The Christmas issue

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

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

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."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Vanilla-caramel éclairs with chocolate glaze


These are best eaten on the day they're made, preferably within minutes of being assembled.

You'll need

165 gm (¾ cup) caster sugar 140 gm dark chocolate (55% cocoa solids), finely chopped 70 ml pouring cream   Vanilla-caramel crème pâtissière 220 gm (1 cup) caster sugar 450 ml milk 1 vanilla bean, split, seeds scraped 5 egg yolks 45 gm cornflour 60 ml (¼ cup) thickened cream, whisked to soft peaks   Choux pastry 75 gm butter, coarsely chopped 110 gm plain flour 3 eggs

Method

  • 01
  • For vanilla-caramel crème pâtissière, stir 150gm sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook, without stirring, until dark caramel (3-4 minutes). Remove from heat, add milk (be careful as hot caramel will spit), then vanilla bean and seeds, return to heat and whisk to combine. Meanwhile, whisk yolks and remaining sugar in a bowl until pale (2-3 minutes), add cornflour and whisk to combine. Strain milk mixture over egg mixture, whisking continuously, then return to pan and whisk continuously over medium heat until thick and smooth (2-3 minutes). Transfer to a bowl, cover closely with plastic wrap and refrigerate to chill. Whisk until smooth, fold in whipped cream and refrigerate until required.
  • 02
  • For choux pastry, preheat oven to 220C. Bring butter and 185ml water to the boil in a saucepan over medium-high heat, ensuring all butter melts. Add flour, beat continuously until mixture is thick and smooth and pulls away from sides of pan (1 minute), remove from heat and stand to cool (10 minutes). Add eggs one at a time, beating well after each addition. Spoon into a piping bag fitted with a 12mm plain nozzle and pipe into 10cm lengths on an oven tray lined with baking paper, leaving space between each for pastry to puff. Bake for 20 minutes, reduce heat to 180C, prick bases with a skewer and bake until golden and dry (15-20 minutes). Cool to room temperature on a wire rack.
  • 03
  • Meanwhile, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then cook, without stirring, until light caramel (6-8 minutes). Remove from heat, add cream and 60ml water (be careful as hot caramel will spit), add chocolate, return to heat, stir until smooth and combined, set aside and keep warm.
  • 04
  • Halve éclairs horizontally with a bread knife, carefully dip tops in chocolate glaze and place on a tray to set. Transfer vanilla-caramel crème pâtissière to a piping bag fitted with a 1cm plain nozzle, pipe over éclair bases, sandwich with tops and serve.

At A Glance

  • Serves 15 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 15 people

Featured in

Jul 2012

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×