Slowcial dessert box
What if a dessert came in a box full of surprises? That is the concept idea behind the slowical box containing a variety of bases, creams and toppings. Your guests simply get a box to share per table to mix and match. To create their own miniature delights. It’s fun to share
- Level:
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Easy
The slowcial box
Aren’t the best desserts the ones to share? Get ahead of trends with the Slowcial Box: a treasure chest filled with delightful dessert and chocolate preparations that invite your guests to share, fill, top and finish mini-choux and mini-tartlets to their taste. The Slowcial Box will create a great vibe around the table and gets great conversations started. Here are some recipes for delicious crèmes, sauces and crispy textures to start with. Yet, surely add your own favourites to it and put your own Slowcial Box on the menu.
Chocolate sauce
Ingredients: Chocolate sauce
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98 gsugar
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60 gCP
Preparation: Chocolate sauce
Mix together
Ingredients: Chocolate sauce
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437 gwater
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98 gglucose syrup
Preparation: Chocolate sauce
Mix and bring to the boil under continuous stirring. Add in the sugar-cocoa powder mix and boil shortly under continuous stirring.
Ingredients: Chocolate sauce
Preparation: Chocolate sauce
Pour the previous hot mix over the Callets™. Mix with the immersion blender until homogeneous.
Store overnight in the fridge. To serve: heat up just before serving. Serve in syringes.
Crémeux pistachio
Ingredients: Crémeux pistachio
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132 gsugar
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132 gegg yolks
Preparation: Crémeux pistachio
Mix together.
Ingredients: Crémeux pistachio
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482 gcream
Preparation: Crémeux pistachio
Bring to the boil. Pour on the egg yolk mixture and create an anglaise.
Ingredients: Crémeux pistachio
Preparation: Crémeux pistachio
Add.
Ingredients: Crémeux pistachio
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39 ggelatin mass
Preparation: Crémeux pistachio
Add and mix everything together with the immersion blender until homogenous.
Store overnight in the fridge. Serve in small piping pouches.
Crème pâtissière madagascar
Ingredients: Crème pâtissière madagascar
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83 gsugar
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120 gegg yolks
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21 gcornflour
Preparation: Crème pâtissière madagascar
Mix together.
Ingredients: Crème pâtissière madagascar
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600 gWhole milk
Preparation: Crème pâtissière madagascar
Bring to the boil. Add to the previous mixture, stir well and put back on the heat to cook into anglaise. Take away from the heat and pour in a recipient.
Ingredients: Crème pâtissière madagascar
Preparation: Crème pâtissière madagascar
Pour the previous mixture onto the chocolate and mix in.
Ingredients: Crème pâtissière madagascar
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50 gfresh butter
Preparation: Crème pâtissière madagascar
Add. Homogenize with the immersion blender.
Store overnight in the fridge. Serve in small piping pouches.
Chocolate and hazelnut crumble
Ingredients: Chocolate and hazelnut crumble
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130 gpastry flour
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130 glight brown caster sugar
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26 gCP
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1 gsalt
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97 gwhole hazelnuts
Preparation: Chocolate and hazelnut crumble
Add all dry ingredients to the Kitchen Aid bowl.
Ingredients: Chocolate and hazelnut crumble
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117 gcold butter
Preparation: Chocolate and hazelnut crumble
Mix at low speed for about 3 minutes. Increase the speed and continue beating for a few minutes until all ingredients well mixed and look like a crumbly paste.
Spread out roughly onto a baking tray covered with baking paper. Store for at least 2 hours in the fridge. Then bake for approx. 15-20 minutes at 150°C.
Chocolate chantilly
Ingredients: Chocolate chantilly
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22 gWhole milk
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56 gsugar
Preparation: Chocolate chantilly
Heat up to 70°C. Remove from the heat.
Ingredients: Chocolate chantilly
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617 g35% cream
Preparation: Chocolate chantilly
Mix in.
Leave to cool to 4°C. Then beat until half stiff.
Yuzu pastry cream
Ingredients: Yuzu pastry cream
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527 gWhole milk
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1vanilla bean
Preparation: Yuzu pastry cream
Bring to the boil.
Ingredients: Yuzu pastry cream
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86 gyuzu puree
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135 gwhole egg(s)
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135 gsugar
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55 gstarch
Preparation: Yuzu pastry cream
Beat up together until white. Then temper the egg mixture with a bit of the boiled milk, then add to the previous mixture and cook into anglaise. Leave to cool.
Ingredients: Yuzu pastry cream
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61 gNCB-HD706
Preparation: Yuzu pastry cream
Mix in at 40°C in the blender.
Leave to rest overnight in the fridge.
Crunchy tartlets
Ingredients: Crunchy tartlets
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525 gfresh butter
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328 gicing sugar
Preparation: Crunchy tartlets
Mix the butter and the icing sugar into a homogenous paste (in the blender with with flat beater).
Ingredients: Crunchy tartlets
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164 gwhole egg(s)
Preparation: Crunchy tartlets
Mix in the eggs, bit by bit.
Ingredients: Crunchy tartlets
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3 gsalt
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744 gpastry flour
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131 galmond powder
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105 gCP
Preparation: Crunchy tartlets
Sieve all powders and mix into the above mixture.
Leave to rest for 24 hours. Roll out into 2 mm thickness. Arrange in small baking tins (tartlet shape) and bake for 12 minutes (160°C).
Crunchy choux
Ingredients: Crunchy choux
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332 gfresh butter
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332 glight brown caster sugar
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332 gpastry flour
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3 gsalt
Preparation: Crunchy choux
Mix together into a paste. Leave to cool, roll out until 2 mm thick and place between 2 paper sheets. Cut into squares of approx. 3-4 cm (to cover the choux). Store in the fridge until you need them.
Choux pastry
Ingredients: Choux pastry
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331 gwater
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331 gWhole milk
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298 gfresh butter
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10 gsalt
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7 gsugar
Preparation: Choux pastry
Mix together and bring to the boil.
Ingredients: Choux pastry
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364 gpastry flour
Preparation: Choux pastry
Remove the above from the heat and add the flour under continuous mixing to obtain a homogeneous paste. Bring back to heat for 2 minutes under continuous stirring.
Ingredients: Choux pastry
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661 gwhole egg(s)
Preparation: Choux pastry
Put the paste into a blender (with flat beater). Add the eggs bit by bit. The dough should be shiny and homogeneous.
Pipe onto a baking tray covered with Silpat® or baking paper. Add a slice of the crunchy puff topping onto each puff. Bake for 15-18 minutes at 180°C.
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