- 250g bread flour
- 125ml water
- 25g melted butter
- 200g unsalted butter
- 180g unsalted butter
- 225g plain flour, sifted
- 6 eggs, lightly beaten
- 450ml water
- 6 egg yolks
- 125g caster sugar
- 30g cornflour
- 10g cake flour
- 500ml full cream milk
- 50ml crème de Cassis liqueur
- 15g unsalted butter
- 50g fresh raspberries
- 75ml pouring cream
- 75g milk chocolate
- 75g dark chocolate
- 10g unsalted butter
- 250ml whipping cream
- 1 vanilla pod
- 100g icing sugar
- 100g sugar
- 100g fresh strawberries
- 100g fresh blueberries
- 100g fresh gooseberries
- 20g raspberry jam, heated and strained
Sift the flour and salt, and make a well. Add the water and melted butter. Mix until you have a rough dough. Turn out onto work surface and knead until smooth. Wrap in cling film and refrigerate for 15 minutes. Place butter between two sheets of greaseproof paper. Beat with a rolling pin to make a square of about 1-2cm thick. Roll out the dough to form a cross, and place the butter in the centre. Fold dough to make a square over the butter. Roll the dough into a rectangle, and fold into thirds. Turn the dough 90° and repeat. Chill again for 15 minutes. Repeat the above again, twice. The pastry is now ready to use.
- Preheat the oven to 220°C.
- Melt the butter in 450ml of water.
- Bring to the boil and remove from the heat.
- Add the flour and stir with a wooden spoon until it is a soft ball.
- Return to the heat and cook for 5 minutes on a low heat.
- Remove from heat.
- Slowly add the eggs, beating well into a smooth paste.
- Roll the puff pastry out, and cut a circle about 24cm.
- Place on a prepared baking sheet, and prick with a fork.
- Pipe the choux from the centre of the puff pastry in a spiral, stopping about 3cm from the edge.
- Egg wash exposed puff pastry.
- Pipe a thicker circle of choux around the edge.
- Egg wash the circle around the edge.
- On a separate baking sheet, pipe 18 choux buns (+/-2cm), and egg wash.
- Bake for 10 minutes, then reduce the heat to 190°C.
- Bake the buns for a further 10-15 minutes.
- Remove from the oven, and pierce bottom of the choux buns to allow steam to escape.
- Return to the oven for 4-5 minutes to allow to dry out.
- The base must cook for 25 minutes once the temperature has been reduced.
- Place base and buns on a wire rack to cool.
- While baking, whisk the eggs and half the sugar until pale and creamy.
- Sieve in the cornflour and flour, and mix.
- Add the milk, remaining sugar and crème de Cassis to a saucepan.
- Bring to the boil (just).
- Strain the milk into the egg yolk mixture, stirring continuously.
- Pour back into a clean saucepan and bring to the boil, stirring continuously.
- Boil for 2 minutes, stir in the butter and leave to cool.
- Transfer into clean bowl, place cling film over and refrigerate.
- Warm the cream in heavy saucepan until just before boiling.
- Take off heat and break chocolate into cream.
- Stir to melt chocolate.
- Add butter.
- Whip the cream and seeds of the vanilla pod.
- Add icing sugar, to taste.
- Heat the sugar in a heavy based saucepan until it forms a caramel and is golden brown.
- Dip the choux buns into the caramel, and leave on rack to set.
- Fill the choux buns with the crème pâtissière.
- Stick the choux buns around the base using the caramel.
- Pour the ganache into the centre of the cake, and leave to cool.
- Pipe the Chantilly cream on top of the ganache.
- Place the fruit onto the piped cream, and lightly brush with the raspberry jam.
- Decorate with spun sugar (caramel).
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.