Strawberry Lemon Puff
To my great joy, I spied strawberries in the supermarket!!! So, for a little taste of summer on these chilly mid-winter days, try this!
Ingredients
Choux Pastry
1/2 cup water
60g butter
3/4 cup plain flour, sifted
1 tbsp sugar
1/2 tsp vanilla extract
2 large eggs
1/2 cup sliced almonds
Filling
2 cups cream
1 Cup Ali's Lemon Curd
Sliced strawberries
Method
Preheat the oven to 200ºC fan bake.
On baking paper make 2 circles - one 22 cm with one 18 cm inside - draw around plates. Place paper on baking tray.
Place water and butter in medium saucepan and bring to a rolling boil.
When butter is melted add all the flour and beat with a wooden spoon until the mixture leaves the sides of the pan - about 1 minute.Tip batter into a cake mixer and add sugar and vanilla. Beat 20 seconds.
Beat in eggs one at a time until mixture is thick and drops from the spoon in clumps.
Spread the batter on the baking paper inside the doughnut shape you have drawn.
Run a fork through it and sprinkle with almonds.
Bake at 200ºC for 12 minutes. Reduce the heat to 180ºC and cook another 15 - 20 minutes until golden and feels firm when tapped.
Turn off the oven, but leave puff inside oven for 15 minutes. Then transfer to a rack and leave to cool a little.
Split horizontally with a serrated knife and leave to cool completely.
Whip the cream, fold in Ali's Lemon Curd and spread over the base of the cooled ring.
Scatter the sliced strawberries over the lemon cream. Replace the top and sprinkle with icing sugar. Serve in wedges.
Optional: Enjoy with a glass of Ali's ice cold Limoncello.
Buon appetito!
With thanks to Annabel Langbein.