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Ep 23 - Masterclass Christi Tania St Honore


EP 23
Masterclass Christi Tania St Honore
Serves 12

Milk Chocolate Hazelnut Chantilly
300 grams thickened cream
50 grams hazelnut paste
1/2 vanilla pod
100 grams milk chocolate

Sablage
85 grams butter
50 grams brown sugar
50 grams caster sugar
100 grams plain flour
2-3 drops food coloring of choice

Choux pastry
125 grams milk
100 grams water
5 grams salt
5 gr caster sugar
100 grams butter
180 grams flour
4 eggs

Mandarin Cremeux:
200 grams mandarin puree
1 large egg plus 3 egg yolks
60 grams caster sugar
70 grams butter
4 grams gelatine/ 2 gold leaves, softened in 1 tablespoon mineral water

Sable Breton
3 egg yolks
155 grams caster sugar
185 grams butter, softened
240 grams plain flour
1/2 teaspoon sea salt
2 1/2 teaspoons baking powder

To serve
gold leaf, for garnish

1. For the Milk Chocolate Hazelnut Chantilly, place thickened cream, hazelnut paste and vanilla pod into a small saucepan and bring to a simmer.
2. Place milk chocolate in metal bowl over saucepan of simmering water and stir occasionally until half melted. Pour warmed cream mixture over chocolate and whisk to combine. Remove vanilla pod. Using a hand blender, mix the mixture for 1 minute until shiny. Do not over mix or mixture may separate. Place mixture in fridge to cool, for minimum of 1.5 hour or overnight if possible.
3. Transfer cold mixture to the bowl of an electric mixer and using whisk attachment, beat the cold mixture to stiff peaks. Transfer mixture to a piping bag fitted with a star nozzle and refrigerate.
4. For the sablage, combine ingredients in the bowl of an electric mixer and beat using paddle attachment until thoroughly combined. Press together to form a smooth dough.
5. Place dough on sheet of baking paper and roll out 1.5 mm thickness and refrigerate for 1 hour until firm.
6. Preheat oven to 140C.
7. For the choux, in a thick based sauce pan, bring milk, water, salt, sugar, and butter to the boil. Add flour and mix well. Cook, stirring, until the dough forms a ball and peels off the sides of the pan.
8. Transfer dough to bowl of electric mixer. Beat with paddle attachment until dough stops steaming. Mix in the eggs one at a time and beat well after each addition. Transfer dough to a piping bag fitted with a small round nozzle.
9. Pipe 48 x 2 cm dollops on 2 paper lined baking trays.
10. Remove sablage dough from refrigerator. Using a 2.5cm round cutter, cut 48 circles and place on top of the piped choux dough. Place in oven and bake for 10 minutes. Increase oven temperature to 170C and bake for 20 minutes. Remove from oven and set aside to cool.
11. For the Mandarin Cremeux, place mandarin puree in a saucepan. Set over medium heat and bring to simmer. Meanwhile beat yolks, egg and sugar until light and increased in volume. Pour hot mandarin puree into egg mixture, whisking continuously. Return mixture to saucepan. Add gelatine and whisk well.
12. When the mixture reaches 40 C mix in the butter.  With hand blender, blend until shiny and well combined.
13. Place into piping bag and pipe into 12 x 3cm half sphere moulds. Freeze until set, 30 minutes.
14. Place remaining cremeux in piping bag in refrigerator.
15. For the Sable Breton, combine dry ingredients in a small bowl.
16. Beat sugar and egg yolks with the paddle attachment in an electric mixer until light and creamy. Add butter and beat until incorporated. Fold in the dry ingredients.
17. Roll out the dough between 2 sheets of baking paper to 0.5 cm thickness. Refrigerate until firm about 30 minutes.
18. Remove dough from fridge and cut into 12 circles, using a 7cm round cutter and place on a large baking tray lined with baking paper.
19. Lightly butter insides of 8 cm rings and place over each circle of dough. Place in oven and bake until lightly golden, about 7 minutes. Remove from oven , allow to cool then carefully remove ring. Set aside.
20. To assemble, place a Sable Breton base on each plate. Add a Manadarin cremeux sphere in the centre. Pipe 3 rounds of chocolate-hazelnut Chantilly crème around cremeux. Fill choux with remaining cremeux in piping bag and add to Sable Breton base.
21. Pipe swirl of Chantilly crème on top of sphere and top with a choux. Garnish with gold leaf, if desired.

 

 

 

 

 


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