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GSABO - S2- Ep3 - Recipes

Citrus Gateau St Honore

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Puff pastry:

  • 225g flour
  • 37g butter, chilled, cubed
  • 90g butter, frozen
  • 1 tsp orange zest
  • 4-6t tsp Jackson Grapefruit juice

Choux pastry:

  • 250ml water
  • 90g butter
  • 160g flour
  • 2 tsp castor sugar
  • 4 eggs

Citrus curd filling:

  • 225ml Jackson Grapefruit juice
  • 1 1/2 tsp lemon juice
  • 150g castor sugar
  • 188g butter, unsalted, chopped
  • 8 egg yolks, lightly beaten
  • 1 1/2 tsp basil, finely chopped
  • 100ml cream, whipped

Caramel for spun sugar decoration:

  • 62g water
  • 250g castor sugar
  • 50g liquid glucose

Citrus topping:

  • 2 oranges, red
  • 3 Jackson Grapefruit
  • 2 clementines

Garnish:

  • basil leaves, micro
  • flowers, edible

Preparation method

Puff pastry:

  • Pre heat oven to 170 C
  • Rub chilled butter into flour until it resembles breadcrumbs
  • Stir in orange zest
  • Add 4-6 tbsp grapefruit juice and bring together to form a dough
  • Roll out into a rectangle
  • Grate half the frozen butter over the bottom two thirds of the pastry
  • Fold the top third over the butter and the bottom third over this
  • Roll out into a rectangle and repeat the above with the 2nd half of the butter
  • Wrap and chill for 30 minutes
  • Roll out into a 26cm circle. Prick the base. Chill for 30 minutes

Choux pastry:

  • Place water, butter and sugar into a saucepan. Bring to a boil, ensuring butter is melted
  • As soon as butter has melted, tip in flour in one go
  • Beat until mixture forms a ball. Beat over low heat for 1 minute
  • Place mixture into a mixer fitted with paddle attachment and beat for 2 minutes to cool
  • Add 3 eggs, one at a time, beating well after each addition
  • Whisk the last egg in a separate bowl and add slowly to mixture
  • Once the mixture slowly drops off the paddle, then it’s at the correct consistency
  • Spoon into a piping bag fitted with a 1,5cm nozzle
  • Pipe 1 circle of choux pastry on top of the puff pastry, 1cm from the outside edge
  • Pipe another circle in the middle, 7cm diameter
  • Place puff pastry onto a lined baking tray
  • Sprinkle water onto another lined baking tray
  • Pipe 16 x 2.5cm rounds choux pastry onto this tray
  • Place both trays in the oven and bake for 35-40 minutes, until golden brown
  • Poke a hole in the base of each bun, to allow steam to escape
  • Allow to cool

Citrus curd filling:

  • Place grapefruit juice, lemon juice and castor sugar into a saucepan
  • Cook over low heat, stirring to dissolve the sugar
  • Whisk in beaten egg and butter
  • Continue stirring until curd thickens
  • Remove from heat, place a piece of plastic wrap directly onto the curd surface
  • Chill, then stir in chopped basil
  • Place 100ml of curd into a separate bowl and fold in the cream
  • Place into a piping bag fitted with a plain nozzle

Caramel:

  • Place water into small saucepan, pour sugar into the middle of the pan
  • Cook over low heat until just boiling, add liquid glucose
  • Cook until golden
  • Plunge base of pan into cold water to stop cooking

Citrus topping:

  • Remove peel and pith from all the fruit
  • Slice into thin rounds 5-8mm thick
  • Slice each round in half

Spun sugar:

  • Dip 2 forks into the thickened caramel and flick over a piece of baking paper
  • Build up layers of caramel strands, and then gently shape into balls
  • Place on top of the choux buns, you will need 5
  • Be careful: the caramel is very hot!

Assembly and garnish:

  • Pipe the curd/cream into the hole in the base of each choux bun
  • Dip the top of each filled choux bun into the caramel
  • Leave to set, caramel side down on a piece of baking paper
  • Spread the remaining curd over the base of the puff pastry
  • Dip the bottom end of the choux buns into the caramel
  • Stick them all around the outer edge of the puff pastry

Fruit topping:

  • Starting from the outside edge of the tart, lay slices of red orange, overlapping slightly
  • Repeat the pattern using the oranges
  • Then a layer of clementines, finishing with the Jackson grapefruit in the centre
  • Garnish with micro basil and edible flowers and spun sugar (optional)
  • Change the pattern around if desired