I have fond memories of cherry picking with my parents and preparing kilos of the fruit when we got home. My mother was very fond of making jams and clafoutis but these little rolls were my absolute favourite. I remember being very impatient and eating them as soon as they came out of the oven.
To prepare the pastry:
• 240g white flour
• 2 tbsps. white caster sugar (+ one extra for sprinkling)
• 200g cubed butter
• 4 tbsps. iced water
• A pinch of sea salt
To prepare the filling:
• 280g fresh pitted cherries
• 4 tbsp. Demerara sugar
• 85ml water
• ½ the juice of a lemon
• 1 tsp. corn flour
• ½ a scraped vanilla pod
• 1 tbsp. dark rum
• 2 tbsps. icing sugar
• 150ml whipping cream
• 2 egg yolk
• 1 tbsp. milk
Pre-prepare the cherry filling the night before:
1 Place the cherries in a saucepan with the sugar, water, scraped vanilla pod and lemon juice.
2 Bring to a gentle simmer and cook for 10 minutes; stirring from time to time.
3 After the time has elapsed, whisk the corn flour with a drizzle of water and add the mixture to the saucepan. Bring to a simmer for a further minute.
4 Once the cherries are soft and coated in a syrup like texture remove from the heat and leave to cool down overnight.
To prepare the pastry:
Preheat your oven to 195 degrees C
1 Place all the ingredients in a food processor except the iced water. Pulse the processor until the mixture resembles fine sand.
2 Add the water to the dry mix until the dough rolls itself into a ball.
3 Place in cling film and refrigerate for 1 hour.
4 Roll out the dough on a lightly floured surface until you achieve a large rectangle of 2 to 3 mm thin.
5 Slice large rectangles of 10cm long. Gently brush all over with the egg wash and sprinkle a little sugar evenly over each strip.
6 Finally, place the cherries all over the sheet of pastry and roll tightly as you would a Swiss roll. Then slice 2 to 2.5cm individual rolls and turn them on their side to reveal the oozing cherries.
7 Place them on a baking tray previously lined with a greaseproof paper and egg wash on the outside of each little roll.
8 Bake for 15 minutes; when crispy and caramelised remove from the oven, and leave to cool.
To prepare the rum Chantilly:
1 Whisk the cream and icing sugar in the bowl with an electric mixer. When it starts to thicken add the rum and any remaining cherries or syrup.
2 As soon as you achieve a soft peek, stop whisking and devour.
Wines to drink with cherry rolls served with rum chantilly
Muscat de Rivesaltes, Mas Amiel 2012
This bright and tantalising dessert wine combines the aroma of white peach notes with ripe lemon and lime zest. There is a subtle note of sea salt, balancing the delicate sweetness.
Banyuls Cuvée Parcé Frères, Domaine de la Rectoire 2012
Using the Grenache grape that the Banyuls-sur-Mer region has become renowned for, this lovely rich wine has a fresh sweetness that is full of caramel and candied fruit notes, providing a lighter and interesting alternative to port.
Translated by Leo / 孔祥鑫
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