This super fancy pastry will test your baking skills.
Put water, milk, butter and salt into a saucepan until the butter has melted.
Add all flour at once.
Keep cooking until congeals 2-3 minutes.
Transfer into electric mixer and beat on medium until cool to the touch.
Reduce speed and add eggs one at a time.
Pipe choux into round shapes about the size of 50 cent piece and egg wash lightly.
Cook at 180 degrees celsius for 15 minutes then reduce to 170 degrees celsius and cook for 30 minutes – 1 hour.
Mix flour and salt on low speed until combined.
Add melted butter and cold water.
Knead until smooth 2-3 minutes.
Shape dough into ball and refrigerate.
Prepare butter for laminating process, bash down with a rolling pin between two sheets of baking paper.
Roll butter into a rectangle until the thickness is approximately 6-8mm.
Place dough on floured surface, roll into rectangle.
Place butter in centre of dough and fold both ends so they meet and pinch together.
Roll dough into rectangle and rotate 180 degrees.
Repeat the process until you have a rectangle which is 20x65cm.
Fold one third over into the middle then fold the other end over the top.
This is one single turn (this needs to be repeated three times).
Cut into a rectangle and freeze for 10 minutes before baking.
Pipe choux pastry ring on top of uncooked pastry.
Bake at 200 degrees celsius for 20 minutes then turn temperature down and bake for a further 40 minutes or until golden brown.
Brush with egg wash before baking.
Boil milk and one vanilla bean.
Blanch (mix in a bowl) sugar, egg and flours.
Add hot milk a bit at a time and mix, slowly incorporate more.
Transfer mixture back into pan and heat until thick.
Transfer into shallow pan and cover with glad wrap so custard doesn’t form a skin.
Refrigerate until cold.
Mix in whisked crème and fresh raspberries.
Add sugar, glucose and water in sauce pan until a golden colour.
Then add a drop of raspberry oil and rose pink food dye.
Work quickly drizzling toffee into pattern on grease proof paper.
Break into large shards when cool and arrange on top of the cake.
Roast pecans for 5-10 minutes in a hot oven or until golden brown. Allow to cool then chop finely.
Place sugar, water and butter into a heavy based saucepan and boil, without stirring, for approximately 10-15 minutes or until it becomes an amber brown colour. Working quickly, add pecans and stir once or twice just until pecans are coated with toffee. Over mixing will cause the toffee to crystallize.
Pour onto greased aluminium foil and score into squares with a knife after a few minutes.
When cool break into pieces.
To assemble cake:
Fill choux pastry with raspberry crème pat.
Dip each choux bun into toffee and stick to the base pastry along the outside edge.
Fill the middle of the cake with vanilla whipped cream using a large piping tip.
Pipe raspberry crème pat between choux buns and cream.
Decorate with fresh raspberries and squares of pecan brittle.
Nutritional analysis per serving (42 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.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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