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GSABO - S2- Ep5 - Recipes

Chocolate Mousse Springbok Eclairs

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Choux pastry:

  • 130g cake flour
  • 100g butter
  • 4 eggs
  • 2ml salt
  • 240ml water

Mousse:

  • 1 cup whipping cream
  • 5 egg yolks
  • 5 tbsp espresso, cooled
  • 3 tbsp sugar, white
  • 2ml salt
  • 225g chocolate, dark
  • 5 egg whites

Springbok horns:

  • 100g chocolate, dark, chopped

Glaze:

  • 150g chocolate, dark
  • 100g chocolate, milk
  • 60g chocolate, white
  • 100ml whipping cream

Choux pastry:

  • 130g cake flour
  • 100g butter
  • 4 eggs
  • 2ml salt
  • 240ml water

Creme brulee filling:

  • 7 egg yolks
  • 9 tbsp sugar, white
  • 2 1/2 cups whipping cream
  • 1 tsp vanilla essence
  • 2 1/2 tbsp mango juice
  • 100g mango, dried
  • 1/2 cup water

Caramel:

  • 175g sugar, white
  • 5 tbsp water

Preparation method

Choux pastry:

  • Preheat oven to 200 C
  • Grease and line a baking tray
  • Heat butter, salt and water until boiling point
  • Quickly pour in the flour and remove from heat, stir until smooth
  • Return to heat, stirring, until dough is smooth and glossy
  • Pour beaten eggs into dough until smooth
  • Transfer mixture into a piping bag with a 1.5 cm round nozzle
  • Pipe twelve 15 cm lengths onto the baking tray
  • Bake at 200 C for 15 minutes
  • Then reduce oven to 170 C and bake for 10 minutes, until crisp and golden
  • Remove from the oven and puncture each éclair with a skewer
  • Return to the oven for 5 minutes
  • Remove from the oven, transfer to a cooling rack and cool

Mousse:

  • Whip cream until stiff peaks form. Cover and place in fridge
  • Chop chocolate into small pieces
  • Mix egg yolks, coffee, a pinch of salt, and 2 tbsp sugar in a metal bowl
  • Set over a pot of simmering water
  • Cook, while whisking, until mixture has lightened and doubled in volume
  • Add the chocolate and whisk until melted
  • Allow to cool, whisking occasionally
  • Beat egg whites until foamy, then whisk in remaining sugar until stiff peak
  • Fold egg whites into the chocolate mixture in two stages
  • Finally, fold in the whipped cream
  • Cover with cling wrap and chill for 1 hour

Springbok horns:

  • Melt chocolate then transfer to piping bag with 3mm nozzle
  • Line a surface with non-stick baking paper
  • Pipe 12 sets of springbok horns, 7 cm wide
  • Refrigerate to harden

Glaze:

  • Chop up each type of chocolate separately into small pieces
  • Heat 50 ml cream until hot and stir in dark chocolate, until well combined
  • Heat 30 ml cream until hot and stir in milk chocolate, until well combined
  • Heat 20 ml cream until hot and stir in white chocolate, until well combined
  • Refrigerate milk and white chocolate glaze

Assembly:

  • Cut éclairs in half horizontally
  • Dip the tops in the dark chocolate glaze. Refrigerate for 10-20 minutes to harden
  • Pipe a flat strip of milk chocolate glaze along the top of each éclair
  • Refrigerate to harden
  • Pipe a white circle on the end of each éclair top
  • Insert a set of horns into one end of each éclair top, just behind the white circle
  • Refrigerate
  • Pipe a strip of chocolate mousse onto each éclair base
  • Place the top of each éclair on top of the mousse

Choux pastry:

  • Preheat oven to 200 C
  • Grease and line a baking tray
  • Heat butter, salt and water until boiling point
  • Quickly pour in the flour and remove from heat, stir until smooth
  • Return to heat, stirring, until dough is smooth and glossy
  • Pour beaten eggs into dough until smooth
  • Transfer mixture into a piping bag with a 1.5 cm round nozzle
  • Pipe twelve 15 cm lengths onto the baking tray
  • Bake at 200 C for 15 minutes
  • Then reduce oven to 170 C and bake for 10 minutes, until crisp and golden
  • Remove from the oven and puncture each éclair with a skewer
  • Return to the oven for 5 minutes
  • Remove from the oven, transfer to a cooling rack, and cool

Creme brulee filling:

  • Finely chop the dried mango and put into a small saucepan
  • Add 1/2 cup water and 4 tbsp sugar
  • Boil for 2-3 minutes. Strain and transfer to bowl. Allow to cool
  • Beat egg yolks and mango juice, while adding remaining sugar until creamy
  • Heat the cream until hot but not boiling
  • Stir in the vanilla essence
  • Add the hot cream slowly to the egg mixture while beating briskly
  • Return mixture to the pot and cook gently for another 5-7 minutes, until thickened
  • Stir in the dried mango
  • Allow to cool, then refrigerate

Caramel:

  • Combine sugar and water in a shallow saucepan wider than 15cm
  • Boil until lightly golden, without stirring. Turn off heat
  • Invert each éclair and dip carefully in the caramel. Allow to harden
  • Using a blowtorch, burn (slightly) the caramel on top of each éclair

Assembly:

  • Slice each éclair horizontally
  • Fit a large rosette tip to a piping bag and fill with the crème brûlée mixture
  • Pipe a generous strip of crème brûlée filling onto each éclair base
  • Replace the tops of the éclairs