- 313g Cream 35%
- 313g Milk
- 125g Egg Yolk
- 50g Granulated Sugar
- 15g Gelatine (hydrated)
- 15g Spiced Rum
- Bring cream & milk to a soft boil.
- Temper into premixed egg yolk & sugar mixture.
- Return to heat & cook to 82°C/179°F.
- Add Gelatine & mix.
- Add Rum & mix.
- Strain & transfer to desired molds.
- Freeze until set.
- Unmold & reserve in the freezer until ready to use.
- 350g Cream 35%
- 550g Milk
- 200g Egg Yolks
- 150g Granulated Sugar
- 110g deZaan Crimson Red Cocoa Powder
- 60g deZaan Stellar Cocoa Butter drops
- 8g Gelatin
-
Whip the cream to medium peaks. Reserve in refrigerator until ready to use.
-
Make a crème anglaise with milk, egg yolks and sugar.
-
Pour crème anglaise over the Crimson Red cocoa powder and Stellar cocoa butter drops. Blend with an immersion blender until smooth.
-
Add gelatin and blend with an immersion blender.
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Let cool to 35°C/95°F, then fold in the whipped cream.
-
Transfer to silicon molds.
-
Add Spiced Cremeux insert. Pressing down gently.
-
Freeze until set.
-
Unmold and reserve in the freezer until ready to use.
-
Refer to assembly for further instructions.
- 100g Flour
- 100g Granulated Sugar
- 5g Red Coloring Powder
- 100g Egg white
- 100g Coconut Oil (melted)
-
Mix all dried ingredients.
-
Add egg whites. Mix until incorporated.
-
Add coconut oil. Mix.
-
Refrigerate until needed. (Tip: best to take out of the refrigerator 30 min to bring tuile batter up to temperature for easy piping.
-
Fill heart molds and bake at 160°/320°F for approx. 4 min.
-
Cool down the tuile and take out the mold.
- 242g Granulated Sugar
- 157g Glucose Syrup
- 399g Cream 35% (warmed)
- 80g deZaan Stellar Cocoa Butter Drops (melted)
- 8g Red Food Coloring Powder
- 72g Butter
- 12g Gelatin (hydrated)
-
In a saucepan, add sugar and glucose. Make a light caramel.
-
Once the caramel is ready, add warmed cream while stirring constantly.
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Cook on low until all sugar has dissolved and the mixture is homogeneous.
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Transfer to bowl with melted stellar cocoa butter drops. Mix with an immersion blender until smooth.
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Add remaining ingredients and mix until smooth.
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Strain into a container and cover with plastic wrap (setting the wrap directly touching the glaze to prevent it from forming a skin).
-
Cool to 32°C/89°F. Ready to glaze.
- Once all components have been made.
- Start by preparing glazing rack and the petit gateaux.
- Glaze petit gateaux with red caramel glaze.
- Gently lined the bottom of the gateaux with caramelized hazelnuts bits.
- Place directly onto presentation plate or disc.
- Finish with Red Almond Heart Tuile.
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