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   DESSERTS
Strawberry Crown

INGREDIENTS: Water - 150 ml, Butter - 50 g (2 oz), Plain flour - 75 g (3 oz), Eggs - 2 beaten, Flaked almonds - 50 g (2 oz), Cornflour - 25 g (1 oz), Caster sugar - 25 g (1 oz), Vanilla essence - 1 tsp, Milk - 450 ml, Icing sugar, Strawberries - 225 g (8 oz), hulled.

COOKING: 1. Put the water and butter into a saucepan, heat, when bubbling remove from the heat add all the flour, beat until smooth. Cool. Beat in the eggs, reserving some to glaze the crown. Fill a piping bag with a 12 mm (inch) star nozzle and pipe a 20 cm (8 inch) circle. Lightly brush the top with remaining egg and sprinkle with flaked almonds. Bake at 180C / 350F / Gas 4 for 40 minutes until golden and firm. Split in half.
2. Mix the cornflour, sugar, vanilla essence and a little milk. Heat the remaining milk, pour onto the cornflour mixture. Return to the pan, heat stirring until the sauce thickens, boils and is smooth. Cool slightly.
3. Fill the bottom half of the ring with the vanilla sauce. Replace the lid and dust with icing sugar. Fill the centre with fresh strawberries and serve.