All Rights Reserved: An original recipe from Lavender and Lime
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Ingredients
210gflour
2.5mlssalt
90mlswater
50gsoftened butter
Method
Place the flour, salt and water into a stand mixer and mix until combined
Knead in the bowl until a firm dough forms
Divide in two, and roll the dough out to 10mm thick rough rectangle on your worktop
Laminate through your pasta machine using the widest setting until smooth and it is the width of your pasta machine
Wrap each piece in cling film and leave to rest in the fridge for 2 hours
Cream the butter for at least 5 minutes, until soft and fluffy
Divide each piece of dough into 2 pieces
Dust one piece with flour and leave the others under a cloth
Pass each piece through the pasta machine starting from the widest setting and decreasing the roller settings until you get to the highest number
Place the strip of rolled out dough onto your worktop and using a spatula, spread a thin layer of butter onto the dough
Roll into a tight roll, smoothing and tightening the dough with each full turn
Leave the end unrolled to attach the next piece of dough onto
Repeat with the other pieces and overlap one end onto the rolled up piece and continue rolling
Once all the dough has been rolled, use your fingers to smooth out the air pockets as much as you can
Cover the entire roll in butter, wrap in cling film and leave to rest in the fridge for 2 hours
Preheat the oven to 200° Celsius
Line a baking sheet with baking paper
Remove the dough from the fridge and unwrap
Trim the ends so that they are even
Cut off 15mm slices
Take one slice and using your thumb, push out from the centre in one direction, rotating and pushing until the dough is thin and a cone shape starts to form
Shape into a cone, using your thumbs on the inside, and your fingers on the outside, without separating the layers, if possible
Place the confectioner’s custard mix into the cone, leaving the edge free
Lightly press the opening so it is closed, but not sealed
Place onto your baking tray and repeat with the remaining slices
Lightly brush the remaining butter over the pastry
Bake for 18 minutes
Remove from the oven and leave to cool on a wire rack
Notes
To make the confectioner’s custard: Mix 100g of dark chocolate into pastry cream Finely chop 10g candied peel and measure out 100g of the confectioner’s custard and mix together