Published Friday, 30 August 2013
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Apple, Calvados and Lavender Mille-feuille
- 250ml water
- 250g sugar
- 3 tsp lavender
- 4 x sweet apples, peeled and scooped with Parisian scoop
- 1 Tbsp Calvados
For the cream:
- 400ml cream
- 250ml crème fraiche
- 1tbsp vanilla bean paste
- 3 tbsp icing sugar
- 1tbsp Calvados
For the rough puff pastry:
- 250g plain flour
- 250g salted butter, in 2cm cubes and very cold.
- About 125g cold water with;
- 1tsp white wine vinegar or lemon juice.
- Place the flour and butter into a large mixing bowl and gently rub some of the butter through the flour, though you still need large chunks of butter. Add the water in thirds, and bring together using your hands until the pastry just comes together. Tip out the contents onto the worktop and just press and roll the pastry until it comes together in a scraggy ball.
- Flouring your worktop and rolling pin. Roll the pastry out into a long thin rectangle - about 6 inches wide and as long as it becomes when about 1cm thick.
- Using a pastry brush, brush off excess flour from the pastry. Imagine the pastry is cut into four equal portions along the width - fold over the two ends so that they meet in the centre of the pastry, brush excess flour off, then fold these doubled up ends together like a book (this method is called the 'book fold'.) Repeat this once more then wrap in cling film and place into the fridge for 15 minutes.
- Repeat the book fold twice more, then chill until you need to use it.
- Tip: If after you have cut your pastry, you have excess, simply place the cuttings ON TOP of one another and roll - do not clump it together as you will ruin the layers you have created.
- For the apples, place the water and sugar with the lavender into a pan and dissolve the sugar to make a light syrup. Once the syrup has got to a simmering temperature take the apple pieces made with a Parisian scoop and cook them for 5 minutes. Remove them from the syrup with a slotted spoon and place in a bowl with the calvados and gently mix to coat the apples and leave them for 30 minutes for the flavours to infuse.
- Chop up all the left over apple and cook them slowly with a tablespoon of water water to make an apple puree
- Now that the pastry has rested roll it out to the ½ a cm thickness and cut then into 5cm disks. Place them on a baking tray lined with baking parchment and top it wil another sheet of parchment and another baking tray on top. Place in the oven at 200oC and bake for 20 minutes, take them out of the oven and dust with icing sugar then bake for a about 5 minutes until the pastry is golden and crisp. Then cool on a wire rack
- Whilst the pastry cools combine the cream, crème fraiche, vanilla bean paste, icing sugar and calvados and whisk it until is reaches firm peaks when
Quick pineapple and banana fritters with lavender syrup
- 250g Flour, plus extra for dusting
- 200-300ml Soda water
- 2 tsp caster sugar
- 1 pineapple, peeled and cut into large pieces
- 1 Banana, peeled and cut into thick slices
- vegetable oil for frying
- Whisk the flour, suda water and sugar together to get a smooth batter
- Heat the oil until a drip of the batter siszles when added
- Dust the pineapple and banana pieces in a small amount of flour them dip them into the batter before carefully adding them to the oil to deep fry for about 5 minutes or until the pastry is crisp and cooked through
- Serve with vanilla ice cream and some of the lavender syrup (see recipe for Apple, Calvados and Lavender 'Mystery pudding')
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