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RECIPE R EC

Gluten-Free Savoury Paris Brest

BY AMANDA YOUNG International Award Winning Patissier

/4=<-6.:--;)>7=:A8):1;*:-;< ?1<087)+0-,+01+3-6<)::)/76 516<)6,875-/:)6)<(7HYPZ)YLZ[PZH-YLUJOKLZZLY[THKLVMJOV\_WHZ[Y`HUKÄSSLK^P[OH hazelnut praline cream, however, this pastry works just as well with a savoury ÄSSPUN ;OLÄSSPUNHUK[VWWPUNSPZ[LKILSV^PZHUL_HTWSLKPќLYLU[PUNYLKPLU[ZJHUIL used depending on availability and preferred choices. When deciding, think of freshness, textures, visuals and taste pairings. An ideal lunch choice served with a bowl of rocket salad.

Ingredients: Choux Pastry

1 large red pepper, roasted & cut into strips

50g mayonnaise

10 mini bocconcini

10 roasted cherry tree tomatoes (cooked as above)

½ cup freshly picked coriander

2 tsp fresh pomegranate seeds

METHOD

126g milk

53g unsalted butter

¼ tsp salt

NNS\[LUMYLLWSHPUÅV\Y (available from supermarkets)

3-4 eggs

Ingredients: Topping

Ingredients: Filling

1. Heat the milk and butter in a saucepan until the liquid boils. 2. 8\PJRS`HKK[OL.-ÅV\YHUKJVU[PU\LJVVRPUNV]LYHSV^ heat for 20 seconds. 3. Place into mixing bowl with paddle attachment and lightly mix until room temperature, add the eggs, a little at a time beating vigorously between each addition of egg. 4. Be mindful not to add too much egg, the mixture should ILZVM[I\[ÄYTHUKZOV\SKMHSSVќHTL[HSZWVVU^OLU tested.

100g hummus

½ bunch freshly picked tarragon

2 poached chicken breasts, thinly sliced

100g mayonnaise

1 large cucumber, cut into thin strips

1 cup freshly picked mint

5. 7SHJLPU[VWPWPUNIHN^P[OYV\UKUVaaSL"SPULHÅH[IHRPUN try with baking paper and pipe choux pastry in a ring – 20cm in external diameter and 6cm wide.

10 radishes, thinly sliced

6. )HRLPUHOV[V]LUVMą*\U[PSNVSKLUHUKW\ќLK (approx. 40 mins).

1 punnet cherry tomatoes, roasted at 200°C for 10 minutes with ½ tsp fennel seeds, ½ tsp black mustard seeds, salt & pepper to taste

50g black olive tapenade

7. When cool, cut choux circle in half horizontally, place base VUZLY]PUNWSH[LHUKSH`LY^P[O[OLÄSSPUNPUNYLKPLU[ZPU VYKLYVMSPZ[PUN¶LN!O\TT\ZÄYZ[[HWLUHKLSHZ[ 8. 7SHJL[VWVMJOV\_JPYJSLVU[VWVMÄSSPUNHUKÄUHSS`WSHJL topping ingredients as shown in photograph.

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Australasian Baker Magazine Issue 33  
Australasian Baker Magazine Issue 33