The Queen’s master baker shares superb recipes fit for a monarch – including Aperol scones
For any business, customers don’t come much more A-list than British royalty, which celebrity French chef and pastry chef Eric Lanlard knows all too well.
He has been baking his famous cakes for the royal family and many other celebrities for years.
Here are some of his favorites…
Aperol Sultana Scones
Preparation time: 15 minutes, plus overnight soaking
Cooking time: 10 to 12 minutes
- 225g self-rising flour, plus extra for dusting
- ¼ tsp salt
- 25 g golden caster sugar
- 50 g unsalted butter, diced
- 2 teaspoons orange blossom extract
- 125–150ml buttermilk
- 4 tablespoons of milk
- 50g golden raisins, soaked overnight in Aperol
- beaten egg, to glaze
1. Preheat the oven to 200°C /400°F/thermostat 6. Line a baking sheet with parchment paper.
2. Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the orange blossom extract.
4. Mix buttermilk and milk in a bowl. Pour the buttermilk into the bowl, little by little, and mix gently. Before the dough is completely homogeneous, add the raisins and mix to form a smooth but slightly sticky dough. Do not overmix.
5. Place the dough on a very lightly floured work surface and knead briefly (3 to 4 times only) to eliminate cracks, then roll out to 3 cm thick.
6. Using an ordinary cookie cutter 5.5 cm in diameter, cut out 16 scones. Place on prepared baking sheet and brush top with beaten egg.
7. Bake for 10-12 minutes until well puffed and golden brown. Transfer to a cooling rack and let cool.
8. Serve with French champagne jelly and cream (optional)
Clementine & pomegranate cake
For 12 people
Preparation time: 25 minutes, plus cool down cooking time: 2-21⁄2 hours
- 4 clementines or satsumas, unpeeled
- 1 cinnamon stick
- Oil, for greasing
- 6 large eggs
- 225g light muscovado sugar
- 1 teaspoon gluten-free baking powder
- 300g ground almonds
For the syrup:
- 1 pomegranate, halved
- 25g light muscovado sugar
- 1 teaspoon orange blossom extract
- 1 teaspoon vanilla bean paste
- 3 tablespoons apricot jam (warmed)
- Icing sugar, for dusting
1. Put the clementines or satsumas and the cinnamon stick in a saucepan, cover with cold water and bring to a boil.
2. Reduce the heat, cover with a lid and simmer for 1-1.5 hours, then drain the fruit and remove the cinnamon stick.
3. Leave to cool for 30 minutes, then cut the cooked fruit in half and discard the seeds. Put the fruit, including the peel, in a blender or food processor and puree. Put aside.
4. Preheat the oven to 180°C/160°C convection/thermostat 4.
5. Grease a cake tin 23 cm in diameter and 9 cm deep and line it with parchment paper.
6. Whisk the eggs and sugar in a heatproof bowl over a saucepan of barely simmering water for about 5 minutes until pale and foamy.
7. Remove the bowl from the heat and add the baking powder, almonds and fruit purée. Fold gently but completely.
8. Pour the mixture into the prepared pan and bake for 20 minutes.
9. Lower the oven temperature to 160°C/140°C convection/thermostat 3 and bake for another 30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
11. To make the syrup, squeeze the pomegranate halves to extract the juice, reserving the seeds, then pour the juice into a small saucepan. Add the sugar and bring to a boil, then simmer for 2 minutes.
12. Leave to cool slightly (the liquid should still be warm), then stir in the orange blossom extract and vanilla paste.
13. Using a pastry brush, “soak” the cake in the warm pomegranate syrup and leave in the pan until completely cool.
14. Remove the cold cake from the mold and place it on a serving plate. Brush the warmed apricot jam all over the cake, including the sides.
15. Just before serving, scatter the reserved pomegranate seeds over the top of the cake and dust with icing sugar.
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It explores exactly what it takes to run a royal household, with experts and former staff revealing how they prepare to host state dinners and celebrations.
Plus, learn about the history and hauntings of the residences and how you can vacation on the royal estate.
Cocoa beef on French toast
Preparation time: 15 minutes, plus marinade (2 hours or overnight)
Cooking time: About 10 minutes
- 400g beef tenderloin
- 2 pinches of salt
- 1 tablespoon cocoa nibs
- 1 tablespoon vanilla bean paste
- Freshly ground black pepper
- 225ml milk
- 3 eggs
- Small pinch of ground cinnamon
- 60g unsalted butter
- 6 slices of brioche bread, each cut into 2 x 5 cm squares
- Baby watercress or pea shoots, to garnish
- Olive oil, for drizzling
1. Put the beef in a resealable freezer bag, then smash it with a rolling pin or meat mallet until the meat is about 1cm thick. Don’t be too rough or you’ll shred the meat, the goal is to tenderize it.
2. Remove the meat from the bag, place it on a cutting board and rub 2 pinches of salt, cocoa nibs, vanilla bean paste and a little pepper on both sides. Return to bag, seal and marinate in refrigerator for at least 2 hours, but preferably overnight.
3. In a deep plate, mix the milk, eggs and cinnamon. Heat half the butter in a large skillet. Soak the brioche slices in the egg mixture for a few seconds, turning them once. Carefully lift into the pan and, in batches if necessary, cook for 1-2 minutes on each side or until golden brown. Remove from skillet and keep warm.
4. Heat remaining butter in skillet until very hot, smells nutty and milk solids are lightly browned. Add the marinated beef and cook 30-60 seconds on each side until cooked to your liking but preferably still pink inside.
5. Leave to rest for 5 minutes, then cut into small squares the same size as the brioche.
6. Top French toast with slices of beef and garnish with watercress or pea shoots.
7. Drizzle with a little olive oil, then serve.
Camembert and apple tartlets with a drizzle of walnuts
Preparation time: 25 minutes, plus cooling
Cooking time: 25 minutes
- 25g unsalted butter
- 2 firm table apples such as Granny Smith or Cox, peeled and cut into thin wedges
- 1 tablespoon of clear honey
- 2 tablespoons balsamic vinegar
- 375 g ready-to-use all-butter puff pastry
- Plain flour, for dusting
- 150g sliced Camembert
For the walnut coulis:
- 50g walnuts
- 3-4 tablespoons of olive oil
- 1 tablespoon chopped tarragon
- Salt and freshly ground black pepper
1. Preheat the oven to 180-200°C convection heat/thermostat 6.
2. Heat the butter in a frying pan, add the apples and fry until golden brown. Just before removing the pan from the heat, stir in the honey and balsamic vinegar. Let cool.
3. Roll out the dough on a lightly floured surface to 2mm thick.
4. Using a 6 cm diameter plain cookie cutter, cut out 12 discs. Grease six mini boat-shaped tart pans, approximately 12 x 5 cm, and use six of the pastry discs to line the pans, cutting off the excess pastry.
5. Place an empty pie pan on top of each lined pan and fill with dried beans or rice to prevent the dough from puffing up.
6. Bake for 10 minutes, then remove extra pie pans and beans. Return to the oven and cook for another 2-3 minutes until cooked through and golden brown.
7. Transfer the tart shells to a cooling rack. Let the pie pans cool, then repeat with the remaining discs of dough.
8. Meanwhile, prepare the walnut fillet.
9. Put the walnuts, oil, tarragon and salt and pepper in a food processor and process until it has the texture of pesto without being completely smooth.
10. Set aside.
11. Fill the boxes with the apple mixture and garnish each with a slice of camembert.
12. Bake for about 8 minutes until the cheese is nice and melted. Pour the walnut oil over the tartlets to decorate. Serve hot.
Recipes by Eric Lanlard: Afternoon Tea. For more information, visit cake-boy.com or follow Eric on Instagram @eric_lanlard.
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