Win: A spectacular book set

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Thanks to Hardie Grant we have 3 fantastic book sets worth $120 to give away: The Ultimate Cook’s Manual AND Patisserie.

The Ultimate Cook’s Manual (published November 2016) gives readers all the technical know-how required to become an expert in the art of cooking.

Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics.

Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces.


We have selected a recipe that is perfect for this time of year.

It does require some effort but that is what you would expect from titles such as these. Enjoy.


Rich shortcrust pastry filled with a hazelnut crumble layer, passionfruit crémeux domes and shards of sesame seed nougatine.

Preparation: 1 hour 30 minutes Cooking: 40–50 minutes Refrigeration: 3 hours

12 cm × 24 cm rectangular dessert frame
Piping bag No. 12 plain piping nozzle
Hand-held blender

Cooking the pastry

Dusting with flour, aerating the dough, using a piping bag

Rich shortcrust pastry – hazelnut crumble – passionfruit crémeux – sesame seed nougatine

70 g butter
50 g icing sugar
30 g egg
1 g fine salt
125 g plain flour
50 g hazelnut meal

100 g cold butter, cut into small cubes
100 g plain flour
100 g hazelnut meal
50 g caster sugar
100 g milk chocolate
50 g praline (crushed caramelised almonds)
50 g pailleté feuilletine (crumbled crêpes dentelles – lacy crepes)

2 g leaf gelatin
75 g egg yolk
100 g egg (2 eggs
75 g caster sugar
250 g passionfruit purée
100 g butter

50 g sesame seeds
60 g fondant|
50 g glucose syrup

  1. Make the rich shortcrust pastry (page 14). Take it out of the refrigerator 30 minutes in advance. Preheat the oven to 170°C. On a bench top dusted with flour, roll the pastry into a rectangle 2 mm thick and aerate it (page 284). Place it on a baking sheet lined with baking paper and cut out a 12 cm × 24 cm piece using the dessert frame.
  2. Bake for 20 minutes. The pastry should be uniformly golden. Cool on a wire rack.
  3. To make the crunchy hazelnut layer, keep the oven at 170°C. Rub the butter into the flour, almond meal and sugar, rubbing the mixture between your hands (page 284). Spread this crumble over a baking tray lined with baking paper and bake for 20–30 minutes, stirring regularly with a spatula. Allow to cool.
  4. Melt the milk chocolate over a water bath (page 270), add the praline, pailleté feuilletine and the hazelnut crumble, and mix with a spatula. With the frame over the pastry, spread the mixture over the pastry using a silicone spatula. Leave in the refrigerator to harden.
  5. To make the passionfruit crémeux, hydrate the gelatine (page 270). Blanch the egg yolk and whole egg with the sugar (page 279). At the same time, heat the passionfruit purée. When it boils, pour half into the egg and sugar mixture. Whisk.
  6. Return this mixture to the remaining passionfruit purée and cook while whisking. As soon as it boils, remove from the heat and add the butter and drained gelatine. Whisk, then blend for 2–3 minutes using a hand-held blender. Pour into a container and refrigerate for at least 2 hours.
  7. To make the sesame seed nougatine, preheat
the oven to 180°C. Lightly toast the sesame seeds
in the oven for 10–15 minutes (page 281). They should be blond.
  8. Make the nougatine (page 50), replacing the almonds with the toasted sesame seeds. Roll out thinly using a rolling pin and allow to cool. Break into little pieces.
  9. Take the tart out of the refrigerator and remove the frame. As soon as the passionfruit cream is set, whisk it to smooth it out. Fill a piping bag (with a no. 12 plain nozzle) and pipe domes (page 275) over the crunchy hazelnut layer (put 4 domes across the tart). Cover the whole surface. To make individual portions, cut the tart into eight pieces before piping on the cream. Decorate with nougatine pieces.


This is an edited extract from Patisserie by Melanie Dupuis and Anne Cazorpublished by Hardie Grant $59.99 available in stores nationally.

To a win one of these fabulous book sets, simply email us at and tell us your favourite dish or ingredient is. The more difficult the better!

Entries close 12:01am E.S.T. Wednesday 11 January 2017.



the-ultimate-cooks-manual-3d-coverTerms and Conditions: The winner will be chosen randomly from correctly submitted entries. Only one entry per individual will be entered into the drawer. Entries must be submitted by 12:01am on 11 January 2017. Winner will be selected by The Essential Ingredient and will be notified via email. Entrants must be residents of Australia and must be 18 years of age or older. Entry is not open to employees of The Essential Ingredient or their families. Each prize is valued at AUD$120.00. The Essential Ingredient retains the right to publish the winner’s name. Prize is not transferable or exchangeable.

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