So, here we are – my first Sunday Herald column! I’ve recently joined the team at Gleneagles, having spent 17 years mastering the art of pastry in London. As a Scot, it feels great to be back where m§y passion for cooking all began.
As a teenager, I got a part-time job as a Kitchen Porter, and I loved the energy of the kitchen from my very first day. I used to watch the chefs with fascination and, after I was promoted to junior chef, I knew I’d found my calling. I wasn’t keen on the constant heat though, so the nice, cool pastry kitchen provided the best of both worlds. Plus, I’ve always had a sweet tooth – just ask my dentist!
Summer is on the way, and, on the subject of sweet treats, strawberry season is fast approaching. Scottish strawberries are simply unbeatable; fresh, delicious and full of flavour. Served with cream, strawberries have been synonymous with Wimbledon for decades – could there be a more perfect dish to enjoy outdoors while you’re soaking up the sunshine, engrossed in a tennis match?
This Strawberry Shortcake recipe is my own spin on this classic Wimbledon pairing, incorporating local Perthshire berries, fresh vanilla cream and a generous filling of our very own Gleneagles and Co strawberry jam. I’ll be serving these sumptuous teatime treats at Gleneagles Glorious Garden Party on Sunday 24th June. If you haven’t booked your ticket yet, best be quick! One of the highlights on the day itself will be a legends tennis match between Xavier Malisse and Henri Leconte, both former Wimbledon players. Trust me, you’ll want to have a courtside seat for this game! I can’t wait.
In the meantime, you can enjoy these Strawberry Shortcakes on our new Afternoon Tea menu, or create a batch yourself using my recipe below. They’re so satisfying to make, and surprisingly easy to build, so let’s pick our summer strawberries, break open the edible glitter, and get started…
Strawberry Shortcake
For the pastry cream
Ingredients:
250ml whole milk
1 vanilla pod
60g caster sugar
55g egg yolk
25g strong flour
Method:
1. In a saucepan, bring the milk and the vanilla to the boil.
2. Mix the sugar, egg yolks and the flour in a bowl, and pour over the boiling milk.
3. Place the mixture back into the pan and place on a medium heat, whisking continually. Bring back to the boil, and boil for five minutes, or until thickened.
4. Pass through a fine sieve and place cling film directly on top to prevent a skin forming while cooling.
For the Sable Breton
Ingredients:
150g butter
130g sugar
50g egg yolks
5g salt
200g plain flour
3g baking powder
Method:
1. Preheat the oven to 170°C.
2. In a machine bowl and using the paddle attachment, beat together the butter and sugar until the mixture is pale and light.
3. Add in the egg yolks slowly, making sure you emulsify.
4. Add in the dry ingredients and bring them together to form a smooth paste.
5. Place the mixture in a piping bag and weigh 50g of mix into each 4cm ring.
6. Bake for 20 minutes, or until each biscuit is golden brown.
Building your shortcake
Ingredients:
250g white chocolate
100g apricot jam
1x jar of Gleneagles and Co strawberry jam
Fresh Scottish strawberries
Small tub of food glitter
Method:
1. Using a Parisian scoop, channel the centre out of the Sable Breton, making sure you don’t go through the base. Repeat the process until all the Breton biscuits are hollow.
2. Temper the white chocolate by filling a pan with water and bringing it to a simmer. Break the chocolate into a glass bowl and place it over the water, stirring until the chocolate has completely melted.
3. Dust acetate with metallic food glitter, then spread the glittered acetate with a thin layer of white chocolate. Allow this to set slightly before wrapping it around the outside of the sable biscuit.
4. Using a piping bag, pipe a small amount of Gleneagles and Co strawberry jam into the base of each of the hollowed sable biscuits.
5. Fill the sable, on top the jam, with pastry cream.
6. Cut your Scottish strawberries and arrange them on top of the sable. Repeat this process for each of the shortcakes.
7. Glaze with an apricot glaze and arrange with some white chocolate garnishes on the top.
8. Remove the acetate, keeping the chocolate intact, and serve.
Phillip Skinazi is Executive Pastry Chef at Gleneagles
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