Chef Chris’s latest dish
A choux pastry swan filled with peanut butter semifreddo and topped with hazelnut crumble, Oreo soil and salted caramel sauce is a decadent dessert recipe to have your dinner guests coming back for more.
The choux pastry profiteroles offer a light and fluffy centre with a crisp outside, accompanied by a fantastic peanut semifreddo filling topped with salted caramel sauce and hazelnut crumble for texture and crunch, complemented with a sprinkling of chocolate soil.
Preparation time is less than 45 minutes.
Cooking time is 15 to 20 minutes and it serves four. Ingredients:
For the profiteroles: 14 fl oz of water; 4oz salted butter; pinch of caster sugar and salt; 9oz plain flour; seven beaten large free range eggs.
For the peanut butter semifreddo: 42g golden caster sugar; 140ml double cream; 200ml crème fraiche; 340g jar of smooth peanut butter. For Oreo soil: One packet of Oreo biscuits.
For the salted caramel sauce: 200g granulated sugar; 90g salted butter; 120ml double cream; one teaspoon salt.
For the walnut crumble: 50g hazelnut; 80g wholemeal flour; 40g salted butter; 40g light brown sugar. Method: Pre- heat oven to 200C For the profiteroles: Place the water, butter, salt and sugar into a medium sauce pan and bring to simmer, add the flour, keep on very low heat until the flour mixture has bound together and no lumps of flour left, use a wooden spoon.
Take off heat and let chill for 10mins, then add the beaten eggs into the mixture and keep stirring till mixture smooth and just at dropping consistency of the spoon.
Place mixture into a disposable piping bag and pipe onto a nonstick tray and bake in oven for 10- 12mins till golden brown and small tip take one to your ear and tap and should sound hollow. Then chill on cooling rack. Follow same steps as above. Pipe mix into shape of number two for neck of swan. Bake until golden. For the semifreddo: Place the double cream and caster sugar into a large mixing bowl and bring to soft peak.
Fold in the crème fraiche and peanut butter and place in freezer to set.
When ready to serve use an ice cream scoop to get perfect balls to fill the profiteroles.
For the salted caramel sauce: Place the sugar in a medium size sauce pan and keep on heat till the sugar melted and started to turn golden brown like caramel.
Then add the salted butter and salt.
Stir for a few minutes and then add the double cream simmer for a further three minutes and take off the heat and pour into a jar and fridge to chill.
For the Oreo soil: Take one packet of Oreo biscuits and scrape the cream centre out them.
Place into a food processor and blitz up till fine biscuit. Place in a small tub till serving. For the hazelnut crumble: Place the hazelnut into a food processor and blitz until fine.
Add the flour and sugar and slowly add the butter.
Place on a non- stick tray and bake for three to four minutes till the crumble is cooked, golden and crunchy. Take out and let it cool on tray.
Chris Steele, our Ayrshire Life chef runs The Stage Door Restaurant and Hollybush House restaurant.
Each week Chris will be sharing one of his favourite dishes from his collection for you to make at home.
This week he prepares choux pastry swan filled with peanut butter semi- freddo topped with hazelnut crumble, Oreo soil and salted caramel sauce.
Sweet swans A profiterole is a classic dessert