Pastry

• 140g packets pecans
• 140g packets sliced almonds
• 1 cup coconut
• ½ cup Chelsea White Sugar
• grated rind & juice of 1 orange
• 100g butter
• 2 tablespoons orange flavoured oil (available at delis)
• 375g packet filo pastry

For the Orange Syrup

• 1 cup Chelsea White Sugar
• grate rind & juice of 1 orange, made up to 1 cup with water

• 190 grams Cream Cheese
• 75g Soft Butter
• 55g Coconut Oil
• 1 ½ cups All-Purpose Flour
• 1 tsp Baking Powder
• .5 tsp Salt
• ¾ cup Chelsea White Sugar
• 4 Whole Eggs
• ¾ cup Chelsea White Sugar
• 1 tsp Vanilla
• Melted Chocolate (Optional)
• Chelsea Icing Sugar

• 7 medium free-range egg yolks
• 75gm (3oz) Chelsea Caster Sugar
• 25gm (1oz) plain flour
• 4 tsp cornflour
• 500ml (18fl oz) whole milk
• 1 tsp vanilla syrup
• Chelsea Caster sugar, for dusting
• 200gm dark chocolate melts

• 1 quantity of Brioche dough (link to recipe below)
• 1 cup walnut halves
• 1 cup Chelsea Soft Brown Sugar
• 1 cup figs, finely chopped
• 75g unsalted butter, diced
• 1 Tbsp ground cinnamon
• 1 egg, beaten

Custard

• 350ml pasteurized milk
• 1 vanilla bean or few drops of vanilla extract
• 1 egg
• 40g cornflour
• 65g Chelsea White Sugar
• 35g unsalted Butter

Choux Pastry dough

• 166g water
• 83g pasteurised milk lite
• 4g salt
• 5g Chelsea White Sugar
• 125g unsalted butter, diced, at room temperature
• 150g high grade flour
• 5 eggs, beaten

Eclair icing

• 120g Chelsea Icing Sugar
• Red and blue food colour
• Water

• 1kg high grade flour
• 20g salt
• 100g Chelsea Caster Sugar
• 20g instant active dried yeast
• 2 eggs
• Aprox. 550ml whole milk (full fat), chilled from the fridge
• 400g butter for rolling – cold, but not too hard

• 280g Apple and Cinnamon Puree
• Pulp 1 Passionfruit
• 6 Sheets Filo Pastry
• 60g Butter, melted
• 2 Tablespoons Chelsea Demerara Sugar, mixed with 1 Teaspoon Ground Cinnamon
• Cream or Ice Cream

For the dough

• 2 tsp dried yeast
• 150ml lukewarm water
• 150ml cold water
• 2 tsp lemon juice
• 450g plain flour, plus extra for rolling out
• 50g Chelsea Raw Caster Sugar
• 1 tsp fine salt
• 280g unsalted butter, chilled & chopped in 1cm cubes

For the chocolate filling

• 75g butter, softened
• 3 tbs cocoa powder
• 100g Chelsea Dark Cane Sugar
• 50gms Chelsea Golden Syrup, gently warmed

For the coffee mascarpone cream

• 250g mascarpone
• 1 tsp vanilla essence
• 4 tbs Chelsea Icing Sugar, sifted, plus extra to dust
• 2 tsp instant coffee granules

• 1 tbs Chelsea Golden Syrup
• ½ tsp ground ginger
• 1 ½ tsp arrowroot
• 2 small yellow nectarines, stones removed, finely chopped
• 2 tbs blueberries, plus extra halved blueberries to serve
• 1 vanilla bean, split, seeds scraped
• Fresh coconut flakes, to serve

Pastry

• 2 ¼ cups (325g) plain flour
• ½ cup (125g) coconut oil, solidified
• 1 tbs Chelsea Demerara Sugar
• Blueberry drizzle
• 60g blueberries
• 100g coconut milk powder (from supermarkets)

• 170gm butter
• 85gm Chelsea White Sugar
• 1 small egg
• Vanilla extract
• Zest of ½ lemon
• 260gm standard plain flour

Raspberry Jam Filling

• 500g frozen raspberries
• 450g Chelsea Jam Setting Sugar

Linzer Pastry

• 130g standard flour
• ⅛ tsp ground cloves
• ½ tsp ground cinnamon
• 40g ground almonds
• 50g Chelsea Caster Sugar
• Zest of 1 lemon
• 100g softened butter
• 1 egg yolk
• ½ tsp vanilla extract

Spiced Melting Moment Topping

• 40g Chelsea Icing Sugar
• 130g softened butter
• 2 drops vanilla extract
• 125g standard plain flour
• 15g cornflour
• 1 tsp ground cinnamon
• 30g flaked almonds

Shortbread

• ½ cup butter, softened to room temperature
• ½ cup light cream cheese, room temperature
• 2 tsps lemon rind
• 1 tbsp lemon juice
• ¼ cup Chelsea White Sugar
• ⅓ cup rice four
• 1 cup self-raising flour
• 1 ⅓ cups plain flour

Filling

• ¼ cup Chelsea White Sugar (extra)
• 1 tbsp water
• Vanilla bean, split and seeds scraped
• 1 tbsp arrowroot flour
• 1 tbsp water (extra)
• 600g frozen cherries
• Greek yoghurt, to serve

• 1 medium carrot, coarsely grated
• ½ tsp ground cinnamon
• 75g cream cheese
• 2 tbs finely chopped walnuts, plus extra to serve
• 1 tbs Chelsea Demerara Sugar
• 2 tbs Chelsea Golden Syrup, warmed
• Thick Greek-style yoghurt and chopped pumpkin seeds (pepitas), to serve

Gluten-free pumpkin seed pastry

• ¼ cup (25g) walnuts
• ¼ cup (40g) pumpkin seeds (pepitas)
• 75g rice flour
• ½ cup (75g) chickpea flour (besan)
• ½ cup (50g) almond meal
• 1 tbs Chelsea Demerara Sugar
• 1 tsp xanthan gum (from health food stores)
• 80g cold unsalted butter, chopped
• 1 egg

• 250g butter (cold and cut into small cubes)
• 250g flour
• ½ cup iced water
• 1 tsp vinegar

• 220g Ground Almonds
• 125g Chelsea White Sugar
• 250g Plain Flour
• 1 x 7g Sachet Active Dried Yeast
• 2 Egg Yolks
• Pinch of Salt
• 90g Cream
• 125g Butter
• Peach and Apricot Jam
• 30g Whole Blanched Almonds
• Chelsea Caster Sugar

Puff Pastry

• 250g plain flour
• 5g salt
• 25g melted butter
• 125ml cold water
• 250g cold butter

Date, Pecan & Orange Filling

• 70g pecans
• ½ cup whole pitted dates
• 1 tbsp orange zest
• 1 tbsp Chelsea Soft Brown Sugar
• Pinch of salt
• 1 egg & 1 egg yolk for egg wash

Maple Glaze

• ½ cup Chelsea Maple Flavoured Syrup
• 1 cup Chelsea Icing Sugar
• Boiling Water