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The Great South African Bake Off

Mocha Bavarian cream choux pastry dessert

Showstopper recipe by Michaela from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Rough puff:

  • 250g flour
  • 1tsp salt
  • 250g butter
  • 150ml water

Choux pastry:

  • 1 cup milk
  • 8tbsp butter
  • 1 cup flour
  • 4 extra large eggs
  • 1 pinch salt

Chocolate cake:

  • 1 cup flour
  • 1 cup sugar
  • 4 extra large eggs
  • 3tsp (heaped) baking powder
  • 4tbsp (heaped) cocoa
  • ½ cup vegetable oil
  • ½ cup boiling water

Almond praline:

  • 100g caster sugar
  • 50g flaked almonds

Mocha Bavarian cream:

  • ¼ cup water
  • 10g unflavoured gelatine, plus 1tsp unflavoured gelatine
  • 1½ cups full cream milk
  • 1tbsp good quality coffee granules
  • 5 eggs yolks
  • 7tbsp sugar
  • 1 cup cream

Chantilly cream:

  • 250ml whipping cream
  • 2tbsp icing sugar
  • ½ tsp vanilla extract

Assembly:

  • 100g milk chocolate
  • 100g dark chocolate

Preparation method

Rough puff:

  1. Sift the flour and salt into a large bowl.
  2. Break the butter into small chunks, and add these chunks to the bowl of flour.
  3. Make a well in the flour and butter mixture, and pour in about ⅔ of the cold water.
  4. Mix until you have a firm dough. Make sure to keep small flecks of butter visible in the dough.
  5. Cover with cling film and leave to rest for 20 minutes in the fridge.
  6. Place the dough onto a lightly floured surface. Roll the dough out gently until it forms a smooth rectangle.
  7. Roll the dough in one direction only, until three times the width. Don’t overwork the butter – you should have a marbled effect.
  8. Fold the top third down to the centre, then the bottom third up and over that.
  9. Turn the dough 45°, and roll out again to three times the size.
  10. Fold as before and cover with cling wrap.
  11. Place in refrigerator for 20 minutes to chill before use.

Choux pastry:

  1. Place the milk, butter and salt in a saucepan, and heat over a medium heat until scalded.
  2. Once all the butter has melted, add the flour to the mixture.
  3. Using a wooden spoon, mix the flour in until it forms a dough ball.
  4. Continue cooking the dough on a low heat for about 2 minutes.
  5. Place the dough mixture into the bowl of an electric mixer.
  6. Add an egg at a time. Continue mixing the mixture until all the eggs are combined and the mixture becomes a thick consistency.
  7. Split the dough into two parts. One will be used part for profiteroles, and the other half will be used for the base of the choux cake.

Puff pastry/choux base:

  1. Roll the puff pastry dough out.
  2. Using a cake tin without the base in as a measure, cut the puff into a circle shape.
  3. Using the one half of the choux pastry, pipe along the edges of the puff pastry.
  4. Once the choux has made a circle along the edges of the puff, begin to pipe the choux in a swirl towards the centre of the puff. Keep space between the swirl so that when the choux rises, it has space to expand.
  5. Bake at 210°C for 20 minutes.
  6. Turn off the oven and allow to rest in there for an additional 10 minutes.

Profiteroles:

  1. Using the other half of the dough, pipe small blobs of choux onto a greased baking tray.
  2. Use a wet finger to lightly push tips of the choux down so they don't burn when cooking.
  3. Bake at 210°C for 20 minutes.
  4. Turn off the oven and allow to rest in there for an additional 10 minutes.

Chocolate cake:

  1. Preheat the oven to 170°C.
  2. Prepare cake tins by lining them with parchment paper and coating with Spray and Cook.
  3. Separate the egg whites from the yolks. Beat egg whites until stiff peaks form. Set aside.
  4. Beat eggs yolks and sugar together until white in colour and fluffy.
  5. Sift in flour, cocoa and baking powder, and combine. The mixture won't combine completely.
  6. Add oil and boiling water to flour and egg mixture, gently folding ingredients together.
  7. Once ingredients are all combined, gently fold in the egg whites. Try to keep as much egg white volume as possible when combining.
  8. Pour mixture into prepared tins.
  9. Place tins into oven and bake for 25-30 minutes.
  10. Remove from oven and let the cake stand in tin for a few minutes.
  11. Remove from tin and allow to cool.

Almond praline:

  1. Melt the caster sugar in a non-stick frying pan – do not stir.
  2. Wait until liquid becomes deep brown in colour.
  3. Add almond flakes.
  4. Pour praline into a bottomless round baking tin with a piece of well greased parchment paper underneath.
  5. Make sure the praline is really thin, as it will form a texture layer in the cake.

Mocha Bavarian cream:

  1. Place the water in a small bowl and add the 8g of gelatine to the water.
  2. Place the milk and coffee granules in a small saucepan over a medium heat. Bring to the boil so that the granules can dissolve.
  3. Place the eggs and sugar in a bowl, and whisk together until light in colour and fluffy.
  4. Gradually whisk the milk mixture into the egg mixture.
  5. Pour the milk and egg mixture back into the saucepan over a medium-low heat. Cook the mixture over the heat until it thickens and coats the back of a spoon.
  6. Remove mixture from the heat.
  7. Add 1tsp gelatine, and mix until it completely dissolves.
  8. Place mixture in a bowl, and place in fridge for 20 minutes, stirring every 5 minutes.
  9. Whisk the cream in a bowl until soft peaks form.
  10. Fold the cream into the custard mixture.
  11. Place the Bavarian cream back into the fridge to chill.

Chantilly cream:

  1. Place all the ingredients in a metal mixing bowl.
  2. Mix the ingredients together with an electric hand-held beater.
  3. The cream is ready when soft, but obvious peaks form when whisk is lifted.
  4. Cover the bowl with cling wrap and place in the fridge.

Assembly:

  1. Pipe Chantilly cream into profiteroles.
  2. Dip the profiteroles in melted chocolate. Allow to dry.
  3. Pipe a thin layer of Bavarian cream onto the base of the cake.
  4. Place the chocolate cake on top of the choux cake.
  5. Cover the chocolate cake with the Bavarian cream. Make sure the surface of the cream looks smooth and even.
  6. Place the praline disc on top of the Bavarian cream.
  7. Place the profiteroles around the chocolate cake to disguise it.
  8. Fill any gaps with Chantilly cream.
  9. Decorate with gold leaf.

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.