Subtle

Methods and Directions

• Place water, milk, salt, sugar and butter in a saucepan over medium heat.
• Bring just to a boil, and at once add all the flour to the milk and butter mixture and using a wooden spoon, beat until well combined.
• Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.
• Transfer to an electric mixer and beat on medium speed.
• Allow to cool slightly, and then, on a low speed, add the eggs one by one making sure the egg mixes completely in before adding the next  (you may not need all the eggs).
• Beat until the mixture just falls from the spoon but still holds its shape.
• Add in the green food colour powder and make sure it is completely combined into the mix.
• Preheat oven to 180°C. Brush a baking tray with oil to lightly grease.
• Use a pastry bag fitted with a piping nozzle to pipe the shape of 4cm circles onto the baking tray.
• Bake in pre-heated oven for 25 minutes or until the éclair pastry is puffed and golden.
• Remove from oven and turn the oven off.
• Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam.
• Return the profiteroles to the oven and leave them for 15 minutes to dry out.
• Remove the profiteroles from the oven and transfer to a wire rack to cool.

• In a small saucepan, sweat the spring onions and add the fresh peas. Cook peas until mushy and then season with salt and pepper. Take off the heat and place into a blender with the fresh mint and water, and blend until a smooth texture forms. Reserve under refrigeration until needed.

• Bring to a boil the sugar, water and glucose. Add the butter.
• Mix all the dry ingredients together and then add to the wet ingredients and stir.
• Take off heat and allow to cool completely so the mix does not split.
• Preheat the oven to 180°C. Place 2 heaped spoonfuls on to a baking tray lined with baking paper and place another sheet of baking paper on top.
• Roll the mix out thinly into a rectangle shape and place into the oven.
• Bake for 15 minutes or until golden brown.
• Take out of the oven and roll out thinly.
• Remove the baking paper and when the mix has slightly cooled cut out six 4cm circles and reserve until needed.

• Bring a large pot of water to boil over high heat.
• Top and tail the green beans, break off the base from the asparagus and using a peeler, peel slices of the zucchini.
• Just before blanching the vegetables, add a couple of tablespoons of salt to the boiling water.
• Blanch each vegetable separately – lighter coloured ones first, as darker coloured ones will tinge the water and subsequent vegetables.
• After about 30 seconds, test for doneness. Remove one piece; dip it into a bowl of ice water, and taste.
• Keep tasting every 30-60 seconds until the vegetables are cooked to your liking. Most vegetables take between 2-5 minutes.
• When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process.
• When the vegetables are completely cool, remove them from the ice bath and drain on a towel-lined plate.