Saint Honoré Lemon & Passionfruit Gateau

Method

1. Heavily dock the flakey or puff pastry disc and set to one side on a tray lined with greaseproof paper and place in the refrigerator for at least an hour.

2. Preheat the oven to 175˚C.

3. Combine the butter, sugar, salt and water in a heavy based saucepan. Heat the ingredients and bring to just a boil. Don’t allow the water to boil for too long as it will begin to evaporate and compromise the final dough.

4. Remove from the heat an immediately add the flour, using a wooden spoon, quickly beat the flour through, forming a thick paste.

5. Return the saucepan to the heat and continue beating for a further 30 seconds, the mixture should thicken and form a mass, it will easily pull away from the saucepan as well.

6. Transfer the paste to a mixer, fitted with a paddle.

7. Begin beating the paste on a slow speed, this will allow some steam to escape and start to reduce the temperature of the paste.

8. Working with one at a time, crack each egg into a small bowl and then add it to the paste, beating continuously until the paste is smooth and shiny. You will know you have added enough egg when a ribbon of dough forms and does not break when the paddle is lifted out of the bowl.

9. Transfer the paste to a piping bag fitted with a medium round nozzle.

10. Remove the flakey/puff pastry from the fridge, beginning from the outside edge carefully pipe a circle of choux pastry around the edge.

11. Pipe a second circle further into the centre, brush both choux circles with egg wash.

12. Bake for approximately 20 minutes or until golden brown (this will vary from oven to oven).

13. On a tray pre-lined with grease proof paper pipe about 12 x 1.3 centre rounds onto the baking sheet.

14. Lightly wash with egg wash.

15. Preheat your oven to 260˚C.

16. Place your profiteroles into the oven and turn the oven off. Leave for 15 minutes.

17. Turn the oven back on to 175˚C and bake for a further 15-20 minutes or until golden brown.

18. Remove from the oven and leave to cool on a cooling wire.

19. For the filling, blend the filling ingredients together and pipe approximately 15 grams into the base of each profiterole.

20. Once you’ve made your glaze, dip each filled profiterole into the glaze and leave to soft set.

21. Fill the centre of your puff pastry base with cream filling, pipe in a decorative pattern of your choosing.

22. Pipe a small amount of Barker’s Professional Lemon & Passionfruit Fruit Silk onto the base of each profiterole and fix to the outer ring of choux on the gateau.

23. You may like to finish your Gateau with dusting sugar or a drizzle of melted chocolate