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
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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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3.5 ozsugar
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2.1 ozCP
Preparation: Chocolate sauce
Mix together
Ingredients: Chocolate sauce
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1.0 lbwater
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3.5 ozglucose 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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4.7 ozsugar
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4.7 ozegg yolks
Preparation: Crémeux pistachio
Mix together.
Ingredients: Crémeux pistachio
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1.1 lbcream
Preparation: Crémeux pistachio
Bring to the boil. Pour on the egg yolk mixture and create an anglaise.
Ingredients: Crémeux pistachio
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4.5 ozNPO-PI1
Preparation: Crémeux pistachio
Add.
Ingredients: Crémeux pistachio
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1.4 ozgelatin 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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2.9 ozsugar
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4.2 ozegg yolks
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0.7 ozcornflour
Preparation: Crème pâtissière madagascar
Mix together.
Ingredients: Crème pâtissière madagascar
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1.3 lbWhole 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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1.8 ozfresh 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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4.6 ozpastry flour
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4.6 ozlight brown caster sugar
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0.9 ozCP
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15.4 grsalt
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3.4 ozwhole hazelnuts
Preparation: Chocolate and hazelnut crumble
Add all dry ingredients to the Kitchen Aid bowl.
Ingredients: Chocolate and hazelnut crumble
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4.1 ozcold 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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0.8 ozWhole milk
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2.0 ozsugar
Preparation: Chocolate chantilly
Heat up to 70°C. Remove from the heat.
Ingredients: Chocolate chantilly
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1.4 lb35% 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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1.2 lbWhole milk
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1vanilla bean
Preparation: Yuzu pastry cream
Bring to the boil.
Ingredients: Yuzu pastry cream
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3.0 ozyuzu puree
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4.8 ozwhole egg(s)
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4.8 ozsugar
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1.9 ozstarch
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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2.2 ozNCB-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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1.2 lbfresh butter
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11.6 ozicing 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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5.8 ozwhole egg(s)
Preparation: Crunchy tartlets
Mix in the eggs, bit by bit.
Ingredients: Crunchy tartlets
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0.1 ozsalt
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1.6 lbpastry flour
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4.6 ozalmond powder
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3.7 ozCP
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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11.7 ozfresh butter
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11.7 ozlight brown caster sugar
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11.7 ozpastry flour
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0.1 ozsalt
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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11.7 ozwater
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11.7 ozWhole milk
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10.5 ozfresh butter
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0.4 ozsalt
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0.2 ozsugar
Preparation: Choux pastry
Mix together and bring to the boil.
Ingredients: Choux pastry
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12.8 ozpastry 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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1.5 lbwhole 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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