Ubi Jalar Emas Sejati Paris Brest
Part 1: Sweet Potato Crisp
Bahan
Cara Buat- 200g Sweet Potato Puree
- Spread a thin even layer of puree onto a silpat.
- Dry in oven at 120°C/248°F.
- Remove from the oven and break into organic-shaped pieces approx. 5x5cm.
- Place into a sphere mold, pushing down at the center to create a make-shift basket. Allow to cool down completely.
- Store in an airtight container with silica gels.
- Refer to the assembly section below for further instructions.
Part 2: True Gold Sweet Potato Mousseline
Bahan
Cara Buat- 800g Milk
- 200g Sweet Potato Puree
- 2g Cinnamon (ground)
- 2g Ginger (ground)
- Pepper (a pinch)
- 200g Granulated Sugar
- 240g Egg Yolks
- 50g Cornstarch
- 40g deZaan True Gold Cocoa Powder
- 60g Butter
- 150g Cream 35%
- Combine sugar, egg yolks, cornstarch, and cocoa powder into a bowl creating a smooth paste and reserve.
- Bring the milk, puree, and spices to a soft boil.
- Stream the milk into the egg mixture while constantly stirring.
- Transfer back to heat. Cook until thickened.
- Take off the heat and add butter. Mix until combined.
- Transfer the pastry cream into a heatproof container. Cool down to 4°C/39°F.
- In the meantime, whip the cream to medium peaks. Reserve the bowl in the refrigerator until ready to use.
- Once the pastry cream is completely cooled, mix with a whisk quickly to loosen the pastry cream a bit. Do not overmix.
- Fold the whipped cream into the pastry cream.
- Transfer directly to a piping bag with the desired pipping tip. Use immediately or reserve in the refrigerator until ready to use.
Part 3: True Gold Pâte à Choux
Bahan
Cara Buat- 330g Flour
- 55g deZaan True Gold Cocoa Powder
- 300g Milk
- 300g Water
- 6g Salt
- 15g Granulated Sugar
- 270g Butter
- 550g Fresh Eggs
Dusting For Baking:
- 150g Dextrose
- 150g Cocoa Butter (ground)
- Sift the flour and cocoa powder and reserve.
- Bring the wet ingredients to a boil with the salt, sugar, and butter.
- Add the sifted dry ingredients. Cook until the mixture pulls away from the pan.
- Transfer to a mixing bowl and mix on medium speed.
- Gradually add the eggs into the mixing bowl (Tip: the dough is ready when it shines and forms a “V” when the paddle is pulled out of it).
- Transfer to a piping bag with a star tip. Pipe into a circle of approx. 6cm in diameter.
- Dust the dextrose/cocoa butter mixture over the top of the choux. Refer to the recipe above.
- Bake at 190°C/374°F for 15-20 minutes.
- Reduce the temperature of the oven for a less moist shell.
- Cut the pâte à choux horizontally creating a top and bottom. Dust over the top half with cocoa powder.
- Refer to the assembly section below for further instructions.
Part 4: Assembly
Bahan
Cara Buat- deZaan True Gold Cocoa Powder (for dusting)
- 50g Pumpkin Seeds (roasted - for garnish)
- Once all the components have been made, start by filling the bottom part of the pâte à choux with the mousseline.
- Close with the top part of the pâte à choux.
- Decorate with roasted pumpkin seeds and finish with sweet potato crisp.
