75g g plain flour (3oz) sieved
40 g butter (1½oz) cut into cubes
1 tbsp golden caster sugar
1 egg yolk
75 g butter (3oz) cut into cubes
175 ml water (6floz)
90 g plain flour (3½oz)
3 medium eggs lightly beaten
1 batch crème chiboust
300 ml double cream (½pt)
2 tbsp icing sugar (optional)
125 g granulated cane sugar (4oz)
4 tbsp water
Large plain piping nozzle
large star piping nozzle
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To make the base
Place the 75g (3oz) plain flour in a mixing bowl with 40g (1½oz) butter cut into cubes. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in 1 tbsp caster sugar. Add 1 egg yolk and mix to a dough adding a little water if necessary. Shape the dough into a ball.
Roll out the dough to form a 20cm (8in) circle and place on a greased baking sheet. Pinch the edges to flute and chill while you make the choux pastry.
To make the choux pastry
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 75g(3oz) butter in a saucepan with 175ml (6floz) water and heat gently until the butter melts.
Increase the heat and bring it to a rolling bowl. Remove from the heat and quickly add 90g (3½oz) plain flour all in one go and beat with a wooden spoon until the mixture forms a ball around the spoon and leaves the sides of the pan.
Allow cooling slightly then gradually beat in 3 lightly beaten eggs a little at a time until you have a smooth glossy paste.
Place the choux pastry in a large piping bag fitted with a large star nozzle. Pipe balls of choux pastry around the edge of the pastry base.
Use the remaining choux pastry to pipe similar sized balls on a second baking sheet. Bake in the oven for 15-20 minutes. The tray on the lower shelf may take a little longer to cook than the one on top.
Once cooked allow to cool completely. Meanwhile, make the crème Chiboust.
Whip 300ml (½pt) double cream with 2 tbsp icing sugar if desired until standing in soft peaks. Spoon into a piping bag fitted with a star nozzle and pipe a little cream on the top of the choux ring circle. and place the second ring of choux balls on top.
Spoon the creme Chiboust into the center of the gâteau and pipe the remaining cream on top.
Place 125g (4oz) granulated sugar in a small saucepan with 4 tbsp water. Heat gently stirring until the sugar dissolves. Once all the sugar has dissolved stop stirring and increase the heat. Cook until the Carmel turns golden brown.
working quickly drizzle the caramel over the chorus pastry. Transfer to a serving dish and serve