Established in 1989 by Ernst Bachmann, one of the UK’s finest patissiers, award-winning Bachmanns has shops in Thames Ditton and Weybridge. Our hand-crafted desserts, gateaux, chocolates, pastries, breads and croissants are made on the premises by our talented team of pastry chefs. From bespoke wedding and celebration cakes to individual pastries and danish celebration cake, seasonal specialities and delicious gifts, Bachmanns brings you a taste of luxury all year round.
Call in or phone to order. COVID Update We would like to share important updates regarding our services. During these unprecedented and unpredictable times our top priority is to ensure the health and safety of our customers and employees. We have been carefully following Government advice regarding COVID-19 and are taking all recommended precautions, which is why we kindly ask you to wear a mask and respect social distancing in our shops. Why do I have to complete a CAPTCHA? Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. What can I do to prevent this in the future?
If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. Another way to prevent getting this page in the future is to use Privacy Pass. You may need to download version 2. 0 now from the Firefox Add-ons Store. Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough.
Knead for 1 min, using a little flour, until just smooth. Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it’s easy to divide the filling quantity. Don’t worry if your squares rise as you work, just roll them out a bit again. To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle.
Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve. For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked. Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen. RECIPE TIPSFREEZING INSTRUCTIONSThe basic dough and the pecan and raisin pastries can be frozen, well wrapped, for up to 1 month.