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Rich Terracotta Hazelnut Choux
Part 1: Cocoa Sable
Bahan
Cara Buat
  1. Mix the butter, sugar, ground almonds, flour, and cocoa powder together.

  2. Add the egg yolk & whites and mix.

  3. Once the dough is just combined, transfer to a clean tabletop & knead by hand.

  4. Roll to 3mm thickness.

  5. Rest in refrigerator for approx. 30min.

  6. Line your tart shells with sable & freeze until firm. Cook from frozen at 160°C/320°F for 16 minutes.

Part 2: Cocoa Choux Buns & Craquelin
Bahan

__Choux Buns: __

__Craquelin: __

Cara Buat

__Choux Buns __

  1. Bring to a simmer water & butter.

  2. Add flour & cocoa powder & stir to combine to a paste.

  3. ‘Cook out’ the paste for a minute before placing in a mixer and beating whilst adding in the eggs.

  4. Once combined, transfer into a piping bag. Reserve until ready to use.

__Craquelin __

  1. Combine all ingredients into a stand mixer fit with a paddle attachment until well combined.

  2. Allow to come together before removing and rolling until 2mm thick between parchment.

  3. Freeze until ready to cut to relevant shapes and sizes.

Part 3: Hazelnut & Cocoa Whipped Ganache
Bahan
Cara Buat
  1. Add gelatine with the cocoa powder & cocoa butter into a container. Reserve.

  2. Combine and heat the first part of cream, milk powder & hazelnut paste until simmering.

  3. Pour the liquid into the container and process with a blender until smooth.

  4. Add 2nd cream & blend until smooth. Reserve in refrigerator.

Part 4: Coffee & Cocoa Gel
Bahan
Cara Buat
  1. Combine all ingredients excluding the ultratex. & Heat to dissolve sugar.

  2. Remove from the heat & emulsify with an immersion blender.

  3. Add ultratex until desired consistency is achieved. Reserve in refrigerator until needed.

Part 5: Cocoa & Hazelnut Pastry Cream
Bahan
Cara Buat
  1. Heat the milk, vanilla, hazelnut paste & cocoa powder until simmering.

  2. In a bowl, combine egg yolk, sugar and cornflour until smooth.

  3. Pour milk mixture over ingredients in bowl. Mix until combined.

  4. Return to heat & transfer to a heat-proof container. Reserve in refrigerator until ready to use.

Part 6: Assembly
Cara Buat
  1. Once tart shells have been pre-baked & cooled, fill with the choux paste & place the craquelin disc over the top of the choux.

  2. Bake at 170°C/338°F for 17 minutes until risen and firm to the touch.

  3. Cool choux tarts completely before filling with pastry cream. I chose to also pipe an additional helping of hazelnut paste in mine for an extra

‘kick’ of hazelnut when bitten.

  1. Lightly whip your whipped ganache and pipe decoratively on top of choux. Leaving a space in the center.

  2. Pipe coffee gel in the center of the whipped ganache.

  3. Finish with roasted hazelnuts over the top.

RESEP LAINNYA DENGAN Rich Terracotta

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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