The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24691/opera-st-honore

LifestyleFOOD.com.au

A decadent chocolate pastry with a dash of coffee makes this recipe to die for. 

Ingredients

  • For the Chocolate Puff Pastry

  • 250g plain bread flour

  • 1 tsp sea salt

  • 250g butter at room temperature

  • 150ml cold water

  • 1 tablespoon dark cocoa powder

  • For the Choux

  • 190ml water

  • 65ml milk

  • 100g butter

  • 10g sugar

  • 5g salt

  • 150g bread flour

  • 4 eggs

  • For the Pastry Cream (almond flavoured)

  • 2 cups milk

  • 1 vanilla bean

  • 4 egg yolks

  • 125g caster sugar

  • 75g plain flour

  • 15g unsalted butter, chopped

  • Almond extract

  • Pastry Cream (coffee flavoured)

  • 2 cups milk

  • 1 vanilla bean

  • 4 egg yolks

  • 125g caster sugar

  • 75g plain flour

  • 15g unsalted butter, chopped

  • 1 teaspoon coffee extract

  • Chantilly Cream

  • 300ml thickened cream

  • 2 tsp icing sugar

  • 1 tablespoon coffee extract

  • Chocolate Ganache

  • 500ml pouring cream

  • 500g dark chocolate

  • Toffee and Almond Brittle

  • 200g almonds, roasted

  • 2 cups caster sugar

  • 2 tablespoons glucose syrup

  • 200g dark chocolate for tempering for decorations

  • 4 sheets gold leaf gelatine

Method

  • For the Choux:

  • 1.

    Place butter, sugar, milk and water in a saucepan and bring to the boil with a pinch of salt. Working quickly and with a wooden spoon beat in the flour to form the roux. This must cook out and form a ball. Once cooked place the roux into the bowl of a stand mixer and beat to dry out the mix and cool it slightly. Then gradually beat in the eggs until the paste is glossy.

  • 2.

    Transfer choux to piping bag with a 1cm round nozzle and pipe 3cm rounds on to grease proof paper lined trays.

  • 3.

    Bake profiteroles at 225 degrees celsius for 15 minutes and then reduce temperature to 180 degrees celsius and continue for 20 minutes or until the profiteroles have dried out and can be tapped on the bottom and sound hollow.

  • 4.

    Cool and prepare for filling.

  • For the Chocolate Rough Puff Pastry:

  • 1.

    Place flour, cocoa powder, butter and salt in a mixing bowl and rub together to form a course bread crumb. Important to still have big chunks of butter.

  • 2.

    Pour in around 2/3 of the iced water and work with a flat bladed knife until dough comes together.

  • 3.

    Cover in cling film and rest in the fridge for 20 minutes.

  • 4.

    Turn on to floured surface and knead into a rectangle (12x36).

  • 5.

    Keeping the edges straight fold the bottom half to the centre and the top half over to cover. Rotate the dough 90 degrees and repeat process again.

  • 6.

    Chill again and repeat rolling and folding twice more. Dough is ready.

  • 7.

    Cut into two rectangles 35cm x 15cm approx.

  • 8.

    Place onto grease proof lined tray, prick with a fork  and bake for 10 minutes at 220 degrees celsius and then reduce heat to 180 degrees celsius and finish cooking for 20 minutes.

  • For the Pastry Cream:

  • 1.

    Place milk and vanilla into a saucepan over high heat and bring to just below boiling point.

  • 2.

    Place egg yolks and sugar in a large bowl and whisk until very well combined, then whisk in flour.

  • 3.

    Whisking continuously, pour in hot milk until mixture is combined.

  • 4.

    Transfer back to saucepan and whisk until cream has cooked and can coat the back of a wooden spoon.

  • 5.

    Whisk in butter.

  • 6.

    Split into two bowls. Flavour one with almond extract and the other with coffee.

  • 7.

    Put into separate piping bags, both with standard 1cm round nozzle. Refrigerate until use.

  • Chocolate Ganache:

  • 1.

    Chop chocolate into small pieces so that it melts easily, place into heatproof bowl.

  • 2.

    Heat cream in saucepan on a low-medium heat until bubbles begin to appear then remove and pour over chocolate.

  • 3.

    Whisk until really smooth.

  • 4.

    Allow to rest for a couple of minutes.

  • Chantilly Cream:

  • 1.

    Place all ingredients in the bowl of a stand mixer and whip until soft peaks form. Take half of the chocolate ganache and fold into the cream. Transfer into piping bag and refrigerate until use.

  • Toffee for Top of Profiteroles:

  • 1.

    Prepare a large bowl with iced water and set aside.

  • 2.

    Combine sugar and glucose syrup in a saucepan and cook until toffee has become a medium golden colour.

  • 3.

    Immediately sit bottom of saucepan in ice water to stop the cooking process.

  • 4.

    Use straight away, dipping half of the profiteroles into the toffee and then sprinkling with almonds and sitting toffee side down onto baking parchment.

  • For Construction:

  • 1.

    Take two rectangles of cooked puff pastry. On the first pipe in long stripes to cover the entirety with almond crème pat. Place second rectangle on top.

  • Prepare Chocolate Ganache:

  • 1.

    Dip the tops of half of the choux buns in chocolate ganache, leave to set.

  • 2.

    Prepare toffee, dip second half of buns with toffee, leave to set.

  • 3.

    Fill choux buns with half almond crème pat and half coffee.

  • 4.

    Reheat remaining toffee and dip base of profiteroles and then secure onto the edges of pastry, running in two straight rows.

  • 5.

    Fill centre of St Honoré with remaining coffee cream pat.

  • 6.

    Pipe chocolate crème over the top of the coffee cream pat.

  • 7.

    Finish by decorating tops of chocolate dipped profiteroles with crushed coffee beans.

  • 8.

    Finally add gold leaf for decoration.

Nutritional information

Nutritional analysis per serving (44 servings)

  • Energy 364kj
  • Fat Total 22g
  • Saturated Fat 12g
  • Protein 5g
  • Carbohydrate 37g
  • Sugar 26g
  • Sodium 115mg

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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