Carbon Black Choux with Pistachio & Raspberry
- 300ml Milk
- 300ml Water
- 6g Salt
- 15g Sugar
- 270g Butter
- 300g Flour
- 70g deZaan Carbon Black Cocoa Powder
- 525g Eggs (fresh)
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Preheat oven to 190ºC/374°F. Prepare a sheet tray with baking paper. Prepare a piping bag (pastry bag) with a large round tip (inox 12mm)
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Sift flour and cocoa powder together into a bowl. Set aside until ready to use.
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In a saucepan, add milk, water, salt, sugar, and butter. Bring to a boil.
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Add flour and cocoa powder mixture into the pan. Cook on low/medium heat until the mixture pulls away from the bottom of the pan.
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Transfer pate a choux to a mixing bowl (with paddle attachment) and start mixing on medium speed.
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Gradually add the eggs.
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Once all eggs have been incorporated, check the fluidity of the pate a choux. Should form a V when paddle attachment is separated from the pate a choux batter.
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Bake at 190ºC for about 25 minutes (time of baking depends largely on oven strength and type of oven.
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Once baked it is recommended to drop the oven temperature to dry out pate a choux a bit further without over coloring/ baking. Approx: 10 minutes at 120ºC/248°F.
- 404ml Cream
- 504ml Cream
- 75g Milk Powder
- 56g Cocoa Butter
- 100g Granulated sugar
- 6g Gelatin
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In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
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In a saucepan, add 1st quantity of cream and sugar. Bring to a simmer. Take off heat and cover, allow to infuse for 5 minutes.
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Add back onto heat and bring to a soft boil.
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Pour over cocoa butter & milk powder in 2-3 stages.
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Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
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Add 2nd cream to mixture and blend until well combined. Strain mixture & transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
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Set in refrigerator for 24hrs for best results.
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When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
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Use immediately after whipping.
- 150g Granulated sugar
- 10g Glucose syrup
- 300g Pistachio (roasted & warm)
- 1g Salt
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In a large pan add sugar & glucose. Make a dark golden caramel
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Pour caramel over the pistachios and allow to set.
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Once set, break it into smaller pieces and add to a robocoupe.
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Add salt and blend until smooth.
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Reserve until ready to use.
- 300g Mixed berries
- 25g Green apple (diced)
- 90g Sugar
- ½ Vanilla bean
- 20ml Water
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Prepare strainer over a heat-proof container. Set aside until ready to use.
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In a pot, add mixed berries, apple, sugar, vanilla bean, and water. Cook on low heat until the fruit begins to soften and the mixture has thickened slightly.
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Transfer to a heat-proof container and allow to cool down completely.
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Transfer to a piping bag and reserve in the refrigerator until ready to use.
