English Country Garden By Ruth Hinks

Callebaut

Callebaut

Premium Supplier 13th December 2013
Callebaut

Callebaut

Premium Supplier

English Country Garden By Ruth Hinks

English Country Garden By Ruth Hinks

Ingredients

  • Chocolate and Lemon Cremeux
  • 75g Sugar
  • 26g Butter
  • 10g Glucose
  • 83g Whipping cream
  • 41g Lemon juice
  • 96g Cacao Barry Ghana 40%
  • Lemon Curd
  • 75g Lemon juice
  • 55g Golden caster sugar
  • 50g Egg
  • 20g Egg yolk
  • 2g Gelatine
  • 40g Unsalted butter
  • Chocolate Biscuit base (12cm x 2.5cm)
  • 75g Butter
  • 75g Dark soft sugar
  • 60g Flour
  • 15g Cocoa powder
  • 75g Ground almonds
  • QS Salt
  • QS Vanilla
  • Madifrolio Chocolate Mousse
  • Basic custard
  • 250g Whipping Cream
  • 250g Milk
  • 100g Egg Yolks
  • 50g caster sugar
  • Mousse
  • 300g Custard base
  • 325g Cacao Barry Madifrolio 65%
  • 450g whipped Cream 35%
  • Raspberry Pain de Gens (12cm x 1.5cm)
  • 120g Eggs
  • 120g Almond paste
  • 37g Butter
  • 22g Flour
  • 1.5g Baking powder
  • 4.5g Raspberry liquor
  • 75g Crushed frozen raspberries
  • Whipped Milk Chocolate Ganache
  • 56g Whipping cream
  • 6g Glucose
  • 6g Sugar
  • 77.5g Cacao Barry Ghana 40%
  • 130g Cold Whipping Cream
  • Chocolate Tuille
  • 100g Isomalt
  • 100g Sugar
  • 200g Glucose
  • 90g Chocolate 100%
  • Raspberry Jelly
  • 125g Boiron Raspberry puree
  • 0.65g Agar Agar
  • 1 leaf Gelatine
  • Raspberry Gel
  • 75g Boiron Raspberry Puree
  • 75g Carma mirror glaze
  • Chocolate Ganache for Truffle
  • 20g Egg yolk
  • 75g Cream
  • 62g Cacao Barry Madifrolio 65%
  • 12g Trimoline
  • QS Elderflower extract
  • Beignets Batter
  • 20g Cocoa powder
  • 80g Flour
  • 20g Chopped Cocoa nibs
  • 100g Milk
  • 40g Muscavado sugar
  • 40g Egg
  • 2g Baking powder
  • Pinch salt

Method

Chocolate and Lemon Cremeux
Method
1. Make a dry caramel with the sugar and add the glucose.
2. Then add the butter, lemon juice and cream.
3. Pour this over the milk couverture and hand blend till smooth.
4. chill until needed
Lemon Curd
Method
1. Mix all your Ingredients together in the thermomix heat to 90?C.
2. Once cooked add the gelatine cool to 60?C and add butter, pipe into small sphere moulds and freeze.
Chocolate Biscuit base (12cm x 2.5cm)
Method
1. Cream butter and sugar, add yolks and salt.
2. Add flour, cocoa and baking powder and mix to a paste.
3. As soon as it comes together stop machine, rest for an hour and roll out.
4. Bake at 160?C for about 15 minutes
Madifrolio Chocolate Mousse
Method
Make a crème Anglaise and form an emulsion with the chocolate
Fold in whipped Cream
Raspberry Pain de Gens (12cm x 1.5cm)
Method
1. Whisk your eggs and warmed almond paste together light and fluffy.
2. Melt the butter mix with a little batter and fold back into mixture add raspberry liquor.
3. Fold in dry ingredients
4. Spread onto a baking sheet and sprinkle with frozen raspberries.
5. Bake at 200?C for about 6-8 minutes, spray with alcohol.
6. Cut into required sizes.
Whipped Milk Chocolate Ganache
Method
1. Bring to the boil your cream, sugar and glucose.
2. Pour this over the milk chocolate and hand blend.
3. Cool slightly and add cold un-whipped cream
4. Chill well whip to required consistency.
Chocolate Tuille
Method
1. Make a light caramel with the Isomalt, sugar and glucose.
2. Add the 100% Chocolate and stir well until shiny and smooth..
3. Spread onto a Silpat allow to cool and blend in the Thermomix to fine powder
4. Dust onto a Silpat mat and cook for a few minutes until it melts.
5. Set aside ready to use.
Raspberry Jelly
Method
1. Heat the puree and add the agar.
2. Bring to the boil and add the gelatine.
3. Pipe into the small sphere moulds and allow to set.
Raspberry Gel
Method
Blend the two together and chill to 4° until ready to use.
Chocolate Ganache for Truffle
Method
1. Make a ganache with the cream, trimoline and chocolate.
2. Mix in the egg yolk and add extract and allow to cool.
3. Pipe into truffle shells and freeze.
Beignets Batter
Method
1. Place the dry ingredients into a bowl and add the liquid to form a smooth batter add cocoa nibs.
2. Dip truffles in batter and fry in oil, dust with icing sugar and serve.
Components
Chocolate Mousse
Chocolate Decoration
Chocolate Streusel
Chocolate & Lemon Cremeux
Raspberry Pan de Gen
Lemon Curd Balls
Raspberry Jelly Balls
Raspberry Gel
Milk Chocolate Whipped Ganache
Chocolate Tuille
Micro leaves
Crystallised Flowers
Chocolate Truffle Fritter
Popping Candy

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