The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24683/choc-banana-and-rum-gteau-st-honore

LifestyleFOOD.com.au

Impress friends and family with this incredible creation featuring chocolate, banana and caramel .

Ingredients

  • Rough Puff Pastry

  • 250g plain flour, plus extra for dusting surface

  • ¾ tsp salt

  • 25g caster sugar

  • 200g cold unsalted butter

  • 1 egg yolk

  • 125g milk

  • Choux Pastry

  • 80g water

  • 80g milk

  • 80g unsalted butter

  • 1 tbs caster sugar

  • ¾ tsp salt

  • 100g bread flour, sifted

  • 3 eggs, lightly beaten

  • 5 tbs icing sugar, sifted

  • Banana Crème Patisserie

  • 4 large egg yolks

  • 75g sugar

  • 30g plain flour, sifted

  • 30g cornflour, sifted

  • 3 very ripe bananas (or 5 finger bananas)

  • 450g milk

  • 1½ tsp vanilla extract

  • 2 tbs spiced rum

  • Whipped Cream

  • 1 tbs brown sugar, light

  • 300ml thickened cream

  • 2 tbsp rum

  • Caramelised Bananas

  • 3 large ripe bananas (or 8 finger bananas)

  • 50g butter

  • 4 tbs brown sugar

  • 1 tbs rum

  • Chocolate Ganache

  • 100g pouring cream

  • 300g dark chocolate 60%

  • Caramel

  • 300g caster sugar

  • 50g water

Method

  • Rough Puff Pastry:

  • 1.

    Sift together plain flour, salt and caster sugar.

  • 2.

    Grate butter into dry ingredients.

  • 3.

    Beat egg yolk with milk and add to butter and dry ingredients.

  • 4.

    Using hands, mix ingredients together quickly and lightly until just forming a ball.

  • 5.

    Dust surface with flour.

  • 6.

    Roll out dough to approx. 20cm x 35cm rectangle. Move dough constantly to make sure it’s not sticking.

  • 7.

    Fold right 1/3 of the long side over the middle 1/3, and then fold left 1/3 over the middle too.

  • 8.

    Turn dough 90 degree and roll it out to approx. same size rectangle again and repeat folds.

  • 9.

    Wrap dough in cling wrap and chill for 20 minutes in refrigerator.

  • 10.

    Take dough out and repeat rolling out and folding as above twice more.

  • 11.

    While waiting for dough to chill, prepare the other components of the gâteau.

  • 12.

    After chilling the dough for the third time, roll out to an approximate 6cm x 24cm rectangle.

  • Choux Pastry:

  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Simmer water, milk, butter, sugar and salt in a heavy bottom saucepan over medium heat until just before boiling

  • 3.

    Remove pan from heat and dump in all the flour.

  • 4.

    Stir mixture until flour completely incorporated.

  • 5.

    Return the pan to a medium heat and cook the dough for about 2 minutes.

  • 6.

    Transfer the dough to a stand mixer with a paddle attachment. Beat dough on a low speed for 2 minutes to cool dough. You will see steam being released.

  • 7.

    Slowly add the egg mix while beating and beat until completely combined and dough is smooth.

  • 8.

    Fill the dough into a piping bag fitted with a star nozzle about 1cm wide.

  • Piping the Religieuse:

  • 1.

    Pipe 8 small balls of dough (about 3 cm diameter).

  • 2.

    Pipe 8 larger balls of dough (about 4cm diameter).

  • 3.

    Dust with icing sugar.

  • 4.

    Bake at 180 degrees celsius for 12 minutes then lower temperature to 160 degrees celsius for another 15 minutes.

  • 5.

    Watch carefully to not burn them.

  • 6.

    Take out of oven and carefully using a skewer, make a small hole at the bottom of each (hole must be big enough to insert piping nozzle later).

  • 7.

    Leave to cool on wire rack.

  • Piping the Base:

  • 1.

    Place baking paper/silpat on a flat cookie sheet pan (secure baking paper to pan using dabs of choux pastry in corners).

  • 2.

    Using the same pastry in the piping bag, Pipe a ring of choux pastry around the edges of the puff pastry rectangle, leaving a 0.5cm gap to the edge for the choux to expand.

  • 3.

    Pipe short stripes of choux inside the choux rectangle (like a zebra crossing) leaving space in between for the choux to expand.

  • 4.

    Sift icing sugar lightly over the base.

  • 5.

    Bake this at 180 degrees celsius for 30 minutes then lower temperature to 160 degrees celsius for another 15 minutes.

  • 6.

    Leave to cool on wire rack.

  • Banana Crème Patisserie:

  • 1.

    Beat egg yolks with sugar.

  • 2.

    Add sifted flour and corn flour and mix until smooth.

  • 3.

    Chop up bananas and blend with half the milk in a blender.

  • 4.

    Sieve blended bananas into a saucepan and add remaining half of milk.

  • 5.

    Add vanilla and bring banana milk mixture to almost a simmer. Do not let it overcook!

  • 6.

    Slowly pour milk into egg mixture, whisking constantly being careful not to cook the eggs.

  • 7.

    Pour mixture back into saucepan and bring to boil, whisking constantly until it thickens.

  • 8.

    Remove from heat and add rum.

  • 9.

    Pour into a shallow bowl and cover in cling wrap to prevent a skin foaming.

  • 10.

    Chill in refrigerator until completely cool.

  • 11.

    Spoon into a piping bag with a big enough nozzle for the Crème Pâtissière (I like a 0.5cm round nozzle).

  • Whipped Cream:

  • 1.

    Add sugar to whipping cream in a mixing bowl.

  • 2.

    Whisk cream until it thickens.

  • 3.

    Add rum and continue whisking until cream can hold a peak.

  • 4.

    Spoon into a piping bag with a decorative nozzle of your choice for piping later.

  • Caramelised Bananas:

  • 1.

    Slice bananas into thick angled rounds (about 1 cm thick).

  • 2.

    Melt butter and sugar together in a pan. When completely melted, add rum and stir.

  • 3.

    Put bananas into melted butter and sugar and brown each side.

  • 4.

    Banana should be soft but firm enough to hold its shape.

  • 5.

    Remove from pan and leave to cool.

  • Chocolate Ganache:

  • 1.

    Bring cream to a boil.

  • 2.

    Pour over chocolate and stir until all the chocolate is melted and there are no lumps.

  • 3.

    Leave to cool until ready to use.

  • 4.

    If mixture thickens too much, gently warm it using 10 second bursts in microwave or over a simmering pan of hot water.

  • Caramel:

  • 1.

    Put sugar and water into a pan.

  • 2.

    Bring to a boil, stirring to dissolve the sugar.

  • 3.

    Once all the sugar is dissolved, stop stirring sugar and leave the mixture to boil.

  • 4.

    Brush down any drops on the side of the pan using a brush dipped in water.

  • 5.

    Once the mixture turns an amber colour, take it off and plunge it into a pan with cool water to stop it cooking further.

  • Spun Sugar:

  • 1.

    Lightly oil a large piece of baking paper.

  • 2.

    Drape baking paper over a large rolling pin or bottle of wine. Tape it down to keep it from moving.

  • 3.

    Holding two forks with prongs in opposite directions, dip into caramel.

  • 4.

    Let the big drips fall back in then slowly and gently, pull caramel strings back and forth over the rolling pin.

  • 5.

    This should create thin fragile ribbons of caramel over the rolling pin.

  • 6.

    If caramel becomes too thick, gently warm it to bring it back to liquid form.

  • 7.

    Continue until you have enough spun sugar to decorate your gâteau.

  • Assembling the Religieuse:

  • 1.

    Pipe the banana crème pâtissière into all the choux balls.

  • 2.

    Oil little tart moulds (optional).

  • 3.

    Dip a large ball into caramel, then place it on an oiled baking sheet caramel side down or the little tart moulds, making sure the ball is flat against the base and sides (optional).

  • 4.

    Repeat with all the large choux balls.

  • 5.

    Dip a small choux ball into the chocolate ganache but place it down chocolate side up.

  • 6.

    Repeat for all the small choux balls.

  • 7.

    When the caramel on the large choux balls has hardened, re-dip the top into the caramel again.

  • 8.

    Place it caramel side up and quickly place a small choux ball on it.

  • 9.

    Repeat with the rest of the choux balls.

  • Assembling the Gateau:

  • 1.

    Spread a thin layer of chocolate ganache inside the choux rectangle. Leave to cool and harden a bit.

  • 2.

    Pipe or spread a thick layer of banana crème on top of chocolate.

  • 3.

    Arrange caramelised bananas in rows, leaving gaps in between.

  • 4.

    Pipe whipped cream into gaps between the banana row.

  • 5.

    Dip the base of a religieuse into a bit of caramel and attach it on top of the choux rectangle.

  • 6.

    If caramel is too hard, warm for 5-10 seconds in microwave.

  • 7.

    Continue with rest of religieuse, forming 2 long lines on 2 sides of the rectangle.

  • 8.

    Pipe whipped cream into any gaps.

  • 9.

    Gently detach skewers from the spun sugar bridge.

  • 10.

    Place spun sugar bridge in between the rows of religieuse, on top of whipped cream and bananas.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 341kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 4g
  • Carbohydrate 40g
  • Sugar 26g
  • Sodium 180mg

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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