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Slowcial dessert box

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
Level:
Easy

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

Ingredients: Chocolate sauce

  • 3.5 oz
    sugar
  • 2.1 oz
    CP

Preparation: Chocolate sauce

Mix together

Ingredients: Chocolate sauce

  • 1.0 lb
    water
  • 3.5 oz
    glucose syrup

Preparation: Chocolate sauce

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

Ingredients: Chocolate sauce

Preparation: Chocolate sauce

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

Ingredients: Crémeux pistachio

  • 4.7 oz
    sugar
  • 4.7 oz
    egg yolks

Preparation: Crémeux pistachio

Mix together.

Ingredients: Crémeux pistachio

  • 1.1 lb
    cream

Preparation: Crémeux pistachio

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

Ingredients: Crémeux pistachio

  • 4.5 oz
    NPO-PI1

Preparation: Crémeux pistachio

Add.

Ingredients: Crémeux pistachio

  • 1.4 oz
    gelatin mass

Preparation: Crémeux pistachio

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

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

Crème pâtissière madagascar

Ingredients: Crème pâtissière madagascar

  • 2.9 oz
    sugar
  • 4.2 oz
    egg yolks
  • 0.7 oz
    cornflour

Preparation: Crème pâtissière madagascar

Mix together.

Ingredients: Crème pâtissière madagascar

  • 1.3 lb
    Whole milk

Preparation: Crème pâtissière madagascar

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.

Ingredients: Crème pâtissière madagascar

Preparation: Crème pâtissière madagascar

Pour the previous mixture onto the chocolate and mix in.

Ingredients: Crème pâtissière madagascar

  • 1.8 oz
    fresh butter

Preparation: Crème pâtissière madagascar

Add. Homogenize with the immersion blender.

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

Chocolate and hazelnut crumble

Ingredients: Chocolate and hazelnut crumble

  • 4.6 oz
    pastry flour
  • 4.6 oz
    light brown caster sugar
  • 0.9 oz
    CP
  • 15.4 gr
    salt
  • 3.4 oz
    whole hazelnuts

Preparation: Chocolate and hazelnut crumble

Add all dry ingredients to the Kitchen Aid bowl.

Ingredients: Chocolate and hazelnut crumble

  • 4.1 oz
    cold butter

Preparation: Chocolate and hazelnut crumble

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

Ingredients: Chocolate chantilly

Preparation: Chocolate chantilly

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

Ingredients: Chocolate chantilly

  • 1.4 lb
    35% cream

Preparation: Chocolate chantilly

Mix in.

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

Yuzu pastry cream

Ingredients: Yuzu pastry cream

  • 1.2 lb
    Whole milk
  • 1
    vanilla bean

Preparation: Yuzu pastry cream

Bring to the boil.

Ingredients: Yuzu pastry cream

  • 3.0 oz
    yuzu puree
  • 4.8 oz
    whole egg(s)
  • 4.8 oz
    sugar
  • 1.9 oz
    starch

Preparation: Yuzu pastry cream

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.

Ingredients: Yuzu pastry cream

  • 2.2 oz
    NCB-HD706

Preparation: Yuzu pastry cream

Mix in at 40°C in the blender.

Leave to rest overnight in the fridge.

Crunchy tartlets

Ingredients: Crunchy tartlets

  • 1.2 lb
    fresh butter
  • 11.6 oz
    icing sugar

Preparation: Crunchy tartlets

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

Ingredients: Crunchy tartlets

  • 5.8 oz
    whole egg(s)

Preparation: Crunchy tartlets

Mix in the eggs, bit by bit.

Ingredients: Crunchy tartlets

  • 0.1 oz
    salt
  • 1.6 lb
    pastry flour
  • 4.6 oz
    almond powder
  • 3.7 oz
    CP

Preparation: Crunchy tartlets

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

Ingredients: Crunchy choux

  • 11.7 oz
    fresh butter
  • 11.7 oz
    light brown caster sugar
  • 11.7 oz
    pastry flour
  • 0.1 oz
    salt

Preparation: Crunchy choux

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

Ingredients: Choux pastry

  • 11.7 oz
    water
  • 11.7 oz
    Whole milk
  • 10.5 oz
    fresh butter
  • 0.4 oz
    salt
  • 0.2 oz
    sugar

Preparation: Choux pastry

Mix together and bring to the boil.

Ingredients: Choux pastry

  • 12.8 oz
    pastry flour

Preparation: Choux pastry

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.

Ingredients: Choux pastry

  • 1.5 lb
    whole egg(s)

Preparation: Choux pastry

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.