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The Great South African Bake Off

Passion fruit Amarula ganache gateau

Showstopper recipe by Shawn from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Choux:

  • 150g water
  • 150g milk
  • 150g butter
  • 200g sifted bread flour
  • 10g salt
  • 10g sugar
  • 7 (300g) eggs, lightly beaten

Crème pâtissière:

  • 400ml cream
  • 100ml Amarula
  • 6 large egg yolks
  • 50g corn starch
  • 1 vanilla bean
  • 25g unsalted butter
  • 140ml caster sugar

Sweet shortcrust:

  • 1¼ cups flour
  • ¼ cup icing sugar
  • 125ml butter
  • 1 egg yolk
  • 2tbsp iced water
  • 1 vanilla pod

Passion fruit curd:

  • 1 whole egg
  • 3 egg yolks
  • ¾ cup sugar
  • ½ cup passion fruit pulp
  • ¼ cup passion fruit cordial
  • 4tbsp unsalted butter
  • 1tsp gelatin
  • 1 lemon, zest of

White ganache:

  • 200g Lindt white chocolate
  • 1 cup cream

Sponge base:

  • 4 large eggs, separated
  • 20g and 80g caster sugar
  • 100g plain flour
  • 50g butter, softened

Chantilly cream:

  • 4 cups heavy cream
  • ¾ cup icing sugar
  • 1tsp vanilla essence

Assembly:

  • 1 punnet strawberries
  • ¼ cup passion fruit cordial
  • 100g white chocolate

Preparation method

Choux:

  1. Heat water, milk, butter, sugar and salt to a fast boil.
  2. Add sifted flour, and whisk on heat until well incorporated and crust forms on bottom of pan.
  3. Take off the heat and let cool a bit.
  4. Transfer to mixer with paddle, and add eggs one at a time until well mixed. Only use enough eggs to form a dough that is smooth and holds its shape.
  5. Put into piping bag, and pipe buns as 23cm round onto parchment.
  6. Dust with icing sugar and bake at 180°C until golden and dried.
  7. Turn oven down towards end if necessary to release steam.

Crème pâtissière:

  1. Boil cream, half the sugar and vanilla seeds and pod.
  2. Whisk egg yolks with the remaining sugar until pale, adding corn starch after.
  3. Remove vanilla pod from hot milk, and quickly whisk half the hot milk into the egg mix.
  4. Pour egg mix into the rest of the milk, and return to medium heat.
  5. Cook the Amarula separately to remove the alcohol, and add to the mixture.
  6. Whisk until it is thick and starts to bubble.
  7. Ensure that the corn starch is cooked. Remove from the heat.
  8. Whisk in the butter until smooth.
  9. Pour into glass bowl and cover with cling touching the crème.

Sweet shortcrust:

  1. Blitz flour, sugar and butter in food processor until it looks like breadcrumbs.
  2. Add beaten egg, vanilla, 1tbsp water (then second tbsp.) until a ball forms.
  3. Place in cling film and refrigerate for 20 minutes.
  4. Remove from fridge and roll out to 20cm disc.
  5. Dock with fork then bake at 180°C for 20-25 minutes.

Passion fruit curd:

  1. Put the whole egg and yolks, sugar, passion fruit pulp and cordial and lemon zest into a pot and mix well.
  2. Sprinkle the gelatin over cold water and leave to sponge. Heat in microwave for 15 seconds.
  3. Put the juice egg mixture on the heat, stirring constantly, until it bubbles up. Let it thicken slightly.
  4. Add the gelatin, and mix well.
  5. Remove from stove and slowly add a cube of butter at a time, mixing well after each addition.
  6. Cover with cling, allowing the cling to touch the surface, and cool until needed.

White ganache:

  1. Heat cream and pour over the chocolate. Leave to melt.
  2. After a few minutes stir until smooth. If there are still solid pieces of chocolate heat it quickly in 10-second intervals.
  3. Set aside to cool.

Sponge base:

  1. Whisk egg yolks and 20g sugar until fluffy and light.
  2. Whisk whites and 80g sugar until stiff form. Fold the yolks into this mixture.
  3. Fold in sifted flour, and lastly mix in butter.
  4. Pour into 23cm greased and lined tin.
  5. Bake at 180°C for 25 minutes.

Chantilly cream:

  1. Whip the cream lightly. When it takes shape, start adding the icing sugar.
  2. Slowly add vanilla.
  3. Whip until just done.

Assembly:

  1. Fill choux buns with crème pâtissière.
  2. Dip choux buns in melted white chocolate. Lay on dipped-side on greaseproof paper to cool and form a hat.
  3. Using a filling nozzle fitted to a piping bag filled with the Chantilly cream, pierce into the inside edge of the choux bun round and fill this with the cream. Place the round choux pastry on top of the shortcrust base.
  4. Spread a layer of passion fruit curd on the shortcrust base, leaving a 2cm rim.
  5. Pipe a layer of crème pâtissière over the curd and up to the edges so it seals in the passion fruit curd.
  6. Place the Chantilly cream filled bun on top of the pastry cream, and firm into place.
  7. Soak the sponge with passion fruit cordial and place in the centre of the choux ring, trimming if necessary.
  8. Spread another layer of passion fruit curd over the sponge cake.
  9. Spread a layer of chocolate ganache over the passion fruit layer. The ganache can be slightly runny – it will set once the gateau is refrigerated.

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.