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.
Recipe
Products
Cocoa nib tuiles
| ingredients | preparation |
|---|---|
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Mix together. |
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Add. |
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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 | preparation |
|---|---|
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Boil together and remove from heat. |
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Mix in. |
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Mix in carefully. |
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Whip together and mix into previous mixture. |
Raspberry confit
| ingredients | preparation |
|---|---|
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Mix together. |
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Mix in and bring to a boil. |
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Mix in and store in refrigerator. |
chocolate crémeux
| ingredients | preparation |
|---|---|
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Boil together. |
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Mix together and add. Heat up to 85°C. |
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Add. |
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Add and emulsify. Leave to cool in refrigerator at 4°C for 12 hours. |
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. |
