Quantity: Makes one 220mm Paris Brest
72g Egg Yolks
168g Caster Sugar
168g Unsalted Butter
230g Plain Four
22g Baking powder
QS Callebaut Mycryo Cocoa Butter
Mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks and then finally the flour and baking powder. Press the dough in a flat square, wrap and chill for an hour before rolling out.
112g Unsalted Butter
250 – 275g Eggs
Bring the water, milk, butter and salt to a boil over a medium heat stirring occasionally. Remove from the heat and add the flour, mixing thoroughly to avoid any lumps being formed. Once a smooth paste has been achieved place over a low heat while stirring to dry the mixture out. It must reach the stage where it stops sticking to the sides of the saucepan and the spatula. Slowly add the eggs to reach the desired consistency. Pipe onto a perforated tray covered with a Silform® mat 3cm choux puffs. After piping cover choux pastry with prepared sable before baking at 130˚C for 15 minutes. Increase the temperature in the oven to 170°C until golden brown. Dry out before removing from the oven.
100g Brown Sugar
100g Plain Flour
85g Unsalted Butter
Mix all together to create dough, do not over mix. Cover in the fridge until required. Roll out 3mm thick and cut 4cm discs to place on top of the choux pastry. Store the discs in the freezer before placing on top of the choux pastry.
Boil the raspberry puree and mix the 40g of sugar with the pectin. When the raspberry mixture is boiling incorporate the pectin and sugar mixture. Boil again and add the second group of sugar boil again and add the glucose and heat on a high heat whisking continuously until you reach a temperature of 107°c. Pour into two large Frames.
Boil the milk with the cut and scraped vanilla beans, mix the custard powder and sugar then add in the egg yolks. Pour the boiled milk onto the egg mixture and whisk together before placing back into the saucepan and whisking while it comes back to a boil. Cool to 50°C and add in the white chocolate and softened butter adding them gradually while whisking by hand. This process can also be done in a mixer. Once all the chocolate and butter is added press plastic wrap onto the surface of the bowl.
140g Fresh Cream
Pinch of Sea Salt
1 Vanilla Bean
5 Star Anise
150g Caster Sugar
60g Liquid Glucose
80g Unsalted Butter
Boil the cream with the sea salt and cut and scraped vanilla bean and star anise. Dry caramelize the sugar and stop it cooking by pouring the boiled cream over it. Add in the glucose and butter and whisk to combine.
Strain and place in a bowl with the plastic wrap touching the surface.
95g Gelatine Solution
150g Egg Whites
1 Red Rose
1 Hot Pink Rose
Rehydrate the gelatine sheets in cold water. Melt in the microwave.
Slightly warm the egg whites and combine with the melted gelatine.
Brush the rose petals with the egg white mixture and sprinkle with sugar.
Dehydrate for 4 hours or until crispy.