Nothing sets off the festive spirit and signals the approach of Christmas quite like mince pies, and that’s what we learned to make with Master Pâtissier Eric Lanlard at Cake Boy in order to celebrate the launch of Meantime‘s latest limited edition beer in The Pilot Series: Cake Boy Hazelnut Ale.
We found Eric Lanlard’s boutique patisserie by the river near Wandsworth Town on an evening in December, which, in London, means that it had been pitch black for several hours already. A step into the patisserie brought us into a different world, where the sofas were as colourful as the macarons. We sipped a glass of Meantime’s Cake Boy Hazelnut Ale as we stared at the mini Christmas trees and chocolate baubles on the counter. Fairy lights twinkled in the background – yes, it’s Christmas.
The nutty and smooth dark ale was created with Christmas in mind. But more than that, it is the spirit of experimentation that led Meantime’s Brewmaster Ciaran Giblin to incorporate hazelnut, an ingredient from baking and festive desserts, into an ale. The desire to create something exciting, different and unexpected sits at the heart of Meantime’s Pilot Series: 26 limited edition beers of which Cake Boy Hazelnut Ale is the latest addition.
It is, again, the spirit of experimentation that led Eric to incorporate the ale into these special mince pies. We soon donned aprons with the pink Cake Boy logo to find out how to make them. We gleamed a few top tips from the Master Pâtissier throughout the evening.
5 tips from Eric Lanlard – how to bake (and eat) the perfect mince pie Continue reading “Mince Pies and Hazelnut Ale – Eric Lanlard Launches Meantime’s Cake Boy Hazelnut Ale”