Fortnum amp Mason afternoon tea recipes Custard creams YOU Magazine
Fortnum & Mason afternoon tea recipes: Custard creams - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fortnum & Mason afternoon tea recipes Custard creams By You Magazine - April 18, 2021 These are a very delicate take on the biscuit classic, and quite fragile too, which is why you need the piping bag. But they are pure edible nostalgia, the custard creams of your childhood dreams. David Loftus MAKES 10 TEA MATCH A blend of Ceylon and Assam is a perfect foil for creamy biscuits. Try Fortnum & Mason’s Queen Anne Blend. FOR THE BISCUITS 120g plain flour 40g custard powder 35g icing sugar 1⁄4 tsp bicarbonate of soda 120g unsalted butter, cubed, at room temperature FOR THE CREAM FILLING 120g unsalted butter, at room temperature 90g icing sugar 1⁄2 tsp vanilla bean paste Sift the flour, custard powder, icing sugar and bicarbonate of soda into the mixing bowl of a stand mixer fitted with a paddle attachment. Slowly add the butter, one cube at a time. Scrape down the sides of the bowl from time to time and continue to mix until a smooth dough is formed. Bring the dough together into a ball and flatten into a thick, round disc. Cover and transfer to the fridge to chill for at least an hour. Remove the dough from the fridge 15 minutes before rolling it out, and preheat the oven to 170C/150C fan/gas 3 1⁄2. Use a rolling pin to roll the dough out to roughly 3mm thick. Use a 6cm pastry cutter to cut 20 rounds from the dough, and transfer the rounds to two baking sheets lined with baking parchment, leaving 1cm between the rounds. Bake the biscuits for 10 minutes. They will look slightly golden, but it’s important that they don’t take on much colour. Allow the biscuits to cool on the sheets for a couple of minutes, then carefully transfer them to a wire rack to cool completely. Meanwhile, put the butter and icing sugar for the filling into the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth, then add the vanilla paste and beat again. Scrape down the sides and continue to mix until the vanilla is incorporated. Use a spatula to transfer the mixture to a disposable piping bag. Cut a 5mm hole in the pointed end of the piping bag and pipe spirals of the icing on ten of the biscuits, leaving 5mm between the filling and the outside edge of the biscuit. Carefully place an un-iced biscuit on top of an iced one and repeat with the remaining iced and un-iced biscuits – there will be ten filled custard creams in total. Store in an airtight container in a cool spot for up to five days. Now buy the book Our afternoon tea recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. All the teas listed here can be bought at fortnumandmason.com. Afternoon tea recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved