150g Unsalted Butter, softened
50g Icing Sugar
1 Free-Range Egg
200g Plain Flour
225g Dark Chocolate, roughly chopped
2 Free-Range Eggs
150ml Double Cream
300g Dulce de Leche
Here at Wealden Times we’re delighted to be sharing some sneaky snippets of exciting Cocolicious news! Soon you’ll be able to enjoy goodies like these, but made for you by Lucinda and her team, at the first Cocolicious Pâtisserie Café, which will be opening in Cranbrook this spring
For the pastry: For the filling:
For the pastry:
For the filling:
- words: Lucinda Hamilton
- pictures: David Merewether
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