Slow baked belgian chocolate and fraise pave
- Level:
-
Medium
Pave
Ingredients: Pave
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1.0 lbbutter
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13.8 ozcaster sugar
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9.5 ozwater
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1 piece(s)vanilla bean
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0.1 ozsalt
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8 piece(s)whole eggs
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3 piece(s)egg yolks
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1.8 ozfreeze-dried strawberry pieces
Preparation: Pave
Gently whisk the eggs and yolk together n strain and keep aside
Soften the butter and keep aside at room temperature
Pre heat the oven at 150*C
Keep the baine maire set up ready
Method
Boil the Water, vanilla bean, salt and sugar until sugar dissolves
Strain the hot syrup and pour over the chopped Callebaut 70-30-38/811, let it rest for some time and then gently stir to mix.
You would end up with a smooth ganache
Once the mixture reaches 45*C, add the egg mix and fold to get a smooth and shiny batter
Add the softened butter and freeze dried strawberry, fold evenly
Pour the mixture into the desired mould or silpat
Bake in a Baine Marie @150*C FOR 25- 30 min, monitor the baking time according to the mould size
Once baked let it cool and then keep it in the freezer at -18*C
Velvety red chocolate spray
Ingredients: Velvety red chocolate spray
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0.2 ozfat soluble red colouring
Preparation: Velvety red chocolate spray
Melt the chocolate and cocoa butter together, Keep it at 50*C
Add the red fat soluble color and blend, strain
Spray a thin and even velvet coat on the frozen pave, Cocoa butter mix should be at 45*C while spraying and the pave should be at -20*C
Garnish it with chocolate decoration and serve with a quenelle of hazelnut ice cream
Enjoy your sinful silken dark chocolate indulgence with Callebaut!
Cheers
Chef Vikas Vibhuti
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