Gold chocolate éclair with salted caramel & tonka bean
Recipe
ÉCLAIRS
Ingredients | Preparation |
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Mix together and bring to a boil. |
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Sift together into a bowl. |
Turn off the heat. Dump dry ingredients and whisk to eradicate lumps. |
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Mix in one at a time until thick, glossy and smooth. |
Cool down batter dough. Pour into a piping bag fitted with a 869 fluted tip. Line baking trays with silpat mats and pipe |
SALTED CARAMEL CREAM
Ingredients | Preparation |
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Heat to a scald. |
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Cook into a golden brown caramel over medium heat. |
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Use to temper caramel with and return to saucepan. Apply low heat |
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Emulsify with the caramel. |
Cool down to set, smoothen and transfer to a piping bag fitted with a small plain nozzle. |
MADAGASCAR DARK CHOCOLATE CREAM
Ingredients | Preparation |
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Mix together and bring to a boil. |
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Mix together and pour over previous mixture. |
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Add and mix until homogenous. |
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GOLD DUSTED DARK CHOCOLATE CRISPEARLS™
Ingredients | Preparation |
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Mix together well to cover the Crispearls™ completely in edible gold |
TONKA BEAN INFUSED GOLD MOUSSE
Ingredients | Preparation |
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Grate tonka bean into cream. Infuse 24 hours before straining and |
TONKA BEAN INFUSED GOLD MOUSSE
Ingredients | Preparation |
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Grate tonka bean into cream. Infuse 24 hours before straining and |
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Place into Thermomix and cook to 90°C. Blend together. |
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Add to the Thermomix and blend to emulsify. Pour the mousse base |
Fold whipped cream into mousse and pipe into 20 ml silicone sphere moulds. Keep in freezer until assembly. |