A Recipe Request

Hi again everyone. I received some lovely comments on my Strawberry Ring the other day and Sheri asked if I would mind sharing the recipe. So, here it is. I got it in a Farmhouse Cookery book which my Gran gave me a few years ago. I think it's the only thing I have ever made out of the book and even then, only twice, lol. But, it tastes lovely when you get it right - The one in the photo actually went in the bin because I forgot to add the icing sugar to the cream!!!

Anyway, here goes...first you need the recipe for choux pastry to make the actual ring...

Choux Pastry

Ingredients:

2 and a half ounces (65g) plain flour

2 ounces (50g) butter

Quarter teaspoon salt

Quarter pint (150ml) water

2 eggs

1. Sift the flour and salt onto a sheet of greaseproof paper.
2. Put the butter and water in a heavy-based pan and place over a low heat until the butter melts, then increase the heat and bring rapidly to the boil.
3. Remove the pan from the heat and pour in all the sifted flour, stirring quickly with a wooden spoon until the flour has been absorbed into the liquid.
4. Return the pan to the gentle heat, then cook for 2-3 minutes until the mixture is smooth and comes away from  the sides of the pan.
5. Cool the mixture for a few minutes, then beat in the eggs gradually. the pastry must be firm enough for piping but not too stiff.
6. If you are not going to use the pastry immediately, closely cover the pan with a sheet of moist greaseproof paper under the lid. this keeps the dough pliable.
7. Cook as for strawberry ring recipe. DO NOT open the oven door whilst cooking otherwise the pastry will be flat.

Strawberry Ring

Ingredients (Serves 6):

2 and a half ounces (65g) Choux Pastry

Half a pint (275/300ml) double cream

3 tablespoons icing sugar, sifted

1 lb strawberries, hulled

Icing sugar for dusting

Spoon pastry into a forcing bag fitted with a large plain nozzle. Pipe a ring about one and a half inches (4cm) wide and 8 inches across onto a greased baking tray. Bake in the centre of the oven for 30 minutes until golden brown.

Allow the choux ring to cool on a wire rack. When cool, but not cold, split in half horizontally with a sharp knife.

To make the filling, use a hand whisk and whip together the cream and icing sugar until light and fluffy. Spoon the cream into the bottom half of the ring.

Arrange the fruit on top and around the sides of the heaped up cream. Place the pastry lid on top gently and dust with icing sugar.

Ok, think thats it all. Sheri, if you read this could you leave me a link to your blog if you have one please. Thanks for looking everyone. Let me know what you think if you try making it

Hugs

Suzanne