Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
PASTRY
- 1 ⅓ Cups Plain Flour
- ⅓ Cup Chelsea Caster Sugar
- 90g Butter
- 3 Egg Yolks
- 1 Tablespoon Brandy
- 4 Tablespoons ground roasted Macadamia Nuts
CREME PATISSERIE
- 1 Egg, separated
- 1 Egg Yolk, extra
- ⅓ Cup Chelsea Caster Sugar
- 1 Tablespoon Flour
- 1 Tablespoon Cornflour
- 1 Cup Milk
- 2 Tablespoons Brandy
FRUIT AND GLAZE
- 2 Punnets Strawberries or Other Berries
- 3 Tablespoons Strawberry Jam
- 1 Teaspoon Gelatine
- 1 Tablespoon Brandy
- 1 ½ Cups Cream
Chelsea Products in Recipe
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Method
Sift flour and add the ground nuts. Make a well in the centre and add the softened butter, Chelsea Caster Sugar, egg yolks and brandy. Mix in lightly, gradually drawing in the flour, until well blended.
Knead lightly, roll into a ball and refrigerate 30 minutes before using.
Divide pastry in three; roll each piece into a 20cm round, and place each on greased oven tray. Bake in a moderate oven 10-12 minutes until just golden brown at the edges. Loosen pastry immediately and remove from oven and cool on a wire rack.
CREAM PATISSERIE:
Place egg yolks, Chelsea Caster Sugar, flour, cornflour and 1/4 cup milk into a blender and blend on low speed until smooth.
Bring the remainder of the milk to boil, add to egg mixture and blend.
Pour the mixture into the saucepan and stir over low heat until it boils. Remove from heat and cool.
Whip the egg white stiffly and fold into the cooled mixture. Add the brandy.To assemble the torte;
Slice half the strawberries in halves and stir into the cream patisserie.
Place a layer of pastry on to a serving plate. Spread half the strawberry filling to the pastry, add another layer of pastry and then the remaining filling. Place remaining layer of pastry on top.
Arrange the remaining strawberries on top leaving the border around the edge free.
Combine the brandy, gelatine and jam, stir over low heat until gelatine has dissolved and mixture is smooth. Refrigerate until mixture thickens. Brush the glaze over the top of the strawberries.
Whip the cream and pipe or spread decoratively round the outside border.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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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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