Chocolate choux bun filled with chocolate mousse infused with rosemary and ginger by Beverley Dunkley

Callebaut

Callebaut

Standard Supplier 12th December 2014

Chocolate choux bun filled with chocolate mousse infused with rosemary and ginger by Beverley Dunkley

Chocolate Choux Bun filled with Chocolate Mousse infused with Rosemary and Ginger – topped with a crisp chocolate crumble and a spiral of Mango mousse.

Ingredients

  • Chocolate Crumble:
  • 90g Plain Flour
  • 10g Callebaut CP-777 Cocoa Powder
  • 100g Demerara Sugar
  • 2g Salt
  • 80g Cold Butter
  • Chocolate Choux Pastry:
  • 250ml Water
  • 100g Butter
  • 140g Strong Flour
  • 10g Callebaut CP-777 Cocoa Powder
  • 200g Eggs
  • Chocolate Mousse:
  • 1.5 Eggs
  • 75g Egg yolk
  • 112g Sugar
  • 415g Whipped cream infused with 1 sprig of rosemary and 1cm cube of fresh root ginger
  • 300g 811NV Callebaut
  • Mango Mousse :
  • 250g mango puree
  • 90g granulated sugar
  • 45g egg yolks
  • 25g cream powder
  • 42g Callebaut Mycryo Cocoa Butter
  • 250g Whipped Cream

Method

Chocolate Crumble:

Blend all dry ingredients together

Add the cold butter

Blend all the ingredients until a semi smooth paste is achieved

Chocolate Choux Pastry:

Sieve together three times the strong flour and cocoa powder.

Place the water and butter in a heavy based saucepan – bring to the boil slowly in order to melt the butter by the time the water is boiled.

Remove the saucepan from the strove and add the sieve flour and cocoa powder – mix well.

Return to the strove and continue mixing until the mix becomes smooth and does not stick to the sides of the pan.

Remove from the heat and allow to cool slightly.

Place the mix in a mixer - add the eggs one at a time (the amount of eggs depends on the strength of the flour: the stronger the flour and more eggs are required).

Add eggs until the mix drops away from a spoon on a count of 5.

Pipe straight away onto a buttered floured tray / slipmat/ or demarle flexipan mat.

Choux buns of approximately 4cm in diameter using a plain ¼- cm nozzel.

Place a disc of cut chocolate crumble on each choux bun.

Cook at 180’C for 12 to 15 minutes until risen and set.

Chocolate Mousse:

Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121°c.

Whisk the eggs and egg yolks to a thick sabayon pour on the boiling sugar and whisk until the mixture is cold.

Melt the chocolate and fold through the sabayon

Fold through the whipped cream

Mango Mousse:

Mix the sugar, egg yolk and custard powder together

Bring the mango puree to the boil and pour onto the egg yolk mix.

Place back into a clean saucepan bring the mix to the boil to thicken.

Stir in the Mycryo cocoa butter – Cover with cling film to prevent skinning

Cool to 28°C

Fold through the whipped cream

Tip: The Mycryo mousse base can be store in a refrigerator until required – when required warm the mousse base gently in a microwave stirring vigorously to create a smooth paste.

Fold in the whipped cream

Chocolate Decoration:

Melt white, black and yellow IBC coloured cocoa butters to 40’C –

Using a small brush speckle / splash a IBC guitar sheet with white and black cocoa butters

Allow to set – approximately 5 minutes

Brush over the top of the splashed guitar sheet with yellow cocoa butter

Top brush all cocoa butter colours with IBC Gold Creative powder

Apply a thin layer of precrystallised 811NV dark chocolate

After 1 minute when the chocolate is touch dry cut circles with a small pastry cutter

Allow to crystallise for one hour at 12’C before removing the prepared discs from the guitar sheet

Assembly:

Insert a hole in the base of each choux bun using a plain nozzle

Pipe chocolate mousse into the centre of each choux bun

Pipe using a small star nozzle pipe a rosette of Mango Mousse on top of each choux bun

Position one decorated chocolate disc on top of each rosette of Mango mousse

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.