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19 TEMPO DI LETTURA MIN
TEATIME HEAVEN

TEATIME TREATS

WE LOVE… STRAWBERRY PUFFS pg57 // MANGO LOAF CAKE pg60 // MILLIONAIRE SHORTBREAD pg64

For the raspberry mille feuille with maple custard, see page 60

Wild strawberry profiteroles

LIGHT & FRUITY!

MAKES 12

For the base

250g (9oz) tub of mascarpone cheese

175ml (6fl oz) ready-made chilled Crème Anglaise or Vanilla Custard

4 generous tbsp Bonne Maman Strawberry & Wild Strawberry Conserve

200g (7oz) mixed fresh summer fruits icing sugar, to dust

For the choux pastry

60g (2oz) strong plain flour

50g (1¾oz) unsalted butter, diced

2 large free-range eggs

1 Heat the oven to 200°C/Gas Mark 6 and line 1 or 2 baking sheets with baking parchment.

2 To make the pastry, sift the flour onto another sheet of parchment. Put the butter in a small saucepan with 150ml (5fl oz) cold water. Heat gently until the butter has melted, then bring to the boil. When the liquid is bubbling furiously, remove the pan from the heat and pour in all the flour off the paper. Beat with a wooden spoon until the flour has been blended into the liquid. Gradually beat in the eggs until the mixture is a thick, smooth and glossy paste.

3 Drop tablespoons of the choux paste onto the baking sheets, leaving about 2.5cm (1in) between them, then bake for 25-30 minutes or until golden and crisp. Turn off the oven, make a small slit in each bun and return to the oven for a further 2-3 minutes to dry out. Cool on a wire rack.

4 Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth.

5 When ready to serve, halve the profiteroles and put 1 tsp conserve in the bottom of each one. Fill with the mascarpone custard and top with a mixture of fruits. Replace the tops and dust with icing sugar. Serve straight away.

Cook’s tip: The choux buns can be made ahead the day before and kept in an airtight container. The conserve, mascarpone custard and fresh fruit combination is also a great filling for shop bought meringues or pastry tartlets.

Lemon & white chocolate slice

MAKES 12

200g (7oz) plain shortbread biscuits

50g (2oz) desiccated coconut

75g (3oz) butter, melted

325g (12oz) jar of lemon curd

300g (11oz) cream cheese

100g (3½oz) white cooking chocolate, melted

1 Line a 20cm (8in) square tin with baking paper. Break the biscuits into the bowl of a food processor, add the coconut and butter and whizz until the crumbs stick together. Press the mixture into the base of the tin, then chill for 10-15 minutes until firm.

2 Meanwhile, make the topping. Set aside 4 tbsp lemon curd. Put the cream cheese, remaining curd and chocolate in a clean food processor and whizz until smooth. Spread the topping over the biscuit base. Dot the reserved curd over the top and swirl with a skewer to create a marbled effect. Chill overnight to set. 3 Cut into 12 fingers to serve. They will keep for up to 4 days in the fridge.

Cook’s tip: This is a soft-set cheesecake. If you prefer a firmer cheesecake, add an extra 50g (2oz) white chocolate.

Strawberry puffs

MAKES 16

320g (11oz) ready-rolled puff pastry

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Bake & Decorate
May 2022
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