The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24648/shooting-stars

LifestyleFOOD.com.au

This to die for biscuit is made with orange-chocolate ganache, smoked, salted caramel and chocolate, cinnamon biscuit. 

Ingredients

  • Chocolate Cinnamon Biscuit

  • 100g unsalted butter room temp 

  • 100 g pure icing sugar

  • 50g raw cacao powder

  • 50g cake flour

  • 20g rice flour

  • 20g almond meal

  • 30ml milk

  • Orange Chocolate Ganache

  • 200g dark chocolate

  • 100g whipping cream

  • 15g unsalted butter room temp

  • Few drops orange oil

  • Smoked Salted Caramel

  • 10g smoked salt

  • 100g whipping cream 

  • 200g caster sugar

  • 80g unsalted butter room temp

  • 30g glucose

  • 20-50ml extra whipping cream

  • Orange Chocolate

  • 30g white chocolate

  • 1 tsp Mycryo

  • Few drops orange oil

  • Orange chocolate colour (oil based powder)

  • Assembly

  • Pearlescent shimmer dust

  • Soft artist brush

  • Silicon paper piping bag

Method

  • Chocolate Cinnamon Biscuit:

  • 1.

    Line a biscuit tray with a Silpat mat

  • 2.

    Heat oven to 160C

  • 3.

    Sift dry ingredients except icing sugar several times

  • 4.

    Using stand mixer, beat butter and sugar until light and fluffy

  • 5.

    Add milk and beat to combine

  • 6.

    Add dry ingredients and mix to combine thoroughly

  • 7.

    Fill piping bag fitted with large star nozzle

  • 8.

    Pipe drops about 4cm in diameter keeping the nozzle perpendicular to the Silpat mat leaving a 2cm between each

  • 9.

    Flatten peaks on every second drop (stable base biscuits)

  • 10.

    Bake for 15-20mins until cooked

  • 11.

    Cool on racks at room temp

  • Orange Chocolate Ganache:

  • 1.

    Microwave cream in a pyrex jug for about 30secs on high until just reaching boiling point

  • 2.

    Pour hot cream over chocolate in a stainless bowl

  • 3.

    Leave to sit for a minute

  • 4.

    Agitate the bowl to loosen up the melted chocolate then begin stirring from center out with a silicon spatula for a couple of minutes until thick, smooth and emulsified

  • 5.

    Emulsify in the butter and orange oil

  • 6.

    Leave to crystallize at room temp until assembly remembering to agitate/stir once or twice to speed up the process

  • Smoked Salted Caramel:

  • 1.

    Heat cream in saucepan and bring to boil; remove from heat and reserve

  • 2.

    Heat a large heavy based saucepan over medium heat and when hot add 100g caster sugar and glucose, and cook until light caramel forms

  • 3.

    Add remaining caster sugar and cook until amber colour

  • 4.

    Add dark brown sugar roll around the saucepan of molten sugar to melt

  • 5.

    Carefully and gradually pour in hot cream - mixing constantly with spatula and remove from heat

  • 6.

    Stir in the smoked salt

  • 7.

    Slowly emulsify small cubes of the butter into the hot mixture and continue until all butter is used and a homogenous smooth mixture results

  • 8.

    Cool over water bath, stirring occasionally - desired viscosity should be thick enough to pipe

  • 9.

    Reserve for assembly

  • Orange Chocolate:

  • 1.

    Microwave chocolate at 50% power until just melted (about 1min should do it)

  • 2.

    Add colouring and stir until desired colour achieved

  • 3.

    Add orange oil

  • 4.

    Check temp with laser thermometer and when drops to about 32C, add Mycryo and stir to combine

  • 5.

    Check it has tempered by dipping the back of a spoon - should set in a minute or two at most (re-temper if fail)

  • 6.

    Use before cools

  • Assembly:

  • 1.

    Dip 'top' biscuits in the orange chocolate then place (point side up) on rack to set

  • 2.

    Arrange base (flattened) biscuits on silpat (this will stop them sliding around when filling)

  • 3.

    Fill piping bag fitted with medium rosette nozzle with ganache

  • 4.

    Half fill paper piping bag with caramel and snip the end off

  • 5.

    Pipe ganache around the perimeter of the base biscuit

  • 6.

    Fill the center of the biscuit with caramel

  • 7.

    Press top biscuits on to the filled bases

  • 8.

    Dust orange chocolate with shimmer dust using a soft artists brush

  • 9.

    Place on serving plate for presentation

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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