Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Chocolate millefeuille with burnt white chocolate cream


You'll need

For dusting: pure icing sugar, sieved   Chocolate puff pastry 500 gm (3⅓ cups) plain flour 10 gm fine sea salt 400 gm butter, coarsely chopped 600 ml milk 150 gm Dutch-process cocoa, sieved   Slow-cooked quince 500 gm caster sugar 4 quince, quartered, cored, peel and cores reserved   Burnt white chocolate cream 500 gm white chocolate, finely chopped 1.3 litres pouring cream

Method

  • 01
  • For chocolate puff pastry, process flour and salt in a food processor to combine. Add 50gm butter, process to combine, then add milk and process until a dough forms. Form into a disc, wrap in plastic wrap and refrigerate overnight to rest. Beat cocoa and remaining butter in an electric mixer to combine, then form into a 15cm square (this is called a paton) and refrigerate until firm (3-4 hours). Roll out dough on a lightly floured surface to a 30cm square, stretching corners out slightly. Place butter squarely in centre of pastry and turn 45 degrees. Fold corners of dough in over butter to enclose, pinch to seal, then roll out to a 25cm x 50cm rectangle. Fold one short side in to centre, fold opposite side in to meet it, then fold in half to form a book. Roll out to a 25cm x 50cm rectangle, repeat folding, wrap in plastic wrap and refrigerate to rest (4 hours). Repeat folding and rolling twice more, rest for another 4 hours, then repeat. Wrap in plastic wrap and refrigerate or freeze until required (defrost in refrigerator overnight before using).
  • 02
  • Preheat oven to 180C. Roll out chocolate puff pastry on a lightly floured surface to an 8mm-thick rectangle, then trim edges to form a 25cm x 35cm rectangle and place on an oven tray lined with baking paper. Refrigerate for 30 minutes to rest, prick all over with a fork, then bake until well puffed (1 hour). Reduce oven to 120C and bake until crisp and dry (2½-3 hours). Cool slightly on tray, then cool completely on a wire rack. Pastry will keep in an airtight container for 2 days.
  • 03
  • Meanwhile, for slow-cooked quince, stir sugar and 1 litre of water in a saucepan over medium-high heat until sugar dissolves, add quince, reserved peels and cores, bring to the simmer, reduce heat to low and simmer very gently until deep red and tender (2-3 hours). Cool to room temperature, discard skin and cores, then refrigerate until required.
  • 04
  • For burnt white chocolate cream, preheat oven to 120C. Place chocolate in a heatproof bowl and place in oven, stirring occasionally until dark caramel in colour (1½-2 hours; chocolate will seize and then change colour as it caramelises). Bring 300ml cream to the boil in a saucepan over medium-high heat, remove from heat, add burnt chocolate, process with a hand-held blender until emulsified, then cool to room temperature. Whisk remaining cream in a separate bowl until soft peaks form (1-2 minutes) and fold in chocolate mixture.
  • 05
  • To serve, split pastry in three horizontally with a bread knife. Place base on serving platter, spread lavishly with burnt white chocolate cream, top with another piece of pastry, then repeat, finishing with a layer of pastry. Dust with icing sugar if desired and serve with slow-cooked quince.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

“I love making chocolate puff pastry,” says Wise. “Puff pastry of any kind is always a winner with cream, especially this burnt white chocolate version. You can fold extra finely chopped white chocolate through it to add even more texture.” You’ll need to begin this recipe three days ahead.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×