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Carbon Black Choux With Pistachio & Raspberry
Part 1: Carbon Black Pate A Choux
  • 300ml Milk
  • 300ml Water
  • 6g Salt
  • 15g Sugar
  • 270g Butter
  • 300g Flour
  • 70g deZaan Carbon Black Cocoa Powder
  • 525g Eggs (fresh)
  1. 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)

  2. Sift flour and cocoa powder together into a bowl. Set aside until ready to use.

  3. In a saucepan, add milk, water, salt, sugar, and butter. Bring to a boil.

  4. 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.

  5. Transfer pate a choux to a mixing bowl (with paddle attachment) and start mixing on medium speed.

  6. Gradually add the eggs.

  7. 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.

  8. Bake at 190ºC for about 25 minutes (time of baking depends largely on oven strength and type of oven.

  9. 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.

Part 2: Whipped Cocoa Butter Ganache
  • 404ml Cream
  • 504ml Cream
  • 75g Milk Powder
  • 56g Cocoa Butter
  • 100g Granulated sugar
  • 6g Gelatin
  1. In a bowl, add cocoa butter & milk powder. Set aside until ready to use.

  2. 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.

  3. Add back onto heat and bring to a soft boil.

  4. Pour over cocoa butter & milk powder in 2-3 stages.

  5. Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.

  6. 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.

  7. Set in refrigerator for 24hrs for best results.

  8. When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.

  9. Use immediately after whipping.

Part 3: Pistachio Praline 
  • 150g Granulated sugar
  • 10g Glucose syrup
  • 300g Pistachio (roasted & warm)
  • 1g Salt
  1. In a large pan add sugar & glucose. Make a dark golden caramel

  2. Pour caramel over the pistachios and allow to set.

  3. Once set, break it into smaller pieces and add to a robocoupe.

  4. Add salt and blend until smooth.

  5. Reserve until ready to use.

Part 4: Mixed Berry Marmelade
  • 300g Mixed berries
  • 25g Green apple (diced)
  • 90g Sugar
  • ½ Vanilla bean
  • 20ml Water
  1. Prepare strainer over a heat-proof container. Set aside until ready to use.

  2. 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.

  3. Transfer to a heat-proof container and allow to cool down completely.

  4. Transfer to a piping bag and reserve in the refrigerator until ready to use.


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