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Dear
Strawberry Brûlée
I'm writing to you this week having just sampled one of Paul's (our in house chef) Strawberry Brûlées. Now this was not just any Strawberry Brûlée, this was a Paul Taylor's Strawberry Brûlée.
Lovely caramelised crunchy top that gave way with a sharp tap, on top of a beautiful sweet, delicate crème anglaise (posh homemade custard) and strawberries cooked in Sherry, hm hmmmmm... delicious! All of this delight should then have been served with a chocolate sable biscuit (so I'm told) but when I got to the shop they'd all gone!
So if this sounds like your sort of thing and you can just imagine serving this to your guests (maybe Brûlée the dish at the table?) as a great summer pudding, then here's the recipe (Strawberry Brûlée).
Ultimately Controlled Pan
Now there's a couple of points about the tool he used for this recipe that I think may interest you. He made the crème anglaise from start to finish directly in his Demeyere Saucier This is remarkable because without it, Paul would have had to start it in a saucepan and then transferred it to a Bain Marie (double boiler) to avoid the crème separating with too high a heat.
 Demeyere Saucier 20cm
Such is the fine control that a Demeyere Saucier pan gives, that it rendered the Bain Marie unnecessary! This quality (and the 7 ply material from which they are made) also makes them invaluable for such things as melting chocolate straight on a low heat or doing Roux or any other sauces without lumps. Strawberry Brûlée Demo's
Now for your treat, Paul is going to be doing demos this week in both shops to show you how to do this Strawberry Brûlée, with Chocolate Sablé and Strawberry Coulis. It will include a tip for making light work of the final caramelizing with a blowtorch (something about pre-cooking the sugar!). There will also be some he'll have prepared earlier for you to sample if you arrive early enough.
Friday 12th June in Cobham: he will be demonstrating from 5.00pm and the shop will close an hour later than usual at 6.30pm.
Saturday 13th June in Reigate: he will be demonstrating at 11.00am and again at 2.30pm. Normal opening hours apply.
Happy watching, doing and eating!
Kind regards
Andrew
PS: We have kept last year's price on the saucier 20cm at £108.64 (soon to go up by about 40% I'm afraid, courtesy of the exchange rate!)
PPS: On the day of the demo, you can buy the blowtorch at the special offer price of £9.99 which is over 30% off. |
