Graham Hornigold gives an interesting twist to a classic crème brûlée by encasing it in pastry, and topping with strawberries for a deliciously rich dessert that will make a stunning dish at a dinner party. White chocolate decorations can be bought from pâtisserie stores or online.
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. As Executive Pastry Chef of Hakkasan Group, he brings a delicate, refreshing touch to their restaurants’ dessert menus.
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To make the Sablé Breton, sieve the flour and baking powder together into a bowl. In a separate bowl, beat together the butter, salt and half the caster sugar until light and fluffy
250g of plain flour
8g of baking powder
190g of unsalted butter, softened
2g of fine sea salt
80g of caster sugar
In another bowl, whisk together the egg yolk and remaining sugar, then fold this into the butter mixture. Add in the flour and baking powder, and bring everything together to form a dough
80g of egg yolk
80g of caster sugar
Roll the dough out between two sheets of baking parchment to a thickness of 1cm, then place in the fridge to rest for 30 minutes. Preheat the oven to 170°C/gas mark 3
Cut the dough out with a 16cm ring and transfer to a baking tray lined with baking parchment. Cook in the oven for 20–25 minutes until golden, remove from the oven and transfer to a cooling rack. Turn the oven down to 150°C/gas mark 2
To make the vanilla crème brûlée, scrape the seeds from the vanilla pods and add to the cream. Warm the cream to 60°C, while you whisk together the sugar and egg yolks in a separate bowl. Pour the warmed cream over the yolks and mix well, then strain through a fine sieve into a 14cm spring-form tin lined with clingfilm
2 vanilla pods
300 double cream
40g of sugar
75g of egg yolks
Cover the tin with clingfilm and place into a bain marie. Cook for 25–30 minutes until the brûlée is just cooked, then transfer to the freezer to set
Roll the puff pastry out very thinly, to a thickness of 3mm and dust liberally with icing sugar. Place between 2 sheets of baking parchment and chill in the fridge for 15 minutes. After this time place into a sandwich press (still in the baking parchment) and toast until golden brown
puff pastry, scraps
icing sugar, for dusting
To assemble, place the frozen brûlée on top of the Sablé Breton and leave to defrost gently in the fridge, this will take around 45 minutes. Once defrosted remove from the fridge and generously dust the surface with icing sugar and caramelise with a blowtorch. Repeat this process again to give a crispy caramelised top
Place the strawberries around the border of the tart and garnish with the broken shards of the caramelised puff pastry, some edible flowers and white chocolate decoration (if using)
12 Sweet Eve strawberries
white chocolate, decorations
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