Great Irish Bake Off Week 2 - Profiterole Tart with Chestnut Mousse


Profiterole Tart and Roscoff Sweet Onion Tart
Profiterole Tart

Short Crust Pastry:
400g plain flour
200g butter
Water
Pinch of salt

Choux Pastry
65g water
65ml milk
45g butter
Pinch salt
70g plain flour
3 large eggs

Caramel
2 tbsp Fleur De Sel
250ml caster sugar
60ml water
125ml double cream, warm
60ml butter, diced

Filling
1.5 Litre of double cream
150g chocolate
200g flaked almonds
100g butter
100g golden syrup
1 tbsp pureed chestnut paste
100g icing sugar

10 inch fluted tart tin

RECIPE

Short Crust Pastry
Sift the flour and salt, rubbing in the butter until it resembles breadcrumbs.
Make a well in the centre adding the sugar and the eggs, mixing well.
Refrigerate until needed to firm up the pastry.

Choux Pastry
Pre heat oven to 180c.
Boil milk, water, salt and butter and remove from heat.
Sieve flour and stirring with a wooden spoon.
Put pan back on heat and stir until mixture comes away from the pan (2 mins ).
Add eggs one by one.
Pipe choux paste on greaseproof lined tray.
 Bake for 25-30mins

Caramel
In a saucepan, bring the sugar and water to a boil.
Cook without stirring until the mixture turns golden brown.
Remove from the heat and gradually add the cream and salt.
Beware of splashing. Bring to a boil and simmer until the caramel is smooth.
Add the butter and stir until melted.
Transfer to a bowl and let cool completely.

Assembly
Bake the tart case for 15 mins blind at 180c, remove from the oven and take out baking beans.
Bake the tart case for 15-20 mins more until it’s crisp.
Whip cream and fold in to chestnut puree for piping.
Whip cream for decoration.
Toast the almonds until brown in a frying pan.
Layer the caramel on the base of tart shell.
Pipe cream over the caramel.
Pipe chestnut mouse in to each profiterole and layer on to tart.
Drizzle in chocolate sauce and decorate with almonds and icing sugar.

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