Fashionable saga

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.
Level:
Difficult

Cocoa nib tuiles

Ingredients: Cocoa nib tuiles

  • 150 g
    sugar
  • 3 g
    NH pectin

Preparation: Cocoa nib tuiles

Mix together.

Ingredients: Cocoa nib tuiles

  • 100 g
    butter
  • 50 g
    glucose

Preparation: Cocoa nib tuiles

Add.

Ingredients: Cocoa nib tuiles

  • 90 g
    NIBS-S502

Preparation: Cocoa nib tuiles

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

Ingredients: Rolled pâte à choux dough

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

Preparation: Rolled pâte à choux dough

Boil together and remove from heat.

Ingredients: Rolled pâte à choux dough

  • 190 g
    flour

Preparation: Rolled pâte à choux dough

Mix in.

Ingredients: Rolled pâte à choux dough

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

Preparation: Rolled pâte à choux dough

Mix in carefully.

Ingredients: Rolled pâte à choux dough

  • 340 g
    egg white
  • 160 g
    sugar

Preparation: Rolled pâte à choux dough

Whip together and mix into previous mixture.

Raspberry confit

Ingredients: Raspberry confit

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

Preparation: Raspberry confit

Mix together.

Ingredients: Raspberry confit

  • 7,5 g
    NH pectin
  • 25 g
    sugar

Preparation: Raspberry confit

Mix in and bring to a boil.

Ingredients: Raspberry confit

  • 30 g
    lemon juice

Preparation: Raspberry confit

Mix in and store in refrigerator.

chocolate crémeux

Ingredients: chocolate crémeux

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

Preparation: chocolate crémeux

Boil together.

Ingredients: chocolate crémeux

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

Preparation: chocolate crémeux

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

Ingredients: chocolate crémeux

  • 130 g
    80-20-44NV
  • 170 g
    841

Preparation: chocolate crémeux

Add.

Ingredients: chocolate crémeux

  • 2 g
    gelatin leaves

Preparation: chocolate crémeux

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.