Spectacular dessert, adapted from
Good food Annabel Langbein
Serves 6-8 people:
- 60 g butter, diced
- 60 g plain flour, sifted
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 60 g sliced almonds
For the filling
- 200 ml whipping cream, chilled
- 150 ml of lemon curd
- 200 gr strawberries, sliced
- icing sugar for dusting
Preparation:
1. For the choux ring: preheat the oven to 200ºC fan. Fanbake function is best if your oven has one. Mark a 24cm circle on a piece of baking paper and then draw an 20cm circle inside it to create a doughnut shape. Do this easily by drawing around two plates. Place the paper upside down on a baking tray to stop the marks transferring to the pastry.
2. Place the butter and 125ml water in a medium saucepan and heat unti it boils. Once the butter has melted, add the flour all at once and beat for about 1 minute over the heat with a wooden spoon until the mixture leaves the sides of the saucepan .
3. Remove from the heat and transfer the batter to a large mixing bowl. Add the sugar and vanilla and beat for 20 seconds. Now beat in the eggs one at a time. The mixture should be thick enough to drop from a spoon in clumps, rather than falling freely.
4. Spread the batter between the lines on your baking paper, spreading to form a ring. Run a fork over the mixture. The pastry will split while cooking and this encourages it to split along the top rather than at the sides. Sprinkle with the sliced almonds.
5. Bake for 12 minutes, then reduce the heat to 180C fan and cook for a further 15-20 minutes until the pastry is golden and feels firm when tapped. Turn off the oven and leave the pastry ring inside for an extra 15 minutes.
6. Remove the pastry from the oven and transfer to a wire rack. When it has cooled a little, split horizontally using a serrated knife. You need to assemble and fill the Choux ring about 30 minutes before serving.
7. For the filling: whip the cream until it forms soft peaks, then loosely fold in the lemon curd. Spread the lemon cream mixture over the base of the cooled pastry ring and scatter with sliced strawberries.
8. Replace the lid of the ring and dust liberally with sifted icing sugar.
Serve in wedges.
2. Place the butter and 125ml water in a medium saucepan and heat unti it boils. Once the butter has melted, add the flour all at once and beat for about 1 minute over the heat with a wooden spoon until the mixture leaves the sides of the saucepan .
3. Remove from the heat and transfer the batter to a large mixing bowl. Add the sugar and vanilla and beat for 20 seconds. Now beat in the eggs one at a time. The mixture should be thick enough to drop from a spoon in clumps, rather than falling freely.
4. Spread the batter between the lines on your baking paper, spreading to form a ring. Run a fork over the mixture. The pastry will split while cooking and this encourages it to split along the top rather than at the sides. Sprinkle with the sliced almonds.
5. Bake for 12 minutes, then reduce the heat to 180C fan and cook for a further 15-20 minutes until the pastry is golden and feels firm when tapped. Turn off the oven and leave the pastry ring inside for an extra 15 minutes.
6. Remove the pastry from the oven and transfer to a wire rack. When it has cooled a little, split horizontally using a serrated knife. You need to assemble and fill the Choux ring about 30 minutes before serving.
7. For the filling: whip the cream until it forms soft peaks, then loosely fold in the lemon curd. Spread the lemon cream mixture over the base of the cooled pastry ring and scatter with sliced strawberries.
8. Replace the lid of the ring and dust liberally with sifted icing sugar.
Serve in wedges.
No comments:
Post a Comment