Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Zumbo’s salty chocolate buns

Preparation time
Cooking time
Serves

INGREDIENTS

Sable a Choux
300g brown sugar
300g butter
350g flour

Choux pastry 
400g butter
20g sugar
430g water
540g milk
732g eggs
20g salt
540g flour

Milk chocolate crème chantilly
500g cream
280g milk chocolate couverture

Praline centre
300g toasted whole hazelnuts
200g caster sugar
1 vanilla bean
2g sea salt

 

 

METHOD

1. Place all ingredients in the bowl of an electric mixer fitted with a beater attachment; begin mixing on a slow speed until the ingredients are just combined. Increase the speed to medium and mix for 2 minutes.
2. Gather the dough together and place on a sheet of plastic wrap, flatten the dough to approximately 2cm and wrap in plastic film. Place in the refrigerator for 2 hours or until the dough has firmed up.
3. Lightly flour your work bench, roll the dough out to a thickness of 3mm. Using a 6cm round cutter, stamp out 12 discs.

Choux pastry 

1. Preheat the oven to 210°C
2. Lightly grease 2–3 oven trays and set aside. Combine the butter, water, sugar, milk and salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to heat and continue beating until the mixture comes together and leaves the side of the pan. Cook, stirring, over low heat for 1–2 minutes to cook the flour. Remove from heat and allow to cool slightly. 
3. Place the mixture in the bowl of an electric mixer fitted with a beater attachment; beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy – a spoon should stand upright in it. Beat for several more minutes, or until thickened. 
4. Spoon the mixture, in batches, into a piping bag fitted with a 12–15mm nozzle. Cover remaining choux paste with cling film. Pipe mixture onto trays about 5cm x 2.5cm high, leaving room for spreading. Place a disc of the Sable a Choux on top. Bake for 25–30 minutes, in batches, or until firm and hollow when tapped. Transfer choux balls to 
a wire rack.

Milk chocolate crème chantilly

1. Place the chocolate and cream in a saucepan. Bring to the boil, stirring constantly. Refrigerate.

Praline centre

1. Cook the sugar and vanilla until a dry caramel is reached and a dark amber colour is achieved. Add skinless toasted whole hazelnuts and salt, stir well. Spread onto a tray lined with baking paper or silicon mat. Leave to cool and then process to a paste in a food processor (add a little oil if needed). Pour into a small mould or ice cube trays and freeze.

Assembly
1. Cut the choux ball in half. Pipe in the milk chocolate crème chantilly. De-mould a praline centre and place in the centre of the piped crème chantilly, pipe more on top to seal. Then place choux pastry lid on top to finish.

 

 

Food
Preparation time
Cooking time
Serves

Wine match

De Bortoli 375ml Noble One Botrytis Semillon 2014
$0.00
in any 12
$0.00
in any 6
$46.99
each
Price
$46.99
Per bottle
Qty

SHARE

You might also like

Food
Impress: Poh Ling Yeow
Words by Mark Hughes on 14 Jun 2017
It is so easy to fall in love with Poh Ling Yeow. She's wildly attractive, intelligent, funny and vivacious. She has a dazzling charisma, but at the same time is approachable. And she’s oh so talented. A professional artist before starring on the first season of Masterchef, she is now a true celebrity of the Australian food scene and host of her own show, Poh & Co., on SBS. “It’s really lovely to be back on a second season of Poh & Co. and working with friends and family, because ultimately that’s where I get all my inspiration from,” Poh tells me when we sit down for a chat on the set of our Impress photoshoot. “It’s a very truthful depiction of how I draw my ideas, the kind of everyday influences that I have and the people that I come in contact with. “The thing that I love about the show most is that it touches on very common, suburban aspirations, you know, wanting to have a vege patch or build your own pizza oven. It’s got currency in terms of people being able to relate to it very easily.” Working on TV and being able to chat with people from all walks of life has also benefitted Poh in the fact that she has been able to feel more secure about her own food identity. “I used to be very purist about the way I cooked, but now I’m relaxing and understanding what my identity is, which is a Malaysian-born Chinese Australian. So I feel like my food should absolutely reflect that. “Now I feel I have this license to be a little bit more free and playful with my food and it absolutely reflects what food is all about. It’s all about multiculture, about mixing ingredients and techniques.” The other exciting development in Poh’s life is opening her first restaurant, Jamface, in Adelaide’s Central Markets. “It’s actually just a little café – a very casual place. I’m cooking light breakfasts and lunches. The main focus is actually my pastry. I’m well known for my Asian food, but the thing that I absolutely love is French pastry. You should come down and check it out.” Watch our exclusive video interview with Poh:  
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories