The Bavarian slice is our most sought-after confection. We make our own puff-pastry, a skill which is well worth cultivating because the bought-in frozen puff-pastry widely used in the trade is simply not good enough. A lot depends on handling and 'resting' the paste, a lot depends on the ingredients.
Each layer is formed initially by folding and rolling-out as a thin layer of shortening separating layers of pastry. During baking these layers separate and 'puff' as steam escapes from the pastry. A more reliable 'puff' can be obtained by using cheaper shortening with a higher melting point to form the layers, but although the result looks good it isn't so good to eat. It sticks to the palate and is not at all appetising - that 'palate cling' is a sure sign of corner-cutting in the bakehouse. So we use better quality ingredients which need more careful handling to look good, but always eat well.We know that only the first slice sells on its looks. All the subsequent ones sell because they taste good.
Once we have our sheets of puff, the custard is spread thickly on the base and sandwiched under another pastry layer coated with a thin layer of fondant.Then the slices are sliced from the sheet and each is given its transparent wrap with the company logo. The recipe, like the logo, has been unchanged for well over fifty years.The faint-hearted may object that Bavarian Slices are not politically-correct or recommended by Weight-Watchers. Others may complain that they are impossible to eat politely. If these things are important, one may place the slice on its side and cut it into several sub-slices with a sharp knife. Thus, a single Bavarian Slice may be shared between Oliver Twist, the Artful Dodger and all their undernourished young associates without any risk of obesity arising, and the lucky recipients will find that they can consume their portion of puffed perfection with perfect politesse.
This page was brought forward in the website construction schedule at the express request of John Kelly, formerly of Crosby and now resident in Caracas, Venezuela. Sadly, Bavarian Slices cannot be e-mailed and our nearest branch to Caracas is at 44 South Road, Waterloo L22 5PQ.
(Isn't that just the way the world is?)
(but thanks, John - it feels good to be appreciated !!)
Satterthwaites - something special from Crosby
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This website © Roger Wilson 2003-2008
Satterthwaites Ltd, Registered Office 51 Coronation Road, Crosby, Liverpool L23 5RE
Tel: (+44) (0) 151 286 9690 Fax: (+44) (0) 151 284 0096