The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24765/chocolate-and-strawberry-jewel-box

LifestyleFOOD.com.au

This chocolate delight is filled with truffle honey ganache and caramel crème, yum! 

Ingredients

  • Chocolate Shortcrust

  • 140g dark couverture melted

  • 60g caster sugar

  • 95g SR flour

  • 50g unsalted butter melted

  • Blueberry & White Chocolate Sponge

  • 50g white chocolate brand

  • 33g unsalted butter

  • 75g eggs

  • 180g caster sugar

  • 35g whipping cream

  • 175g SR flour

  • 150g blueberry puree

  • Blood Orange Pate

  • 500g Blood Orange juice reduced over heat until 275g remains

  • 220g caster sugar

  • 25g dextrose powder

  • 6g apple pectin powder

  • 2g citric acid crystals

  • 2g warm water

  • Truffle Honey Ganache

  • 50g dark couverture

  • 250g milk chocolate

  • 35g truffled honey

  • 35g liquid glucose

  • 190g whipping cream

  • 20g unsalted butter room temp

  • Caramel Crème

  • 125g caramel callets, melted

  • 300ml milk

  • 1 vanilla pod

  • 25g cornflour

  • 25g caster sugar

  • 2 egg yolks

  • 2 egg whites

  • 90g caster sugar 

  • 40ml water

  • Strawberry Gel

  • Muslin cloth

  • 750g strawberry puree at room temp

  • 2 sheets leaf gelatine, bloomed in iced water

  • Punnet Strawberries

  • Equipment

  • Aluminium gel frames 2cm x 2cm hollow square lengths about 50cm

  • 15cm wide x 23cm long x 10cm deep oval cake tin

Method

  • Chocolate Shortcrust:

  • 1.

    Mix couverture, sugar and flour to a paste.

  • 2.

    Roll out between 2 sheets of silicon paper to 3mm thick.

  • 3.

    Place in freezer for 10 minutes.

  • 4.

    Bake for 15 minutes at 150 degrees celsius.

  • 5.

    Cool on cake rack.

  • 6.

    Process to a fine crumb.

  • 7.

    Mix in melted butter to form a paste.

  • 8.

    Roll again between 2 sheets of silicon paper to about 2mm thick.

  • 9.

    Cut desired shape/s.

  • 10.

    Reserve in the freezer until assembly.

  • Blueberry & White Chocolate Sponge:

  • 1.

    Heat oven to 160 degrees celsius.

  • 2.

    Grease and line 33cm x 22cm pan.

  • 3.

    In a medium sized glass bowl, put butter, white chocolate and microwave on 50% power until melted (about 2 minutes).

  • 4.

    Sift flour and sugar together.

  • 5.

    Emulsify puree into chocolate mixture.

  • 6.

    Whisk cream into chocolate mixture.

  • 7.

    Whisk eggs into butter mixture creating an emulsion.

  • 8.

    Add flour/sugar all at once and whisk fold only until smooth.

  • 9.

    Pour into tin and level with offset palette knife.

  • 10.

    Bake for 45-55 minutes or until firm to touch.

  • 11.

    Cool on cake rack to room temp.

  • 12.

    Cover with plastic wrap and reserve in fridge until assembly.

  • Blood Orange Pate:

  • 1.

    Place a sheet of silicon paper on heat-safe work surface.

  • 2.

    Use 4 oiled aluminium square tube lengths (2cm x 2cm hollow square lengths about 50cm). Arrange tubes on silicon paper to create a frame measuring 17cm x 25cm; the oil will help 'stick' them to the paper/surface.

  • 3.

    Warm puree in medium saucepan with 200g sugar to about 50 degrees celsius.

  • 4.

    Mix 20g sugar and pectin powder in a small bowl to combine.

  • 5.

    Swirl citric acid in water until dissolved.

  • 6.

    Whisk pectin/sugar into warmed puree.

  • 7.

    Bring quickly to boil.

  • 8.

    Add dextrose and whisk to combine.

  • 9.

    Continue cooking stirring constantly to prevent burning until 104 degrees celsius.

  • 10.

    Quickly stir in citric acid solution all at once and be careful to mix thoroughly.

  • 11.

    Quickly pour into the prepared frame (must work very quickly as gel starts forming straight away) and ensure frame filled to corners… should produce a thin, clear gel that will take only a few minutes to set.

  • 12.

    Carefully remove the frame sections and let the gel cool to room temp until required.

  • Truffle Honey Ganache:

  • 1.

    Bring cream, honey and glucose to just below boiling point in a small saucepan.

  • 2.

    Break up chocolates into a medium sized glass bowl.

  • 3.

    Pour over hot cream and let sit for 1 minute before agitating to loosen chocolate.

  • 4.

    Begin stirring with a silicon spatula in circular motions working from centre outward until a smooth homogenous mix is obtained.

  • 5.

    Stir in cubes of the butter until fully emulsified.

  • 6.

    Reserve at room temp until assembly - remembering to stir occasionally to speed up crystallisation process.

  • 7.

    Mixture should be thick enough to spread thickly without being too firm (leaving it for an extended period will cause it to crystallise to a thick paste which is not what we want here; must still be semi-fluid.

  • Caramel Crème:

  • 1.

    Mix 50ml of milk with cornflour and egg yolks to create a slurry.

  • 2.

    Bring 250ml milk, scraped vanilla pod and 25g of sugar to boil.

  • 3.

    Remove from heat and whisk in cornflour mix stirring continuously.

  • 4.

    Return to heat and cook over medium heat while stirring for about 2 minutes to cook out the starch.

  • 5.

    Remove from heat, mix in melted caramel callets and cover with plastic wrap and reserve at room temp.

  • 6.

    Whip 500ml pouring cream until firm peaks.

  • 7.

    Fold through cooled custard and refrigerate until assembly.

  • Strawberry Gel:

  • 1.

    Wash and hull strawberries reserving some for decoration.

  • 2.

    Slice into shapes as desired and arrange attractively.

  • 3.

    Melt bloomed gelatine in a small bowl with a little of the clarified juice in a microwave on high for about 20 seconds or until just melted.

  • 4.

    Speed up the jellification process by placing mixture over ice bath while stirring until just starting to thicken.

  • Assembly:

  • 1.

    Cut shortcrust to just fit moulds - then spray mould with non-stick baking spray.

  • 2.

    Cut a 50cm x 10cm strip of chocolate transfer sheet and spread tempered dark chocolate in a thin layer.

  • 3.

    When starting to set, carefully line the mould sides with the transfer sheet with the plastic to the outside - the spray should help hold the plastic in place.

  • 4.

    Pipe a thin layer of the truffled honey ganache over shortcrust.

  • 5.

    Cut blueberry and white chocolate sponge to fit the mould leaving a slight gap around the perimeter.

  • 6.

    Push sponge onto ganache layer.

  • 7.

    Pipe a layer of caramel crème over sponge.

  • 8.

    Cut blood orange pate the same size as the sponge.

  • 9.

    Place strawberry pate over caramel crème layer.

  • 10.

    Pipe another layer of caramel crème over pate.

  • 11.

    Place another layer of blueberry sponge on top of caramel crème and press firmly.

  • 12.

    Place tray in freezer to firm for 10-20 minutes as time permits.

  • 13.

    Remove tray from freezer, remove moulds and transfer cakes to a rack.

  • 14.

    Pour ganache over cold cakes to cover completely.

  • 15.

    Place in the freezer for a couple of minutes to crystallise the chocolate and ganache.

  • 16.

    Remove from freezer and decorate the top of the cake with an arrangement of sliced strawberries.

  • 17.

    Carefully pour over the thickened strawberry gel to cover and fill to the top of the chocolate collar.

  • 18.

    Return to fridge to set the gel completely before transferring to presentation plate.

  • 19.

    When gel set, carefully remove mould (if it was used) and remove the plastic transfer sheet from the chocolate.

  • 20.

    Decorate the plate with whole fresh strawberries.

Notes

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

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