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Pink musk-stick mushrooms
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Delightful pastry cases filled with jam and buttercream, sure to please the whole family!
Ingredients:
  • 187.50 ml plain flour
  • 40.00 gm caster sugar
  • 60g butter, chilled, chopped
  • 1 egg yolk
  • 52.80 gm raspberry jam
  • cocoa powder, to serve
  • 3 musk sticks, cut into 2cm lengths
  • 90g unsalted butter, softened
  • 112.50 gm icing sugar mixture
  • 30.90 gm milk, at room temperature
  • 2.20 gm vanilla extract
  • pink food colouring
Instructions:
  • Preheat your oven to 180°C. Grease 18 cavities across two 12-hole patty pans with a 30ml capacity each.
  • In a food processor, blend together flour, sugar, and butter until the mixture looks like fine breadcrumbs. Add egg yolk and 2 teaspoons of cold water. Blend until dough forms, adding an extra teaspoon of water if needed.
  • Transfer the dough to a lightly-floured surface and knead until smooth. Wrap it in baking paper and refrigerate for 15 minutes. Roll out the pastry on a floured surface to 3mm thickness. Using a 6.5cm round pastry cutter, cut out 18 rounds from the pastry. Line pans with the pastry rounds, prick the bases with a fork, and bake for 10 to 15 minutes or until light golden. Cool on a wire rack.
  • Prepare a delightful butter cream: Use an electric mixer to whip butter in a bowl until it becomes light and creamy. Incorporate icing sugar and continue beating. Slowly mix in milk and vanilla, beating for 2 to 3 minutes until the mixture is light and airy. Finally, add 2 to 3 drops of food coloring and beat until fully combined.
  • Fill pastry cases with jam, then top with buttercream. Use a knife to smooth the surface, dust with cocoa, and place a musk stick in the center of each mushroom. Serve and enjoy!

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