It's clear to see that I'm spending a little bit of time having fun on the pastry section at the moment. I absolutely love being left to my devices and playing about with desserts. It wasn't so a few years ago tho, if someone said pastry I'd run for the hills; or any other section. If I was skilled enough, I'd switch to the pastry forever. He's a little chocolate dish I made this week in work.
Chocolate delice:
Base:
260g peanut butter
120g chocolate
120g feuilletine
Heat peanut butter & chocolate and mix with the feuilletine and press into a mould and set in the fridge.
Cremeux:
700g dark chocolate (70%)
300g egg yolks
450g cream
250g milk
Heat the milk & cream to a simmer, anglaise the yolks & liquid to 84*c then pass and chill to 50*c and add the chocolate and mix by hand. Pour onto the base and set in the fridge.
Chocolate glaçage:
500ml 50/50 stock syrup
500g chocolate
Heat the stock syrup and whisk in the chocolate. Cool slightly and pour over the cremeux. Leave to set and cut when required. Its extremely rich and packs a huge chocolate punch so small amount is more than enough.
Candy peanuts:
400ml water
400g sugar
200g peanuts
Heat the sugar and water to the boil then add the peanuts. Bring to 110*c then strain and place straight into a deep fat fryer at 180*c a d fry until golden brown. The heat caramelises the sugar and once its ready you cool it and the caramel sets to create a crunchy candy peanut. Spinkle a little salt on top if you wish.
Coconut sorbet:
200g glucose
800g coconut milk
200g natural yoghurt
Heat the glucose and coconut milk then pass and chill. Whisk in the yoghurt and freeze. Churn in a pacojet when required.
Garnish the dish whatever way you wish, I've added a bit of chocolate sauce and a touch of toffee sauce.
Enjoy!
