- For the choux biscuit:
- • 225g caster sugar
- • 105g butter, room temperature
- • 190g plain flour
- • 1 egg white
- For the crème patissiere:
- • 350g full cream milk
- • 5g vanilla paste
- • 4 egg yolks
- • 212g caster sugar
- • 15g plain flour
- • 22g corn Flour
- For the choux pastry puffs:
- • 375ml water
- • 150g butter
- • 4g salt
- • 5g sugar
- • 225g plain flour
- • 6 eggs
- For the tonka bean ice cream:
- • 1 litre full cream milk
- • 325g yolks
- • 400g sugar
- • 600ml whipping cream
- • 6 tonka beans, finely grated
- For the hazelnut praline cream:
- • 150g crème pat
- • 50g hazelnut praline
- • 90g chantilly
- • Handful of cocoa powder for dusting
This elegant dessert from Rockpool Bar & Grill Perth bursts with creamy flavours and encompasses a variety of smooth, velvety and crunchy textures. Impress your guests by recreating the recipe at home.
For the choux biscuit:
- Using an electric mixer, cream together butter and sugar. Then add flour and egg whites and combine until a soft dough has formed.
- With a rolling pin on a flat surface, roll the mixture into 2mm thin sheets.
- Using round cutters, cut into disks, place on a tray and rest in the freezer until required.
For the crème patissiere:
- In a pot over medium heat, bring milk and vanilla to the boil.
- Whisk the egg yolks and sugar in a bowl until creamed. Then add both flours and emulsify.
- Pour the hot milk over egg and flour mixture and transfer back to the pot to cook for 5 to 7 minutes, or until the taste of flour has gone.
- Strain and cartouche.
For the choux pastry puffs:
- In a pot combine the water, butter, salt and sugar and bring to the boil over medium heat.
- Using a whisk, incorporate the flour. Then switch to a heatproof spatula and stir gently. Cook the choux until it comes away from the base of the pot.
- Transfer to mixing bowl and mix with electric beater until the steam is gone. Add eggs one by one and beat until emulsified.
- Keep beating the mixture on a slow speed until cool. Then, transfer to a bowl and refrigerate until semi-set. This can take up to half an hour.
- Spoon mixture into a piping bag and pipe into four 2 inch mounds. These should be arranged so they are slightly toughing. Repeat with the remaining mixture. You should have roughly ten sets of four choux pastry arranged together.
- Top with the cut out biscuits and place in freezer until choux is completely frozen.
- Then, preheat oven to 200°C.
- Place frozen choux in the oven and lower the temperature to 165°C.
- Bake for 40 minutes until each mound has risen and is a nice golden colour. Don’t let the pastry colour too much, however.
- Remove from oven and leave to rest.
For the tonka bean ice cream:
- In a large pot over medium heat, pour in milk and add grated tonka bean.
- Heat the milk and the tonka bean together, and allow to infuse for 10 minutes. Then turn the heat off.
- In a bowl, whisk the yolks and sugar together until light and fluffy.
- Then, reheat the milk mixture and add 1 cup to the yolks, mixing continuously. Continue to add milk cup by cup, mixing gently to combine.
- Transfer the mix to a clean pot and cook over a medium heat, stirring constantly. Cook to 82°C.
- Dip a spoon in the mixture. If the spoon comes out evenly coated, turn off the heat and remove.
- Strain mixture into a bowl over ice and add the whipping cream.
- Once completely cooled store overnight in the fridge.
For the hazelnut praline cream:
- Combine crème patissiere with hazelnut praline in a bowl using a spatula.
- In a separate bowl, use electric mixer and beat Chantilly to stiff peak.
- Then, add Chantilly to praline mix and fold until combine.
Putting it all together:
- Slice choux pastry puffs lengthways in half. They should be slightly hollow in the middle.
- With a piping bag, fill one half of a choux puff with hazelnut praline cream to 1.5cm above the pastry base, then place the other half on top. Repeat.
- On a serving plate, pipe a small amount of the praline cream to anchor the choux pastry down. Then place your four choux on top of the cream. Repeat.
- Dust with cocoa powder.
- Pipe another dot of cream onto the plate and place a spoon of tonka bean ice-cream on top.
- Using a microplane, grate a small amount of the tonka bean over the top of choux.
- Serve immediately.