In Book 3: Sir Chocolate and the sugar dough bees story and cookbook that Michael and I are busy working on, Sir Chocolate embarks on am exiting adventure to save the queen of the sugar dough bees after their flower fields are destroyed by a greedy giant snail. I have been wracking my brains for an interesting cake addition for this particular book and, with a little help from my work colleague, we can up with the idea of a choux pastry beehive.
This particular baking scheme required the making of over 20 profiteroles made from choux pastry filled with lightly sweetened whipped cream and topped with white chocolate coloured yellow.
The recipe for basic choux pastry is as follows:
1 cup cake flour
1/2 cup butter
300 ml water
4 eggs lightly beaten
Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper cut to size. Sift flour into a small bowl. Place water and coarsely chopped butter into a saucepan and bring to the boil. Butter must be completely melted. Remove the saucepan from the heat and add sifted flour. Stir, using a wooden spoon, until the dough is smooth and pulls away from the sides of the saucepan.
Add the beaten egg, a little at a time and beat it into the batter. The dough should be glossy and drip slowly from the spoon.
Spoon balls of the dough onto the prepared baking tin and use a fork to encourage the dough to form a peak. Bake for 10 to 15 minutes on 200 degrees Celsius until the dough stops rising. Reduce the oven temperature to 180 degrees Celsius and bake for a further 20 minutes. Remove the tray from the oven and working very quickly, poke a hole in the bottom of each profiterole to let the steam out. Switch off the oven and return the tray to the oven and leave the profiterole to cool with the door partially open.
Whip fresh cream and add castor sugar to taste. Fill a pastry bag with the cream with a large round ended nozzle. Insert the nozzle into the cooled profiterole and fill with whipped cream.
Stack the profiterole to form a bee hive as show in the picture below. Melt white chocolate over a pot of boiling water. Temper the chocolate by adding +- 1/3 more chopped white chocolate. Add a small amount of powdered yellow food colouring to make a lovely yellow chocolate mixture and carefully pour this over the choux pastry bee hive.
Making the bees
Make black and yellow fondant using powdered food colouring.
Make 10 oval shaped balls of yellow fondant. Using a small ball tool make the eye sockets and make the eyes from tiny balls of black fondant. Glue them into the eye sockets using sugar glue or dampen the back of the balls slightly and push them into the eye sockets. Make the mouth using a cocktail stick or a small drinking straw cut to shape. Cut the black strips out of thinly rolled black fondant and glue them to the body. Use an oval cutter to make the wings and leave them for 30 minutes to firm up. Once firm, glue the wings to the body.
Place the bees as desired on the choux pastry beehive to create your masterpiece.