SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 8 (A Pastry Showpiece)

Everything from the earlier chapters of this course, plus: caster sugar for caramel, double cream, vanilla extract, strawberries, chutney (see Cooking Skills: Sauces 2, chapter 6), mustard, salad leaves, tea and coffee, serving boards, paper napkins, cling film and a sugar thermometer (optional).

A savoury buffet for 12 (12 portions)
[ ] 1 batch of cheese gougères (chapter 1)
[ ] 2 batches of spinach and feta triangles (chapter 2)
[ ] 1 batch of small pork pies (chapter 6)
[ ] 1 jar of chutney (Sauces 2, chapter 6)
[ ] 200 g mixed salad leaves
[ ] 6 tbsp vinaigrette
[ ] 2 tbsp English mustard

A sweet tea table for 12 (12 portions)
[ ] 1 batch of éclairs (chapter 1)
[ ] 1 batch of Eccles cakes (chapter 3)
[ ] 1 mille-feuille (chapter 4)
[ ] 500 ml double cream, whipped
[ ] 300 g strawberries
[ ] 1 tbsp icing sugar

A choux tower (12 portions)
[ ] 30 small choux shells (chapter 1), baked and cooled
[ ] 400 ml double cream, whipped with vanilla
[ ] 150 g caster sugar
[ ] 50 ml water

Your signature pastry (your choice)
[ ] 1 pastry from this course (choux, filo, rough puff, full puff, laminated or raised)
[ ] 1 filling from your own ideas
[ ] 1 finish: glaze, dust or sauce
[ ] 1 notebook and pen

For the experiments
[ ] Serving boards and napkins
[ ] Extra cream
[ ] Allergen labels