Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 2 Sheets frozen Puff Pastry, defrosted
- 3 Tablespoons Chelsea White Sugar
- 3 Tablespoons Slivered Almonds
- ½ cup Cream
- 1 Tablespoon Chelsea Soft Brown Sugar
- grated zest 1 Orange
- 140g Ready-made Pear Puree
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Preheat oven to 220 degrees celcius.
Fold each sheet of pastry in half. Cut each half into 3 rectangles. Place on greased baking tray and bake for 5 - 7 minutes, or until golden brown.
Meanwhile, place Chelsea White Sugar in a heavy based saucepan and cook over moderate heat, stirring constantly, until sugar melts and is a golden toffee. Arrange the almonds on an oiled baking tray, pour toffee over the top and set aside to firm.
Beat cream, Chelsea Soft Brown Sugar and orange zest until thickened.
Break up toffee / nut mixture and place in food processor. Process, breaking mixture into small pieces to make praline.
Cut puffs in half, sandwich with pear puree, top with cream and a generous sprinkling of praline.
6 : Cut puffs in half, sandwich with pear puree, top with cream and a generous sprinkling of praline.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
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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