John Costello
John Costello recently participated in the World Pastry Team Championships in Phoenix.
Mayan Gold
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Apricot sorbet
Apricot puree 250g
Apricot juice 100g
Water 25g
Sugar 100g
Vanilla Pod ½
Glucose Syrup 30g
Heat together to 90°c in the Mycook/Thermomix
Pour into frozen Pacojet beaker and freeze -
Apricot crisp
Apricot juice 200g
Sugar 35g
Film powder 4gMix together with stick blender
Stencil onto Silpat
Dehydrate for five hours -
Crunch biscuit
Salted Butter 300g
Sugar brown 300g
Bres 400g
Cocoa nibs 100g
Tanzania cocoa powder 60g
Flour 40g
Cream butter and sugar together
Add cocoa nibs
Add Bres
Add sieved flour and cocoa powder
Place into frame and bake 160°c for 20 minutes
Remove from oven and cut to required size -
Apricot Fruit Salad
Apricots (cubed) 250g
Sugar 20g
Apricot brandy 10g
Chocolate red wine 30gHeat apricots and sugar
Add apricot brandy and chocolate red wine
Remove from heat and cool
Spoon into silicone moulds and freeze -
Chocolate and Praline Mousse
Cream 35% fat (A) 150g
Praline hermitage 150g
Chocolate Alto El Sol 150g
Cream 35 % fat (B) 450g
Heat cream A, praline and chocolate to 40°C in the Mycook/Thermomix
Allow to cool slightly
Whip cream (B) to soft peaks and fold into above -
Apricot fluid gel
Apricot juice 150g
Sugar 80g
Gellan F 8gMix sugar and Gellan F together
Heat apricot juice and add sugar and Gellan F
Mix using a stick blender
Once cooled, continue to mix until soft -
Apricot Brandy Jelly Cubes
Apricot puree 70g
Apricot Brandy 20g
Sugar 20g
Powdered Gelatine 8g
Water 40g
Soak gelatine in water
Warm puree, brandy and sugar
Add soaked gelatine
Refrigerate until required -
Chocolate Crunch
Fondant 100g
Glucose Syrup 100g
Isomalt 100g
Tanzanian cocoa mass 70gCook the fondant, glucose and Isomalt to 148°c
Add cocoa mass
Pour onto Silpat
Once cooled, blend to small piece -
Praline powder
Praline Hermitage 60g
Maltradextrin 40gMix together.
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White Chocolate Page
white chocolate
transfer sheetSpread chocolate onto transfer
Place into tube and allow to crystallise -
Chocolate Sauce
Compound Chocolate 114g
Chocolate (Madirofolo) 114g
Milk 116g
Glucose 43g
Mycryo 17g
Cocoa powder 8gHeat together to 50°c in Mycook/Thermomix
Store until required -
Spray Chocolate
Cocoa butter 150g
Red Cocoa butter 20g
Mexican dark chocolate 200gCombine and melt to 40°C.
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Finishing
Assembly - Inkpot
Pipe chocolate and praline mousse halfway into ink pot mould
Place apricot fruit salad into middle
Continue to pipe mousse until 5mm from top of mould
Top with a piece of crunch biscuit
Freeze
Remove from freezer and moulds
Spray with chocolate