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
Related Posts
Rav Gill apple pie and milkshake recipe on Junior Bake Off
Rav Gill naan peshwari wraps with paneer masala filling recipe on Junior Bake Off
Rav Gill honey bunny domes with tempered chocolate recipe on Junior Bake Off
Rav Gill unicorn horn wafer biscuits with hazelnut and white chocolate creme pat on Junior Bake Off
Liam Charles banana split bubble waffles with Chantilly cream recipe on Junior Bake Off
Liam Charles cakesicles with lime and coconut recipe on Junior Bake Off
Liam Charles crumpets with cheese filling recipe on Junior Bake Off
Rav Gill monster cookies with white chocolate stuffing on Junior Bake Off
Rav Gill Charlotte royale with lime Swiss roll, mango curd and bavarois on Junior Bake Off
Liam Charles Mississippi mud and worm pie with chocolate ganache and Swiss meringue recipe on Junior Bakeoff