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Mango and Ginger Tarte Tatin

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2-4 ripe mangoes, peeled and sliced away from stone
4 Stem ginger balls, sliced
cup of sugar
tablespoon of water
50g  of butter
1 Paneton flaky pastry, thawed


Cut mangoes into 1-inch-thick strips. Set aside.

Place sugar and water in a large cast-iron pan and cook over medium heat until sugar begins to caramelize, 8 to10 minutes. Add butter and stir to combine. Cook until caramel is golden brown, about 2 minutes more. Remove from heat. Place stem ginger slices and mango slices in pan in a circular pattern, overlapping slightly.

Preheat oven to 200 degrees.

Place pastry sheet on a floured surface and cut around pan allowing 2cm extra over-hang (do this before using the pan to cook caramel). Cut away any excess pastry. Place pastry round over mango/caramel. Tuck in or trim as needed.

Bake 15 minutes. Reduce heat to 175 degrees and continue baking 15 minutes longer, or until pastry is cooked golden brown. Let cool 1 hour. Place a plate or tray upside-down on top of the pan and flip both together. Tap pan to release tart. Slice into wedges and serve with a dollop of vanilla ice cream.

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Fish Pie

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1 roll of Paneton savoury pastry
1 roll of Paneton flaky pastry
1 carrot
1 onion
1 celery stick (blitz carrot/onion/celery in a food processor to a fine consistency)
1 cup spinach leaves
1 cup broccoli (blitz spinach/broccoli to a medium/fine texture)
1/2 golden kumara diced
Smoked Kahawai (deboned and chopped)
Salt and pepper to taste
1 egg (beated for egg wash)
White sauce:
2 Tbsp flour
50g butter
1 cup milk
Preheat oven to 180 degrees.
Grease pie pan with butter, line with savoury pastry and chill in fridge.
Process veges as above.
Heat large fry pan with 1 tsp oil, saute onion/carrot/celery/kumara mix until tender.  Add butter, once melted add flour and mix well.  Add milk a little at a time – mixing well to ensure no flour lumps.  This will create your white sauce.  Add brocoli/spinach/fish and gently stir through.  Season with Salt and Pepper to taste.
Spoon filling into chilled pastry case.  Egg wash edges to help pastry top seal.
Lay flaky pastry top over pie, crimp with a fork around the edges and coat with egg wash.
Bake for 30-40 minutes until pastry is golden brown.
Serve with mashed potatotes, peas and baby carrots for a family friendly meal with loads of hidden vegetables.

Poached Pear HélèneTart Recipe



1 roll or Paneton Chocolate pastry
Frangipane mix
90g butter
1/2 cup sugar
2 eggs
1 cup almond meal
1tsp vanilla bean extract
Poached Pears
2-3 Pears (enough to make 4 individual tarts)
2 cup water – or enough to cover pears
1/2 cup sugar
Chocolate syrup
1/2 cup honey
2 Tbs cocoa powder
Place sugar and water in a large sauce pan, simmer until sugar has dissolved.  While liquid mix is simmering peel, halve and core pears.  Add to simmer pot and poach until pears are tender, approximately 10-15 minutes.  Be careful not to over cook.  Remove pears onto kitchen towel to dry.
Pre heat oven to 170′
Cream butter and sugar until they are light and fluffy.  Add vanilla  and mix to combine.  Beat in one egg at a time, until well mixed.
Spoon almond mix into each pastry case.  Slice cooled pears into a fan style at one end.  Place pear’s into the almond mix evenly, cut side down.
Bake for 30-40 minutes until golden brown and almond mix has cooked through.
To make the syrup, warm honey until runny, mix in cocoa powder till smooth ensuring no lumps.
Allow to cool before serving with a drizzle of syrup and a dollop of cream.
This recipe can easily be made into one large tart if preferred.

Berry galette with chocolate pastry

1 roll  of Paneton chocolate pastry
1 cup of frozen berries
For the frangipane –
1 egg
1 tsp vanilla extract
zest of lemon
50g butter
1/4 cup caster sugar
1/2 cup almond meal
1 Tbs flour
Preheat oven at 180′.
Live baking tray with baking paper.
Cream butter and sugar until they are light and fluffy.
Add lemon zest, vanilla  and mix to combine.
Beat in egg, until well mixed.
Cut pastry into a rough circle shape and place on baking paper.
Spread frangipane mix around centre, leaving a 4-5cm boarder (which will be folded over later)
Arrange berries on top of frangipane mix and gentle fold pastry up and over to create rough folds – holding the mixture in place.
Bake for 20-30 minutes or until frangipane mix is golden brown and pastry cooked.
Serve with fresh whipped cream or simply a dusting of icing sugar.

Savoury fold over pies



Filling Option 1: Courgette, kumara and cheddar fold-over pies.

1 roll of Paneton flaky pastry
1 grated courgette
1 cup orange kumara mashed
1/2 grated cheddar or tasty cheese
Salt and pepper to taste.
1 egg beaten, for washing pastry
Filling Option 2: Sweetcorn, kumara and paprika fold-over pies.
1 roll Paneton savory pastry
1 cup of fresh or frozen sweetcorn kernels
1 cup diced cooked kumara
1 Tbs each finely chopped spring onion, coriander
1/4 cup sour cream (alternatively use plain greek yoghurt or creme fraiche)
1 tsp paprika
Salt and Pepper to taste
Preheat oven 180″.
Combine cooled mix.
Cut pastry sheet into 6-10 rectangles, depending on how big or small you prefer your pies.
Spoon filling onto one side of pastry.  Leave a small boarder around the edge, brush with egg wash and seal edges by pressing together by hand or with a fork.
A nice idea is to sprinkle sesame seeds over the top, or lightly grate cheese over the top before baking (though just as nice without)
Place on an oven tray and bake for 20 minutes or until golden brown.

Peach slab pie



1 roll of Paneton sweet pastry
8-10 Peaches (use more or less depending on how deep you want your pie)
1 tsp vanilla bean powder, or extract.
1/4 tsp cinnamon powder
1/4 cup sugar (works just as well with less or no sugar)
2 Tbs water
Roughly chop peaches into chunks.
Add chopped peaches, sugar, vanilla, cinnamon and water to pan and cook until tender.
While the fruit mix is cooling, heat oven to 170′.
Butter slice pan edges and line the base with baking paper (this makes it easier to remove from pan).
Gently press pastry into pan.
Spoon fruit filling into pastry lined pan and spread around to an even height.
For the pastry top, use left over pastry and cut into thin strips.  Decorate the top with pastry strips into a criss cross pattern.
Trim edges of pastry off with a sharp knife.
Bake for 30-40 minutes until golden brown.
Once cool, dust with icing sugar and serve with whipped cream or ice cream

Paneton Quiches range




_Pan_Quiche 5 packs

An authentic range of quiches are now on the shelves of specialty foodstores and selected New World  and Fresh Choice stores.

Discover the taste of France at home with Paneton’s range of handmade authentic quiches: made using only quality ingredients including Paneton’s savoury pastry and 100% NZ butter, they are ideal for anytime-lunch, dinner or a quick snack. Serve with a fresh green salad (a la Française- French style).

For a little ‘je ne sais quoi’ try Goats Cheese and Caramelised Onion, Smoked Salmon or Leek and Bacon or as a family favourite there is Lorraine or Vegetarian.

These delicious quiches are brought to you from The Award Winning Pastry Makers and are authentically handmade using quality ingredients and no palm oil from French Goats Cheese to New Zealand’s finest milk and cheese, bringing you a taste of France in your home kitchen.

Bon Appétit!

Dark chocolate and walnut strudel recipe

















1 roll of Paneton flaky pastry
1 cup chopped walnuts
200g dark chocolate
1 egg – for egg wash
Icing sugar to finish
Preheat oven to 180′
Unroll flaky pastry.
Melt chocolate in microwave – stir every 30 seconds to prevent burning.
Spread melted chocolate over pastry and evenly distribute chopped walnuts over chocolate.
Roll pastry into a coil, brush with egg wash and bake for 20-35 minutes or until golden and flaky.
To finish dust with icing sugar and slice to serve.  A dollop of whipped cream or ice cream is a perfect match.


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  1. Enter now via our Facebook page – https://web.facebook.com/panetonfrenchbakery/app/515720611858523/
  2. Not on Facebook? Email us at info@panetonbakery.co.nz and tell us what your favourite Paneton product is

Hurry competition closes Midnight Sunday 27th November 2016

Prize Package Includes:

  • A $500 Wallace Cotton Gift Card valid for one year – can be used to purchase any Wallace Cotton products online or in any Wallace Cotton store 
  • A one year supply of Paneton Bakery Products. This will be delivered to the winner as 4 hampers over 12 months. Included in each hamper is:
    • Croissants Ready To Rise x 2
    • Pain Au Choc Ready To Rise x2
    • Mixed Grain loaf x 3
    • Paneton grain pack of 6 rolls x2
    • Paneton dinner rolls pack of 6 x2
    • Traditionelle loaf  x2
    • Grain Loaf x2

Terms and Conditions 

  1. Information on how to enter and the prize form part of these Terms and Conditions. Participation in this promotion is deemed acceptance of these Terms and Conditions.
  2. The Promoter is Wallace Cotton and Paneton Bakery
  3. Entry is open to New Zealand residents only aged 16 years or over. Employees of Wallace Cotton and Paneton Bakery and their immediate families are ineligible to enter.
  4. The promotion closes at midnight on Sunday 27th November 2016
  5. To enter individuals must enter their email address via the Sweepstake on the Wallace Cotton or Paneton Bakery Facebook Page or on www.wallacecotton.com
  6. The promotion is limited to one entry per person.
  7. Winner will be notified via email on 28th November 2016. The Promoter’s decision is final and no correspondence will be entered into.
  8. The winner will be determined by a random draw using www.random.org
  9. The prize is not transferrable and cannot be taken as cash.
  10. Paneton Bakery prize package may be subject to variation
  11. This promotion is in no way sponsored, endorsed, administered by or associated with Facebook who have no responsibility for the operation or outcome of the promotion. By entering this competition, entrant details are providing information to Wallace Cotton and not to Facebook.
  12. By entering this competition you release and indemnify Facebook from all liability associated with the competition.
  13. By entering this competition, entrant details are providing information to Wallace Cotton and Paneton Bakery which can be used for internal promotional purposes if opt-in box has been ticked. Individuals may opt out of receiving any promotional material by emailing info@wallacecotton.co.nz

Lemon and cream cheese danish

1 roll of Paneton flaky pastry
1 tub of spreadable cream cheese
1 jar of lemon curd
1 egg – to coat pastry before baking
lemon zest to decorate
A dusting of icing sugar
Preheat oven to 180′ fan-bake.
Gently run knife down pastry to divide into 3 sections – but don’t cut through the pastry, you want to create a guide line.
On the outside sections cut into 1-2cm slices, which you will use to plait over the filling.
Spread cream cheese down the centre section. About 1cm high.
Spread lemon curd over cream cheese.
Plait pastry from top to bottom, pressing down gently at the end to seal filling in.
Brush egg wash over danish and bake for 20-35 minutes or until golden.
To serve, dust with icing sugar and lemon zest.