Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 2 x 375g sheets frozen butter puff pastry, thawed
- 1 cup (120g) Chelsea Icing Sugar, sifted
- 500g strawberries, hulled
- 2 tbs Chelsea Caster Sugar
Chamomile cream
- 400ml pure (thin) cream
- 1 egg, plus 3 egg yolks
- 2 tsp dried chamomile flowers or chamomile tea
- ¼ cup (55g) Chelsea Caster Sugar
- ¾ cup (185g) double cream
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
For the chamomile cream, whisk the pure cream, egg, egg yolks, chamomile and Chelsea Caster Sugar in a heatproof bowl until combined.
Set bowl over a pan of simmering water (don't let bowl touch water) and cook, stirring constantly, for 8-10 minutes until mixture coats the back of a spoon.
Strain through a fine sieve into a bowl and cover surface with plastic wrap. Chill for 2 hours.
Place the custard and double cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Cover and chill until required.
Preheat oven to 180°C. Grease and line 2 baking trays with baking paper. Halve each pastry sheet lengthways. (Cover and refrigerate 1 rectangular pastry piece for up to 3 days for another use.)6 Dust a work surface with half the Chelsea Icing Sugar.
88888 Top with 1 pastry piece and dust with a little more Chelsea Icing Sugar. Roll pastry out until 5mm thick.
Place on prepared trays. Repeat with remaining 2 pastry rectangles, then dust with the remaining Chelsea Icing Sugar. Bake for 45-50 minutes until pastry is cooked through and caramelised on top. Transfer to a wire rack to cool.
Place half the strawberries (reserving smaller berries) and 1 tbs Chelsea Caster Sugar in a small food processor and whiz until smooth. Strain through a fine sieve into a bowl. Fold through remaining berries.
Gently press down on 2 of the pastry pieces to flatten slightly. Place 1 flattened piece on a platter. Top with half the strawberries, alternating along the pastry, then spoon half the custard mixture in the empty spaces. Drizzle with a little puree.
Top with remaining flattened pastry piece, then repeat with remaining strawberries and custard. Top with remaining pastry piece. Serve with remaining strawberries.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
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
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