Fashionable saga

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 3

An intense combination of flavours and powerful looks are the keywords for this highly creative Style Rebellion recipe by Callebaut chef Philippe Vancayseele. It joins together the intense cocoa taste of cocoa nibs with the delightfully crunchy texture of pâte à choux tuiles, the fruity freshness of raspberry confit and the intense chocolate taste of dark chocolate crémeux. You customers will asolutely love this exciting piece of Lady Gaga artpop pastry.

Recipe components

Cocoa nib tuiles

IngredientsPreparation
  • 150g
    sugar
  • 3g
    NH pectin

Mix together.

  • 100g
    butter
  • 50g
    glucose

Add.

Warm up and add. Leave to simmer over a low heat for 5 minutes. Pour required quantity in an oval shape on Silpat and bake at 170°C for 10 minutes. Remove from oven and create tuile-shape with metal bar.

Rolled pâte à choux dough

IngredientsPreparation
  • 190g
    3,25% full fat milk
  • 140g
    butter

Boil together and remove from heat.

  • 190g
    flour

Mix in.

  • 230g
    egg yolks
  • 140g
    whole egg(s)

Mix in carefully.

  • 340g
    egg white
  • 160g
    sugar

Whip together and mix into previous mixture.

Raspberry confit

IngredientsPreparation
  • 150g
    raspberry puree
  • 150g
    Boiron frozen whole raspberries
  • 50g
    glucose
  • 65g
    sugar

Mix together.

  • 7g
    NH pectin
  • 25g
    sugar

Mix in and bring to a boil.

  • 30g
    lemon juice

Mix in and store in refrigerator.

chocolate crémeux

IngredientsPreparation
  • 320g
    35% cream
  • 320g
    3,25% full fat milk

Boil together.

  • 90g
    whole egg(s)
  • 70g
    sugar

Mix together and add. Heat up to 85°C.

Add.

  • 2g
    gelatin leaves
Add and emulsify. Leave to cool in refrigerator at 4°C for 12 hours.

Finishing and presentation

Apply some gold dust to the surface of the folded tuiles. Use a round cutter to cut circles out of a slab of choux pastry with the same thickness as the opening of the tuiles. Cover the sides of the dough circles with a thin layer of raspberry confit, followed by a layer of chocolate crémeux. Freeze and cut the dough circles lengthwise when they’re still half-frozen. Place these slices inside the tuiles. Use nozzles to mould small chocolate cones, cover them with gold dust and stick them onto the choux dough.