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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.

 

 

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Alla Wolf-Tasker: Lakehouse Legend
Words by Mark Hughes on 3 Jul 2018
Along with her loving family, Alla Wolf-Tasker transformed a downtrodden country town into a thriving culinary community. Alla Wolf-Tasker’s Lake House story is the stuff of legend and has been told many times. And while the Lake House is recognised around the world as one of this country’s great restaurants, the impact Alla, and the venue, have had on creating a culinary community will be seen as perhaps her greatest legacy. It is a true pleasure speaking with Alla. She’s friendly and knowledgeable, eloquent and assured, and so very passionate about all things food. The reason for our chat is to discuss the release of her latest book, Three Decades On – Lake House and Daylesford. Like everything Alla does, it is beautifully presented with gorgeous lush photography, delicious recipes and engaging editorial that updates the Lake House story. At its heart is a strong sense of community.
Dream A Little Dream As a young chef, Alla travelled to France, spending her time working in some of its iconic provincial restaurants. When she returned, Alla dreamed of creating one of her own in Australia. She instinctively chose Daylesford, a small village about 90 minutes north-west of Melbourne. It was where she had spent time as a child, as her Russian-immigrant parents owned a small summer house there, a place where they grew their own produce. In 1979, Alla and her husband Allan, bought what she describes as a ‘blackberry-covered car-wreck-strewn paddock’ and set about building the country restaurant of her dreams. “I came back from France with stars in my eyes and with this notion that the restaurants that really resonated for me were regional restaurants because they had this growing sense of place around them,” recounts Alla. “They actually grew a community around them. A community of growers and suppliers and producers and also a community of doers, people that would fix things and were part of the business. Someone like the florist who supplies the flowers, the carpenter builds the chairs and tables – that sort of real community enterprise that I saw overseas. That’s what I fell in love with.”
For the full story and recipes from Alla, pickup a copy of Selector from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery.  
Two Blues Sauvignon Blanc 2014
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