Crimson Red Breton Petite Four
Part 1: Crimson Red Breton
Zutaten
Methode- 140g Flour
- 20g deZaan Crimson Red Cocoa Powder
- 1g Salt
- 6g Baking Powder
- 130g Butter
- 110g Confectioners' Sugar
- 50g Egg Yolks
- 10g Vanilla Paste
- Sift the flour, cocoa powder, salt, and baking powder together. Mix to combine.
- Cream the butter and confectioners' sugar. Add in the egg yolks and vanilla paste.
- Mix in the sifted dry ingredients until just combined.
- Scoop the dough into 4cm sprayed round molds. Bake at 180°C/350°F for about 5 minutes.
- Once removed from the oven, use a measuring spoon and press the center in.
- Allow to cool.
Part 2: Crimson Red Ganache
Zutaten
Methode- 250g Cream 35%
- 100g Granulated Sugar
- 75g deZaan Crimson Red Cocoa Powder
- 110g Butter
- Heat the cream and sugar to a simmer. Stir to dissolve the sugar.
- Blend in the cocoa powder, followed by the butter.
- Allow to set overnight.
- Place in a piping bag with a star tip.
Part 3: Blood Orange Gel
Zutaten
Methode- 300g Blood Orange Puree
- 100g Granulated Sugar
- 4g Vanilla Paste
- 4g Agar Agar
- Combine and whisk all of the ingredients in a pot.
- Bring to a boil and simmer for 2 minutes.
- Spread onto a sheet tray and allow to set up, overnight or at least an hour in the refrigerator.
- Once set, break into small pieces and blend until smooth and then strain.
Part 4: Assembly
Zutaten
Methode- Cocoa-coated Chocolate Discs
- Toasted Coconut Flakes
- Pipe the ganache into the Crimson Red sable breton.
- Using a heated measuring spoon, create a divot in the center of the ganache.
- Pipe in the blood orange gel in the center of the ganache. Top with a cocoa-coated chocolate disc and push slightly down.
- Garnish the exposed sides with toasted coconut.
- Pipe a dot of the blood orange gel on top.
