Guenther Bakery Banbury Recipes

BANBURY CAKES

Steps:

• Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
• Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
• Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
• When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.

GOUGèRES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
• Place milk, butter, and 1 teaspoon salt in a large heavy-bottomed saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is smooth and begins to pull away from the sides of the pan, about 3 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add 5 eggs, one at a time, making sure each is fully incorporated before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese, pepper, and thyme.
• Using a large spoon, form rounds about 3 inches wide and 1 inch high on prepared baking sheet, spacing each about 2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese.
• Transfer baking sheet to oven and bake until puffed, golden brown, and light for their size, 35 to 45 minutes. Remove pastries from oven and poke a small hole in the top of each to allow steam to release. Serve hot, warm, or at room temperature.