The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24681/gteau-st-honore

LifestyleFOOD.com.au

This recipe is for those who consider themselves a pastry chef in the making.

Ingredients

  • Pate Sable (approx 500g)

  • 2 whole eggs (hard boiled) - peel and discard whites reserving yolks

  • 170g salted butter room temp 

  • 90g pure icing sugar

  • 2 raw egg yolks

  • 30g almond meal

  • 210g cake flour

  • Choux Paste

  • 175g unsalted butter room temp

  • 200g whole milk

  • 200g water

  • 7g salt

  • 9g sugar

  • 224g cake flour

  • 320g eggs

  • Vanilla Custard Base

  • 100g caster sugar

  • 50g cornflour

  • 4 egg yolks

  • 600ml whole milk

  • 1 vanilla pod

  • 100g white chocolate melted

  • Chocolate Custard

  • 200g dark chocolate melted

  • 1/3 vanilla custard base (hot)

  • 8g powdered gelatin - bloomed in 30ml water

  • 2 tbsp whipping cream

  • Raspberry Custard

  • 200g purchased raspberry puree

  • 50g caster sugar

  • 100g white chocolate melted

  • 1/3 Vanilla custard base (hot)

  • 8g powdered gelatin - bloomed in 30ml water

  • 2 tbsp whipping cream

  • Red food colour

  • Italian Meringue

  • 3 egg whites

  • 175g caster sugar

  • 120ml water

  • Caramel

  • 300g white sugar

  • 100g water

  • 20g glucose

  • Stabilised Cream Chantilly

  • 500g pouring cream

  • 5g gelatine powder

  • 30g cold water

  • 50g caster sugar

  • 1 scraped vanilla bean

  • Equipment

  • 2x large size 18 piping bags

  • Cake ring 26cm – hollow

Method

  • Pate Sable:

  • 1.

    Cream butter and sugar.

  • 2.

    Pass hard boiled egg yolks through sieve into butter with fresh egg yolks and almond meal and beat for a minute.

  • 3.

    Add sifted flour and mix to combine.

  • 4.

    Form into rectangular slab and wrap in plastic; refrigerate 30 minutes.

  • 5.

    Line a Silpat mat on workbench with silicon paper.

  • 6.

    Roll out into 5mm thick slab on lightly floured paper.

  • 7.

    Slide paper with pastry on to baking sheet.

  • 8.

    Score a rectangle 31cm x 20cm using square edge dough scraper to about 3mm deep.

  • 9.

    Reserve in fridge.

  • Choux Paste:

  • 1.

    Heat oven to 200 degrees celsius and place a shallow pan at the bottom of the oven.

  • 2.

    Line baking sheets with Silpat and silicon paper.

  • 3.

    Bring water, milk, salt, sugar and butter to boil.

  • 4.

    When liquid comes to boil remove from heat and quickly stir in flour all at once.

  • 5.

    Return to heat and continue to cook while stirring continuously for a couple of minutes or until mixture begins to stick to the bottom of the pot.

  • 6.

    Put hot mixture into stand mixer with beater attachment and mix for a minute or two to release steam and cool slightly.

  • 7.

    Gradually add eggs while mixing on medium speed until smooth and glossy and correct consistency. Adjust with a little more egg if required.

  • 8.

    Put mixture into a large heatproof piping bag fitted with large round nozzle.

  • 9.

    Remove prepared pastry from freezer.

  • 10.

    Dock pastry with fork or pastry docker and flip pastry upside down.

  • 11.

    Pipe required shapes on to pastry.

  • 12.

    Using wetted finger dab any peaks of pastry.

  • 13.

    Brush base and choux with egg wash.

  • 14.

    Bake pastry sheet/choux assembly for 25minutes with a little boiling water poured into the preheated pan on the bottom of the oven.

  • 15.

    Reduce oven after 20 minutes to 180 degrees celsius and cook for another 10 - 15 minutes.

  • 16.

    Bake small choux for 20 minutes.

  • 17.

    Move on to next element ASAP. Remove and cool on wire racks for 10 minutes then reserve in fridge.

  • Vanilla Custard Base:

  • 1.

    Mix corn flour, yolks and 50 mls of the milk to form a smooth paste.

  • 2.

    Bring milk, sugar and split/scraped vanilla pod to boil.

  • 3.

    While whisking hot milk, pour egg mixture in steady stream stirring continuously until thick and homogenised.

  • 4.

    Using a spatula continue stirring and cooking custard over medium heat for 2 minutes to cook out the starch.

  • 5.

    Remove from heat, pass through sieve and reserve covered in plastic wrap (directly over surface).

  • 6.

    Divide evenly between 3 medium bowls and mix white chocolate into one only, cover and reserve at room temp.

  • Chocolate Custard:

  • 1.

    Microwave bloomed gelatin and cream for 30 seconds to melt.

  • 2.

    Mix gelatin/cream with hot custard until dissolved.

  • 3.

    Whisk in melted chocolate, cover surface with plastic and reserve at room temp while proceeding with next element.

  • Raspberry Custard:

  • 1.

    Add white melted chocolate to crème patisserie.

  • 2.

    Nuke bloomed gelatin and cream for 30 seconds to melt.

  • 3.

    Bring puree and sugar to boil, turn back heat to simmer and reduce by half or until jam-like consistency, stirring occasionally.

  • 4.

    Stir through gelatin until completely dissolved.

  • 5.

    Whisk into vanilla custard with a few drops of red colouring  (if required) until completely mixed.

  • 6.

    Cover surface with plastic and reserve at room temp while proceeding with next element.

  • Italian Meringue:

  • 1.

    Bring water and sugar to boil in saucepan.

  • 2.

    Meanwhile whisk egg whites in mixer until soft peaks.

  • 3.

    When sugar syrup reaches 116 degrees celsius slowly trickle into the whisking egg whites.

  • 4.

    Continue to whisk until cool.

  • Caramel:

  • 1.

    Make simple caramel by boiling all ingredients until light amber colour.

  • 2.

    Remove from heat and use immediately.

  • 3.

    Divide meringue evenly between the custards and stir to combine completely.

  • 4.

    Fill large piping bags fitted with large St Honoré nozzles with raspberry custard (once this has been piped, do not rinse but squeeze out excess then fill directly with vanilla as this will provide the pink-tinged edges).

  • 5.

    Fill a disposable piping bag fitted with a medium round nozzle for the chocolate.

  • 6.

    Proceed to assemble gâteau.

  • Stabilised Cream Chantilly:

  • 1.

    Bloom gelatine in cold water for a few minutes.

  • 2.

    Add about 20g of the cream and nuke for 15-20 seconds on high until melted.

  • 3.

    Whisk remaining cream, sugar and vanilla until soft peaks.

  • 4.

    Whisk in gelatine mixture and whip until stiff peaks.

  • Assembly:

  • 1.

    Remove elements from fridge and set up work space with all required parts.

  • 2.

    Optionally (time permitting) fill the profiteroles with remaining chiboust.

  • 3.

    Use a dining fork stuck into the base to dip the tops of the profiteroles into the caramel and carefully slide off fork onto silicon paper to harden.

  • 4.

    Do for all profiteroles.

  • 5.

    Dip profiteroles into caramel and glue them to the pastry base evenly spaced around the border.

  • 6.

    Pipe concentric rings over base of the pastry with chocolate chiboust.

  • 7.

    Smooth over with an offset palette knife.

  • 8.

    Pipe the raspberry between the piped chocolate.

  • 9.

    Pipe vanilla chiboust over the raspberry and spread evenly with palette knife.

  • 10.

    Pipe chantilly cream decoratively over the filling using large St Honoré nozzle.

  • 11.

    Place fresh strawberry slices at random so they stand up out of the cream.

  • 12.

    Transfer to serving plate.

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 340kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 39g
  • Sugar 28g
  • Sodium 141mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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

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