The fantastical finale to Heston's Fairytale Feast was an edible house so big the guests could climb inside. Build your own version with this recipe for biscuit roof tiles...


For the olive oil biscuit base

  • 400g unrefined caster sugar
  • 700g plain flour
  • 12g salt
  • 6g baking powder
  • 2.5g vanilla seeds
  • 450g butter
  • 150g extra virgin olive oil
  • 180g egg yolks
  • For the salted caramel
  • 800g double cream
  • 750g glucose
  • 750g caster sugar
  • 600g butter
  • 25g salt
  • 750g whole milk
  • For the chocolate sheets
  • 250g chocolate (70% cocoa solids)
  • To assemble and finish
  • 500g dark chocolate (70% cocoa solids)
  • 200g cocoa butter
  • MethodTo make the olive oil biscuit base1. Place the sugar, flour, salt, baking powder and vanilla seeds in a mixer fitted with a paddle attachment. Add the butter while on low speed and mix until it is fully incorporated and the mixture resembles breadcrumbs.2. Add the olive oil on a low speed until just incorporated, then gradually add the egg yolks. When the ingredients come together to form a dough (be careful not to overmix), remove from the mixer. Wrap in clingfilm and rest in the fridge for 24 hours.3. Place the dough between 2 pieces of baking parchment and roll out to a thickness of 2mm. Slide onto a baking tray and place in the fridge to rest for 1 hour.4. Preheat the oven to 150°C. Remove the top sheet of parchment, then place the tray in the oven and bake for 15-20 minutes, until lightly browned. Remove and immediately cut into rectangles measuring 15x17cm. Leave to cool, then store in an airtight container.To make the salted caramel5. Pour the cream into a pan, bring just to the boil, then cover and set aside. Combine the remaining ingredients in another pan and bring to the boil, whisking continuously. Continue boiling until the liquid has reached 151°C.6. Reduce the heat and slowly whisk in the cream in 3 stages until the mixture is smooth and homogeneous. Pour onto a tray lined with baking parchment and leave to set at room temperature for 2 hours, then cover with parchment and refrigerate until needed. Cut into rectangles measuring 15x17cm and store in the fridge.To make the chocolate sheets7. Preheat a water bath to 53°C. Put 225g of the chocolate in a sous-vide bag, seal under full pressure and immerse in the water bath for 12 hours. Finely chop the remaining chocolate.8. Temper the melted chocolate using the 25g chopped chocolate to seed it. Once the seed has been added, bring the chocolate down to 28°C, then take it back up to 32°C.9. Ladle the chocolate onto 4 acetate sheets (A4 size) and spread to a thickness of 2-3mm. Cut into rectangles measuring 15x17cm, cover and store in a cool, dry place.To assemble and finish10. Lay the olive oil biscuit sheets on a flat work surface. Place the sheets of salted caramel on top evenly and peel back the parchment. Place a sheet of tempered chocolate on top of the caramel.11. Chop the dark chocolate and cocoa butter and melt gently in a bain-marie or microwave. Pour the melted chocolate into a paint spray gun and, working quickly, spray the entire surface and sides of the tiles evenly. Return each assembled piece to the fridge to chill completely.This recipe is taken from Heston's Fantastical Feasts(published by Bloomsbury)