Sweet Selection Recipe

Make choux pastry

Preheat oven to 200°C (400°F). In a medium saucepan combine water, milk, butter, sugar and salt. Bring to a rolling boil. Remove from heat and add flour all at once, stirring vigorously until a smooth ball forms and dough pulls away from the pan. Return to low heat for 1–2 minutes, stirring to dry slightly. Transfer to a bowl and let cool 3–4 minutes.

Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy and holds a soft peak. The number of eggs may vary; use enough to achieve pipeable consistency.

Transfer choux to a piping bag fitted with a 1cm round tip. Pipe 1–1.5 inch rounds on a baking tray lined with parchment, spacing 2 inches apart. Brush tops lightly with milk or egg wash if desired. Reduce oven to 180°C (350°F) and bake 20–25 minutes until puffed and golden. Do not open the oven during baking. When done, turn off oven, crack door and let profiteroles dry inside for 5 minutes; then cool on a rack.

Prepare white chocolate filling

Place chopped white chocolate in a heatproof bowl. Heat heavy cream to simmering and pour over chocolate; let sit 1 minute then whisk until smooth. If using cream cheese, soften and whisk into the chocolate mixture for stability. Chill until slightly set, then whip briefly to a pipeable consistency or fold in whipped cream to lighten.

Hull and dice strawberries; fold gently into a portion of the white chocolate filling to leave some pure white filling and some strawberry-studded filling.

Slice each profiterole in half horizontally and pipe filling into the bottom halves (reserve tops). Place a few diced strawberries in each, sandwich with tops and dust with powdered sugar just before serving.

Prepare dry mix and meringue

Sift together almond flour, powdered sugar, freeze-dried raspberry powder and salt twice to ensure fine texture. In a clean bowl, whisk egg whites to soft peaks, then gradually add granulated sugar and continue to whisk to stiff, glossy peaks.

Fold the dry mixture into the meringue using a spatula, working with a scooping and pressing motion (macaronage) until the batter flows slowly off the spatula in a ribbon and can settle flat — about 50–70 strokes. Test by drawing a figure-8 with batter; it should smooth out.

Transfer to a piping bag fitted with a 1cm round tip and pipe 3–4cm rounds spaced on parchment-lined trays. Rap the trays firmly on the counter to release air bubbles and pop any remaining bubbles with a toothpick. Let pipeups rest at room temperature 20–40 minutes until a thin skin forms and they are not sticky to the touch.

Preheat oven to 150°C (300°F). Bake one tray at a time 12–15 minutes rotating half-way if needed. Remove and cool completely on the tray before removing shells.

Make white chocolate raspberry ganache

Heat heavy cream to simmer and pour over chopped white chocolate and butter. Let sit 1 minute then whisk until smooth. Stir in a pinch of raspberry jam or a little more raspberry powder to intensify flavor. Chill slightly until pipeable.

Pair shells by size and pipe a small ring or dollop of ganache onto one shell; add a small dot of raspberry jam in the center for a bright fruit note then sandwich with second shell. Refrigerate 24 hours for best texture, then bring to room temperature before serving.

Bloom gelatin and melt chocolate

Soak gelatin sheet in cold water for 5 minutes to soften. Chop dark chocolate and place in a heatproof bowl. Warm 2–3 tbs of water and melt butter with it, or melt butter separately. Set aside.

Whisk egg yolks with granulated sugar in a heatproof bowl. Gently heat the yolk mixture over a double boiler, whisking constantly until warm and slightly thickened (do not scramble) — about 3–4 minutes.

Squeeze excess water from gelatin and dissolve in 1–2 tbs warm liquid, then stir into the warm egg yolk mixture. Pour the hot yolk/gelatin mix over chopped chocolate and melted butter; let sit 30 seconds then whisk until smooth and glossy.

Whip heavy cream to soft peaks and fold one third into the chocolate to loosen, then fold in remaining cream gently until uniform. Divide into 4 small molds or ramekins and chill at least 4 hours or overnight to set.

Before serving unmold, dust with cocoa powder and serve chilled. Optionally serve with a berry coulis or fresh raspberries.

Assemble the Vimto syrup and soak cake

In a small bowl combine Vimto cordial and hot water to make a concentrated syrup; stir until combined. Toss sponge cake cubes with 2 tbs of the Vimto syrup and 1 tbs jam so pieces are lightly flavored but not soggy.

In serving glasses layer soaked cake, a spoonful of jam, a layer of custard, a scattering of fresh berries and repeat to fill glasses leaving room for whipped cream on top.

Top each trifle with whipped cream and a few berries. Chill at least 30 minutes to meld flavors before serving.

Make the scone dough

Preheat oven to 220°C (425°F). In a large bowl whisk together flour, baking powder, salt and sugar. Rub in cold cubed butter with fingertips or use a pastry cutter until mixture resembles coarse crumbs with some pea-sized bits.

If using raisins/currants, stir them in. Whisk egg and cream together, reserve a little cream for brushing. Stir the wet into the dry just until combined — do not overwork. Turn dough onto a lightly floured surface and pat to about 2cm (3/4 inch) thickness. Cut rounds with a 6cm cutter and place on a lined baking sheet.

Brush tops with reserved cream and bake 12–15 minutes until risen and golden. Serve warm.

Spoon clotted cream into a small serving dish and place jam in a separate dish or alongside. For traditional service, split warm scones, spread a generous layer of clotted cream and top with jam, or vice versa depending on preference.