The taste of this classic pastry says it all! Using the pastry recipe and crème pâtissière recipe in my book, a ½ mix will make approximately 16−18 units. Golden raisins are wonderful in this product and should be washed the day before use. Top tip: they can be soaked with a little rum for added flavour.

The full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.