Fashionable saga
An intense combination of flavours and powerful looks are the keywords for this highly creative Style Rebellion recipe by Callebaut chef Philippe Vancayseele. It joins together the intense cocoa taste of cocoa nibs with the delightfully crunchy texture of pâte à choux tuiles, the fruity freshness of raspberry confit and the intense chocolate taste of dark chocolate crémeux. You customers will asolutely love this exciting piece of Lady Gaga artpop pastry.
- Level:
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Difficult
Cocoa nib tuiles
Ingredients: Cocoa nib tuiles
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150 gsugar
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3 gNH pectin
Preparation: Cocoa nib tuiles
Mix together.
Ingredients: Cocoa nib tuiles
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100 gbutter
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50 gglucose
Preparation: Cocoa nib tuiles
Add.
Ingredients: Cocoa nib tuiles
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90 gNIBS-S502
Preparation: Cocoa nib tuiles
Warm up and add. Leave to simmer over a low heat for 5 minutes. Pour required quantity in an oval shape on Silpat and bake at 170°C for 10 minutes. Remove from oven and create tuile-shape with metal bar.
Rolled pâte à choux dough
Ingredients: Rolled pâte à choux dough
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190 g3,25% full fat milk
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140 gbutter
Preparation: Rolled pâte à choux dough
Boil together and remove from heat.
Ingredients: Rolled pâte à choux dough
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190 gflour
Preparation: Rolled pâte à choux dough
Mix in.
Ingredients: Rolled pâte à choux dough
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230 gegg yolks
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140 gwhole egg(s)
Preparation: Rolled pâte à choux dough
Mix in carefully.
Ingredients: Rolled pâte à choux dough
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340 gegg white
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160 gsugar
Preparation: Rolled pâte à choux dough
Whip together and mix into previous mixture.
Raspberry confit
Ingredients: Raspberry confit
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150 graspberry puree
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150 gBoiron frozen whole raspberries
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50 gglucose
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65 gsugar
Preparation: Raspberry confit
Mix together.
Ingredients: Raspberry confit
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7,5 gNH pectin
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25 gsugar
Preparation: Raspberry confit
Mix in and bring to a boil.
Ingredients: Raspberry confit
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30 glemon juice
Preparation: Raspberry confit
Mix in and store in refrigerator.
chocolate crémeux
Ingredients: chocolate crémeux
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320 g35% cream
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320 g3,25% full fat milk
Preparation: chocolate crémeux
Boil together.
Ingredients: chocolate crémeux
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90 gwhole egg(s)
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70 gsugar
Preparation: chocolate crémeux
Mix together and add. Heat up to 85°C.
Ingredients: chocolate crémeux
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170 g841
Preparation: chocolate crémeux
Add.
Ingredients: chocolate crémeux
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2 ggelatin leaves
Preparation: chocolate crémeux
Finishing and presentation
Apply some gold dust to the surface of the folded tuiles. Use a round cutter to cut circles out of a slab of choux pastry with the same thickness as the opening of the tuiles. Cover the sides of the dough circles with a thin layer of raspberry confit, followed by a layer of chocolate crémeux. Freeze and cut the dough circles lengthwise when they’re still half-frozen. Place these slices inside the tuiles. Use nozzles to mould small chocolate cones, cover them with gold dust and stick them onto the choux dough.
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