The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25001/never-ending-love

LifestyleFOOD.com.au

What better way to celebrate love than with this incredible recipe made with toffee, Crème patisserie and sweet bread.

Ingredients

  • 250g unsalted butter

  • 5 cups plain flour

  • 1 cup firmly packed brown sugar

  • 2 egg yolks

  • 2 tsp bicarbonate of soda

  • 1 cup golden syrup

  • 1 tablespoon ground ginger

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp cloves

  • 50g cocoa

  • Decoration

  • 4 cups icing sugar

  • 2 egg whites

  • Squeeze of lemon juice

  • Decorations

  • 12 leaf gelatine Gold 

  • Glace cherries

  • Toffee

  • 250g caster sugar

  • 35g glucose

  • 100g water

  • Sweet Bread

  • 3 eggs

  • 3 egg yolks

  • 1¼ cups caster sugar

  • 125g melted butter

  • 2 packets of Mahlepi

  • 2 tbs vanilla essence

  • 1 small cup ouzo

  • 2 oranges (rind and juice)

  • 40g dried yeast

  • Approx 8 cups or as much special plain white flour that the recipe takes (strong flour)

  • Crème Patisserie

  • 200g caster sugar

  • 2 eggs

  • 2 egg yolks

  • 50g plain flour

  • 70g cornflour

  • 2 vanilla pods

  • 1L full cream milk

  • Hazelnut Spread

  • 200g caster sugar

  • 600g hazelnuts (no skin) roasted

  • 100g cocoa powder

  • 50g full cream milk powder

  • 2 tbs vegetable oil

Method

  • Biscuit:

  • 1.

    Cream butter, sugar and vanilla essence until combined

  • 2.

    Add egg yolk  and golden syrup

  • 3.

    Stir in sifted  dry ingredients

  • 4.

    Roll between 2 sheets of grease proof paper

  • 5.

    Cut  to template

  • 6.

    Bake at 190C for 10-15 minutes

  • 7.

    Cool and decorate with icing

  • Toffee:

  • 1.

    Combine all ingredients in a saucepan and simmer until golden brown

  • 2.

    Pour on to baking paper to make toffee windows

  • Crème Patisserie:

  • 1.

    Boil milk and one vanilla bean

  • 2.

    Blanch sugar and egg  and flours

  • 3.

    Slowly incorporate hot milk

  • 4.

    Transfer mixture back into pan and heat until thickened

  • 5.

    Cool

  • Hazelnut spread:

  • 1.

    Make praline by boiling 80ml of water and sugar in a saucepan until sugar caramelizes

  • 2.

    Add hazelnuts and stir quickly to coat with toffee

  • 3.

    Pour out onto baking paper and allow to cool

  • 4.

    Place hazelnut praline and all other ingredients into a food processor and pulse until mixture becomes a smooth paste

  • Sweet bread:

  • 1.

    Place 2 cups of flour, yeast and ½ tsp of salt in a medium sized saucepan

  • 2.

    Mix so that it becomes the consistency of a thick pancake dough (poolish)

  • 3.

    Let double

  • 4.

    Place in proving draw for about ½ an hour

  • 5.

    Place butter and mahlepi in a saucepan until the butter is melted

  • 6.

    Mix together all other ingredients with an electric mixer

  • 7.

    Pour yeast mixture into the other ingredients already in the electric mixer

  • 8.

    Add appropriate amount of flour until dough becomes soft

  • 9.

    Knead for 10 minutes

  • 10.

    Cover with olive oil and cling wrap

  • 11.

    Prove until doubled in size

  • 12.

    Punch down and shape

  • 13.

    Allow to prove again approx 45 minutes depending on temperature

  • 14.

    Egg wash and bake at 190C for 30 minutes or until ready

  • 15.

    Cool and cut in half

  • 16.

    Fill with hazelnut spread , crème pat, apricot jam and fresh cream

  • 17.

    Decorate with icing and glace cherries

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 424kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 63g
  • Sugar 30g
  • Sodium 77mg

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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