Slowcial dessert box

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

What if a dessert came in a box full of surprises? That is the concept idea behind the slowical box containing a variety of bases, creams and toppings. Your guests simply get a box to share per table to mix and match. To create their own miniature delights. It’s fun to share

Recipe components

The slowcial box

Aren’t the best desserts the ones to share? Get ahead of trends with the Slowcial Box: a treasure chest filled with delightful dessert and chocolate preparations that invite your guests to share, fill, top and finish mini-choux and mini-tartlets to their taste. The Slowcial Box will create a great vibe around the table and gets great conversations started. Here are some recipes for delicious crèmes, sauces and crispy textures to start with. Yet, surely add your own favourites to it and put your own Slowcial Box on the menu.

Chocolate sauce

IngredientsPreparation

Mix together

  • 437g
    water
  • 98g
    glucose syrup

Mix and bring to the boil under continuous stirring. Add in the sugar-cocoa powder mix and boil shortly under continuous stirring.

Pour the previous hot mix over the Callets™. Mix with the immersion blender until homogeneous.

Store overnight in the fridge. To serve: heat up just before serving. Serve in syringes.

Crémeux pistachio

IngredientsPreparation
  • 132g
    sugar
  • 132g
    egg yolks

Mix together.

  • 482g
    cream

Bring to the boil. Pour on the egg yolk mixture and create an anglaise.

  • 127g
    Pure Pistachio Paste

Add.

  • 39g
    gelatin mass

Add and mix everything together with the immersion blender until homogenous.

Store overnight in the fridge. Serve in small piping pouches.

Crème pâtissière madagascar

IngredientsPreparation
  • 83g
    sugar
  • 120g
    egg yolks
  • 21g
    cornflour

Mix together.

  • 600g
    whole milk

Bring to the boil. Add to the previous mixture, stir well and put back on the heat to cook into anglaise. Take away from the heat and pour in a recipient.

Pour the previous mixture onto the chocolate and mix in.

  • 50g
    fresh butter

Add. Homogenize with the immersion blender.

Store overnight in the fridge. Serve in small piping pouches.

Chocolate and hazelnut crumble

IngredientsPreparation

Add all dry ingredients to the Kitchen Aid bowl.

  • 117g
    cold butter

Mix at low speed for about 3 minutes. Increase the speed and continue beating for a few minutes until all ingredients well mixed and look like a crumbly paste.

Spread out roughly onto a baking tray covered with baking paper. Store for at least 2 hours in the fridge. Then bake for approx. 15-20 minutes at 150°C.

Chocolate chantilly

IngredientsPreparation

Heat up to 70°C. Remove from the heat.

  • 617g
    35% cream

Mix in.

Leave to cool to 4°C. Then beat until half stiff.

Yuzu pastry cream

IngredientsPreparation
  • 527g
    whole milk
  • 1
    vanilla bean

Bring to the boil.

  • 86g
    yuzu puree
  • 135g
    whole egg(s)
  • 135g
    sugar
  • 55g
    starch

Beat up together until white. Then temper the egg mixture with a bit of the boiled milk, then add to the previous mixture and cook into anglaise. Leave to cool.

  • 61g
    Mycryo®

Mix in at 40°C in the blender.

Leave to rest overnight in the fridge.

Crunchy tartlets

IngredientsPreparation
  • 525g
    fresh butter
  • 328g
    icing sugar

Mix the butter and the icing sugar into a homogenous paste (in the blender with with flat beater).

  • 164g
    whole egg(s)

Mix in the eggs, bit by bit.

Sieve all powders and mix into the above mixture.

Leave to rest for 24 hours. Roll out into 2 mm thickness. Arrange in small baking tins (tartlet shape) and bake for 12 minutes (160°C).

Crunchy choux

IngredientsPreparation
  • 332g
    fresh butter
  • 332g
    light brown caster sugar
  • 332g
    pastry flour
  • 3g
    salt

Mix together into a paste. Leave to cool, roll out until 2 mm thick and place between 2 paper sheets. Cut into squares of approx. 3-4 cm (to cover the choux). Store in the fridge until you need them.

Choux pastry

IngredientsPreparation
  • 331g
    water
  • 331g
    whole milk
  • 298g
    fresh butter
  • 10g
    salt
  • 7g
    sugar

Mix together and bring to the boil.

  • 364g
    pastry flour

Remove the above from the heat and add the flour under continuous mixing to obtain a homogeneous paste. Bring back to heat for 2 minutes under continuous stirring.

  • 661g
    whole egg(s)

Put the paste into a blender (with flat beater). Add the eggs bit by bit. The dough should be shiny and homogeneous.

Pipe onto a baking tray covered with Silpat® or baking paper. Add a slice of the crunchy puff topping onto each puff. Bake for 15-18 minutes at 180°C.