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Delight in flavorful ingredients found within the Mediterranean Sea to create an ideal voyage of flavors!Delight in flavorful ingredients found within the Mediterranean Sea to create an ideal voyage of flavors!
Ingredients: Cacao choux pastry
Preparation: Cacao choux pastry
Boil milk, salt, sugar, and butter in a pan. Sieve the flour and the cacao powder.
After the liquid has come to a boil add the flour and cacao powder and mix it. Dry the choux paste.
Transfer the choux paste in a mixing bowl and add the beaten little at a time.
Pipe 30 gr choux paste in an appropriate mould (like Pavoni ring tart ref XF7020).
Bake 30 min at 180°C.
Ingredients: Dark chocolate hazelnut crémeux
4.9 ozhazelnut milk
1.2 ozliquid cream 35% fat
1.4 ozpasteurized eggs yolk
3.0 ozCacao Barry Alto el sol 65% cocoa
Preparation: Dark chocolate hazelnut crémeux
Melt the dark chocolate in microwave until it reaches 40°C.
In a pan, warm the hazelnut milk and the cream.
In a plastic bowl mix sugar and egg yolk.
Pour half of the warm milk in the egg and sugar mix and transfer back in the same pan.
Cook at 83°C. Sieve and transfer on the melted chocolate.
Add the pure hazelnut paste and blend it.
Ingredients: Mandarin confit
1.0 lborganic mandarin fresh fruit (Origin Middle East)
1.0 ozglucose syrup 43 DE
2.6 ozinvert sugar
0.3 ozlemon juice
Preparation: Mandarin confit
Blanch 3 times the mandarin fresh fruit.
Cut the fruit in small cubes.
Combine the mandarin cubes in a pan with sugar, glucose syrup, invert sugar and lemon juice.
Cook at 104 °C
Remove, strain it, cool down, and use directly.
Ingredients: Cacao hazelnut crumble
0.1 ozsea salt (Origin Brittany)
2.1 ozhazelnut powder
0.4 ozCacao powder 22-24% Extra Brute
Preparation: Cacao hazelnut crumble
Dice the butter. Sift the dry ingredients together.
Add the butter, and mix using a paddle.
Keep mixing until it becomes homogeneous and smooth.
Put the dough in the freezer.
Once it is hard, use a stainless-steel grater to get the crumble.
Bake 15 min at 150°C
Ingredients: Dark chocolate ring
Preparation: Dark chocolate ring
Spread the tempered chocolate between two guitar sheets, and leave to pre-crystalize.
Through the top guitar sheet, cut circles with a pastry cutter (3 and 6cm). Let crystalize.
Open a whole in the bottom of the Pate a Choux, and pipe the chocolate hazelnut cremeux inside the choux.
Then pipe in a layer of pure hazelnut paste (3 gr/pieces).
Insert the hazelnut pieces, roasted and chopped.
Add the chocolate crumble.
Add the mandarin confit then decorate with the chocolate circles and hazelnut pieces.
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