麻豆社

Today's Foodie Friday chef is Award-winning South African chef, Bruce Cole, from the Moorland Garden Hotel, Yelverton

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Strawberry Millefeuille

INGREDIENTS

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Puff Pastry

Whipped Cream

Caster sugar

Fresh finely chopped strawberries

Liqueur of your choice (or port)

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Marinade the strawberries in a dash of liqueur for around 45mins.

Bake a sheet of puff pastry between 2 sheets of backing paper at 180C for 15mins.

Allow to cool to room temp and cut with a large sharp serrated knife into squares (3 per millefeuille)

Mix in a little caster sugar into the cream to taste.

Layer the pastry squares with cream and strawberry and top with cream and a fresh berry.

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Bruce's Scone Turnover

INGREDIENTS

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200g plain flour

10g Icing sugar

25g Caster sugar

50g Unsalted Butter

100ml tepid milk (37C)

10g Baking powder

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Mix all dry ingredients and butter and crumb with your cold fingers or a knife.

Add warm milk and stir in quickly with a wooden spoon until it forms a wet pastry. Do not over mix.

On a floured surface, flour the top and roll to 1inch or more thick.

Cut with a scone cutter and put onto a baking tray/sheet spaced 2" apart.

Bake in oven at 180C for 14mins.

Allow to rest for 5mins.

Serve with DEVON clotted cream and jam/fresh fruit - Cream First!