• Preheat oven to 130°C fan-forced.
• Preheat combi oven to 180°C fan-forced.
• Preheat oven to 170°C fan-forced.
• Prechill blast chiller to - 40°C.

Lychee Chiffon Cake

• To make the Lychee Chiffon Cake, in a large bowl, combine egg yolks and caster sugar (A) and whisk together to combine.
• Add the grapeseed oil, lychee liqueur and coconut milk and salt, and whisk until combined.
• In the bowl of a stand mixer fitted with a whisk, make a meringue by combining egg whites and cream of tartar. Whisk together on medium high speed until medium peaks form.
• Then, increase the speed to high and, one tablespoon at a time, add caster sugar (B), and whisk until stiff peaks form.
• Add the self raising flour to the lychee egg yolk mixture, then whisk until just smooth.
• Spoon ⅓ of the meringue mixture into the lychee egg yolk mixture, and stir gently with a whisk until combined. Fold in the remaining meringue, taking care to mix in any pockets of egg white. The mixture should be a mousse-like texture.
• Transfer mixture into a chiffon cake tin, smooth the surface and bake 170°C for approximately 30-35 minutes (or until an inserted skewer comes out clean).
• Remove lychee chiffon cake from oven. Immediately turn chiffon cake tin upside down onto a tray and cool, for 40 minutes on the bench. Then transfer, still upside down, to blast freezer for 7 minutes. Then set aside upside down at room temperature until required.

Rough Puff

• Weigh out the plain flour, salt and butter and briefly chill in the blast freezer.
• For the Rough Puff, in a food processor, combine chilled flour, salt and butter. Drizzle the chilled water into the mixture then pulse for 1-2 seconds or until butter has broken down into rough pebbly 5mm and 10mm parts.
• Tip out into a large bowl. Then gather the crumbs in a circular motion, squeezing them together until you have a rough mass that is mostly sticking together.
• To shape the dough, transfer into a small baking tray and compress out to rectangular shape of the tray, it should look like terrazzo marble at this stage with varying sizes of butter marbled through.
• To laminate the dough, working at the coolest section of the bench, place a marble board lengthwise and flour it lightly. Transfer the dough, with the longer part placed vertically in front of you. Don’t be concerned if the dough looks a crumbly mess of wet and dry parts, as long as it’s generally holding together.
• Begin to roll the dough, using minimal added flour, until more than double in length than it is wide, almost the length of the board. Using a handled scraper, trim the top and bottom to neaten the rectangle and discard offcuts. Then fold over into thirds using the scraper. Pat the sides inwards to create a uniform rectangle to work with before starting the next turn. Turn the dough 90 degrees clockwise, then repeat the folding and rolling 5 times until the dough looks well laminated, it should still look slightly marbled.
• Roll out the dough to 7-8mm, then halve into two smaller rectangles, wrap in cling film, then rest in the fridge for 30 minutes.
• Clean down marble board with scraper.

Rhubarb

• For the Rhubarb, line the base of one 7.5cm ramekin with 2 pieces of orange peel, pith side down.
• Set five small glass bowls on the bench for the different sized cuts of rhubarb.
• When selecting rhubarb, aim for the darker deeper red lengths which will impart a deeper pink colour in the syrup.
• Trim the rhubarb tops and ends and discard.
• Each piece of rhubarb will then be cut into two separate long lengths, one thinner, flatter length, the other curved and thicker.
• Lay the rhubarb curved side down on the chopping board. Slice a 3mm deep flat length by carefully running a paring knife parallel to the bench, under the flat side.
• Cut each rhubarb piece into approximately 45mm lengths.
• The outermost pieces of the lily (at least 17 pieces) should be cut from the wider flat length of rhubarb and measure approximately 45mm length x 15mm width. Cut one end of each piece of rhubarb into an arrowhead, set aside in a small bowl.
• The next outer layer (at least 15 pieces) should be cut from the wider curved piece of rhubarb and measure 45mm length x 15mm width. Cut one end of each piece of rhubarb into an arrowhead set aside in a small bowl.
• The next layer of inner pieces (at least 13 pieces) should be cut from the thinner flat piece of rhubarb and measure 45mm length x 10mm width. Cut one end of each piece of rhubarb into an arrowhead, set aside in a small bowl.
• The next inner layer (at least 15 pieces) should be cut from the thinner curved piece of rhubarb and measure 45mm length x 10mm width. Cut one end of each piece of rhubarb into an arrowhead, set aside in a small bowl.
• The inner ‘stamens’ of the lily (at least 12) should be cut from the flatter deepest red pieces and measure approximately 45mm length by 4mm width, set aside in a small bowl.
• In a medium metal bowl, rub vanilla seeds through the caster sugar, then roll the rhubarb pieces through to coat, shaking excess sugar back into the bowl. Discard remaining vanilla sugar.
• To arrange the lily shape, with the red/coloured side facing inwards, tightly pack the rhubarb into the ramekin working from outer edge into the centre, with thinner pieces in the centre and arrow heads pointing upwards. Finish with the straight ‘stamens’ in the very centre. The longer the rhubarb lengths have been in contact with the vanilla sugar, the more their structure will break down and you should be able to squeeze more in to the layers. Keep packing and packing until there is absolutely no room left.
• Cover with foil, seal tightly, and bake for approximately 45 minutes at 130°C, checking from 40 minutes, until tender but not falling apart.
• Remove from oven and rest on the bench for 5 minutes then transfer to the fridge to cool completely.

Rough Puff (Contd.)

• Line 4 non-stick flat gastronorm trays with baking paper.
• Once rested, remove the rough puff from the fridge. Lightly flour the clean marble board.
• Uncover and roll the pastry out into two 4mm thick 25cm x 45cm rectangles. Place onto lined baking trays. Cover with a second piece of baking paper, then weigh down with a second baking tray on top. Place the first sheet in the blast freezer to rest whilst rolling the second. Rest both for approximately 10 minutes in blast freezer.
• Place into the combi oven set at 180°C fan-forced, and bake for 45-50 minutes, removing after 25 minutes and using a folded tea towel to press down evenly on the top tray to compress the pastry. Return to oven and continue to bake for another approximately 20-25 minutes until all layers are a dark golden brown, checking every 5 minutes towards the end of cooking.

Coco Almond Tart Shell

• Decrease oven temperature to 160°C.
• Dice butter into 2cm cubes, place in small bowl and transfer to blast freezer to chill.
• In a food processor, pulse sugar, almond flour, flour, salt and cocoa together until combined.
• Add chilled butter, then pulse until sandy. Add egg and blend until the mixture begins to gather into a ball, approximately 90 seconds.
• Tip onto a clean marble board lined with plastic wrap, pat together into a 1cm thick disc. Wrap with plastic wrap and place in blast freezer for 5 minutes, then transfer to fridge to rest for approximately 10 minutes.

Pastry Cream

• For the Pastry Cream, in a large glass bowl microwave the milk on high until hot, about 4-5 minutes.
• Meanwhile, in a large glass bowl add caster sugar and cornflour and whisk to combine.
• Add the egg yolks,whole egg and vanilla to the combined caster sugar/cornflour mixture, and whisk vigourously until pale, thick and smooth. Pour hot milk into egg mixture and whisk to combine.
• Microwave for 2 minutes then whisk vigorously until smooth. Repeat once or twice until the mixture is very thick and swirls stay put like whipped cream. Taste to ensure flour is cooked through.
• Quickly divide onto two small flat baking trays and cover with plastic wrap pressed directly onto the surface of the custard.
• Place in the blast freezer for 8 minutes, then refrigerate until completely chilled.

Almond Praline

• Line a pizza tray with baking paper and spread out the almonds in a single layer. Toast in 160°C oven for approximately 15 minutes until golden brown.
• Set aside on tray.

Coco Almond Tart Shell (Contd.)

• Very lightly sprinkle flour over the base of at least two 12cm tart tins.
• Divide dough into two 70g balls, then on a sheet of baking paper, using a minimal sprinkle of flour, roll and turn each piece of dough to a 3mm thick circle to line two 12cm tart tins.
• Use scraper to transfer the dough circles over the tart tin, then press the dough into the base and flutes of the tin. Trim down the edges. Plug any tears or holes with pastry offcuts, pressing them into the shell.
• Prick base of shell with a fork.
• Rest the tart shells in the freezer for 10 minutes.
• Bake at 160°C for approximately 25 minutes, checking now and then, until the pastry is set.
• When removed from the oven, if the baked tart shells have bubbles, immediately press them down.
• Allow to cool to room temperature before removing from tart shell.
• Clean down marble board with scraper if required.

Rough Puff (Contd.)

• Remove the rough puff sheets from the oven, transfer to bench and using a folded tea towel, press down gently on the top tray to compress the pastry evenly.
• Keeping the top tray in place, allow to cool completely on the tray at room temperature.

Almond Praline

• In a small saucepan over medium high heat, add the water then sugar, stir to combine and allow the sugar to dissolve and caramelise.
• As it becomes a deep amber colour, remove from the heat and quickly pour over the almonds.
• Allow to set until hard, then break up into small chunks and transfer to a mini Ninja blender. Blend until a fine powder then tip out into a small bowl.
• If larger chunks remain, pound lightly in a mortar and pestle to a fine powder.
• Set aside until required.

Cream Chantilly

• In the bowl of a stand mixer fitted with a whisk attachment, place cream, sugar and vanilla paste. Whisk on high speed until stiff peaks are just starting to form.
• Transfer to a piping bag, secure the end and transfer to the fridge until required.

Orange Pastry Custard

• In the bowl of a stand mixer, whip cream to stiff peaks.
• Using a spatula, transfer one tray (approximately 300g) of Pastry Cream to a large bowl, add the Grand Marnier and orange zest, then whisk by hand until just smooth but still stiff.
• Add 125g whipped cream and whisk through the Pastry Cream to combine. Reserve remaining whipped cream and set aside until required in the fridge.
• Transfer Orange Pastry Cream to a piping bag, knot the end, and set aside in the fridge.

Rough Puff (Contd.)

• Once cool, still on baking paper, carefully transfer baked rough puff sheet to a clean chopping board.
• Using a small sharp serrated knife, cut the puff using a sliding, not pressing, action, to avoid shattering the delicate pastry layers. First trim the sides so that the edges are straight. Then cut each sheet into at least six even 4cm x 8cm rectangles. Each Milly-Filly has three layers of rough puff.
• Set aside on baking tray at room temperature.

Assembly of Rhubarb Lily Tart

• Remove the foil from the ramekin then carefully tip the chilled, cooked rhubarb lily upside down into the palm of your hand over a small bowl to catch the syrup.
• Cupping the rhubarb in your hand, place a slotted spoon over the rhubarb and flip over carefully so the pointy pieces of rhubarb are facing up again. Rest the slotted spoon over the bowl to drain well for a few minutes.
• Transfer the remaining tray of Pastry Cream to a medium bowl then whisk by hand until smooth and glossy. Add the almond praline and whisk through, then add the whipped cream and whisk to combine.
• Transfer to a piping bag and snip a 1cm hole at the tip.
• In a zigzag motion, pipe a 1cm single layer into the base of the baked tart shell.
• Drain base of slotted spoon with paper towel then carefully slide the rhubarb on top of the tart.
• Gently push each piece of rhubarb out to open the petals of the lily flower.
• Select gold leaf pieces and place with tweezers or a paint brush around the ‘stamens’ of the lily flower.
• Transfer rhubarb lily tart to the fridge.

Lychee Chiffon Cake (Contd.)

• Line a large tray with paper towel.
• To finish the lychee chiffon cake, slice approximately 200g of the small strawberries lengthways into 3mm thick slices and set aside, separating the inner slices from the outer offcuts. Then using up the offcuts, plus additional strawberries, dice 130g of strawberries for the inner layers of the cake. Dice should be approximately 5mm. Set aside.
• Squeeze the lychees with paper towel to dry, weigh out 70g and roughly dice into 5mm, laying out on paper towel to dry further. Discard remainder.
• After leaving the lychee chiffon cake inverted to cool completely, run a knife up and down around the inner and outer sides of the tin a number of times. The cooled cake should then release easily. Lastly, slide the knife along the removable base of the tin, to free the cake.
• To make the lychee flavoured cream, in the bowl of a stand mixer fitted with a whisk, add the cream, caster sugar, lychee liqueur and food colouring and whisk on high speed until stiff peaks form.
• Transfer into two piping bags and snip a 1cm hole in the tip of the first.
• With a knife, slice a vertical notch down the side of the cake to assist lining up the layers perfectly.
• Using a long filleting knife, carefully slice the cake horizontally into three even layers.
• Separate the layers, place the base layer on a 20cm cake board, then transfer onto the cake turntable. Tuck strips of baking paper under the base of the cake to keep the cake board clean.
• Pipe, then spread the base with approximately 5-10mm of lychee flavoured cream.
• Evenly dot the surface with some diced strawberries and lychees. Place the middle layer on top and repeat filling.
• Top with 3rd layer of cake.
• Using a large flat palette knife, pipe, then thinly cover the top, sides and centre of the lychee chiffon cake all over with the lychee flavoured cream.
• Remove protective baking paper strips.
• To decorate, form a central star shape with the sliced strawberries with their tips pointing outwards, flat into the lychee flavoured cream around the hole in the centre.
• Then make a circle of strawberries around the outer edge, lining up the top cut edge with the outer edge of the cake and the tips pointing in towards the centre.
• Then, on the top edge of the side of the cake, form another ring of strawberries, lining up the top cut edge of each strawberry with the top cut edge of each strawberry on the top of the cake. The tips of these strawberries should be pointing downwards.
• Place a final ring of strawberries on the bottom edge of the side of the cake, with the top cut edge of each strawberry against the plate and the tips pointing upwards.
• Make a ring of flowers on the top of the cake, by alternating each flower in the space between the two rings of strawberries.
• Then, make a final ring of flowers on the side of the cake, pressing the flowers alternately into the lychee flavoured cream between the two rings of strawberries.
• Place Strawberry Lychee Chiffon Cake on cake board into the fridge.

To Assemble the Grand Marnier Milly-Filly

• To assemble the two Grand Marnier Milly Filly, on the serving plate, pipe 2 small lines each of Orange Pastry Cream to secure the bottom layer of each rough puff.
• Lay the first piece of rough puff, then pipe the Orange Pastry Cream in a zigzag down the length of the pastry. Place another piece of rough puff on top, press down gently on the custard to secure, then repeat for the second layer, finishing with the third piece of rough puff at the top.
• To finish, snip a 7mm hole at the tip of the piping bag of Chantilly Cream. To cover the third piece of rough puff, pipe a zigzag of Chantilly Cream down the full length.
• Repeat for the second Milly-Filly.
• Serve with your Rhubarb Lily Tart and Strawberry Lychee Chiffon Cake.