Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 375g block frozen puff pastry, thawed
- 3 tablespoons Chelsea Icing Sugar, plus extra to serve
- 300ml thickened cream
- 200g good-quality vanilla custard
- 250g punnet strawberries, hulled, halved if large
- 125g punnet raspberries
- 125g punnet blueberries
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Method
Preheat oven to 200°C. Line a baking tray with baking paper.
Dust a clean workbench with Chelsea Icing Sugar and roll out the pastry to a 25cm x 30cm rectangle. Transfer to the lined baking tray, prick all over with a fork and bake for 15 minutes or until the surface is golden. Use a fish slice to flip the pastry over, then return to the oven for a further 5-6 minutes until crisp and golden. Cool slightly on the tray, then transfer to a serving platter to cool completely.
Beat the cream with electric beaters until thickened. Slowly add the custard, beating until just combined.
Spread the cream mixture over the cooled pastry and pile the berries on top. To serve, dust with Chelsea Icing Sugar.
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Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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