Name: Blackcurrant Teacakes
Yield: Makes about 20-25 teacakes
Ingredients: 15 ml (1 tbsp) lemon juice or 10 g (¼ oz) ready-made blackcurrant jam per teacake; 200 g (7 oz/scant 1 cup) jam sugar; 40 g (1½ oz) egg yolks (about 2 eggs); 500 g (1 lb 2 oz) blackcurrants, washed and stalks removed; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 100 g (3½oz) Blackcurrant Purée; 50 ml (1¾ fl oz/3 tbsp) water; 50 g (1¾ oz) caster (superfine) sugar; 175 g (6 oz/1¾ sticks) unsalted butter, cut into cubes; A pinch of salt; 90 g (3 oz/generous ½ cup) Icing (powdered/pure) sugar; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour, sifted; 40 g (1½ oz) egg whites (about 2 eggs); 1 tbsp blackcurrant powder, to decorate; 250 g (9 oz) blackcurrants, washed and stalks removed; 10 ml (¾ tbsp) lemon juice; 225 g (8 oz/1 cup) caster (superfine) sugar; 40 g (1½ oz) liquid glucose; 55 ml (2 fl oz/¼) water; 9 g (¼ oz) leaf gelatine; 250 g (9 oz) Blackcurrant Purée

Preparation info

Makes about
20-25
teacakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Teacakes can be quite sweet – we have used blackcurrant to balance the flavours.

Ingredients

500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat
<

Method

First, make the blackcurrant purée:

1 Put the water and sugar in a pan, bring to the boil and then leave to cool. Put the blackcurrants in a food processor and add the sugar syrup and lemon juice. Blitz to a smooth purée and then pass through a fine sieve (strainer). Store in an airtight container in the fridge until needed.