It's patisserie week on the Great British Bake Off. Bettys bakers have come up with this delicious recipes for Lavender and Lemon Bateaux

  • 45 mins
  • 4
  • Medium


  • For the Lavender Pastry
  • 150g plain flour
  • 50g butter
  • 50g lavender sugar
  • 1/2 tsp dried lavender
  • 2 egg yolks
  • 4-5 tbsp of cold water
  • For the Mascarpone Cream:
  • 80g mascarpone
  • 20g icing sugar
  • 200ml double cream
  • Zest of 2 lemons
  • For the Lemon Glaze:
  • 80g lemon curd
  • 20mls lemoncello
  • Juice of half a lemon


To make the Lavender and Lemon Bateaux:

For the pastry:Place the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.Blend the lavender sugar and add to the flour mixture, along with the ½ tsp of dried lavender.Beat the egg yolks with the water and add in small increments to the dry ingredients. Bring together using a knife until the dough starts to clump together. Turn the mixture out onto the work surface and mould together. Wrap in cling film and refrigerate for 30 mins.
For the Lemon Glaze: mix the lemon curd with the lemoncello and lemon juice. Soften the mascarpone with a balloon whisk. Add the double cream, lemon zest and icing sugar. Whisk until the mixture is firm and holds in the whisk. Insert a 10mm fluted nozzle into a pipiing bag, fill with the lemon cream. Preheat oven to 175˚C fan. Divide the pastry into four. Roll out each piece as thin as possible. Line four small bateau moulds with pastry. Fill with aking beans in a little baking parchment. Bake for 7-9 mins. Remove the beans and bake for a further 2-3 mins to dry out, cool then remove from moulds. Pipe the lemon filling into the pastry cases, dot the lemon glaze over the cream and chill until set.

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