

Method Spread Van Dyck sweet crepes with Barker’s Cherry Patisserie Filling. Roll up and place on a plate. Pipe whipped cream along the centre of the crepes. Drizzle a zigzag with Barker’s Chocolate Sauce over the top. 10 Van Dyck sweet crepes 1 kg Barker’s Cherry Patisserie Filling 200g whipped cream 300g Barker’s Chocolate Dessert Sauce Serves 10 Black Forest Panini http://barkersprofessional.nz/wp-admin/admin-ajax.php?_panelsnonce=2cf3721d92> Find more recipes... FOOD…

Method Base  250g plain sweet biscuit crumbs 125g melted butter  Mix together.  Press over the base and sides of a 22cm springform tin.  Chill.  Cheesecake Mix  500g cream cheese 500g cream 200g caster sugar 2 tbsp lemon juice 1 cup Barker’s Cherry Patisserie Filling 1 1/2 Tbsp gelatine dissolved in 1/4 cup water  Beat softened cream cheese, cream and sugar together until smooth.  Add remaining ingredients.  Pour into the base and chill.  Topping  1 to 2 cups Barker’s Cherry Patisserie…

Method Base 250g plain sweet biscuit crumbs 125g melted butter Mix together. Press over the base and sides of a 22cm springform tin. Chill. Cheesecake Mix 500g cream cheese 500g cream 200g caster sugar 2 tbsp lemon juice 1 cup Barker’s Cherry Patisserie Filling 1 1/2 Tbsp gelatine dissolved in 1/4 cup water Beat softened cream cheese, cream and sugar together until smooth. Add remaining ingredients. Pour into the base and chill. Topping 1 to 2 cups Barker’s Cherry Patisserie…

Cherry Gateau | Barker's Professional Foodservice

Cherry Gateau | Barker's Professional Foodservice

Method Using a standard sweet pastry recipe pin out dough.  Cut out circular shapes using a cutter and place into small tart baking trays.  Pipe 10 grams of Barker's Boysenberry Patisserie Filling into the centre of the tarts.  Bake at 180ºC for approximately 8 to 10 minutes or until golden brown in colour.  While cooling make the Cinnamon Custard. Then pour finished custard on top and leave to set.  Cinnamon Custard 530ml Milk 115g Castor Sugar  Bring to a soft boil then add slurry…

Method Using a standard sweet pastry recipe pin out dough. Cut out circular shapes using a cutter and place into small tart baking trays. Pipe 10 grams of Barker's Boysenberry Patisserie Filling into the centre of the tarts. Bake at 180ºC for approximately 8 to 10 minutes or until golden brown in colour. While cooling make the Cinnamon Custard. Then pour finished custard on top and leave to set. Cinnamon Custard 530ml Milk 115g Castor Sugar Bring to a soft boil then add slurry…

Method Pancake Mix 300g self-raising flour 75g sugar 2 eggs 30g melted butter 500ml buttermilk 1 tsp vanilla  Mix ingredients together in a kitchen whiz and stand for 15 minutes. Pour 1/4 cup quantity onto a hot non-stick or buttered pan to cook until lightly browned on each side. To Serve 2 cups Barker's Blueberry Patisserie Filling 150g creme fraiche  Stack warm pancakes with Barker's Blueberry Patisserie Filling and spread creme fraiche between layers, 3 to 4 pancakes per serve.  Serves…

Method Pancake Mix 300g self-raising flour 75g sugar 2 eggs 30g melted butter 500ml buttermilk 1 tsp vanilla Mix ingredients together in a kitchen whiz and stand for 15 minutes. Pour 1/4 cup quantity onto a hot non-stick or buttered pan to cook until lightly browned on each side. To Serve 2 cups Barker's Blueberry Patisserie Filling 150g creme fraiche Stack warm pancakes with Barker's Blueberry Patisserie Filling and spread creme fraiche between layers, 3 to 4 pancakes per serve. Serves…

Blueberry & Apple Cobbler | Barker's Professional Foodservice

Blueberry & Apple Cobbler | Barker's Professional Foodservice

Apricot & Almond Pull-Apart Loaf | Barker's Professional Foodservice

Principles of Practice for Alumni Relations Professionals at Educational Institutions

Blueberry Crumble Loaf | Barker's Professional Foodservice

Blueberry Crumble Loaf | Barker's Professional Foodservice


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