bellini-puffs

Bellini Cream Puffs! Bake this afternoon tea treat by GBBO's Rosie Brandreth-Poynter

The perfect cream tea spoil!

Sophie Hamilton

Sunlounger, a glass of Prosecco and a tray full of Bellini Cream Puffs… yes please! We'd all agree that this lockdown has been pretty tough, so a much-needed treat is in order ladies - in the shape of this fabulous boozy afternoon tea recipe.

GBBO’s Rosie Brandreth-Poynter joined forces with i heart Wines to create some Bellini Cream Puffs, filled with prosecco cream and peach puree. Want to know how to make them yourself? Read on…

MORE: This Wimbledon-inspired strawberry chiffon cake is one dreamy summer bake

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INGREDIENTS

For the craquelin

  • 50g unsalted butter – softened
  • 50g caster sugar
  • 50g plain flour

For the choux pastry

  • 65g unsalted butter
  • 160g water
  • 85g plain flour
  • Pinch of salt
  • 2 large eggs

For the peach filling

  • 2 large peaches
  • 50g caster sugar

For the prosecco cream

  • 200ml double cream
  • 200ml mascarpone
  • 50g icing sugar
  • 50ml prosecco

bellini-cream-puffs

GBBO star Rosie Brandreth-Poynter

MORE: This instant ice cream recipe is amazing – it takes 5 minutes and uses 3 ingredients!

 

INSTRUCTIONS

Make the craquelin:

Step 1

Mix all ingredients in a small bowl

Step 2

Tip onto a sheet of greaseproof paper, cover with a second sheet and roll out to 2mm thick

Step 3

Leave to chill (flat) in the freezer

 

Make the choux pastry:

Step 1

Pre-heat the oven to 200 degrees C fan

Step 2

Add the butter and water to a saucepan and heat until boils, then beat in the flour

Step 3

Return to heat stirring for a few minutes until thickened into a firmer ball

Step 4

Leave for 3 minutes before gradually beating in the egg

Step 5

Stop when a peak of dough folds over when pinched (pinch test)

Step 6

Transfer to piping bag

Step 7

Pipe 8 large circles on to a sheet of greaseproof paper (on a baking sheet), cut circles of craquelin (just bigger than the circles of choux) and place on top of each bun

Step 8

Bake at 200 for 10 minutes then turn down to 170 for 10 minutes (remove the mini buns at this stage)

Step 9

Remove from the oven, stab bottoms with a skewer and return to oven for 7 minutes

Step 10

Cool on rack

 

Make the peach puree:

Step 1

Add the chopped peaches and to a blender and blend until smooth, if you do not have a blender, just chop the peaches and mash them after heating

Step 2

Transfer to a saucepan and bring to a simmer, keep stirring and let simmer for a few minutes

Step 3

Set aside to cool completely – this is a thin sauce to ripple through the cream

Step 4

Keep the spare to make Bellini cocktails with the rest of the prosecco bottle!

 

Make the prosecco cream:

Step 1

Whisk the cream to soft peaks

Step 2

Add the mascarpone and sugar and whisk again

Step 3

Beat in the prosecco

Step 4

Cut the buns in half and fill with cream and puree

i heart Prosecco is available from Tesco, Sainsburys, Morrisons, Bargain Booze and Ocado RRP: £8.50.