where they meet. Gently score around the
top of your ring with a sharp knife, slits that
are not too long otherwise the filling will
ooze out (no more than 2”).
Pop in your pre-heated oven for around 50
minutes, turning half way through if you
need to. Don’t panic if your filling starts
to bubble out from the slits or elsewhere,
mine did! Whilst your Couronne is baking,
heat the apricot jam and water gently so
it is ready to brush on to the Couronne
when you remove it from the oven. After
50 minutes or when the top has a lovely
golden colour and the base is crisp (to
check, take it out, slide just the edge of the
Couronne off the baking sheet but still on
the paper, peel the paper away from a tiny
section underneath and check there is no
soggy bottom in sight), give it a bit longer if
it needs it. It should have risen a bit too.
Take your Couronne out, slide it from the
baking sheet on to a cooling rack (still on
it’s paper). Brush with the apricot glaze
whilst the Couronne is still hot then sprinkle
with your toppings. When the Couronne
has cooled, if you have any oozes, you can
cut them off with a sharp knife to give you a
good edge all around, they will come away
easily.
If you fancied, you could add some thinly
sliced cooking apples, just make sure you
lay them lengthways so that when you
roll up your sausage they roll nicely with
it. Go for varied toppings too if you want
to – roasted hazelnuts, icing sugar dusted,
whatever takes your fancy! Delicious
served warm or cold with a dollop of
brandy butter, cream, crème fraiche,
custard, ice cream…sure I ended my last
recipe with these accompaniments.
By Liz Chatfield
sylviaskitchen.co.uk
47