'Almond and Apricot Couronne â from Paul Hollywoodâs How to Bake' from âRaspberry BrĂ»lĂ©eâ
Raspberry Brûlée, a home to patisserie obsessions, food thoughts, recipes and reviews. Brought to you from our little flat in Liverpool.
In the post âAlmond and Apricot Couronne â from Paul Hollywoodâs How to Bakeâ, we give the recipe for a âCouronneâ (crown in French). This is the first post using recipes from Paul Hollywoodâs new book âHow to Bakeâ.
A couronne is a sweet, cinnamon bun-like dough, stuffed with almond paste and dried fruit sounds like my idea of breakfast heaven. It is put together like a cinnamon bun: rolled out yeast leavened dough enriched with butter is spread with the filling and a thin layer of marzipan, then rolled, split, twisted and shaped. The fillings melt together between the twisted layers during baking, and it is finished with a glaze, icing, and toasted almonds. Our recipe is slightly modified, but the success of this bake should be credited to a fantastic recipe from Paul Hollywood. It is delicious for breakfast and amazing served warm with a cup of coffee or tea.
I was going to start out by doing a review of the book itself, but I donât think you can really review a cookbook until you have cooked from it. (My full review of How to Bake is now available here).
Also check out our review of How to Bake by Paul Hollywood, and his Victoria Sponge recipe.
Please come over to our blog to have a look at the full post and others :)
Hope to see you soon,
Miss Brûlée














