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- 50ml whole milk
- 100g unsalted butter
- 120g plain flour
- 1 tbsp golden caster sugar
- 3 eggs , beaten
- 115g fondant icing sugar
- 2 tsp vanilla extract
- 1 tsp espresso coffee powder, for the fondant icing and 1 tbsp dissolved in 2 tsp boiling water for the cream filling
- 600ml double cream
- 1 tbsp icing sugar
Directions:View on BBC Good Food
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