Long Clawson Dairy invites bakers and cheese lovers to take up cheese crown coronation challenge.
To celebrate the launch of their 1912 Stilton and the King’s Coronation, the esteemed Long Clawson Dairy based in Leicestershire has created a show-stopping Coronation Crown that would make the perfect centrepiece for street parties and buffets next month.
The recipe came about because HRH is a big supporter of Stilton and British cheese, and Stilton is often referred to as the king of cheeses. They’re now inviting bakers and cheese lovers to take up the challenge of creating the cheese crown at their own celebrations.
Long Clawson is one of only six dairies globally allowed to produce Stilton and its 1912 recipe is named after the year the dairy was opened. Stilton is also 300 years old this year, so another reason to celebrate it.
For anyone who has a go, tag them in their bakes @longclawsondairy.
Long Clawson Dairy 1912 Coronation Crown
Ingredients
2 x puff pastry rolls
1 egg
Bunch of red grapes
1 pkt of pecans
1 pomegranate
Method
Grate the cheese.
Spread out the puff pastry and sprinkle one half of the party (lengthways) with the grated 1912 cheese. Fold over the pastry (lengthways) and press down so that it is securely stuck together. Cut in half lengthways so you are left with two wide strips and then cut them in half again so you are left with 4 strips. Repeat with the other puff pastry.
Pick up the strips of pastry and rotate from each end until you have a lovely twist all the way down. Repeat for all the strips.
Line a baking tray with some greaseproof paper. Use a large upturned Perspex oven proof bowl onto the lined tray.
Tear 4 large pieces of tin foil. Mould each piece into a ball that can sit on top of the Perspex bowl, (see video). You’re creating the base for the pastry to sit on to look as close to a crown as possible.
Cut a small piece of greaseproof to go on top the tinfoil Perspex bowl so the pastry doesn’t stick.
Grab a strip of pastry and lay it over the top of the bowl so either side reaches the bottom of the bowl. You want to create a cross on top, so grab another strip and lay over the top of the other strip. Push down the pastry in the middle where the two pastry strip lay on top of each other.
Get another strip of pastry and lay it around the base of the bowl. Get another strip and lay it on the other side of the bowl so that they two pastry strip meet and you have a circle. Press together so that they join securely. Repeat with another two pastry strips that goes on top, so it’s a double layer. You’ll have a few strips left over, just pop those around the empty space on the tray.
With a whisk egg brush the pastry all over.
Pop the tray with your crown into a preheated oven 180c for 30 minutes or until golden brown and nicely risen.
Once cooked get out the oven and let it cool. Once cool then separate the crown from the bowl.
With your large 1912 cheese place onto a tray or chopping board whatever you have that is big enough and lay your crown of pastry over it!
Now time to adorn your crown with pecans around the base of the crown. Red grapes on top of the cheese and pomegranate jewels all over the crown. And enjoy!
