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True Gold Sweet Potato Paris Brest

By January 31, 2024March 21st, 2024Recipes

By chef Talia Profet

Sweet and creamy cocoa ganache with a light cocoa pâte à choux finished with a sweet potato crisp and roasted pumpkin seeds.

Part 1: Sweet Potato Crisp

Ingredients

  • 200g Sweet Potato Puree

Method

  1. Spread a thin even layer of puree onto a silpat.
  2. Dry in oven at 120°C/248°F.
  3. Remove from the oven and break into organic-shaped pieces approx. 5x5cm.
  4. Place into a sphere mold, pushing down at the center to create a make-shift basket. Allow to cool down completely.
  5. Store in an airtight container with silica gels.
  6. Refer to the assembly section below for further instructions.

Part 2: True Gold Sweet Potato Mousseline

Ingredients

  • 800g Milk
  • 200g Sweet Potato Puree
  • 2g Cinnamon (ground)
  • 2g Ginger (ground)
  • Pepper (a pinch)
  • 200g Granulated Sugar
  • 240g Egg Yolks
  • 50g Cornstarch
  • 40g deZaan True Gold Cocoa Powder
  • 60g Butter
  • 150g Cream 35%

Method

  1. Combine sugar, egg yolks, cornstarch, and cocoa powder into a bowl creating a smooth paste and reserve.
  2. Bring the milk, puree, and spices to a soft boil.
  3. Stream the milk into the egg mixture while constantly stirring.
  4. Transfer back to heat. Cook until thickened.
  5. Take off the heat and add butter. Mix until combined.
  6. Transfer the pastry cream into a heatproof container. Cool down to 4°C/39°F.
  7. In the meantime, whip the cream to medium peaks. Reserve the bowl in the refrigerator until ready to use.
  8. Once the pastry cream is completely cooled, mix with a whisk quickly to loosen the pastry cream a bit. Do not overmix.
  9. Fold the whipped cream into the pastry cream.
  10. Transfer directly to a piping bag with the desired pipping tip. Use immediately or reserve in the refrigerator until ready to use.

Part 3: True Gold Pâte à Choux

Ingredients

  • 330g Flour
  • 55g deZaan True Gold Cocoa Powder
  • 300g Milk
  • 300g Water
  • 6g Salt
  • 15g Granulated Sugar
  • 270g Butter
  • 550g Fresh Eggs

Dusting For Baking:

  • 150g Dextrose
  • 150g Cocoa Butter (ground)

Method

  1. Sift the flour and cocoa powder and reserve.
  2. Bring the wet ingredients to a boil with the salt, sugar, and butter.
  3. Add the sifted dry ingredients. Cook until the mixture pulls away from the pan.
  4. Transfer to a mixing bowl and mix on medium speed.
  5. Gradually add the eggs into the mixing bowl (Tip: the dough is ready when it shines and forms a “V” when the paddle is pulled out of it).
  6. Transfer to a piping bag with a star tip. Pipe into a circle of approx. 6cm in diameter.
  7. Dust the dextrose/cocoa butter mixture over the top of the choux. Refer to the recipe above.
  8. Bake at 190°C/374°F for 15-20 minutes.
  9. Reduce the temperature of the oven for a less moist shell.
  10. Cut the pâte à choux horizontally creating a top and bottom. Dust over the top half with cocoa powder.
  11. Refer to the assembly section below for further instructions.

Part 4: Assembly

Ingredients

  • deZaan True Gold Cocoa Powder (for dusting)
  • 50g Pumpkin Seeds (roasted – for garnish)

Method

  1. Once all the components have been made, start by filling the bottom part of the pâte à choux with the mousseline.
  2. Close with the top part of the pâte à choux.
  3. Decorate with roasted pumpkin seeds and finish with sweet potato crisp.