Brandteig mit Kakao und gesalzenem Karamell
Part 1: Terra Rossa Tuile
Zutaten
Methode- 60g Mehl
- 100 g Kristallzucker
- 40 g deZaan Terra Rossa Kakaopulver
- 100g Eiweiß
- 100g Kokosfett (geschmolzen)
- Alle trockenen Zutaten in einer Schüssel vermischen, bis alles gut vermischt ist.
- Das Eiweiß hinzufügen und verrühren, bis es eingearbeitet ist.
- Fügen Sie das geschmolzene Kokosfett hinzu. Mischen, bis es eingearbeitet ist.
- Auf einem gut gefetteten Silpat verteilen. Bei 160 °C/320 °F 4–6 Minuten backen.
- Aus dem Ofen nehmen, schnell in 5 cm große Scheiben schneiden und flach abkühlen lassen.
- Bis zur Verwendung aufbewahren.
Part 2: Terra Rossa Pâte à Choux
Zutaten
Methode- 330g Flour
- 65g deZaan Terra Rossa Cocoa Powder
- 300g Milk
- 300g Water
- 6g Salt
- 15g Granulated Sugar
- 270g Butter
- 550g Fresh Eggs
- Sift the flour and cocoa powder and reserve.
- Bring the wet ingredients to a boil with the salt, sugar, and butter.
- Add the sifted dry ingredients. Cook until the mixture pulls away from the pan.
- Transfer to a mixing bowl and mix on medium speed.
- Gradually add the eggs into the mixing bowl.
- The dough is ready when it shines and forms a “V” when the paddle is pulled out of the dough.
- Transfer to a piping bag and pipe into the desired form.
- Add the carbon black craquelin onto the top.
- Bake at 190°C/374°F for 15 minutes.
- Reduce the temperature of the oven for a less moist shell.
Part 3: Carbon Black Craquelin
Zutaten
Methode- 147g Butter
- 177g Brown Sugar
- 160g Flour
- 150g deZaan Carbon Black Cocoa Powder
- Add the butter and sugar to a mixing bowl. Mix until combined.
- Add the flour and cocoa powder. Mix until combined.
- Transfer the dough to a flattened piece of plastic wrap. Cool in the refrigerator until firm. Once firm, roll out to 2mm thickness.
- Cut into 4cm round discs (shape and size of pâte à choux).
- Place the craquelin on the pâte à choux by pressing down gently. Bake according to pâte à choux baking instructions.
Part 4: True Gold Pastry Cream
Zutaten
Methode- 1500g Milk
- 300g Granulated Sugar
- 240g Egg Yolks
- 120g Cornstarch
- 75g deZaan True Gold Cocoa Powder
- Bring the milk to a simmer.
- At the same time, make a smooth paste with sugar, egg yolks, cornstarch, and cocoa powder.
- Take off the heat and gradually pour the hot milk over the egg yolk mixture (in step 2) and mix thoroughly.
- Return to the heat and cook until thick. Cool down and set completely.
- Reserve in the refrigerator until needed.
Part 5: Salted Caramel
Zutaten
Methode- 285g Granulated Sugar
- 105g Glucose Syrup
- 135g Brown Sugar
- 960g Cream 35%
- 10g Salt
- Make a caramel with all the 3 sugars. At semi-dark golden caramel, deglaze with cream.
- Cook to 107ºC/225°F and add salt.
- Strain into a mixing bowl and mix on low speed until cooled (paddle attachment).
- Store in piping bags until ready to use.
Part 6: Caramel Whipped Ganache
Zutaten
Methode- 100g Granulated Sugar
- 404g Cream 35% (warm) (1)
- 15g deZaan Stellar Cocoa Butter Drops
- 12g Milk Powder
- 6g Gelatin
- 404g Cream 35% (2)
- Make a dry dark golden caramel with the sugar.
- Deglaze with cream (1). Mix until homogeneous and bring to a soft boil.
- Pour over the cocoa butter and milk powder. Blend until combined.
- Add the gelatin and blend thoroughly
- Add cream (2) and blend thoroughly.
- Transfer to a heatproof container and refrigerate overnight.
- Whip the amount of ganache needed in a cool mixing bowl to medium peaks.
Part 7: Assembly
Methode- Once all the components have been made, start by filling the pâte à choux with true gold pastry cream followed by salted caramel.
- Place onto a terra rossa tuile.
- Pipe a small amount of salted caramel onto the top of the choux to stick a 2nd tuile.
- Pipe the whipped ganache with a star tip onto the tuile.
- Finish by dusting with terra rossa cocoa powder and a gold leaf.
