I love your cutting marker tool. Thanks for showing how to cut cream slices and how to make slices have a professional look. I also liked your pastry pricker. Reminded me of a soil aerator tool for lawns.
That's an interesting way of building and cutting your slices, We used to cut our paste in 3 or 4 long strips the exact width of the vanilla slice per tray. Jam, fill, fondant, chic fern striping, sandwich chop chop chop.
I used to do it the same way, just docking the centre and the sides puffed, it's funny thing is in the old Bakery we did it 2 different ways, 1 was for fresh cream, and the other the same as I am doing it, currently I only do non dairy cream 😀
Hi mate this my latest video, it's covers making the fondant and a number of fondant favours 101, if you need any further information please let me know 😀 laters Steve 😀 link ua-cam.com/video/kxxUeAIHU3M/v-deo.html
This is a link to a more recent version of my custard slices Recipe, in the description it has a lot more information and temp etc ua-cam.com/video/dR1eeIGP5Cc/v-deo.html 😋
This is great! Lovely to watch an expert with the right tools! At the very beginning your roll all over the pastry with something. Would that be the equivalent of poking it with a fork? It looks like the point is to stop the layers from rising apart too much in the over and becoming too hard to cut, but I'd love to know more about why. My pastry experience is very limited, but the instructions I've seen don't include that or anything comparable.
Hi welcome to my channel, funny thing is I was just about to do a home Bakers video recipe, but ran out of time, the pastry I am using is from a factory frozen ready to go, but the docking is for reducing the raise in the pastry, and to reduce the puff, for Slices and Sausage rolls, eccle cakes etc you don't need the lift, with a fork you can use the same, but not to go through all the layers just part of the way though. The docker is called a docker laters Steve
Hi welcome to my channel, full recipe is available soon, fondant video recipe is made, cream is on the cutting room floor, waiting for me. As a full time Baker time is short, baking is a life style laters Steve
The custard filling is in this video ua-cam.com/video/lcXNnB0p40k/v-deo.html ,I think I added the make into the video or in the description under 😀 laters Steve 😀
i tried this & docket down like you did but it still puffed up like it had not been touched so i got about an inch thick puff sheet any thoughts please
Hi mate in a follow up video some time ago, I did cover this, but very easy to sort, there is a numbers ways but the easy way is to add in off cutting from the pastry, often when we make pastry like sausage rolls, Eccles cakes, and cream and custard slices, we don't use the best pastry, because the pasty puffs up to much, we all go for lower quality, I know if you buy from supermarkets you can buy lots of different puff pastry, even I can't find the best or the lowest possible quality 😀 but if you know what puffs to much, then re folding the pastry and see if that helps, but we always add in the used pastry cutting 😀 laters Steve
Hi garyash4823 - I watched a video about how to keep the puff pastry flat, I tried it and it worked perfectly. You put another same sized baking tray directly on top of the pastry when you bake it. It came out golden and crisp. Sorry I don't have a link to the video or remember whose it was.
Hi I uesd Fondant, I am currently working on a full home bakers recipe video on making Custard Slices, which will show to make Fondant, custard and pastry all easy to do at home Laters Steve
Hi mate recipe for cold custard, link is under video, ua-cam.com/video/nuKSXHww6Sg/v-deo.html have put the cold custard recipe under that, and today it will be on my Facebook in notes @Tradbakery or follow the Facebook link below laters Steve
Hi welcome to my channel the link is under the video cold custard ua-cam.com/video/nuKSXHww6Sg/v-deo.html, now for the cream that video is currently been done now Laters Steve
Rough Puff all in, it does not need a lot of lift like making sausage rolls, if I did not have the time to made pastry, I would get it in from Bako Western G.Bake Puff pastry sheet SG 58 x 58 cm, comes in the a box of 16 and cost £17.64.
Hi mate welcome to my channel this video is 4 years old it was made for my Bakery and not UA-cam if you want a full recipe check out my playlist home Bakers video recipe, as a professional Bakery most at home would be on a small recipe and not this size laters Steve
Nothing was showed how it’s made, the custard, cream and fondant was just filmed being plonked on the pastry. Very disappointed, this doesn’t even count a recipe. I hate crap click bates like this 😡
Hi Rachela thank you, that's great to know, I think the same, some mouths ago I started making youtube videos for my Bakery Business customers, just to show them what is in the bakery and showing them me making things that they buy, just to point out the UK is loosing high street bakery's and shops daily, I think it's good to show off a bakery, and hope you think were your loaf is coming from. Laters CB
Theres nothing stopping you from searching for another recipe Rachela Bodale so stop your winging and keep scrolling. I hate winging twats like you that have nothing better to do that wine about pointless crap.
Hi everyone! Hope you like this Video, Currently I am adding simple recipe for you home bakers, Remember to Subscribe
😀😀😀 Laters
“So that no one turns around and says ... by the way.. I’ve been short changed” 😂😂😂😂
Most British thing I’ve ever heard .... and I love it.
I love your cutting marker tool. Thanks for showing how to cut cream slices and how to make slices have a professional look. I also liked your pastry pricker. Reminded me of a soil aerator tool for lawns.
Thank you, funny when I do pastry Slices I always think I am working on the grass 😃😃 laters
Steve you are amazing Chef and baker. I’m going to make custard slices this weekend coming up. From your video I’ll use
Thanks mate 👍 enjoy your weekend custard slices 😋 laters Steve 😀
Steve how do I follow you on Facebook?
facebook.com/Tradbakery
The custard tart is what we call in Australia a “Vanilla Slice”.. and Aussies are addicted to them
On the channel, I have a full video recipe 😋
This is definitely on my to do list now
I'm afraid it's not like riding a bike 🤣 it's all down hill from here 😂
@@crazybaker1 downhill into custard though 🤪💖
That's an interesting way of building and cutting your slices, We used to cut our paste in 3 or 4 long strips the exact width of the vanilla slice per tray. Jam, fill, fondant, chic fern striping, sandwich chop chop chop.
I used to do it the same way, just docking the centre and the sides puffed, it's funny thing is in the old Bakery we did it 2 different ways, 1 was for fresh cream, and the other the same as I am doing it, currently I only do non dairy cream 😀
Great video ! Please can l ask, what type of knife did you cut the squares at the end ? lt looked super sharp ?
@@carolharkness5023 I got it from Nisbet UK, which they sell lols of different things 😆
Fantastic your such a pro! they look amazing
Hi welcome to my channel yes now this is my latest the recipe link ua-cam.com/video/dR1eeIGP5Cc/v-deo.html laters
Stephen how do you make fondant icing for custard slices?
Hi mate this my latest video, it's covers making the fondant and a number of fondant favours 101, if you need any further information please let me know 😀 laters Steve 😀 link ua-cam.com/video/kxxUeAIHU3M/v-deo.html
You are so right ...they always do ...
I love the cutting
Hi welcome to my channel you need a good knife laters Steve
Steve what I the oven temperature in celsius? for custard slices to cook the puff pastry?
This is a link to a more recent version of my custard slices Recipe, in the description it has a lot more information and temp etc ua-cam.com/video/dR1eeIGP5Cc/v-deo.html 😋
Absolutely loved your video...your techniques are great ..very helpful...is there a recipe for the custardcream please.
Thank you
This is great! Lovely to watch an expert with the right tools!
At the very beginning your roll all over the pastry with something. Would that be the equivalent of poking it with a fork? It looks like the point is to stop the layers from rising apart too much in the over and becoming too hard to cut, but I'd love to know more about why. My pastry experience is very limited, but the instructions I've seen don't include that or anything comparable.
Hi welcome to my channel, funny thing is I was just about to do a home Bakers video recipe, but ran out of time, the pastry I am using is from a factory frozen ready to go, but the docking is for reducing the raise in the pastry, and to reduce the puff, for Slices and Sausage rolls, eccle cakes etc you don't need the lift, with a fork you can use the same, but not to go through all the layers just part of the way though. The docker is called a docker laters Steve
Another brilliant recipe. Thanks
where do you find the recipe please. I looked on his Facebook page. Thankyou.
Brilliant to watch! You are a legend Stephen.
Thanks Mate, and now you can see how I got my Escort 😀😀
What custard are you using can you use ambrosia can Custer
No, if you check out my Playlists, I have lots of new video recipes and 4 different ideas for custard slices 😋 laters Steve
Ohhhhhh, YES PLEASE !
Hi there where do I find the full recipe to make these beauties look delicious
Hi welcome to my channel, full recipe is available soon, fondant video recipe is made, cream is on the cutting room floor, waiting for me. As a full time Baker time is short, baking is a life style laters Steve
What number tip do u use for the piping baker?
1/2 in
@@crazybaker1 Thanks!
Bloody brilliant!
Thank you that's great to know, lot's more to come in the new year
What is the custard mix?
The custard filling is in this video ua-cam.com/video/lcXNnB0p40k/v-deo.html ,I think I added the make into the video or in the description under 😀 laters Steve 😀
I wan't that knife and wheel divider.
Hi Karen I would be lost with out them, it's the first thing I got for my Bakery years ago laters Steve
Omg I wish you were in N.Z I need to visit this Bakery one day!
You are very much welcome Laters Steve
Fantastic video enjoyable. 💪💪💪💪💪💪💪🍺🍺🍺🍺🎈🎈🎈🎈🙏🙏🙏🙏😍😍😍😍😍
Hi mate welcome to my channel thank you laters Steve
i tried this & docket down like you did but it still puffed up like it had not been touched so i got about an inch thick puff sheet any thoughts please
Hi mate in a follow up video some time ago, I did cover this, but very easy to sort, there is a numbers ways but the easy way is to add in off cutting from the pastry, often when we make pastry like sausage rolls, Eccles cakes, and cream and custard slices, we don't use the best pastry, because the pasty puffs up to much, we all go for lower quality, I know if you buy from supermarkets you can buy lots of different puff pastry, even I can't find the best or the lowest possible quality 😀 but if you know what puffs to much, then re folding the pastry and see if that helps, but we always add in the used pastry cutting 😀 laters Steve
@@crazybaker1 ah this was store brought for quickness but iv seen you puff pastry video & will give that ago this coming week thx for reply
@@garyash4823 your welcome mate 👍 if you need any further help let me know laters 😀
Hi garyash4823 - I watched a video about how to keep the puff pastry flat, I tried it and it worked perfectly. You put another same sized baking tray directly on top of the pastry when you bake it. It came out golden and crisp. Sorry I don't have a link to the video or remember whose it was.
great il try it thankyou for the info @@julietberry5578
How does the icing set please? This has puzzled me for years. Cheers
Hi welcome to my channel it's fondant and drys when it goes cold laters Steve
What is the recipe for the icing
yum. whats the sliver wheel thing called ?
Hi yes Wheels lol ! . for 40 years I have called them a set of wheels, not sure about the real name Laters Steve
@@crazybaker1 hahha thanks for the reply mate all good found them there called dough dividers but i like wheels better.
cheers.
Fondant ? How is this made ?
Hi welcome to my channel, currently just making the video shortly laters Steve
Did you use royal icing on top?
Hi I uesd Fondant, I am currently working on a full home bakers recipe video on making Custard Slices, which will show to make Fondant, custard and pastry all easy to do at home Laters Steve
We’re are you located? City state and address please!
Gloucestershire Traditional Bakery Dursley England check out my Facebook page
Crazy Baker thank you hope to come for a visit.
@@antoniahormann1533 that cool laters
Can you give recipe for custard and the cream
I will be making a video of How it's made Custard soon, and also Cream
Where is the recipe for the custard
Hi mate recipe for cold custard, link is under video, ua-cam.com/video/nuKSXHww6Sg/v-deo.html have put the cold custard recipe under that, and today it will be on my Facebook in notes @Tradbakery or follow the Facebook link below laters Steve
Where are the instructions for making the cream and custard?....
Hi welcome to my channel the link is under the video cold custard ua-cam.com/video/nuKSXHww6Sg/v-deo.html, now for the cream that video is currently been done now Laters Steve
Good work fella. I think turning the auto focus off on your phone will make your videos even better mate 👍🏼
Thank you that great, I will give that a go
@@crazybaker1 18k views so far!! Well done, Steve 👍
What brand of your pastry do you use? Or did you make it from scratch?
Rough Puff all in, it does not need a lot of lift like making sausage rolls, if I did not have the time to made pastry, I would get it in from Bako Western G.Bake Puff pastry sheet SG 58 x 58 cm, comes in the a box of 16 and cost £17.64.
💎🛸🌈❄️🤩🌟✨🐚
Thanks mate 👍
why not say how much of the ingreients done that for your self
Hi best check this out ua-cam.com/video/dR1eeIGP5Cc/v-deo.html laters
In the olden days, we use to get the weights and contents and enough volume to hear the presenter.
Hi mate welcome to my channel this video is 4 years old it was made for my Bakery and not UA-cam if you want a full recipe check out my playlist home Bakers video recipe, as a professional Bakery most at home would be on a small recipe and not this size laters Steve
Nothing was showed how it’s made, the custard, cream and fondant was just filmed being plonked on the pastry. Very disappointed, this doesn’t even count a recipe. I hate crap click bates like this 😡
Hi Rachela thank you, that's great to know, I think the same, some mouths ago I started making youtube videos for my Bakery Business customers, just to show them what is in the bakery and showing them me making things that they buy, just to point out the UK is loosing high street bakery's and shops daily, I think it's good to show off a bakery, and hope you think were your loaf is coming from. Laters CB
Theres nothing stopping you from searching for another recipe Rachela Bodale so stop your winging and keep scrolling.
I hate winging twats like you that have nothing better to do that wine about pointless crap.
I agree
ever heard of a SPATULA? thumbs down from me! wont watch anymore of your hand work!!!