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The Great South African Bake Off

Apricot and raspberry pinwheels, ricotta, pine nuts and candied citrus bear claws, and pear and pistachio kites

Showstopper recipe by Teddy from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry dough:

  • 500g bread flour
  • 10g salt
  • 80g caster sugar
  • 10g instant yeast
  • 2 large eggs
  • 90ml tepid water
  • 125ml tepid milk
  • 250g unsalted butter

Fillings

Apricot and raspberry pinwheels (vanilla crème pâtissière):

  • 100g caster sugar
  • 4 egg yolks
  • 40g cornflour
  • 500ml milk
  • 2 vanilla pods
  • 40g butter

Apricot and raspberry pinwheels assembly:

  • 1 can apricot halves
  • ½ cup fresh raspberries
  • Apricot jam, to glaze

Ricotta, pine nuts and candied citrus bear claws:

  • 250g ricotta cheese
  • ¼ cup candied citrus rind
  • 30ml caster sugar
  • 2tbsp toasted pine nuts

Ricotta, pine nuts and candied citrus bear claws assembly:

  • ½ cup sifted icing sugar
  • 1 lemon, juice of
  • Reserved toasted pine nuts

Pear and pistachio kites:

  • 3 firm pears

Pear and pistachio kites frangipane:

  • 100g unsalted butter
  • 45g caster sugar
  • 2 eggs
  • 75g plain flour
  • ½tsp baking powder
  • 100g ground pistachios
  • 1¼tsp rose water extract

Pear and pistachio kites assembly:

  • 1 egg, beaten

Decoration:

  • 50g white chocolate pieces
  • ¼ cup apricot jam
  • ½ cup smooth marmalade
  • Reserved toasted pine nuts

Preparation method

Pastry dough:

  1. Place the flour in the bowl of a mixer fitted with a dough hook.
  2. Mix the sugar, yeast and half of the water in another bowl. Allow to stand for 5 minutes.
  3. Mix the salt with the remaining half of the water. Pour on one side of flour.
  4. Mix the eggs and milk together.
  5. Add the yeast mixture and salt to the opposite side of the bowl.
  6. Pour in milk/egg mixture, and knead to a smooth dough (approximately 6-8 minutes),
  7. Tip the dough onto a lightly floured surface and shape into a ball.
  8. Put into a plastic bag and place in the fridge for 45 minutes.
  9. Flatten the butter by placing between two sheets of cling film and bashing with a rolling pin.
  10. Remove dough from fridge. Roll into a rectangle on a lightly floured surface. The dough should be about 1cm thick.
  11. Place the flattened butter on top of the dough so that it covers the bottom two thirds.
  12. Fold the exposed dough at the top over one third of the butter. Cut off the exposed butter (avoid cutting the dough).
  13. Place the extra butter on top of the dough that you have just folded down.
  14. Fold the bottom half of the dough up – a sandwich of 2 layers of butter and 3 of dough.
  15. Pinch the edges to seal in the butter, and chill for 15 minutes.
  16. On a lightly floured surface, roll the dough into a rectangle (about 50cm x 20cm).
  17. Fold up a third of the dough to the centre, and then fold down a third from the top to the centre.
  18. Place back into the plastic bag and chill for another 15 minutes.
  19. Repeat this stage twice more.
  20. On the final turn, leave dough in the fridge for 30 minutes.
  21. Preheat the oven to 200°C.
  22. Lightly grease and line three baking trays with parchment paper.
  23. Remove the dough from the fridge and divide it into three equal portions.

Fillings

Apricot and raspberry pinwheels (vanilla crème pâtissière):

  1. Whisk the sugar, egg yolks and cornflour together in a bowl until smooth.
  2. Place the milk and split vanilla pods in a pan. Bring to the boil, and then remove from the heat.
  3. Pour a quarter of the hot milk into the egg mixture, and whisk together.
  4. Return the remaining milk to a medium heat, and stir until the mixture is thick. Remove from the heat immediately.
  5. Pass the mixture through a sieve into a bowl.
  6. Add the butter, and stir until the butter is melted.
  7. Allow to cool, and then chill before using.

Apricot and raspberry pinwheels assembly:

  1. Place crème pâtissière in a piping bag fitted with a fluted nozzle.
  2. Using one portion of the dough, roll into a rectangle and cut into six equal squares. Cut lines from each corner just before the centre.
  3. Pipe a small amount of crème pâtissière into the centre of each square.
  4. Fold the four alternate points to the centre, and press down firmly.
  5. Place one raspberry in the apricot half, and then place the apricot half in the centre of pinwheel.
  6. Transfer to baking tray. Repeat process with the remaining five squares.
  7. Cover with plastic bag and allow to prove.

Ricotta, pine nuts and candied citrus bear claws:

  1. Place ricotta and caster sugar into a bowl. Using a whisk, beat to slacken and aerate ricotta.
  2. Add candied citrus rind and toasted pine nuts. Mix well to combine.
  3. Allow to chill.

Ricotta, pine nuts and candied citrus bear claws assembly:

  1. Using one portion of the dough, roll into a rectangle and cut into six equal squares.
  2. Using an ice cream scoop, place a scoop of ricotta filling in the centre of the squares.
  3. Brush one end with beaten egg, then fold over. Press down to seal all openings.
  4. Cut 1cm slits on sealed end, avoiding the filling. Fan slits open to form claw shape.
  5. Transfer to baking tray and allow to prove.

Pear and pistachio kites:

  1. Peal and core the pears.
  2. Simmer the pears for 8-10 minutes in water until soft.
  3. Remove and allow to cool.

Pear and pistachio kites frangipane:

  1. Put the butter and sugar into the bowl of a mixer, and mix for 3 minutes.
  2. Add the eggs and a tablespoon of flour, and mix for a further 2 minutes.
  3. Sift flour and baking powder. Add ground pistachio and rose water extract. Add to the frangipane mixture, and beat for 2 minutes.
  4. Place in a bowl and refrigerate until needed.

Pear and pistachio kites assembly:

  1. Using one portion of the dough, roll into a rectangle and cut into six equal squares.
  2. Place pistachio frangipane in piping bag with fluted nozzle.
  3. Pipe a small blob in the centre of each square.
  4. Slice half a pear, leaving the end intact to retain pear shape. Press down slightly to fan.
  5. Place fan pear on top of frangipane, gently pushing down.
  6. Cut two L-shapes 1cm from the edge on both sides of the square.
  7. Lift the corner strips, and cross them over the pear in the centre.
  8. Transfer to baking tray and repeat with the remaining 5 squares.
  9. Cover baking tray with a plastic bag and allow to prove.
  10. After each tray has proved for 20 minutes, brush each pastry with beaten egg.
  11. Bake in preheated oven for 15-20 minutes, until golden.
  12. Once baked, remove from tray and place on wire rack to cool.

Decoration:

  1. Place white chocolate in a bowl over simmering water to melt.
  2. Heat apricot jam, and brush pinwheels and kites.
  3. Heat marmalade jam and brush bear claws.
  4. When completely cooled, drizzle melted white chocolate over kites.
  5. Mix icing sugar with lemon juice to form a drizzle to scatter over bear claws and pinwheels.
  6. Sprinkle toasted pine nuts over bear claws to decorate and complete.

  7. Preheat the oven to 170°C.

  8. Cover a rectangular baking tin with parchment paper, and grease with Spray and Cook.
  9. Separate the egg whites from the yolks. Beat egg whites until stiff peaks form. Set aside.
  10. Beat the egg yolks, vanilla extract and sugar together until white in colour and fluffy.
  11. Sift in the flour and baking powder, and combine (the mixture won't combine completely).
  12. Add the oil and boiling water, and mix gently into the flour and egg mixture – don't overwork it.
  13. Once the ingredients are all combined, gently fold in the egg whites. Try to keep as much egg white volume as possible when combining the whites.
  14. Pour the mixture evenly into the baking tin.
  15. Bake for 15 minutes, or until golden brown.

Caramel sauce:

  1. Place sugar in a medium-sized saucepan.
  2. Leave sugar to melt and turn brown in colour.
  3. Add butter to melted sugar, and stir until all the butter has combined with the syrup.
  4. Add cream to syrup. Be careful – the sauce will rapidly bubble.
  5. Remove from the heat and leave to cool.
  6. Divide the mixture in two. Place one half in the fridge, and leave the other at room temperature.

Chantilly cream:

  1. Place all the ingredients in a metal mixing bowl.
  2. Mix the ingredients together with an electric hand-held beater.
  3. The cream will be ready when soft and obvious peaks form when the whisk is lifted from the bowl.
  4. Cover the bowl with cling wrap and place in the fridge.

Assembly:

  1. Cut the cooled sponge into even circles.
  2. Divide the circles in half so that they aren't too big in size.
  3. On the bottom layer of cake, pipe a thin layer of the caramel (from the fridge).
  4. On top of the caramel, pipe a layer of Chantilly cream.
  5. Add the top layer of cake.
  6. Dust the top with some icing sugar.
  7. Using a piping bag, pipe a rosette of plain whipped cream on the top.
  8. Finish the petit four by drizzling the room temperature caramel sauce over the top.

Chocolate mousse pie petit fours

Chocolate pastry:

  1. Pour the boiling water over 250g butter, and mix together with a knife.
  2. Add the cream of tartar to the flour and cocoa.
  3. Add the flour mixture to the water mixture, and combine well.
  4. Roll the dough out and spread with the remaining butter.
  5. Fold the dough over and roll out again. Repeat for about 5 more times.
  6. Place the pastry in the fridge to chill.

Chocolate mousse:

  1. Melt chocolate over a bain-marie.
  2. Beat eggs and sugar together in a large bowl until mixture becomes light in colour, the volume has doubled and the mixture has begin to thicken.
  3. Fold in the cooled chocolate and cocoa until combined.
  4. Whip the cream in a separate bowl until it forms stiff peaks – do not over-beat the cream.
  5. Fold the cream mixture into the chocolate mixture. Be careful not to beat too much of the air out of the cream.
  6. Place in the fridge to chill for about an hour.

Assembly:

  1. Roll the pastry out into a thin sheet.
  2. Use a round cookie cutter to cut rounds out of the pastry.
  3. Place the pastry into a well-greased muffin tin.
  4. Bake at 180°C for 10 minutes, or until cooked.
  5. Remove from tin and allow to cool.
  6. Pipe the chilled mousse into the chilled shells.
  7. Top the mini pies off with whipped cream and dark chocolate shavings.

White chocolate and poppy seed petit fours

Lemon poppy seed cake:

  1. Preheat the oven to 170°C.
  2. Cover a rectangular baking tin with parchment paper, and grease with Spray and Cook.
  3. Separate the egg whites from the yolks. Beat egg whites until stiff peaks form. Set aside.
  4. Beat eggs yolks, vanilla extract and sugar together until white in colour and fluffy.
  5. Sift in the flour, poppy seeds and baking powder, and combine (the mixture won't combine completely).
  6. Add vegetable oil, boiling water and lemon juice to the flour and egg mixture. Mix until combined. Be gentle.
  7. Once ingredients are all combined, gently fold in the egg whites. Try to keep as much egg white volume as possible when combining the whites.
  8. Pour the mixture evenly into the baking tin.
  9. Bake for 15 minutes, or until golden brown.

White chocolate ganache:

  1. Heat the cream in a saucepan over a medium heat until just boiling.
  2. Place the white chocolate in a separate heatproof bowl.
  3. Pour the boiling cream over the white chocolate.
  4. Mix the two together until all the chocolate has melted and the ganache has thickened.

White chocolate ganache cream:

  1. Mix half the white chocolate ganache with a mixer after it has chilled in the fridge for about an hour.
  2. Beat in the ½ cup cream with the whipped ganache until stiff peaks form.

Assembly:

  1. Cut the sponge cake into squares with a cookie cutter.
  2. Pipe the white chocolate ganache cream between two pieces of sponge.
  3. Spread a generous layer of the white chocolate ganache on top of the top layer.
  4. Garnish with white chocolate shavings.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.