Photography recipe
Fotografía Chef Signature Chef

Crispy cocoa shell
Cut to 2 mm thick and place in fridge
 
Choux pastry with cocoa
Prepare a classic choux pastry and sauté it. Cook the cocoa with the crispy shell at 150ºC for 40 mins. 
 
Creamy Milky Coffee
Heat the cream, milk and sugar-roasted coffee beans to 80º and leave to infuse covered by cling film for 15 mins. Heat...

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Crispy cocoa shell
Cut to 2 mm thick and place in fridge
 
Choux pastry with cocoa
Prepare a classic choux pastry and sauté it. Cook the cocoa with the crispy shell at 150ºC for 40 mins. 
 
Creamy Milky Coffee
Heat the cream, milk and sugar-roasted coffee beans to 80º and leave to infuse covered by cling film for 15 mins. Heat back up to 80º and sieve over the chocolates.  Add the prepared jelly and stir well. Set aside in the cold.
 
Apricot and mandarin confit
Heat the fruit and glucose to 40º. Add in the pectin mixed with sugar. Stir and bring to the boil. Set aside in the cold.

Presentation 
SQ Caramelised pecan nuts.

SQ Vanilla-infused chantilly cream. 

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Ingredients 4 persons
  • CHOUX PASTRY WITH COCOA
  • 200 g water
  • 200 g milk
  • 180 g butter
  • 5 g fine salt
  • 7 g extra fine sugar
  • 230 g flour
  • 25 g Weiss powdered cocoa
  • 380 g eggs
  • CREAMY MILKY COFFEE
  • 350 g cream (38%)
  • 350 g milk (3 %)
  • 80 g sugar-roasted coffee beans
  • 250 g chocolate (with Weiss 41% Galaxie milk)
  • 30 g chocolate (with Weiss 67% Galaxie milk)
  • 35 g 1/6 prepared jelly
  • APRICOT AND MANDARIN CONFIT
  • 200 g mandarin puree
  • 200 g apricot puree
  • 60 g glucose
  • 40 g brown sugar
  • 6 g NH pectin.
Recipes. The Cook & Chef Institute