This lovely dessert requires a little experience to master and you may wish to practice it a few times before serving it for a special occasion.
- 200 ml thickened cream
- 1 tbsp raspberry jam
- 1 tbsp Grand Marnier liqueur
- 2 tbsp icing sugar, plus extra for dusting
- 400 g mixed fresh red fruits, such as raspberries and strawberries
- 50 g unsalted butter, cut into small pieces
- Pinch of salt
- 80 g plain flour, sifted
- 2 eggs, size 61 g
- 1 egg yolk, mixed with 1 tbsp water (for glazing)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling/freezing time: 1 hour
Preheat the oven to 200°C. Line a baking tray with baking paper.
For the choux pastry, place the butter, salt and 125 ml (½ cup) water in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Add the sifted flour in one go, stirring vigorously with a wooden spoon for a few minutes or until the dough comes away from the sides of the pan and is smooth. Remove from the heat and allow to cool for 5 minutes.
Using a wooden spoon, mix one egg at a time into the dough and beat until smooth again. Transfer the pastry to a large piping bag fitted with a 2 cm plain nozzle. Pipe 6 mounds of dough onto the lined tray, about 6 cm in diameter and 5 cm apart. Using a fork, dab a little glaze on each, smoothing the tops at the same time. Bake for 15 minutes, then reduce the heat to 180°C and bake for another 15 minutes. Turn the oven off and leave the choux puffs in the oven to dry for 15 minutes. Remove from the oven and allow to cool completely.
Whisk the cream in a large bowl just until firm peaks form, being careful not to overbeat. Mix the jam with the Grand Marnier, the strain through a fine sieve into a bowl. Stir in the icing sugar, then gently fold into the whipped cream. Spoon the cream into a piping bag fitted with a serrated nozzle.
Cut the top off each profiterole, reserving the lids. Pipe a little cream into each and fill to the top with red fruits. Pipe a little extra cream on top and replace the lids. Transfer the profiteroles to a serving plate and pipe a rosette of cream on top of each. Garnish with a piece of red fruit and dust with a little icing sugar just before serving.
• Making choux pastry is a beautiful challenge. Be kind with yourself if your first attempt isn’t a masterpiece. Watch the recipe on this site or on SBS-on-demand to understand the steps.
Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.