Sometimes sitting in the doctor’s surgery wishing they had magazines that weren’t three years old you find a gem and this pastry is just one of those recipes…slightly refined but pretty close to the original recipe!
90g soft brown sugar
90g icing sugar mixture
90g Valrhona cocoa powder…..stockist Simon Johnson
420g strong flour
250g COLD unsalted butter, cut into 1 cm cubes
50g honey
50g COLD egg yolk
To roll the pastry and prepare the tin
Want to get ahead? If you have the time, the prepared, rolled and lined tins can be frozen and cooked on the day.
Thaw overnight in the fridge [best] or at room temperature for 30-40 minutes depending on the day.
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