Menu

Contact

Chocolate Day!

A fantastic two day chocolate work making Chocolate Soufflé, Raymond Blanc's Cafe Creme in chocolate cup, Chocolate Delice and the Croquembouche by our Level 4 Advanced Cookery & Diploma Chefs. 

Here are some pictures of the incredible dessert variety our students created!

202
Chocolate soufflé with Passion fruit & Lemon Sorbet

Classic recipe's by Raymond Blanc who is a renowned French chef. 

203  204
Chocolate Delice                                                                    Cafe Creme in a Chocolate Cup

And Finally! Croquembouche which is the name of the cone-shaped castle of choux puffs – “glued” together with spun sugar or chocolate.

205  206

HOW TO MAKE CHOUX PASTRY

Makes about 16 – 20 puffs

220 ml water                         85 g butter

105 g flour                            pinch of salt

2 - 3 medium-sized eggs 

Method

1. Preheat the oven to 180C.
2. Place the water into a heavy saucepan. Add the butter. Heat slowly to melt the butter then turn up the heat and bring to a rolling boil. 
3. Sieve the flour and salt. Tip into the boiling mixture. Quickly, with a wooden spoon, beat the flour and water together. Remove from the heat after 30 seconds. Keep mixing together off the heat until the paste becomes thick and leaves the side of the saucepan. This is called a panade.
4. Allow the paste to cool for 4- 5 minutes.
5. Beat in the eggs, one at a time, until the paste is soft, shiny and smooth. If the eggs are large, it may not be necessary to add all of them. The mixture should be of a dropping consistency – should drop off a spoon in a blob - and not be too runny.
6. Line a baking sheet with baking paper. Drop the paste into a piping bag or using two spoons, lift and scoop onto the tray. Leave about 2 centimetres between each blob of pastry.

STEP BY STEP

Place the water into a heavy saucepan, add the butter and heat slowly to melt the butter.

Turn up the heat and bring to a rolling boil.

ResizedImageWzQ3MCw3MDVd Step by step choux pastry 4

Tip the sieved flour and salt into the boiling mixture.

Quickly, with a wooden spoon, beat the flour and water together. 

ResizedImageWzQ5Miw3Mzhd Step by step choux pastry 5

Remove from the heat after 30 seconds.

Keep mixing together off the heat until the paste becomes thick and leaves the side of the saucepan.

This is called a panade. Allow the paste to cool for 4- 5 minutes.

ResizedImageWzQ5MSw3Mzdd Step by step choux pastry 6

Beat in the eggs, one at a time, until the paste is soft, shiny and smooth.

If the eggs are large, it may not be necessary to add all of them.

The mixture should be of a dropping consistency – should drop off a spoon in a blob.

ResizedImageWzQ5MSw3Mzdd Step by step choux pastry 11

Line a baking tray with baking paper.

Drop the paste into a piping bag or, using two spoons, lift and scoop onto the tray.

Leave about 2 centimetres between each dollop of pastry.

Baking tips

Avoid the temptation of opening the oven door for the first 10 – 15 minutes as this will effect the quality of the lift in the pastry.

When the puffs look crisp, some people like to take them out of the oven, stab with a skewer to remove the steam and put them back in the oven upside down for another 5 minutes.

  • For a golden brown puff - bake at 180C for 20 – 30 minutes
  • For a crisper pastry – bake at 200C for 15 – 20 minutes

ResizedImageWzUwMiw0NTBd Step by step choux pastry 13

For profiteroles that are to be filled, you can stab a hole, the size of a pea, in the base as this will help remove moisture captured inside the puff.

To Serve

ResizedImageWzQ3NSw3MTNd Step by step choux pastry 15

Melt some 150 - 200 g dark chocolate pieces in a metal bowl, heated with simmering water.

 

ResizedImageWzQ3OCw3MTdd Step by step choux pastry 16

Dip the choux puff into the melted chocolate to coat the top.

ResizedImageWzQ4Myw3MjRd Step by step choux pastry 17

Finally, fill the choux puffs with whipped cream and serve.

For something more dramatic, pile the filled choux puffs on top of each other to make a delicious castle.

 

Categories

Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

Find out more

Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

Find out more