64 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM
The recipe on pages
61-64 is taken from
The Great British
Bake Off: Get Baking
for Friends and
Family, published by
Sphere ( £20). Recipe
photography by
Susanna Blåvarg.GBBOStep 11
Spoon the dough into a large piping bag
fitted with a 1.5cm (½in) plain nozzle and
pipe 16cm (6in) circles each of 4cm
(1½in) diameter on the lined baking
sheet, set ting them well apar t. ( You can
draw on the circles with a pencil as a
guide first, if you like, just make sure the
drawn side is face down on the baking
sheet before you pipe.)Step 12
Remove the craquelin from the freezer
and use a 3cm (1¼in) round cutter to cut
out 16 discs. Place one on top of each of
the piped choux rings and bake for
20-25 minutes, until puffed, crisp and
golden. Remove from the oven and
transfer to a wire rack. Make a small hole
in the base of each bun (find a cracked
spot) with a tip of a small knife or skewer,
to allow steam to escape. Leave to cool.Step 13
For the orange crème diplomat, pour the
milk into a medium pan, add the vanilla
bean paste and set over a low heat. Put
the egg yolks, sugar and cornflour into
a heatproof bowl and whisk for
2-3 minutes, until very smooth and light.Step 14
W hen the milk is steaming hot, pour
slowly into the bowl with the egg mixture,
at the same time whisking continuously.
When everything is thoroughly
combined, tip the mixture back into the
pan and set over a medium heat.Step 15
Whisk continuously over the heat, until
the mixture boils and thickens to a
smooth, creamy, thick custard. Remove
the pan from the heat.Step 16
Pour the custard into a shallow container.
Cover the surface with clingfilm to
prevent a skin forming and leave to cool.
Once cooled, refrigerate until set.Step 17
Once the custard has set, pour the
orange liqueur, orange spice drops anddouble cream into a medium bowl and
whisk to sof t peaks. Gently fold into the
set custard and spoon into a large piping
bag fitted with a doughnut filler nozzle.Step 18
Pipe the crème diplomat into each
choux bun through the steam hole you
made in the base. Arrange the choux
buns on the 4 serving plates – each
plate should have 3 buns in a triangle
formation, with a fourth bun crowning
the top, in a stack.Step 19
For the salted caramel sauce, put the
sugar into a medium pan. Add 100ml
(3½fl oz) of water and stir with your
fingers until the mixture feels like wet
sand. Place over a medium heat and
cook, without stirring, until the sugar
has dissolved. Increase the heat and
boil to a golden caramel, swirling the
pan occasionally (but don’t stir).Step 20
Remove the pan from the heat, add the
salt and whisk in the cream (be very
careful as it might splatter) until
combined. Return the pan to a low heat
and keep warm.Step 21
Remove the chocolate spheres from
the fridge and pop the balloons.
Carefully peel the balloons away
from the chocolate (this can be
tricky – be patient). Use a hot knife to
trim the chocolate edges to neaten,
if necessary. Place the chocolate
domes over the choux buns and serve
with a jug of hot salted caramel sauce
on the side.89