Slowcial dessert 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.

Mix together

Mix and bring to the boil under continuous stirring. Add in the sugar-cocoa powder mix and boil shortly under continuous stirring.

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.

Mix together.

Bring to the boil. Pour on the egg yolk mixture and create an anglaise.

Add.

Add and mix everything together with the immersion blender until homogenous.

Store overnight in the fridge. Serve in small piping pouches.

Mix together.

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.

Pour the previous mixture onto the chocolate and mix in.

Add. Homogenize with the immersion blender.

Store overnight in the fridge. Serve in small piping pouches.

Add all dry ingredients to the Kitchen Aid bowl.

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.

Heat up to 70°C. Remove from the heat.

Mix in.

Leave to cool to 4°C. Then beat until half stiff.

Bring to the boil.

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.

Mix in at 40°C in the blender.

Leave to rest overnight in the fridge.

Mix the butter and the icing sugar into a homogenous paste (in the blender with with flat beater).

Mix in the eggs, bit by bit.

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).

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.

Mix together and bring to the boil.

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.

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.