Written By Catherine Parrott

EQUIPMENT:

  • Xcm Round Cutter

  • Piping Bag

  • Star nozzle

  • Oven set to 170c°

INGREDIENTS:

Cocoa Sable Dough

  • 220g Plain Flour

  • 30g Cocoa Powder

  • 100g Icing Sugar

  • 200g Buter, Cold and Cubed

  • 2g Salt

  • 40g Egg White

Assam Tea and Orange Chantilly

  • 600ml Double Cream

  • 5 Assam Tea Bags

  • Peel of 1 Large Orange

  • 100g Icing Sugar

  • Juice of 1 Large Orange

METHOD:

ASSAM TEA AND COCOA SABLE STACK

Catherine Parrott
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