Rav Gill showcased her delicious Bakewell inspired crullers with cherry jam and cream filling for today’s technical on Junior Bake Off.
The ingredients for the cherry jam are: 100g frozen pitted cherries, defrosted and 100g jam sugar.
For the choux dough: 65ml water, 65ml of evaporated milk, 65g unsalted butter, 65g strong flour, ¼ tsp salt, ½ tsp caster sugar and 100-125ml beaten egg.
For the filling: 300ml double cream, 50g mascarpone, 2 tbsp icing sugar and 1 tsp almond extract.
To decorate: icing sugar and cocktail cherries.
See recipes by Rav in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time
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