Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
On a clean, floured surface roll out
Puff Pastry (2)
to 2mm thick. Then place the one sheet on top of the other. Cut the sheets in half and place 2 sheets on top of the other two sheets. Roll the 4 sheets lightly to get the layers to stick together.
Step 3
Cut the pastry width ways into 2 halves. Then slice the pastry long ways into 1 inch wide strips, then into 2 rows width ways. Do the same thing with the other half. Twist the oblong pastry pieces so they look like bow ties, then place on a lightly greased baking tray about 2 inches apart as they puff up a lot.
Step 4
Bake for 12 minutes until they are golden and have doubled in size. Cook the twists in batches if they don’t all fit on one baking tray.
Step 5
Make the egg yolk syrup: Whisk the
Eggs (4)
in a bowl. Place the
Water (80 mL)
and
Granulated Sugar (200 g)
in a saucepan, bring to a boil for 2 - 3 minutes until when you place a spoon in and pull it out a soft thread develops. Leave to cool for 3 minutes.
Step 6
Pour the sugar water onto the egg yolks very slowly while whisking vigorously. Pour the mixture back into the saucepan and boil for 3 minutes whisking continuously until it thickens.
Step 7
Dip the twists lengthways into the egg yolk syrup then place them on a cooling rack, syrup side up for the syrup to drip down the sides of the twists, and leave them to set for 30 minutes.
Step 8
Make the icing: Mix
Powdered Confectioners Sugar (165 g)
and
Water (75 mL)
. Dip the twists lengthways into the glassy glaze and place them on a cooling rack icing side up for the icing to drip down the sides of the twists, sprinkle with
Lemons (2)
. Allow to set for another 30 minutes and serve.
