Muddy good

KIM-JOY’S PIGFITEROLES IN MUD

2. Transfer to a stand mixer with the paddle attachment and leave to cool.

3. Add two eggs, one at a time, and mix. Whisk the third egg in a separate bowl and gradually add one tablespoon at a time.

4. Transfer to a piping bag and pipe 15 circles onto a baking sheet.

5. Bake at 2000C/4000F/Gas mark 6 for 10 minutes at, then reduce the oven to 1800C/3500F/Gas mark 4 and bake for a further 20 minutes.

6. Immediately use a knife to pierce the base.

7. While they are cooling, make the strawberry filling. Put the cream, sugar and strawberry powder in a bowl and whip until stiff enough to pipe. While whipping, gradually add very small amounts of pink food dye. Cut the tops off each choux bun, pipe in the whipped cream and replace the top.

8. Knead a tiny amount of pink food dye into the marzipan. Shape it into noses for the pig faces and place on the whipped cream.

9. Make the royal icing and dye black. Whisk the egg white and icing sugar until smooth and add black food dye. Pipe each pig’s eyes and two dots for nostrils.

10. Melt dark chocolate for the ‘mud’.

INGREDIENTS (Makes 9)

25g strong white flour, plus extra for dusting

100ml water

For the dough:

125ml whole milk, plus extra for brushing

30g unsalted butter

Oil, for oiling

10g caster or granulated sugar 1tsp salt

1 large egg

350g strong white flour 7g fast-action dried yeast

Plus: 1 egg, lightly beaten Brown food dye

A small amount of vodka Black edible pen

METHOD

1. For the tangzhong, whisk the flour and water in a pan over a low-medium heat, stirring until thickened. Put the mixture in a bowl, cover and chill in the freezer.

2. For the dough, warm the milk in the microwave. Melt the butter, too.

3. Place the milk and butter in a large bowl and add the sugar and salt. Add the chilled tangzhong and egg and whisk. Add the flour and