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IN SEASON


Chef's Table Q


"In my opinion, the most important aspect of any aſt ernoon tea still remains the scone - however you may


pronounce it. Having the right scone can make or break any aſt ernoon tea. We keep it simple at Lewtrenchard, using an old recipe that we know works, and


serving plain and fruit varieties. Don't forget the clotted cream and the home-made jam, of course.


Cornish Cream Tea by post %


Scones, brownies, tiffins and biscuits all lovingly handmade


by The Cornish Scone Company www.cornishsconecompany.co.uk


As far as the cakes


and pastries are concerned, we are currently enjoying making passionfruit and coconut tarts - an amazing combination using the sharp fruit, sweet coconut and a thin pastry base together. Whenever making your own sweet treats at home, try to keep


the fl avours balanced, using complementary fl avours, but don’t be put off trying out new combinations, you may fi nd a winner. Another favourite is our praline choux buns. T ese rich and


crunchy buns are a fantastic additions to any menu for a little variation. When making the choux pastry, ensure that you cook the fl our out for a good 3-4 minutes to ensure you get a really good rise when you dry them out in the oven. Also, try making a Choux au Craquelin for the top, this adds an even better crunch. Choux au Craquelin are mini cream puff s topped with a


'craquelin' that crackles and crisps in the oven. T e dough is made from soſt ened butter, brown sugar and fl our which is chilled then cut into thin discs and placed on top of the choux before being baked. T is topping will take your buns to another level. Finally, we like to serve our fl oral raspberry macarons. T is


Falmouth 01326 372 304 | St Austell 01726 817 666 Devon 01626 830 881 | Somerset 01749 841 856


www.westcountry.co.uk westcountry_fruit_sales


@fruitsales 24 | THE WEST COUNTRY FOODLOVER


classic French patisserie is a hard one, it take lots of practice and many, many failures before you get them right. However, once you do they are phenomenal and well worth the eff ort. T ey add much needed lightness to the plate and perfectly round off your aſt ernoon tea."


Tom Browning's ideal Afternoon Tea


uintessentially English, the afternoon tea remains one of our nation's favourite edible pastimes. Of course, the scone remains a staple, but we asked Sous Chef at Lewtrenchard Manor and sweet


treat expert, Tom Browning, what makes for the perfectly balanced afternoon tea.


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