Recipes

Crispy choux pastry, hazelnut praline & tonka bean ice cream

Ingredients

  • 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

Method

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:

  1. Using an electric mixer, cream together butter and sugar. Then add flour and egg whites and combine until a soft dough has formed.
  2. With a rolling pin on a flat surface, roll the mixture into 2mm thin sheets.
  3. Using round cutters, cut into disks, place on a tray and rest in the freezer until required.

For the crème patissiere:

  1. In a pot over medium heat, bring milk and vanilla to the boil.
  2. Whisk the egg yolks and sugar in a bowl until creamed. Then add both flours and emulsify.
  3. 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.
  4. Strain and cartouche.

For the choux pastry puffs:

  1. In a pot combine the water, butter, salt and sugar and bring to the boil over medium heat.
  2. 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.
  3. Transfer to mixing bowl and mix with electric beater until the steam is gone. Add eggs one by one and beat until emulsified.
  4. 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.
  5. 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.
  6. Top with the cut out biscuits and place in freezer until choux is completely frozen.
  7. Then, preheat oven to 200°C.
  8. Place frozen choux in the oven and lower the temperature to 165°C.
  9. Bake for 40 minutes until each mound has risen and is a nice golden colour. Don’t let the pastry colour too much, however.
  10. Remove from oven and leave to rest.

For the tonka bean ice cream:

  1. In a large pot over medium heat, pour in milk and add grated tonka bean.
  2. Heat the milk and the tonka bean together, and allow to infuse for 10 minutes. Then turn the heat off.
  3. In a bowl, whisk the yolks and sugar together until light and fluffy.
  4. 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.
  5. Transfer the mix to a clean pot and cook over a medium heat, stirring constantly. Cook to 82°C.
  6. Dip a spoon in the mixture. If the spoon comes out evenly coated, turn off the heat and remove.
  7. Strain mixture into a bowl over ice and add the whipping cream.
  8. Once completely cooled store overnight in the fridge.

For the hazelnut praline cream:

  1. Combine crème patissiere with hazelnut praline in a bowl using a spatula.
  2. In a separate bowl, use electric mixer and beat Chantilly to stiff peak.
  3. Then, add Chantilly to praline mix and fold until combine.

Putting it all together:

  1. Slice choux pastry puffs lengthways in half. They should be slightly hollow in the middle.
  2. 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.
  3. 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.
  4. Dust with cocoa powder.
  5. Pipe another dot of cream onto the plate and place a spoon of tonka bean ice-cream on top.
  6. Using a microplane, grate a small amount of the tonka bean over the top of choux.
  7. Serve immediately.

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THE ROCKPOOL FILES