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DESSERT |
PROFITEROLE CHOC & KUMBAWA
Serves 10 | Prep. Time 60 mins
INGREDIENTS |
CRUNCHY CHOCOLATE PUFF
- 95 g butter
- 115 g Cassonade
- 100 g flour
- 15 g cocoa powder
CHOCOLATE PUFF
- 200 g water
- 15 g milk powder
- 30 g cocoa powder
- 95 g butter
- 4 g sugar
- 2 g salt
- 80 g flour
- 140 g fresh egg
TANARIVA CHANTILLY
- 450 g cream (hot)
- 18 g glucose
- 18 g Trimoline
- 750 g Tanariva chocolate
- 1400 g cream (cold)
- 80 g kaffir leaves fresh
CHOCOLATE CREAM
- 500 g cream
- 500 g milk
- 200 g egg yolk
- 100 g sugar
- 200 g chocolate Caraibe
- 200 g chocolate Guanaja
- 2 g lime zest (piece)
SORBET VERBENA WHITE CHEESE
- 550 g white cheese 40%
- 750 g water
- 130 g glucose powder
- 10 g Pectagel Rose
- 80 g Kumbawa juice
- 350 g sugar
- 2 g lime zest (piece)
PREPARATION |
CRUNCHY CHOCOLATE PUFF
- Mix all the ingredients together.
- Roll the paste at 1.5mm between two papers.
- After refrigerating it, cut it with the cutter.
- Put it on the top of the chou before cooking.
CHOCOLATE PUFF
- Boil water, milk powder, cocoa powder, butter, sugar and salt.
- Add the flour, mix.
- Add the eggs.
- Bake at 160°C around 35 mins.
TANARIVA CHANTILLY
- Boil the cream, glucose and trimoline.
- Add the slice of kaffir leaves and infuse 10 minutes.
- Put on the chocolate and created a emulsion.
- Add the cold cream.
- Mix everything together. Fridge at 4°C for 24h.
CHOCOLATE CREAM
- Cooking the cream, milk, egg yolk, sugar, lime zest at 83 °C.
- Pour over on the chocolates. Mix everything together.
SORBET VERBENA WHITE CHEESE
- Mix the water, sugar, glucose powder, Pectagel Rose and lime zest.
- Boil everything together.
- Pour over on the Kumbawa juice and white cheese. Mix everything.
- Mature for 24h before to put in the machine.