You know, I never really had a sweet tooth, until I added patissier to my skills base. Hahaha, doesn’t that make me sound special? LoL.
The chance for me to do the training happened quite by default. I decided to go back to school and train in Events Management, because who doesn’t love to organise a party. 😉 As well as my TAA (Training And Assessment for teaching), Well, I stuck Events Management out for five months, but it wasn’t for me.
I felt my real love of food wasn’t being utilised, and most of the event information being taught was on a large, very large-scale. The sort of events that needed computerised booking systems, words like Telstra Dome and Olympic Games were being brandished about. Eeek!
I was about to throw in the towel when I was offered a transfer to another course. Well, I had pretty much done all the other courses, so patisserie was where I decided to spend the next 12 months of my life.
Pastry chef type baking wasn’t my forte, doing my chef training you do learn some patisserie techniques; mostly you have to read and understand the science behind a patisserie formula and follow it strictly. If you want the results to turn out like the picture that is. 😉 It taught me about ratios and processes, and now, I love it.
I’ve come up with an easy one for you to follow at home.
These little goodies, usually, make people smile from ear to ear when they take their first bite. This is one for the definite sweet tooth. If you know what I mean, don’t you! Very Ohh hmmm able.
Bec's J'adore Slice
- 140 g plain flour
- 75 g desiccated coconut
- 90 g brown sugar
- 125 g butter soft
- ⅓ cup of golden syrup
- 125 g butter
- 2 x 400 g cans of sweetened condensed milk (full cream milk here, or it won't set)
- 1 cup of cashews (Oven toasted for 10 mins at 180c)
- 1 cup of almonds (Oven toasted for 10 mins at 180c)
- 1 cup Pure, soft or snow icing sugar
- Set oven to 180°c and line a 20 x 30 cm slice tin.
- Add all ingredients to the TM bowl and mix on speed 8 for 15 seconds
- Transfer this mix into the prepared tin and press in place to make the base. Bake for 15 mins.
- In the meantime add all the filling ingredients into the TM bowl and cook at 90c for 10 mins. MC off.
- Remove the tin from the oven and pour the caramel evenly over the base.
- Sprinkle with the nuts, use an angled spatula to gently nestle them in place.
- Bake further until golden brown. It will set on cooling
- Add your icing sugar or snow and leave to cool in the tray
- Once cool cut into small pieces and serve.
- Set your oven to 180°c and line a 20 x 30 cm slice tin.
- Add all the base ingredients to a food processor and mix till they’re fully combined.
- Transfer the mix into the prepared tin and press in place to make the base. Bake for 15 mins.
- Add all the filling ingredients to a pot. Set on a medium heat and cook stirring constantly. Just before it comes to a boil, remove from the heat and pour the caramel evenly over the base.
- Sprinkle with the nuts, use an angled spatula to gently nestle them in place and pop back in the oven.
- Bake until golden brown. Once brown add your icing sugar or snow to the top and leave to cool in the tray. It will set on cooling
- Once cold cut into small pieces and serve
- I always suggest for all bakers to purchase an oven thermometer. You can get them for around $5 - $6. Most ovens don't run at exactly the temp you turn the dial to. Make sure your J'adore is nicely golden on the surface to ensure its setting
Years ago I used to take my mum to a little café, and we’d have a slice with coffee. I think it’s called J’adore. In French, that translates to “I love”. I told mum I would make it someday. I recently did some research and only came up with pictures. There doesn’t seem to be a recipe anywhere. I set myself the task to develop this recipe on my Monday test kitchen days to recreate it from scratch. Well, I think I nailed it.
Let me know what you think. 😉