CRAQUELIN

Firstly, add the sugar and butter to an
electric mixer, using the paddle attachment beat together until light and fluffy. Add in all flour and cocoa powder to your mix, beating until fully combined.
Now mixture should be in a soft dough form, remove from mixing bowl and divide into quarters. Using two pieces of parchment paper and a rolling pin, place your dough in-between each sheet and roll out each quarter to 3mm thick.
Place in freezer to firm, ?? how long ?? once ready to use cut out using your desired shape. We use a 6cm chef cutter.

CHOUX BUN

Start by melting the butter in a pan, once melted, add water, sugar and salt. Bring to a simmer, add the flour. Turn heat down low. Beat the mix until dry, roughly five minutes.
Once your mix is a dry consistency, take off the heat and beat for another five minutes until mixture has cooled. Add your eggs one by one ensuring each egg is fully combined (this can be done using an electric mixer if you prefer). Once fully combined,
place mixture in a piping bag and in to the fridge for a minimum of two hours.
Pre heat your oven to 180c/fan or 200c/gas. Line baking tray with parchment or silicone mat.
Using your piping bag, pipe your choux into five cm rounds (you can draw these on the back of your parchment for accuracy).
Now cut out your craquelin discs, see craquelin recipe. Place one 6cm disc on top of each 5cm choux pastry. Put tray in oven and bake for 25 - 30 mins, until evenly cooked and golden brown.

SEA BUCKTHORN CURD

Place sea buckthorn berries, orange juice and lemon juice into a blender. Pulse for one minute and strain off using a fine sieve.
Add combined juice, sugar and butter to a large metal bowl, place over a low heat bain marie, whisk until butter is melted, add your eggs. Continue to whisk until mixture is fully combined.
Cook out mixture for half an hour, stirring every couple of minutes to stop mixture from scrambling.
Soak gelatine leaf in cold water for five minutes. Add into your hot curd mixture, set aside and allow to cool. Place in fridge to set. Once ready transfer into piping bag to be used.

CRÉME DIPLOMAT

In a heavy bottomed pan add your milk, sugar and vanilla. Heat gently bringing to a simmer. Meanwhile in a mixing bowl using a spatula beat cornflour, plain flour and egg yolks to a paste.
Gradually whisk your hot milk mixture to your flour and egg mixture, once combined return to a low heat and cook thoroughly. Mixture should be of a consistency to coat the back of a spoon.
Add your butter bit by bit, once combined leave aside to cool, then place in fridge to set for a minimum of three hours.
Remove your mixture from fridge. Whisk double cream until stiff peaks form. Slowly fold whipped cream into creme patisserie mixture, fully combining until smooth. Also put in piping bag.

BURNT WHITE CHOCOLATE

Place white chocolate on baking parchment. Bake in oven at 180c for 6mins until caramelised.

Once ready, roll to create a firm piece ready to be used.