Baking Heaven April 2020

By Bonne Maman (www.bonnemaman.co.uk)

By Bonne Maman (www.bonnemaman.co.uk)

54 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Crispy apple

and wild

blueberry crêpes

MAKES 6

with the flaked almonds.

4 Bake in the centre of the oven for

10 minutes. Reduce the temperature to

170°C/Gas Mark 3 for about 15 minutes

until firm on top, but still soft and

mallowy beneath.

5 Remove the meringue from the sheet

and allow to cool. Turn out onto a clean

sugared tea towel and remove the

parchment paper.

6 To make the filling, whip the cream to

soft peaks and spread onto the

meringue. Lightly spread over the

compote and roll up along the longest

edge using the tea towel to form the

roulade. Chill before serving, dusted

with icing sugar.

Apricot meringue

roulade

SERVES 6

5 large free-range egg whites

275g (9oz) caster sugar, plus extra

for rolling

6 Large French crêpes

1 large cooking apple

2 eating apples

juice of 1 large orange

4 tbsp Bonne Maman Wild

Blueberry Conserve

1 small free-range egg, beaten

2 tbsp ground almonds

icing sugar, to dust

extra conserve and vanilla custard

or ice cream, to serve

1 Peel and core the apples and cut into

rough dice, then place them in a small

saucepan with the orange juice and half

the conserve. Simmer over a low heat,

stirring occasionally, until the apple is

soft. Stir in the remaining conserve and

leave to cool.

2 When ready to use, preheat the

oven to 200°C/Gas Mark 6. Spoon a

little of the cooked apple mixture

across the centre of each crêpe and roll

up into large 'cigar' shapes.

3 Put the rolls on a baking tray

lined with baking paper and brush

all over with beaten egg. Sprinkle

with the ground almonds and dust

with icing sugar.

4 Pop the rolls in the hot oven for

5-7 minutes, or until golden and crispy.

Serve with your choice of fillings.

50g (2oz) flaked almonds

icing sugar, to dust

For the filling

300ml (10fl oz) double cream

4-5 tbsp Bonne Maman Apricot

Compote

1 Preheat the oven to 220°C/Gas Mark

7. Line a large baking tray with non-stick
   baking parchment.
   2 Place the egg whites in a grease-free,
   clean bowl and, using a hand-held
   electric whisk, beat to stiff peaks.
   3 Add the sugar very slowly, with the
   electric whisk running at full speed until
   the meringue is stiff and shiny. This will
   take a good 5 minutes. Spread the
   meringue mixture onto the prepared
   baking tray and level out. Sprinkle