Sunday Herald Sun - Stellar - - On Sunday -

I can tell you are in­trigued – just how do you make liq­uid puff pas­try? Coat a sheet of store-bought frozen puff on both sides with 40g of ic­ing sugar. Bake be­tween two metal trays (and bak­ing pa­per) at 170°C for 20 min­utes un­til caramelised. When cooled, blend with salt and then add 60ml olive oil.

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