Chef Chris’s lat­est dish

Ayrshire Post - - AYRSHIRE LIFE -

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

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