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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

Paris-Brest with hazelnut praline cream


Paris-Brest is a classic for good reason - light-as-air choux pastry rings filled with hazelnut praline cream are hard to beat. Extra praline scattered inside adds a little unexpected crunch.

You'll need

200 ml milk 2 egg yolks, plus 1 extra, for eggwash 70 gm caster sugar 35 gm (¼ cup) cornflour 150 ml thickened cream, whipped to soft peaks To serve: coarsely chopped hazelnuts and icing sugar   Hazelnut praline 170 gm caster sugar 170 gm roasted hazelnuts   Choux pastry 100 gm butter, diced 200 gm (1 2/3 cups) plain flour 4 eggs, at room temperature

Method

  • 01
  • For hazelnut praline, stir sugar and 40ml water in a saucepan over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and bring to the boil, swirling pan as mixture starts to caramelise, until dark caramel (5-6 minutes). Remove from heat, stir in hazelnuts and a pinch of salt with a lightly oiled fork, tip onto a lightly oiled baking tray and stand until set (40 minutes). Coarsely crush praline, then process three-quarters (reserve remaining in an airtight container to serve) in a food processor, scraping down sides occasionally, until a paste forms (5-6 minutes). Store in an airtight container at room temperature until required.
  • 02
  • Bring milk to a simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale (1-2 minutes), whisk in cornflour, then, whisking continuously, gradually add milk, then return to pan and whisk until simmering and thickened (1-2 minutes). Remove from heat, whisk in three-quarters of the praline paste, transfer to a bowl, cover directly with plastic wrap and refrigerate until chilled (1-2 hours). Whisk hazelnut praline cream to loosen, then fold in whipped cream. Transfer to a large piping bag fitted with a 1cm fluted nozzle and refrigerate.
  • 03
  • For choux pastry, bring butter, 250ml water and a pinch of salt to the boil in a saucepan over medium-high heat. Remove from heat, quickly stir in flour until smooth, return to heat and beat for 2-3 minutes, then transfer to an electric mixer. Beat for 1 minute to cool slightly, then add eggs, one at a time, beating well and scraping down sides of bowl between additions, until glossy and smooth. Spoon into a piping bag fitted with a 1cm plain nozzle. Draw eight 6cm circles (use a cup or a cutter as a template), then pipe rings of choux pastry around each, sealing ends with a flick of the wrist. Pipe a second ring of pastry around the outside of the first so the rings touch, then pipe a third ring on top where the first two rings meet. Brush lightly with eggwash, scatter with hazelnuts and bake until golden brown and puffed (30-35 minutes). Cool on wire racks.
  • 04
  • To assemble, halve choux rings horizontally and spread bases with a little hazelnut praline paste. Pipe hazelnut praline cream over the bases in a decorative pattern, scatter with crushed hazelnut praline, sandwich lightly with choux ring tops, dust with icing sugar and serve. These are best eaten on day of making.

At A Glance

  • Serves 8 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 8 people

Featured in

Oct 2015

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.

×