Coming Soon/ Proximamente

Proximamente

We have been working on this project since early January 2018 but we are getting close to opening our doors at night to serve traditional home style Tex- Mex on Thursday, Friday, and Saturday nights at our premises @ http://www.anteaquecafe.ie in Clane Co. Kildare.

We will be opening our doors soon and can’t wait to welcome you to the same cosy decor with a Latin twist.

Here’s a sneak preview of some of the authentic Tex-Mex Cuisine you will find on offer here in San Pasqual Tex- Mex Grill

Made to order Occasion Cakes and Desserts

Birthday / Occasion Cakes- €25

Our cakes are 8 inches (serves 10-12) with two layers and iced on top and sides with buttercream. Additional sizes available on request.

Cake Flavours available

  • Vanilla
  • Raspberry Ripple
  • Mocha
  • Coffee
  • Lemon
  • Chocolate & Salted Caramel
  • Red Velvet
  • Carrot & Walnut
  • Apple & Walnut
  • Chocolate Biscuit Cake €35

Buttercream flavours available: Vanilla, Chocolate, Coffee, Lemon, Salted Caramel, Cream Cheese

All the above flavours can be made into Cupcakes. Box of 12 €20

 Desserts

Lemon Meringue Pie- €25 (9 inches)

Fresh Fruit Pavlova- €30 (9 inches)

Baked Cheesecake (Vanilla, Salted Caramel. Coffee, Irish Cream, Lemon, Seasonal Fruit, Chocolate €30 (9 Inches)

Bakewell Traybake €15.00 (serves 9)

Gluten Friendly Lemon traybake €20 (serves 8)

Chocolate Brownies €15 (10 portions) €30 (20 portions)

Chocolate Biscuit cake traybake €20 (9 portions)

Chocolate Chip cookies €10 (12 cookies)

Birthday / Occasion Cakes- €25

Our cakes are 8 inches (serves 10-12) with two layers and iced on top and sides with buttercream. Additional sizes available on request.

Cake Flavours available

  • Vanilla
  • Raspberry Ripple
  • Mocha
  • Coffee
  • Lemon
  • Chocolate & Salted Caramel
  • Red Velvet
  • Carrot & Walnut
  • Apple & Walnut
  • Chocolate Biscuit Cake €35

Buttercream flavours available: Vanilla, Chocolate, Coffee, Lemon, Salted Caramel, Cream Cheese

All the above flavours can be made into Cupcakes. Box of 12 €20

 Desserts

Lemon Meringue Pie- €25 (9 inches)

Fresh Fruit Pavlova- €30 (9 inches)

Baked Cheesecake (Vanilla, Salted Caramel. Coffee, Irish Cream, Lemon, Seasonal Fruit, Chocolate €30 (9 Inches)

Bakewell Traybake €15.00 (serves 9)

Gluten Friendly Lemon traybake €20 (serves 8)

Chocolate Brownies €15 (10 portions) €30 (20 portions)

Chocolate Biscuit cake traybake €20 (9 portions)

Chocolate Chip cookies €10 (12 cookies)

Macarons & Macaron towers

Macaron towers are a fun, beautiful alternative or complement to a celebration cake. They are customizable with a variety of sizes, flavours and colour combinations. Choose between 4-10 tiers which hold anything from 35-200 macarons.

The full tower stand is made of transparent plastic and includes 10 tiers and 200 macarons. Full stands are available to hire. A deposit of €50 is required. This will be refunded once the stand is returned undamaged within four days.

The mini stands are 4 tiers and include 35 macarons and a plastic cover so that you can travel with the macarons already on the stand.

Flavours available: Salted Caramel, Lemon, Raspberry, Coconut, Pistachio, Coffee, Mocha, Chocolate, Mango, Liquorice, Lavender, Choc- Mint, Cotton Candy, Blueberry, Vanilla, Orange-Choc.

Macaron Pricing

Box of 8 €10

Box of 12 €15

Box of 18 €20

Mini Macaron Tower 35 macarons €60 includes carry case

36 – 100 €1.10 each
101+     €1.00 each

Ordering –You can order in shop, or on the phone 045 982659

Please allow 48 hours for all special orders with the exception of Macaron order* (which require 72 hours  to one week’s notice depending on size of order) Deposits are required for orders over €30.

Macarons & Macaron towers

Macaron towers are a fun, beautiful alternative or complement to a celebration cake. They are customizable with a variety of sizes, flavours and colour combinations. Choose between 4-10 tiers which hold anything from 35-200 macarons.

The full tower stand is made of transparent plastic and includes 10 tiers and 200 macarons. Full stands are available to hire. A deposit of €50 is required. This will be refunded once the stand is returned undamaged within four days.

The mini stands are 4 tiers and include 35 macarons and a plastic cover so that you can travel with the macarons already on the stand.

Flavours available: Salted Caramel, Lemon, Raspberry, Coconut, Pistachio, Coffee, Mocha, Chocolate, Mango, Liquorice, Lavender, Choc- Mint, Cotton Candy, Blueberry, Vanilla, Orange-Choc.

Macaron Pricing

Box of 8 €10

Box of 12 €15

Box of 18 €20

Mini Macaron Tower 35 macarons €60 includes carry case

36 – 100 €1.10 each
101+     €1.00 each

Ordering –You can order in shop, or on the phone 045 982659

Please allow 48 hours for all special orders with the exception of Macaron order* (which requires 72 hours  up to one week’s notice depending on size of order) Deposits are required for orders over €30.

Thanksgiving Baking Workshop

IMG_7091

We are hosting a Thanksgiving Themed baking workshop on

Wednesday November 22nd 6:30-9:30 pm.

€45 per person

Learn to bake authentic tasting pumpkin and pecan pie. We will also be making a s’mores no bake pie to impress your American friends and family.

  • You will be able to take home all goods produced at our workshop along with recipes and technical notes.
  • All ingredients, equipment and recipes are provided .
  •  We offer a low student to tutor ratio, providing ample opportunity to develop your baking skills and practice new techniques.
  • Gain hands – on experience, improve your baking confidence, make delicious baked goods, have fun and meet new people.Whether you are interested in developing your baking skills or just need a bit of extra inspiration, we have the workshop for you!

BOOKING:  Fee includes all materials and use of equipment and much more including notes and technical handouts on ingredients.  To book simply ring or email us to secure your place. Book early to avoid disappointment.

San Pasqual Sweets and Pastries can be found at The AnTea-Que Coffee shop in Clane, County Kildare.  To book ring 0873259801 or email info@sanpasqual .ie

Baking workshops

IMG_1919

We had another successful two days of baking workshops where our students learned how to make macarons both with French and Italian meringue and we finished up today with a unicorn cupcake class.

 

Macaron workshop

During our macaron workshop students were able to try two different techniques to make the ever finicky macaron. Although we use the Italian method for macarons that we supply to customers we wanted to show them also how to make them the way most home bakers would be achieving these popular French treats. The French method uses equipment that most of our students would have already in a domestic kitchen so it’s important that our students would be able to reproduce the recipes at home. We had a go at the Italian method which involves cooking the meringue with a hot sugar syrup. It involves more baking skill and some specialty equipment but we wanted to show them the difference in the shell consistency and challenge their baking skills.

We filled our macarons with 5 different flavoured buttercreams and also chocolate ganache.

It was a busy day and everyone went home with a box filled with macarons. We run this workshop several times a year dates usually confirmed 4 weeks in advance.

Unicorn cupcake workshop

Our second day was filled with bright rainbow coloured buttercream. Zoe Conroy who joined San Pasqual in March, taught our students how to create super fun unicorn cupcakes. All the students baked their own cupcakes and then made gold dusted horns and tiny ears both made of fondant . They then made the most vivid multi coloured buttercream and assembled their mythical creations that tasted as good as they looked.

This will definitely  be a repeat class as everyone was super impressed with their unicorn cupcakes and were delighted to take home a dozen cupcakes to delight family and friends.

Zoe makes special occasion cakes for our San Pasqual customers at The Anteaque Coffee Shop and also has her own home based cake business where she can be contacted directly for  your special occassion cake enquiries.

https://www.facebook.com/zoeconroycakes/

Follow us on Facebook for up to date class info.

https://www.facebook.com/sanpasqual2016/

 

 

Bread school at Firehouse Bakery, Heir Island, West Cork

heirfeast1

When I get a few days off from my own small bakery I still enjoy baking but prefer to do it with  the most amazing backdrops. West Cork has some of the most stunning views Ireland has to offer. When the weather cooperates nothing compares to baking bread on Heir Island.

heirislandscenic

About a year ago I decided to put my name on a waiting list for the Firebakery’s Bread School . It is ran by Patrick Ryan and his partner Laura Moore.They also have a place in Delgany, Co Wicklow.  If you want more info on their fantastic business and passion for real bread baking here’s a link to their website.

http://www.thefirehouse.ie/about-the-bakery.html

I finally received a message last November to say that 2017 class dates had been released and would I like to book a date. Of course I jumped at this and decided that this would make a lovely birthday present for myself but convinced my husband that this would make a great gift from him. Naturally he loved the idea of not having to worry about what to get me in 4 months time. I am quite certain he was losing sleep worrying about my fast approaching birthday. He was fairly reluctant to join me as he has no interest in baking but decided it was a good opportunity to meet up with some work/ friend colleagues. We drove up the night before the class and met with his lovely business associate who showed us some of the area . He collected us at our Hotel and drove us to Lough Hyne where he went for a  swim around Castle island. It was about 9 degrees outside and it was about 2.5 km swim around the island. My husband and I were just wimpy spectators. What a cool man. After his swim he took us for a drink at Bushes Bar and a bite to eat at Jacob’s Bar both in Baltimore Island. The fish and chips were beautiful. No batter in sight just grilled with butter and seasoning. Pity I was feeling under the weather as I would have lingered longer but we also had an early start to catch the ferry to Heir Island for our full day of bread baking.

heir1

We drove to Cunnamore Pier for the ferry to Heir Island. It would have been a beautiful scenic drive had I not fibbed to my husband and told him the ferry was half an hour earlier than it actually was, so it was like a scene from The Dukes of Hazard. Needless to say my plan backfired for getting me there in plenty of time in order to not becoming stressed by our habitual tardiness.

Once you arrive to the island you are driven up to the house which at different times of the year doubles as a sailing school. We were greeted by Laura and were then showed the wood burning clay oven by Patrick Ryan… head chef and baker of Firehouse Bakery. Many of the breads that will be made on the day are baked outside here in this oven.

foccocciaheir

From there you start making  “the king of breads” sourdough loaf. Your sourdough starter has been made for you but everything else is made by you. Once you’ve made your sourdough it goes for it’s first proof and you begin on your next bread, a yeast bread. Each student chooses a different variation of a yeast bread so we made 7 different breads. I picked a courgette, cherry tomato, red onion and feta focaccia. My husband made a potato & rosemary flowerpot bread, which was baked in those inexpensive terracotta pots. I was fairly certain that his wouldn’t turn out as he struggled with a mess of wet dough trying to get his bread to come together. Much to my amazement his bread turned out beautifully baked. We then moved on to different Irish soda breads. I made a honey, walnut, blue cheese, soda. Some of the other varieties we turned out on the day included; thyme,mustard and cheese soda bread, apple and cider soda, Guinness,treacle,oats,walnuts soda and last but not least, traditional buttermilk soda.

heirsodas

flowerpotbreadbreadheir

We took a short break and we then knocked back our sourdough loaves and shaped them to fit our proving baskets. We also gave them a second prove and then did the same to our yeast breads. We selected new recipes and everyone began making some desserts. This was the only let down for me. I felt this made the end of day feel quite rushed and it was a lot to take in, there was also not as much direction in this portion of the class. I would have preferred to discuss the bread making a bit more at this stage than try and squeeze in a dessert. I was probably just disgruntled because I ended up with making chocolate chip cookies, which I make almost every week. It was still great fun and they gave us the recipes for everything everyone made so I can’t complain too much. During the preparation of  the dessert section we also nipped outside to have our sourdoughs put in the oven. We all personalized our with individual scoring  on top of the loaf. I wasn’t very original as I just put my initial on mine.

Finally we sat down to eat our breads and a light lunch made by Laura. We were running a bit late so it was a bit rushed hence why I would have preferred the dessert section scrapped. We then divided up all the breads and headed for the ferry. We blew a tire on the way to the ferry which was terrible luck for them but weirdly added to the whole day.

This class has to be added to any baker’s bucket list as it is up there on mine and didn’t fail to surpass my expectations.

baquettesheir

Out of all the recipes we learned, the one I will be certain to recreate is  semi- sourdough baquette and the honey, walnut , blue cheese soda bread.

I’m still unconvinced if I will be making more sourdough as the commitment to maintain and feed the starter is one I just can not fathom in my current situation.  My husband is still a non-convert to baking but I think one baker in the family is enough for the moment. It has definitely converted him into buying more artisan bread for the family even if not made by us.

Viennoiserie

IMG_1922

I’ve only dabbled in viennoiserie since I started baking but it’s been on the top of my baking bucket list to conquer for the last year.Most people who ask would you bother making your own Croissants? I’m obviously a bit mad but I would never think anything is too much work if you want the real thing. I love a challenge and this is a baking challenge. I’m by no means an expert now after completing a 6 hour intensive course but I was super happy with the results and hope to carry on making and experimenting with this beautiful pastry.

It requires a minimum of two days to produce one croissant. The first stage is preparing the dough which then must rest for 18-20 hours in the fridge before you can even start laminating the dough.This is the scary part. Keeping the dough cold enough to fold in the butter will  rolling it out and creating more layers. There are loads of different methods of creating this but I learned a 3-4-4 method. It worked so I am not looking any further.

The most important tips I took from the class and feel are vital to successful croissants is to constantly flour your work top while rolling it out so that you can get even layer without tears. As you are rolling your dough it should always be moving forward and never stick to the surface. Also keep ice packs handy (or bags of frozen peas) to ice down your dough if it gets to warm and avoid touching it with your hands if at all possible. The heat from your hand will turn this dough into an oily brioche in seconds. All that said it was really enjoyable to make my own  pastry and  will be hopefully a a regular product at my markets and the coffee shops I supply. I’m keeping it small scale as it is labour intensive and sadly in Ireland there can be a lack of appreciation of artisan baked goods. Hopefully this will improve with the popularity of home baking. Don’t be afraid of making your own viennoiserie! Pick a cold day and give your self plenty of time. The dough can be be pre-made and frozen up to 6 weeks so you can have it ready for a special weekend treat. Just let in defrost in fridge overnight and the do your final roll and shape and prove for 1-2 hours  the morning you want your fresh baked goods and everyone will be  very impressed!

IMG_6640

 

Key Lime pie

 

key lime

Once the warm weather hits I start wanting to make one of my all time favourite desserts, Key lime pie. This is an independence day classic that I love making. I love the citrus tang with the creaminess of the condensed milk. Best of all it requires few ingredients just a bit of advance planning to make sure it has chilled enough to set.

I found this recipe a few years ago on the internet:

http://allrecipes.com/recipe/15880/key-lime-pie-vii/

I didn’t change very much from the original recipe  with the exception of adding more zest 2 TBSP and I use an 8 inch springform tin. Make sure you chill it overnight after baking so that it holds it shape when slicing up. Living in Ireland we also can’t buy graham crackers for the crust so I used digestive biscuit base.

Ingredients

Method

  1. Preheat oven to 175 degrees Celsius
  2. Combine crushed digestive biscuits with melted butter.Press into bottom of springform tin. Chill for one hour.
  3. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into digestive biscuit crust.
  4. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Happy 4th of July!