After becoming a crowd favourite on MasterChef thanks to his inventive desserts, Reynold Poernomo continues to delight with his delicious creations after opening the KOI Dessert Bar with his brothers in Sydney, as well as launching his own YouTube series Sweet x Salty.
Poernomo has also just launched new book The Dessert Game and he joined The Morning Show to show how to make delicious choux buns with a creamy chocolate custard filling.
Watch Reynold Poernomo prepare these desserts in the video player above
Watch The Morning Show on Channel 7 and stream it for free on 7plus >>
The chocolate crémeux is best made a day ahead so that it can set to a beautiful smooth and creamy texture.
150 ml (5 fl oz) full-cream milk
150 ml (5 fl oz) single (pure) cream
10 g (¼ oz) caster (superfine) sugar
150 g (5½ oz) milk chocolate
100 g (3½ oz) dark chocolate
Combine the milk and cream in a saucepan and bring to the boil.
Meanwhile, whisk the eggs and sugar in a heatproof bowl until fluffy. Whisk in the hot milk mixture, then pour the mixture back into the pan and cook until it reaches 83C (181F) on a sugar thermometer. Remove from the heat.
Add the chocolate and whisk until melted and smooth. Strain the crémeux into a container and refrigerate overnight.
Note: You can also flavour the chocolate crémeux with other ingredients, such as pistachio paste or even peanut butter. Substitute 20–30% of the total weight of the chocolate with the flavouring of your choice.
50 g (1¾ oz) butter
50 g (1¾ oz) white (granulated) sugar
50 g (1¾ oz) almond meal
25 g (1 oz) plain (all-purpose) flour
5 g (1/8 oz) dark cocoa powder
Put the butter and sugar in a mixer fitted with the paddle attachment and mix until the butter is softened. Add the almond meal, flour and cocoa and mix until a dough is formed.
Roll out the dough between two sheets of baking paper until it is 1 mm (about 1/16 inch) thick. Transfer the paper and dough to a tray and place in the freezer until the dough is solid.
Remove the tray from the freezer and use a 5cm (2 inch) round cutter to cut eight circles from the dough, re-rolling the excess to cut out more circles. Return the craquelin circles to the freezer until needed.
Note: You can also make a plain craquelin by omitting the cocoa powder, or replace the cocoa with 7.5 g (¼ oz) of matcha powder to make a matcha-flavoured craquelin.
130 ml (4 fl oz) water
50 g (1¾ oz) unsalted butter
Pinch of salt
75 g (2½ oz) plain (all-purpose) flour
Preheat the oven to 180C (350F). Line a large baking tray with a silicone mat or baking paper.
Combine the water, butter and salt in a saucepan. Bring to the boil over medium heat, then add the flour and cook, stirring with a spatula, for 2–3 minutes or until the batter is coming off the side of the pan.
Transfer the hot roux to a mixer fitted with the paddle attachment. Mix the dough on medium–high speed until there is no more steam. Slowly add the eggs, one at a time, and mix until completely combined. The dough should be smooth and viscous but not runny.
Transfer the dough to a piping bag fitted with a 2.5cm (1 inch) round nozzle. Pipe the dough onto a baking tray in 15g (½ oz) balls, leaving a 5cm (2 inch) gap between each to allow for spreading. Place a circle of frozen craquelin dough on top of each dough ball and bake for 45–50 minutes or until the choux is golden and the craquelin has darkened. Set the buns aside to cool to room temperature on the tray.
Dark cocoa powder, for dusting
Poke a hole in the base of each bun with a chopstick or small knife.
Transfer the chocolate crémeux to a piping bag. Pipe the crémeux into the buns, filling them completely.
Lightly dust the buns with cocoa powder.
Variations: You can also cut the buns in half and use a star nozzle to pipe the crémeux onto the bases before replacing the tops. Omit the craquelin topping if you prefer, and simply fill the choux buns with whipped cream.
To make eclairs, pipe the choux dough into 15cm (6 inch) lengths before baking, and top each with a 3 x 15cm (1¼ x 6 inch) strip of the craquelin dough. Poke three holes in the base of each eclair before filling them with the chocolate crémeux. Alternatively, you can cut the eclairs in half lengthways and use a star nozzle to pipe a line of crémeux down the centre before replacing the tops.
To make Paris-Brest, replace the dark chocolate in the chocolate crémeux with hazelnut paste to make a hazelnut crémeux. Use a 2cm (¾ inch) star nozzle to pipe the choux dough into 8cm (3¼ inch) rings, and top each with a ring cut from the craquelin dough before baking.
Once cooled, cut the Paris-Brest in half horizontally and use the star nozzle to pipe the hazelnut crémeux onto each base, then replace the tops. Pipe small dollops of hazelnut crémeux on each Paris-Brest and top each dollop with a roasted hazelnut half. Lightly dust with dark cocoa powder and icing (confectioners’) sugar.