This choc-orange pastry delight is a work of art! Test your skills by recreating it at home.
For Puff Pastry:
In a bowl that is larger than you would expect mix Dutch cocoa and butter (minus 25g). Press into a square, wrap in plastic and freeze. Mix remaining 25g butter with milk, flour and salt to form rough dough. Roll out into rectangle and grate cold chocolate butter onto dough. Fold into three, roll out and keep repeating 4 – 6 times. Roll into large sheet and cut out a circle, dock the disc by piercing it many times with a fork and bake at 200 degrees celsius for 20 – 30 mins until risen and dry. While the puff pastry is cooking prepare the choux dough.
In a small saucepan warm water, salt and butter to melt butter and bring mix to a boil. Add flour in on go and beat to a smooth dough. Add eggs one at a time, beating well between each addition. Pipe small balls on a paper lined tray and bake in a 200 degrees celsius oven for 20 – 30 minutes. Allow them to dry in the switched off oven for around 20 minutes.
First make the orange crème patisserie.
Place the milk in a medium saucepan on the stove top but don’t turn the heat on at this stage. In a bowl of an electric mixer place the sugar and one of the egg yolks. Whisk on a slow speed to form a rough crumb and then add the other two yolks and whisk to achieve a pale, thick paste. Add the egg and sift in the flour and then whisk for as long as it takes for the mixture to be fully incorporated and nicely aerated. Take the bowl over the saucepan with the milk, sit the bowl in the top and turn the heat on. You want to warm the egg mixture while bringing the milk to a boil. Keep the egg yolk mix moving as you just want to warm it slightly and this usually happens before the milk has reached a boil. Once the milk has been brought to a boil add the egg mixture in and then cook, stirring with a spatula so as not to let the mixture catch the pan. When super thick and bubbling remove from the heat and tip in the grated orange zest. Place in a large bowl and cover the top with baking paper.
Now make the Italian meringue.
Start by placing the egg whites into a very clean and dry bowl of an electric mixer. Place the sugar and water in a small saucepan and turn on a low heat to dissolve the sugar, agitating the mix only slightly if necessary to dissolve the sugar. Crank the heat and allow the mix to reach around 105 degrees celsius on a candy thermometer and then begin to beat the egg whites. Once the egg whites have become a little foamy add the cream of tartar. Have the mixer on high to form peaks and by this stage the sugar mix should be getting close to 121 degrees celsius. Make sure the sugar mix doesn’t go over this point. Once the 121 degrees celsius has been reached turn the speed down on the beater and slowly pour in the hot sugar syrup to the egg whites. Allow to beat until the meringue mixture returns to room temperature.
Beat one third of the mix into the cooled and set crème patisserie and then gently fold in the remaining meringue mixture. Place in the fridge until needed.
Dissolve the white sugar and water in a small saucepan and let cook until light golden brown. Using the hot candy, assemble the St Honoré.
Nutritional analysis per serving (24 servings)
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.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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