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7 TEMPO DI LETTURA MIN

AFTERNOON TEA AT HOME

Viennese whirls

The recipes on pages 52-54 are taken from Afternoon Tea at Home by Will Torrent, published by Ryland Peters & Small (£16.99). Photography by Matt Russell © Ryland Peters & Small.

Beating the butter and sugar for as long as you can, helps give these beautiful little biscuits their melt-in-your-mouth texture and sandwiched with oozing raspberry jam and vanilla buttercream, they certainly won’t last long on your cake stand!

MAKES 12-16

200g (7oz) plus 5 tbsp butter, softened

75g (23/4oz) icing sugar

1 tsp vanilla bean paste

200g (7oz) plain flour

30g (1oz) cornflour

½ tsp baking powder a pinch of salt

1-2 tbsp whole milk

For the buttercream

75g (23/4oz) butter, softened

150g (51/2oz) icing sugar, plus extra for dusting

½ tsp vanilla bean paste

3-4 tbsp good quality raspberry jam

You will need

2 large piping bags fitted with a large star nozzle

2 baking sheets lined with baking parchment

1The butter for these biscuits must be very soft so if necessary, give it a 10-second burst in the microwave to soften it. Tip the butter into the bowl of a stand mixer, add the icing sugar and beat for at least 3 minutes until really pale, soft and light. Add the vanilla bean paste and mix in.

2Sift the flour, cornflour, baking powder and salt into the bowl. Add 1 tbsp of the milk and mix until smooth and thoroughly combined. If the mixture looks a little stiff add a little more milk to loosen it. Spoon the mixture into one of the piping bags and pipe even rounds onto the prepared baking sheets, leaving a little space between each one to allow for spreading during cooking.

3Chill the whirls in the fridge for 30 minutes and preheat the oven to 170°C/Gas Mark 3.

4Bake on the middle shelf in the oven for 10-12 minutes until firm and starting to turn golden brown at the edges. Leave to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

5Meanwhile, prepare the buttercream. Put the butter and icing sugar in a large mixing bowl and cream together until really pale and light. Add the vanilla bean paste and mix again to combine. Spoon the buttercream into the remaining piping bag.

6Turn all of the biscuits upside down so that they are flat-side uppermost and pipe half of them with a swirl of buttercream. Spread the remaining biscuits with raspberry jam and sandwich them together.

7Dust with icing sugar to serve.

Jam & coconut cakes

Similar to Australia’s Lamington cakes, these are often described as English madeleines and were cooked in tall dariole moulds. I like to dip my squares of cake in warmed raspberry jam because it works so well with the coconut. You could even dip them in passionfruit curd, then the coconut for a tropical twist.

MAKES 25

175g (6oz) butter, softened

175g (6oz) plus 2 tbsp caster sugar

3 large free-range eggs,

lightly beaten

1 tsp vanilla bean paste

150g (51/2oz) plus 2 tbsp plain flour

30g (1oz) cornflour

1½ tsp baking powder

a pinch of salt

2 tbsp whole milk

To decorate

450g (1lb) good quality raspberry jam

350g (12oz) desiccated coconut

1Grease and base-line a 20cm (8in) square cake tin with buttered baking parchment.

2Preheat the oven to 180°C/Gas Mark 4. Cream together the butter and caster sugar until really pale and fluffy - this will take about 5 minutes. Gradually add the beaten eggs, mixing well between each addition and adding a little of the plain flour if the mixture looks curdled at any stage. Sift in the plain flour, cornflour and baking powder and add the salt and milk. Mix again until smooth.

3Spoon the batter into the prepared cake tin and bake on the middle shelf of the oven for 25-30 minutes until well risen, pale golden and a skewer inserted in the middle of the cake comes out clean.

4Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Cover with clingfilm and leave overnight to make cutting easier.

5Using a long, serrated knife, trim the sides of the cake to neaten, then cut into 25 even 4cm (11/2in) squares.

6Spoon the jam into a small pan, add 2 tbsp water and melt over a low heat until the jam is smooth and runny. Tip the desiccated coconut onto a large baking sheet.

7Taking one square cake at a time, spear it onto a large fork and dip into the hot jam to completely coat. Allow any excess jam to drip back into the pan, then roll the cake in the desiccated coconut to cover in an even layer. Arrange on a clean sheet of baking parchment and repeat with the remaining cakes. Leave to set for 1 hour at room temperature before serving.

Coffee & caramel éclairs

There is something so elegant and sophisticated about little pastries, as epitomised by these caramel-cream-filled, coffee iced éclairs! The flavours work well together as the caramel balances out the intensity of the coffee.

MAKES ABOUT 30

75ml (23/4fl oz) whole milk

60g (2oz) butter, diced

a pinch of salt

a pinch of sugar

100g (31/2oz) plain flour, sifted

3 free-range eggs, lightly beaten

For the caramel

150g (51/2oz) caster sugar

100ml (31/2fl oz) whipping cream

4 cardamom pods, crushed

25g (1oz) unsalted butter a pinch of sea salt flakes

To decorate

225g (8oz) fondant icing sugar

2 tsp instant coffee granules

75g (23/4oz) chopped dark

chocolate, melted coffee beans (optional)

You will need

a large baking sheet lined with baking parchment

2 disposable piping bags a piping bag fitted with a star nozzle

1Preheat the oven to 180°C/Gas Mark 4.

2Put 75ml (23/4fl oz) water in a medium saucepan with the milk and butter and set over a medium heat. Stir constantly to melt the butter. As soon as the mixture comes to the boil, reduce the heat slightly and, working quickly and keeping the pan over a low heat, stir in the flour and a pinch of salt and sugar. Beat vigorously until smooth and the mixture cleanly leaves the sides of the pan - this will take about 2 minutes.

3Transfer the dough to a stand mixer or mixing bowl (using a handheld electric whisk) and gradually beat in the eggs 1 tbsp at a time. You might not need all of the egg - when the dough is soft and smooth and drops off a spoon leaving a ‘V’ shape behind it is ready. Scoop the dough into the piping bag and pipe 30 éclairs onto the prepared baking sheets, leaving plenty of space between each one.

4Bake on the middle shelves of the oven for 10-15 minutes until well-risen, golden brown and sound hollow in the middle when tapped. Remove from the oven and make a small hole in the side of each bun with a skewer and return to the oven for a further 1 minute to dry out the insides. Leave to cool on a wire rack until cold.

5To make the caramel, tip the sugar into a medium saucepan. Add 1 tbsp water and set the pan over a low-medium heat to dissolve the sugar, without stirring. Continue to cook the syrup until it becomes an amber coloured caramel, swirling the pan to ensure the caramel cooks evenly.

6Meanwhile, heat 50ml (2fl oz) of the cream with the crushed cardamom pods until it just boils, either in a heatproof jug in the microwave or in a small saucepan. Working quickly, slide the caramel off the heat and carefully add the hot cream (the caramel will hiss and bubble). Add the butter and salt, and stir until smooth. Return the pan to a low heat, simmer for 30 seconds, then strain.

7Next, prepare the fondant glaze for decoration. Sift the fondant icing sugar into a bowl. In another small bowl, dissolve the coffee granules in 2 tsp boiling water. Add the coffee to the sugar and, whisking constantly, add enough cold water to make a soft, smooth spreadable glaze. Cover and set aside.

8When you are ready to fill the éclairs, whip the remaining cream until it will hold a soft peak. Fold 2-3 tbsp cream into the reserved caramel to lighten it and then carefully fold in the rest. Spoon into the piping bag. Cut each éclair in half and pipe the caramel cream into the bottom half, then cover with the lid. Using a teaspoon or small off-set palette knife, spread the fondant glaze neatly over the top of each éclair and leave for about 30 minutes to set.

9Drizzle melted chocolate over each éclair, decorate with a coffee bean and serve.

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