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GBBO’s Rosie Brandreth-Poynter #BakingWithBooze

GBBO’s Rosie Brandreth-Poynter #BakingWithBooze

Our favourite Great British Bake Off contestant, Rosie Brandreth-Poynter has been #BakingWithBooze! How delish do her Bellini Cream Puffs look?

Our favourite Great British Bake Off contestant, Rosie Brandreth-Poynter has been #BakingWithBooze! How delish do her Bellini Cream Puffs look?

As you may have seen Rosie’s fab recipe has been featured in Hello!, if you are interested and want to try out these delicious bakes then please see the recipe below. Be sure to tag us on social so we can check out your bakes.

Best enjoyed with a chilled glass of i heart Prosecco. Happy Baking!

Craquelin choux buns willed with a prosecco cream and a peach puree. To make gluten free, use the choux recipe from profiterole tower recipe.

For the craquelin:

•    50g unsalted butter – softened
•    50g caster sugar
•    50g plain flour

For the choux pastry:

•    65g unsalted butter
•    160g water
•    85g plain flour
•    Pinch salt
•    2 large eggs 

For the peach filling:
•    2 large peaches
•    50g caster sugar


For the prosecco cream:
•    200ml double cream
•    200ml mascarpone
•    50g icing sugar
•    50ml prosecco

 

Make the craquelin:

Step 1: Mix all ingredients in a small bowl

Step 2: Tip onto a sheet of greaseproof paper, cover with a second sheet and roll out to 2mm thick

Step 3: Leave to chill (flat) in the freezer

 

Make the choux pastry:

Step 1: Pre-heat the oven to 200 degrees C fan

Step 2: Add the butter and water to a saucepan and heat until boils, then beat in the flour

Step 3: Return to heat stirring for a few minutes until thickened into a firmer ball

Step 4: Leave for 3 minutes before gradually beating in the egg

Step 5: Stop when a peak of dough folds over when pinched (pinch test)

Step 6: Transfer to piping bag

Step 7: Pipe 8 large circles on to a sheet of greaseproof paper (on a baking sheet), cut circles of craquelin (just bigger than the circles of choux) and place on top of each bun

Step 8: Bake at 200 for 10 minutes then turn down to 170 for 10 minutes (remove the mini buns at this stage)

Step 9: Remove from the oven, stab bottoms with a skewer and return to oven for 7 minutes

Step 10: Cool on rack

 

Make the peach puree:

Step 1: Add the chopped peaches and to a blender and blend until smooth, if you do not have a blender, just chop the peaches and mash them after heating

Step 2: Transfer to a saucepan and bring to a simmer, keep stirring and let simmer for a few minutes

Step 3: Set aside to cool completely – this is a thin sauce to ripple through the cream

Step 4: Keep the spare to make Bellini cocktails with the rest of the prosecco bottle!

 

Make the prosecco cream:

Step 1: Whisk the cream to soft peaks

Step 2: Add the mascarpone and sugar and whisk again

Step 3: Beat in the prosecco

Step 4: Cut the buns in half and fill with cream and puree

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