Stevens Brett - The Zumbo files: unlocking the recipe secrets of a master pâtissier

The Zumbo Files is my third book. Here you will find recipes for some of my latest creations such as Chouxmacas, Zonuts and the V8 Diesel cake and a selection of my favourite savouries. Also included are illustrated, step-by-step instructions for some of my master recipes to help you perfect your technique.

Being a ptissier is such a great job there are so many avenues you can take, and you never stop learning. I hope this book helps you to take your pastry skills to the next level, and inspires some new creations of your own.

Since the age of fifteen, ptisserie has been my life. The past few years have been an incredible journey, taking me to many different countries and presenting me with all kinds of opportunities to be on television, to feature in magazines, to demonstrate at food festivals all over the world and to have my own business. These opportunities challenge me every single day and give me the chance to work with an amazing team.

Without the people I have met along the way, my journey would have been very different. Im grateful to those people (you know who you are!) who have helped me pursue these opportunities. Creativity can be elusive you cannot buy it, it comes and goes as it pleases but when experience, skills, creativity and a great team come together, then new ptissiers are born.

Live your passion, chase the dream, eat sweet and stay sweet.

ADRIANO ZUMBO

Chouxmacas

Chouxmacas came about at a time when macarons where on-trend and choux pastry was just starting to make a comeback. They consist of a bun made from choux pastry and a sabl disc, piped full of delicious fillings and topped with a macaron. Chouxmaca sounded great, and is a play on the name of the world-famous racing driver, Michael Schumacher, whom I admire hugely. When we launched these in our stores, we presented the chouxmacas in a shoe (choux) box, which our customers loved.

Sabl choux master recipe

MAKES 10

You will need

110 g (3 oz) unsalted butter, at room temperature

110 g (3 oz) raw sugar

1 vanilla bean

110 g (3 oz) plain (all-purpose) flour

STEP

N o 1

COMBINE the butter and raw sugar in a bowl. Split the vanilla bean and scrape the seeds into the bowl.

STEP

N o 2

MIX the butter and sugar together with a wooden spoon until well combined and a paste forms.

STEP

N o 3

BEAT for a further 12 minutes, then add the flour and continue to beat until thoroughly combined.

STEP

N o 4

CHILL Wrap the sabl in plastic wrap and press it into a flat disc. Store in the refrigerator for 1 hour until firm.

STEP

N o 5

ROLL Place the sabl between two sheets of baking paper and roll it out until it is 23 mm (1/8 inch) thick.

STEP

N o 6

CUT the sabl into 4.5 cm (1 inch) discs and lay them on a tray lined with baking paper. Set aside in the fridge while you make the choux pastry.

Pte choux master recipe

MAKES 10

You will need

130 g (4 oz) water

160 g (5 oz) milk

120 g (4 oz) unsalted butter

6 g (3/16 oz) caster (superfine) sugar

6 g (3/16 oz) salt

160 g (5 oz) plain (all-purpose) flour

220 g (7 oz) eggs

STEP

N o 1

BOIL Put the water, milk, butter, caster sugar and salt into a saucepan and bring to the boil.

STEP

N o 2

THICKEN Add the flour and whisk constantly until the mixture thickens and pulls away from the sides. Cook for 3060 seconds to develop the gluten.

STEP

N o 3

MIX Transfer to an electric mixer fitted with the beater attachment and beat on medium speed until 60% of the heat is released.

Add the eggs, bit by bit, until you achieve a glossy paste that should just fall off the beater when tilted.

STEP

N o 4

PREPARE Preheat the oven to 175C (345F). Fit a piping (icing) bag with an 11 mm (7/16 inch) piping nozzle and fill with the choux pastry mixture.

STEP

N o 5

PIPE 5 cm (2 inch) diameter rounds onto an unlined baking tray (preferably a heavy iron tray with no sides). Place a disc of sabl on top of each round.

STEP

N o 6

BAKE for 3040 minutes until puffed and golden.

Remove from the oven and run a metal scraper underneath each choux bun to release it from the tray. The choux pastry should feel hollow when lifted off the tray. Set aside to cool.