Due to a sudden increase in order volume we're currently fulfilling deliveries within a 48-hour window with a £50 minimum order value. We sincerely apologise for any inconvenience this may cause.
Due to an increase in orders, deliveries are currently 48h - min order value £50. Sorry for any inconvenience.
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A modern twist on the classic Paris-Brest this recipe's really simple to make but packs a big flavour. With flakey puff pastry and pistachio cream it's the perfect accompaniment to a mid-morning cuppa!
Stretch the puff pastry to 3mm. Cut crowns with a diameter of 6cm with the help of a pastry cutter. Bake at 170°C for 10 minutes. Whip the cream. Add the salt and mix it with the Pralicroc. Put the mixture into a piping bag and stitch it onto a wreath. Cover with another wreath and decorate with the some of the Pralicroc and the chopped pistachios.
20 30 10 This delicious comforting meal is a winter must have. The red wine jus is complemented...
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