Hunter Food

Robert’s Restaurant
Set in an early settler’s slab cottage in Pokolbin, the restaurant is the life and love
of award-winning restaurateurs Robert and Sally Molines. Together they have
created a gastronomic experience, which equals any five-star eating establishment
- anywhere. A meal at Robert’s is more than just memorable. It is a unique dining
experience. Robert’s Italian/French background gives him a flair for food rivalled
only by the panache with which he serves it.
SAINT-HONORE CHIBOUST
Cake
190g flaky pastry dough
300g choux pastry
Chiboust cream
1 1/3 cups milk
1 vanilla bean
5 egg yolks
3 tablespoons granulated sugar
3 tablespoons cornstarch
Meringue
1/3 cup granulated sugar
2 tablespoons water
4 egg whites
5 teaspoons granulated sugar
Caramel (optional)
3/4 cup granulated sugar
3 tablespoons water
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For the meringue place the larger amount of sugar with the water in a small
saucepan. Bring to a boil, stirring until the sugar is dissolved. As the sugar cooks,
beat the whites until very stiff, adding the smaller amount of sugar halfway through.
This should take about five minutes. Check the sugar. When it reaches 120°C or the
hard ball stage, it is ready to use. With the mixer on high speed, pour the boiling
sugar into the egg whites, being careful not to let it fall on the edge of the bowl or
on the beaters.
Place the milk and split vanilla bean in a saucepan and bring to a boil. Cover and
keep hot. With a wire whisk, or mixer on medium speed, beat the sugar and egg
yolks together, until the mixture whitens and forms a ribbon, then gently stir in the
cornstarch or flour with the whisk.
Strain out the vanilla bean and pour the hot milk into the egg and sugar mixture,
beating all the while with the whisk. Pour the mixture back into the saucepan and
bring to a boil, stirring constantly with the whisk so that the mixture does not stick to
the bottom of the saucepan. Boil for one minute, stirring vigorously.
Reduce the mixer to low speed for the meringue, and add the boiling pastry
cream. Beat just long enough to blend the two mixtures together. Transfer the
cream to a second bowl or directly into a pastry bag, this will cool it off and
prevent it from becoming grainy.
On a buttered baking sheet, roll out a tube of flaky pastry dough and join to form a
circle. Lift the dough up and let it fall to the table several times as you roll it out, to
allow for shrinkage. When the right size, prick the dough all over with a fork. Prepare
the choux pastry and place it in a pastry bag with a 1.5cm nozzle. Make a circle of
choux pastry on top of the flaky pastry dough. Bake for 10 minutes at 240°C then
lower the temperature to 200ºC and bake for about 15 minutes, keeping the oven
door ajar with a wooden spoon.
For caramel mix the sugar and water over a high heat until the mixture darkens.
Spread this over the pastry ring if desired. Pipe on the pastry cream.
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