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Crimson Red Breton Petite Four

A rich and indulgent bite composed of a Crimson Red breton, Crimson Red ganache, a blood orange gel, and toasted coconut.

Difficulty
Servings24 portions @ 18g each
Product used: Crimson Red
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Part 1: Crimson Red Breton
Ingredients
  • 140g Flour
  • 20g deZaan Crimson Red Cocoa Powder
  • 1g Salt
  • 6g Baking Powder
  • 130g Butter
  • 110g Confectioners' Sugar
  • 50g Egg Yolks
  • 10g Vanilla Paste
Method
  1. Sift the flour, cocoa powder, salt, and baking powder together. Mix to combine.
  2. Cream the butter and confectioners' sugar. Add in the egg yolks and vanilla paste.
  3. Mix in the sifted dry ingredients until just combined.
  4. Scoop the dough into 4cm sprayed round molds. Bake at 180°C/350°F for about 5 minutes.
  5. Once removed from the oven, use a measuring spoon and press the center in.
  6. Allow to cool.
Part 2: Crimson Red Ganache
Ingredients
Method
  1. Heat the cream and sugar to a simmer. Stir to dissolve the sugar.
  2. Blend in the cocoa powder, followed by the butter.
  3. Allow to set overnight.
  4. Place in a piping bag with a star tip.
Part 3: Blood Orange Gel
Ingredients
  • 300g Blood Orange Puree
  • 100g Granulated Sugar
  • 4g Vanilla Paste
  • 4g Agar Agar
Method
  1. Combine and whisk all of the ingredients in a pot.
  2. Bring to a boil and simmer for 2 minutes.
  3. Spread onto a sheet tray and allow to set up, overnight or at least an hour in the refrigerator.
  4. Once set, break into small pieces and blend until smooth and then strain.
Part 4: Assembly
Ingredients
  • Cocoa-coated Chocolate Discs
  • Toasted Coconut Flakes
Method
  1. Pipe the ganache into the Crimson Red sable breton.
  2. Using a heated measuring spoon, create a divot in the center of the ganache.
  3. Pipe in the blood orange gel in the center of the ganache. Top with a cocoa-coated chocolate disc and push slightly down.
  4. Garnish the exposed sides with toasted coconut.
  5. Pipe a dot of the blood orange gel on top.

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