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The Great South African Bake Off

Chocolate choux gateau

Showstopper recipe by Shainaaz from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sweet pastry base:

  • 170g cake flour
  • 1 pinch of salt
  • 100g chilled butter, cubed
  • 60g caster sugar
  • 5ml finely grated lemon zest
  • 1 large egg yolk, lightly beaten
  • 15ml iced water

Crème pâtissière base:

  • 500ml milk
  • 1 vanilla bean
  • 4 egg yolks
  • 125g caster sugar
  • 75g cake flour
  • 15g butter, chopped

Choux pastry:

  • 125g cake flour
  • 10ml caster sugar
  • 1 pinch of salt
  • 125ml milk
  • 100g butter, chopped, at room temperature
  • 125ml water
  • 4 large eggs, lightly beaten

Baking:

  • 1 egg yolk

Chantilly cream:

  • 300ml cream
  • 30ml caster sugar
  • 5ml vanilla extract
  • 200g milk chocolate

Extra:

  • 150g sugar

Preparation method

Sweet pastry base:

  1. Sift flour, sugar and salt, and place in a food processor.
  2. Add the butter and lemon zest, and process to resemble crumbs.
  3. Add egg and water.
  4. Pulse the mixture until it starts to stick together.
  5. Knead briefly on a lightly floured surface until smooth.
  6. Cling wrap and chill.

Crème pâtissière base:

  1. Place milk and vanilla bean with seeds in large saucepan over high heat.
  2. Bring to just below boiling point.
  3. Whisk yolks and sugar in a bowl to combine.
  4. Add the flour, and mix through.
  5. Gradually pour in hot milk mixture, whisking slowly to combine.
  6. Return to same saucepan and cook over medium heat, stirring constantly for 5 minutes (or until thick enough to coat back of spoon).
  7. Add butter, stirring to combine.
  8. Strain in a bowl, discarding vanilla bean.
  9. Cover surface with cling wrap, and cool.
  10. Refrigerate until needed.

Choux pastry:

  1. Sift the flour, sugar and salt in a bowl.
  2. Melt the butter, milk and water in a large saucepan.
  3. Bring to a fast, rolling boil.
  4. Take off the heat, tip in the flour, return to the heat and beat rapidly into a smooth and glossy paste that comes away from the sides of the pan.
  5. Allow the paste to cool for 5 minutes.
  6. Using a wooden spoon, beat in eggs a little at a time.
  7. Continue adding the eggs until the mixture is smooth and glossy (not all eggs are needed).
  8. Set aside.

Baking:

  1. Preheat the oven at 200°C.
  2. Roll out sweet pastry into a 25cm circle.
  3. Place this on a greased baking sheet, and prick with a fork. Chill for 5 minutes.
  4. Spoon the choux pastry into a piping bag fitted with a 1cm plain nozzle.
  5. Mix the remaining egg and yolk and use a little to brush a 2½cm strip around the edge of the chilled pastry circle.
  6. Pipe some of the choux pastry in a raised, thick band around the outside edge of the pastry.
  7. Pipe the remaining choux pastry into 14 small 2½cm balls on a baking sheet that is greased and lightly wetted with water.
  8. Brush both these puffs and the ring with remaining beaten egg.
  9. Bake the choux puffs in the preheated oven for 20 minutes, or until crisp and golden.
  10. Lower the oven to 180°C and cook for a further 20 minutes, or until golden brown.
  11. Remove from the oven, and prick the choux pastry in several places to release the steam.
  12. Return to the oven for 5 minutes.
  13. Transfer to a cooling rack.

Chantilly cream:

  1. Whisk cream, sugar and extract until stiff peaks form.
  2. Melt chocolate and keep separate.

Extra:

  1. Place sugar on medium heat.
  2. Allow the mixture to dissolve and turn to a deep caramel, swirling the pan as you go.

Assembly:

  1. Melt chocolate over double boiler.
  2. Reserve 60ml of the crème pâtissière.
  3. Place remaining crème pâtissière in a piping bag fitted with a 1cm plain nozzle.
  4. Pipe the profiteroles with the crème pâtissière.
  5. Spread the reserve crème pâtissière around the edge of the cooled pastry base and place a little in the centre.
  6. Dip the bottom of the profiteroles in the caramel and arrange them around edge of the pastry, leaving 1cm gaps between each one.
  7. Place an additional profiterole in the centre of the gateau.
  8. Using a teaspoon, pour melted chocolate over each profiterole.
  9. Place the Chantilly cream in a piping bag fitted with a 2cm fluted nozzle, then pipe cream around the centre profiterole and between the profiteroles around the edge.

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.