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GSABO - S2 - Ep5 - Recipes

Naartjie Mousse Millionaire’s Eclairs

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Choux pastry:

  • 140g cake flour
  • 65ml milk
  • 65ml water
  • 80g butter
  • 1/4 tsp salt
  • 3 eggs, beaten

Naartjie mousse:

  • 75ml water, hot
  • 15ml gelatine, powdered
  • 3 eggs, large, separated
  • 200ml castor sugar
  • 1 naartjie zest
  • 120ml naartjie juice
  • 15ml lemon juice
  • 250ml fresh cream
  • 1 pinch salt
  • 2 naartjie rind, grated

Caramel:

  • 385g condensed milk
  • 90g sugar, dark brown
  • 120g butter, unsalted
  • 10g rock salt

Chocolate:

  • 200g chocolate, dark
  • 200g chocolate, milk
  • 100g chocolate, white

Preparation method

Choux pastry:

  • Preheat oven to 200 C
  • Heat milk, water, butter and salt to a full simmer
  • Remove from heat and stir in flour, until dough begins to come away from sides
  • Transfer mixture into a large bowl and cool slightly
  • Mix in the beaten eggs, a little at a time, mixing well after each addition
  • On a piece of baking paper, draw 12 x 15cm long lines and invert the paper
  • Pipe the pastry onto the drawn lines, using a star nozzle
  • Bake in the preheated oven for 10 minutes
  • Reduce heat to 180 C and continue to bake for 15 more minutes
  • Turn off the oven and allow to cool in the oven, leaving the door ajar

Naartjie mousse:

  • Add the gelatine to the hot water in a small bowl. Allow to cool
  • Add the sugar to the egg yolks, and beat until light and fluffy
  • Add the naartjie juice, lemon juice and naartjie zest to mixture and whisk to combine
  • Add the gelatine and whisk to combine
  • Whisk the cream into a soft peak and fold gently into the egg mixture
  • Add a pinch of salt to the egg whites and whisk to a firm peak
  • Fold 1/4 of egg whites into the egg mixture and then fold in the remaining egg whites
  • Leave in the fridge to set

Caramel:

  • Heat condensed milk, sugar and butter in a saucepan
  • Bring mixture to a boil, stirring constantly until the mixture is golden brown
  • Remove from heat and whisk caramel through a sieve placed over a bowl
  • Stir in rock salt, and allow to cool slightly
  • Pour the caramel on top of the 12 éclairs. Set aside to cool

Chocolate:

  • Melt each chocolate in separate heatproof bowls, over a pan of hot water
  • Spoon the dark chocolate onto a lined baking tray, spreading to about 21cm wide
  • Add small spoonful of the milk chocolate and white chocolate
  • Using a skewer, create a marbled effect on the dark chocolate
  • Set aside to cool completely
  • Cut chocolate into 15cmx3cm rectangles

Assembly:

  • Fill the caramel topped éclairs with the naartjie mousse
  • Top with a chocolate rectangle
  • Decorate eclairs with grated naartjie rind