These swirls are the definition of melt in the mouth. Incredibly light and buttery, they’re easier to make than you might think and perfect for those times when you need something sweet and delicious.
Swirl dough
Ingredients250g plain flour 250g salted butter, diced (room temperature) 50g caster sugar 50g cornflour |
MethodSieve together the dry ingredients. In a food processor, combine all the ingredients to form a smooth pipeable dough. Pre-heat the oven to 170 °C. Place a star piping nozzle in your piping bag then add the mixture to the bag. Pipe 16 x 6cm rosette on a lined baking tray. Bake in the oven for 14 minutes until lightly golden in colour. Remove from the tray and allow to cool completely. |
Cherry jam
Ingredients100g cherries 60g caster sugar 20ml Grandes Distilleries Peureux Massenez kirsch 40ml water 10g Sosa pectinx58 |
MethodDe-stone and stalk the cherries. Add to a pan with the water and liqueur, and cook on a medium heat to break down the cherries. Whisk in the sugar and pectin powder. Cook out to 115°C on a sugar thermometer. Remove from the pan and allow to set in a bowl. Once completely cool in a bowl beat to become pipable. |
Pistachio & white chocolate ganache
Ingredients200g Republica del Cacao white chocolate 70g double cream |
MethodBoil the double cream in a heavy base pan Remove from the heat and pour over the chocolate and pistachio crunch and allow to stand for 20 minutes. Whisk together to incorporate and allow to cool in the fridge until set. |
Recipe courtesy of Thomas Leatherbarrow
