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Chocolate and vanilla choux stack

Chocolate and vanilla choux stack

Showstopper recipe by Lauren from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Choux buns:

  • 250ml milk
  • 30ml caster sugar
  • 80g butter
  • 150g cake flour
  • 3 eggs

Choux topping:

  • 50g flour
  • 25g brown sugar
  • 25g caster sugar
  • 40g butter
  • Pinch salt

Crème pâtissière:

  • 435ml milk
  • 1 vanilla pod, seeds scraped
  • 3 egg yolks
  • 70g caster sugar
  • 50g cake flour
  • 20g dark chocolate

Puff pastry:

  • 340g bread flour
  • 1½ tsp sea salt, fine
  • 230g butter, chilled
  • 200ml cold water
  • 20g caster sugar
  • 1 egg

Caramel:

  • 100ml water
  • 300g caster sugar
  • 1½tsp glucose syrup

Chocolate glaze:

  • 1 cup unsalted butter
  • ½ cup milk
  • 2tbsp glucose syrup
  • 2tsp vanilla extract
  • 110g dark chocolate
  • 110g white chocolate
  • 4 cups icing sugar

Assembly:

  • Violet flowers

Preparation method

Choux buns:

  1. Put milk, sugar and butter in a saucepan and bring just to the boil.
  2. Remove from heat.
  3. Add flour, and beat with a wooden spoon until combined. Beat until mixture comes away from sides of saucepan in a ball. Cool.
  4. Preheat the oven to 200°C.
  5. Add eggs, small amounts at a time, while beating, until dough is smooth and shiny.
  6. Transfer mixture into a piping bag. Pipe onto baking paper.
  7. Use wet finger to smooth tips.

Choux topping:

  1. Mix ingredients together, roll out and then chill.
  2. Cut 3cm discs and place one disc on each choux.
  3. Bake choux with discs for 15-20 minutes.

Crème pâtissière:

  1. Warm milk and vanilla seeds in a saucepan.
  2. Whisk yolks and sugar in a separate bowl until thick.
  3. Whisk in the flour, then the milk mixture.
  4. Return to the pan to cook over a low heat, whisking constantly until thick.
  5. Cover surface with cling wrap and chill.
  6. Once cool, split mixture into two equal portions.
  7. Melt chocolate in a bain-marie.
  8. Combine with one half of the crème pâtissière.
  9. Spoon into separate piping bags (50ml syringes).

Puff pastry:

  1. Sift flour and salt into a bowl, add water and mix to a dough.
  2. Knead for 5 minutes, make a ball and chill.
  3. Flatten butter into a disc.
  4. Roll out into a rectangle (three times as long as it is wide).
  5. Place butter disc in centre. Fold top third down and bottom third up.
  6. Rotate 90°, and repeat rolling and folding. Chill for 20 minutes.
  7. Roll out dough into a rectangle again. Do a book folding.
  8. Cover and chill again.
  9. Roll out into one long rectangle, and fold into thirds once more.
  10. Cover and chill for 20 minutes.
  11. Roll out pastry into a rectangle, approximately 5mm.
  12. Cut into squares: 25cm x 25cm, 20cm x 20cm, 15cm x 15cm, 10cm x 10cm.
  13. Brush with egg, and dust with sugar.
  14. Bake at 200°C, until puffed and golden.

Caramel:

  1. Combine ingredients in a saucepan. Do not stir.
  2. Brush edges with water on a brush to prevent crystals.
  3. Once golden, remove from heat.
  4. Use for dipping vanilla buns and to make spun sugar.

Chocolate glaze:

  1. Warm butter, milk, vanilla and glucose in a saucepan.
  2. Reduce heat, and add chocolate.
  3. Add icing sugar, and whisk.

Assembly:

  1. Divide the choux buns into two groups.
  2. Pipe chocolate crème pâtissière into one half, and vanilla crème pâtissière into the other half.
  3. Dip the vanilla crème pâtissière buns into the caramel and allow to cool.
  4. Pour chocolate glaze over chocolate crème pâtissière buns on a wire rack.
  5. Allow to set.
  6. Assemble by arranging the choux buns in rows on the puff pastry sheets.
  7. Stack the sheets in reverse size order.
  8. Place spun sugar decoration on the top.

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.