Ubi Jalar Emas Sejati Paris Brest

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Sweet Potato Crisp

Bahan

200g Sweet Potato Puree

Cara Buat

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

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%

Cara Buat

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

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)

Cara Buat

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

deZaan True Gold Cocoa Powder (for dusting)
50g Pumpkin Seeds (roasted - for garnish)

Cara Buat

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.

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