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


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