The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Paris Brest


"I think Paris Brest is just about the most impressive dessert you can make with choux pastry," says Ingram. "I've made these small, but you can pipe a large round to make a centrepiece Paris Brest. Like many French pastries, Paris Brest is steeped in history, having been created in 1910 to honour the famous bicycle race. Its circular shape represents a wheel and was first eaten by riders from the race before becoming popular all over France." Start this recipe a day ahead to make the pastry cream.

You'll need

90 ml milk 75 gm butter, coarsely chopped 125 gm plain flour 3 eggs 50 gm flaked almonds   Coffee and hazelnut pastry cream 500 ml (2 cups) milk 60 ml espresso 5 egg yolks 100 gm caster sugar 40 gm plain flour 40 gm chocolate hazelnut paste, such as Nutella 100 ml pouring cream 100 gm thick mascarpone 1 tbsp vanilla bean paste   Hazelnut praline For greasing: canola oil spray 100 gm caster sugar 20 gm liquid glucose 100 gm blanched hazelnuts

Method

  • 01
  • For coffee and hazelnut pastry cream, bring milk and espresso to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl, add flour and whisk until fluffy (1-2 minutes). Stir a small ladleful of boiling milk mixture into yolk mixture and whisk to combine. Reduce heat to low then, whisking continuously, add yolk mixture to milk mixture and whisk until smooth. Continue to cook pastry cream until thick, stirring in a figure-8 pattern with a heatproof spatula so custard doesn’t catch on base of pan (2 minutes). Transfer to a bowl, whisk in chocolate hazelnut paste, cover directly with plastic wrap to prevent a skin forming and refrigerate overnight. Whisk cream, mascarpone and vanilla in a bowl until just combined, then fold into pastry cream and transfer to a piping bag fitted with a 1cm fluted nozzle.
  • 02
  • Preheat oven to 180C. Bring milk, butter and 90ml water to the boil with a pinch each of sugar and salt over medium heat. Add flour and stir over low heat until smooth (2 minutes). Transfer to an electric mixer fitted with a paddle attachment and beat until cool (2 minutes). Add eggs one at a time, beating well between additions, then spoon choux pastry into a piping bag fitted with a 1cm fluted nozzle.
  • 03
  • Line a baking tray with baking paper and draw 10 circles on the paper of about 6cm in diameter using a cutter or glass. Pipe choux pastry in a round, using the template as a guide, sealing the ends with a swift flick. Pipe a circle around the outside so they’re touching but not overlapping. Finally, pipe a circle of pastry over the join where the two circles touch (it’s important to pay attention to the joins; if they’re not closed properly they will burst open during baking). Sprinkle pastries with flaked almonds and bake for 10 minutes, then turn tray, reduce heat to 170C and bake until very crisp and golden brown (15-20 minutes). Set aside to cool.
  • 04
  • Meanwhile, for hazelnut praline, grease a baking tray with canola oil spray. Bring sugar, glucose and 100ml water to the boil in a saucepan over medium heat, stirring to dissolve sugar. Use a clean pastry brush dipped in boiling water to dissolve sugar crystals around the side of the pan, and cook without stirring until mixture is a dark honey colour (8-10 minutes). Remove from heat, add hazelnuts, pour onto prepared tray, and stand to cool and set (20 minutes). Break into coarse pieces, then process in a food processor to crush.
  • 05
  • To assemble, halve pastries horizontally. Pipe cream thickly over base so it has height, scatter with praline, than sandwich with tops and serve.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2015

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