vrdesigners
07/06/15

Refined

Venezuela Chocolate, Banana, Passion Fruit, Black Sesame

GOLDEN CHOUX ÉCLAIR

125ml Milk
125ml Water
5gm Salt
12gm Sugar
125gm butter
150gm Plain Flour
5 eggs

Place water, milk, salt, sugar and butter in a saucepan over medium heat. bring just to the boil, once there add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.

Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Transfer to an electric mixer and beat on a medium speed. Allow to cool slightly, and then on a low heat add the eggs one by one making sure the egg mixer completely in before add the next. You may not need all the eggs, beat until the mixture just falls from the spoon but still holds its shape.

Preheat oven to 180°C. brush a baking tray with oil to lightly grease. Use a pastry bag fitted a piping nozzle to pipe the shape of 8cm éclair onto the baking tray. bake in preheated oven for 25 minutes or until the éclair pastry is puffed and golden.

Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or
top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

BANANA CHANTILLY

140ml Cream
140gm Fresh banana puree
300gm Milk chocolate
Pinch of Sea salt

In a small saucepan place the cream, banana puree and salt and bring to the boil. When it has reached boil pour over the chocolate and stir to combine. Pour into a container and place on top a piece of go-between, reserve until needed.

PASSION FRUIT AND VENEZUELA CHOCOLATE GANACHE

250ml Passionfruit puree
600gm venezuela chocolate, melted
125gm butter, room temperature

bring the passionfruit puree to the boil; meanwhile melt the chocolate. When the puree has reached boiling point, pour onto the chocolate and let stand for a minute. Stir the mix then blend with a hand blender until the ganache is shinny. Try not to get any air in the ganache.

Cover and allow cooling to 35C, adding in the butter and blending until completely combined.
Cover with go-between and allow to set at room temperature.

MICROWAVE SPONGE

200gm Whole eggs
80gm Sugar
Pinch of Salt
21gm Plain flour
105gm venezuela chocolate, melted

Whisk the eggs, yolks, sugar and salt until light and fluffy. Add the flour but not completely, followed by the melted chocolate and only just combined. Allow to rest for 15 minutes.

Pierce a small hole in the bottom of a paper cup and fill the cup ½ up with the mix. Place into
the microwave and cook for 45 minutes.

BLACK SESAME AND VENEZUELA CHOCOLATE COATING

100gm venezuela chocolate
30gm Cocoa butter
20gm black sesame seeds

in a plastic place the chocolate and cocoa butter and melt in the microwave until smooth. Remove from the microwave and stir in the black sesame seeds, reserve until needed. When ready to use heat to 45 C.

DARK CHOCOLATE RECTANGLES

Sugar 168g
eggs 225g
Yolks 30g
72% venezuela 330g
butter 40g
Cream, Semi-whipped

bring sugar and water to 118°C and pour over whisking eggs and yolks. melt the chocolate and whisk in the butter and add to above sabayon. Whisk til cool and fold in cream.

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