Patrons project 32.02/culinary concepts 2.0
From Northern Monk: For the second in this Culinary Concepts series, we pop down to Edward St Bakery - the Shipley bakehouse whose sandwiches, pastries, savories, and cakes have been a continual source of home-working sustenance for our founder, Russ, over the past year - none more so than their version of the school canteen classic, the PB&J Cornflake Tart. A stout base using Brown and Vienna malts mimic the biscuity, pastry & cornflake base, with oats to thicken, and Special B Crystal Malt, Golden Syrup, and peanut essence to recreate the cornflakes’ honey-nut coating. The final touch, a huge dose of strawberry puree to add jammy fruit flavor and soften some of the bitter dark malts. All of this comes together to replicate that unique rich & chewy, sticky, biscuity, and slightly fruity treat - everything but the crumbs on your top.