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Recipe

Honey cashew slice and profiteroles with chocolate custard

Oct 29, 2012 1:00pm
  • 35 mins preparation
  • 20 mins cooking
  • Makes 36 Item
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Ingredients

Topping
  • 1 cup cashews, halved, toasted
  • 3 eggs, lightly beaten
  • 125 gram butter, melted
  • 1/3 cup plain flour, extra
  • 1/3 cup honey
  • 2 tablespoon brown sugar
Chocolate custard
  • 1/4 cup custard powder
  • 2 cup milk
  • 200 gram dark chocolate, chopped, plus 100g extra, finely chopped
  • 2 tablespoon caster sugar
Honey cashew slice
  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125 gram butter, melted
Profiteroles
  • 3/4 cup water
  • 75 gram butter
  • 1/2 teaspoon salt
  • 3/4 cup plain flour, sifted
  • 4 eggs
Fiocha icing
  • 200 gram dark chocolate chopped
  • 1/4 cup cream
  • 1 1/2 tablespoon espresso coffee

Method

Honey cashew slice
  • 1
    Preheat oven to moderate, 180°C. Lightly grease 18 x 28cm slice pan. Line base and sides with baking paper.
  • 2
    Sift flour into a medium bowl. Stir in sugar, coconut and butter. Press mixture firmly into base of prepared pan. Bake for 15-20 minutes, until lightly browned. Cool.
  • 3
    To make Topping; In a medium bowl, combine cashews, eggs, butter, extra flour, honey and sugar. Pour over slice base. Bake For 30-35 minutes, until golden. Cool. Cut into 24 squares
Profiteroles
  • 4
    Preheat your oven to hot, 200°C. Lightly grease 2 baking trays.
  • 5
    In a medium saucepan, combine water, butter and salt. Bring to the boil. Add sifted flour and beat with a wooden spoon over high heat for about 1 minute, until mixture forms a ball and comes away from sides of pan.
  • 6
    Transfer mixture to a small bowl. Cool slightly. Using an electric mixer, beat in eggs, one at a time, until thick and glossy.
  • 7
    Dollop heaped teaspoonfuls onto trays, spacing evenly. Bake for 15-20 minutes, until puffed and golden. Transfer to a wire rack to cool.
  • 8
    Meanwhile, make Chocolate custard (see below).
  • 9
    To make Mocha icing: Combine all ingredients in small saucepan. Stir over low heat for 2-3 minutes, until smooth. Cool.
  • 10
    Cut a small opening in the base of each profiterole, using a small plain nozzle, pipe chocolate custard into each profiterole. Spread mocha icing over tops. Chill until ready to serve.
Chocolate custard
  • 11
    Meanwhile, in a saucepan, combine custard powder with a little milk to form a smooth paste.
  • 12
    Blend in remaining milk, chocolate and sugar until smooth. Stir over a medium heat until mixture boils and thickens. Reduce heat. Simmer for 3 minutes. Remove from heat.
  • 13
    Stir in extra chocolate. Cover surface of custard with plastic wrap. Cool to room temperature.

Notes

如果喜欢,马广场顶部设有一个蜂蜜scarpone. Combine 250g mascarpone and 2 tablespoons honey in bowl. Dollop spoonfuls of mixture onto squares. Dust with cinnamon sugar. When profiteroles are cooked, pierce each with a skewer to allow steam to escape and prevent it from becoming soggy.

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