Chef Bhuvan Ravishankar shares his recipe for Pate choux pecan praline, cocoa nib tuille & milk chocolate namelaka
- Full fat milk 108gm
- Water 108gm
- Salt 2gm
- Sugar 10gm
- Butter 96gm
- Plain flour 130gm
- Whole eggs 215gm
For the dusting
- Cocoa butter 54gm
- Dextrose 70gm
- Cream 120gm
- Milk 100gm
- Sugar 144gm
- Cocoa powder 48gm
- Gelatin 10gm
- Pecan 300gm (Plus about 50gm for garnishing)
- Caster sugar 300gm
- Maldon sea salt 3gm
Cocoa nib tuille
- Caster sugar 135gm
- Pectin NH 2gm
- Butter 75gm
- Glucose 45gm
- Cocoa powder 2.5gm
- 70% couverture dark chocolate 40gm
- Water 35gm
- Cocoa nibs Q.S
Milk Chocolate namelaka
- Full fat milk 200gm
- Glucose 10gm
- Gelatin Mass 28gm
- Milk chocolate couverture 46% 300gm
- Cream 30% 400gm
For the pate sable:
- Briefly mix the butter and sieved confectioners sugar until well incorporated, do not cream it too much.
- Add the eggs slowly, followed by the other dry ingredients.
- Cling wrap and allow to rest for at least 4-5 hours
For the eclair:
- Combine the milk, water, sugar, salt and butter in a medium sauce pan and bring to a light simmer.
- Take it off the flame and add the flour at one go, initially mixing with a whisk and then switching over to a rubber spatula.
- Cook on medium flame until it leaves the sides of the pan and dries out giving a glossy texture.
- Transfer to a mixing bowl with a paddle attachment, start mixing on a slow speed.
- Once the mix has slightly cooled down, gradually start adding the eggs one by one. Do not add them too fast.
- Transfer the mix and preferably, Allow to rest for 2-3 hours in the cooler before piping.
- Using a nozzle, pipe long strips of the choux onto a tray lined with paper, freeze this until it’s really firm.
- Using a ruler cut the choux about 11-12 cm long and place them evenly spaced on a perforated mat onto a baking tray.
- Combine the powdered dextrose and cocoa butter, using a tea strainer dust them onto the choux evenly distributing the entire surface.
- Bake them in a pre heated oven set at 140 deg C, for about 15 minutes depending on your oven type. Without opening the door, increase the oven temperature to 160 deg C and cook for another 15-20 minutes until well dry and with the vents of the oven open to release any steam trapped.
For the cocoa glaze:
- Combine all ingredients except the gelatin, bring to a boil.
- Add the bloomed gelatin, mix well.
- Allow to rest in the refrigerator, use at 30-35 degrees. For the pecan praline:
- Roast the pecans in a preheated oven at 180 deg C.
- In a separate sauce pan, begin to make a caramel.
- Halfway through, add the warm pecans and continue cooking until well coated and caramelised.
- If the nuts crystalise, don’t worry just cook further it will caramelise eventually.
- Spread onto a silicon mat, Allow to cool.
- Using a robot coupe, make a fine paste, add the salt while making the praline. Reserve at room temperature.
For the cocoa nib tuille:
- Combine the sugar and pectin in a bowl and place aside.
- In a medium sauce pan, combine the butter, glucose, cocoa powder, water.
- Once the mix is at about 35 deg C, gradually add the sugar mix whisking gradually while adding.
- As the mix becomes thick and creamy, take it off the flame and add the chocolate and combine well.
- Spread the mix on a silicon mat, onto a baking tray while it is hot.
- Sprinkle the cocoa nibs on top covering evenly.
- Bake in a pre heated oven at 180 deg C for 6-7 minutes, once cool break them into random pieces and store at room temperature.
For the namelaka:
- Heat the milk, glucose in a sauce pan.
- Pour over the chocolate, Allow to sit for a minute.
- Emulsify with a stick blender, add the bloomed gelatin.
- Finally add the cold cream and briefly emulsify.
- Rest in the refrigerator overnight, and the next day semi-whip just before assembly.
- Make small incisions on the base of the eclairs, pipe the whipped namelaka, alternate with the praline to cover the eclair with the filling.
- Briefly freeze them, while you get the glaze warmed up. Heat the glaze and coat the eclairs.
- Garnish with gold flakes, gold dusted roasted pecans and cocoa nib tuille.