Meet the finalists
Meet the finalists
Botanic Planet
By Chris Kwok
Country : Canada
Category : Chocolate snack to go
Number of portions : 10
- Pate a Choux
- Profiterole Crust
- Pistachio Alunga Cremeux
- Pistachio Chocolate Mix
- Pink Chocolate Mix
- Wild Strawberry Coulis
- Montage / Assembly
PATE A CHOUX
Ingredients
Water 250g
Butter 100g
Flour 150g
Salt 2g
Egg 200g
Preparation
1. Boil water, salt and butter together
2. Mix sifted flour in water mixture, cook the dough until elastic.
3. Mix the dough in the mixer with paddle attachment.
4. Mix the egg in the dough one by one.
5. Piping the paste on the silpat .
6. Place the profiterole curst on top of the paste.
7. Bake it at 350F for 18 min, then take it out to make a hole at bottom for filling purpose.
Put it back in oven for dry out at 250F for 10min.
PROFITEROLE CRUST
Ingredients
Butter 375g
Brown sugar 375g
A.p flour 300g
Preparation
1. Slowly mix all ingredient in mixer with paddle attachment.
2. Roll it out between silpat by sheeter 6mm
3. Cut it by round #806 pipping tip
4. Freeze it before release.
PISTACHIO ALUNGA CREMEUX
Ingredients
35% cream 162g
3.25% milk 55g
Glucose 13g
Yolks 80g
Alunga milk chocolate 175g
Pistachio paste 50g
Salt 2g
Preparation
1. Boil cream, milk with glucose.
2. Temper yolk mixture with cream mixture then cook until 85C.
3. Melt the chocolate by crème anglaise.
4. Add the paste in the chocolate mixture Emulsion by hand mixer.
5. Cool it down in fridge.
PISTACHIO CHOCOLATE MIX
Ingredients
Fleur de cao 70% 400g
Cocoa butter 400g
Chopped roasted pistachio 300g
Preparation
1. Melt the chocolate with the cocoa butter
2. Mix the pistachio with the chocolate mixture
3. Use at 35C
PINK CHOCOLATE MIX
Ingredients
Zephyr 400g
Cocoa butter 250g
White coloured powder 10g
Red coloured cocoa butter 20g
Preparation
1. Melt the chocolate with the cocoa butter
2. Mix the chocolate mixture with White coloured powder and red coloured cocoa butter by hand mixer, strain it.
3. Use at 35C
WILD STRAWBERRY COULIS
Wild strawberry paste 100g
Simple syrup 10g
1. Mix all together by hand mixer
MONTAGE / ASSEMBLY
- Fill the profiterole shell with cremeux.
- Piping the coulis in the center of the cremeux.
- Dip the profiterole in the pistachio chocolate mix form a shell
- Dip the profiterole in the pink chocolate mix form a second layer shell.
Wednesday, 19 July, 2017
