True Love - - Entertaining -


For the cake:

½ cup but­ter

1 cup flour

3 eggs

1 cup cream, cold

1T vanilla essence

3T cas­tor sugar

For the ic­ing:

100g white cho­co­late

1T but­ter Pink food colour­ing


1. Pre­heat oven to 220°C. Line a bak­ing tray. In a deep saucepan, bring wa­ter to the boil. Add the

½ cup but­ter and stir un­til it melts. Re­duce heat and add flour. Stir con­tin­u­ously for three min­utes. Set aside and cool slightly.

2. Add one egg at a time, beat­ing un­til fully com­bined and glossy.

3. Place the mix in a pip­ing bag fit­ted with a plain noz­zle. Pipe into 4cm-long logs. Brush with egg and bake for 5 min­utes. Re­duce the tem­per­a­ture to 180°C and bake for a fur­ther 10 min­utes.

4. Cut the puffs hor­i­zon­tally in half and re­turn to the oven for about 5 min­utes un­til the cen­tre is dry.

5. Beat the cream, vanilla and sugar un­til stiff. Spoon into one half of the pas­try and top with the other half.

6. Melt white cho­co­late with but­ter, add colour­ing drops and mix. Spoon on top of the pas­try and leave to set. Serve.

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