Ep 45 - Choc Top
100 grams almonds, skin on
200 grams hazelnuts
20 grams vegetable oil
3000 grams milk
200 grams egg yolks
70 grams maltodextrine
300 grams skim milk powder
20 grams Murray River salt
800 grams caster sugar
1000 grams cream
100 grams egg white
100 grams icing sugar
100 grams sugar
5 grams bi-carb soda
pinch cream of tartar
5 grams bitter almond extract
30 grams almond meal
50 grams hazelnut paste
160 grams cream
20 grams dextrose
40 grams liquid glucose
160 grams milk chocolate
125 grams egg whites, room temperature
200 grams sugar
50 grams liquid glucose
4 egg whites
230 grams caster sugar
80 grams milk
2 gram vanilla extract
170 grams plain flour plus more for dusting
40 grams unsalted butter, melted
320 grams dark chocolate
40 grams hazelnut paste
120 grams cocoa butter
1. Preheat one oven to 150C and a second oven to 195C.
2. To make the almond meal, place almonds on a baking tray and place in the 195C oven for 8 minutes. Remove from oven and place in blast chiller to cool down. Transfer almonds to the thermomix and blend to make almond meal, being careful not to blend too much. Set aside to use in the amaretii biscuit.
3. To make the hazelnut paste, place hazelnuts and vegetable oil in a thermomix and blend until smooth. Pass through a drum sieve into a bowl and set aside to use in the ganache and chocolate dip.
4. To make the gelato, place milk in a 7 L saucepan, set over medium heat and heat to 40C.
5. Place egg yolks in a bowl and whisk till pale.
6. Place malodextrine, skim milk powders and salt in a bowl and mix until combined.
7. Once the milk hits 40 C, add the powders and blend. Pour about¼of the mix slowly into the egg yolks and keep whisking. Then, pour the yolks with a¼mix, back into the saucepan with the rest of the mixture and bring up to 75 C. Take off the heat and let stand.
8. In a large saucepan, place the sugar with a little water and make a slurry and put on a stove on highest heat and let sugar caramelize till you get a dark amber colour.
9. At the same time, place the cream in a saucepan and heat to just before boiling, careful not to burn the cream.
10. Once sugar is dark amber colour, take off heat and very slowly pour the hot cream in, being careful that it doesn't bubble over.
11. Once sugar and cream are combined, add to the reserved mixture. Blend with a stick blender and strain into shallow pans. Transfer to the blast chiller and cool until the mix gets to around 5 degrees.
12. Transfer mix to the soft serve machine and set to production mode.
13. To make the ganache, place hazelnut paste, cream, dextrose and glucose in a thermomix and heat to 80C, speed 3. Turn off thermomix and reset to 37C, speed 3. Slowly add chocolate until combined. Transfer to a shallow container and place in the fridge to cool.
14. To make the amaretti biscuits, place egg whites, icing sugar and sugar in mixer with whisk attachment and mix until meringue forms and sugar is dissolved. Add bi carb and cream of tartar while still whisking and then add the bitter almond extract. Fold in reserved 30 grams almond meal. Transfer mixture to a piping bag and pipe small droplets the size of a 20 cent coin onto a paper lined tray.
15. Place in the 150C oven and bake for 10 minutes, reduce oven to 110 C and continue to bake until dry and crunchy, about 40 minutes. Remove from oven and set aside.
16. To make the Italian meringue, place sugar, glucose and enough water to make a slurry in a saucepan and set over medium heat. Heat to 121C.
17. While the sugar is heating, place egg whites in the bowl of an electric mixer and whisk until firm peaks form.
18. While the mixer is running, slowly pour in hot sugar syrup. Whisk until mixture is room temperature and thick and glossy. Transfer mixture to a piping bag and set aside in the freezer.
19. To make the sugar cone, place egg white, sugar, milk, vanilla and salt into a food processor and blend together for a few minutes. Add flour and butter and beat until fully incorporated and batter is smooth.
20. Lightly spray a 25cm crepe pan with a small amount of cooking spray. Pour 45gr of batter on to the cold pan and roll the pan around and tap it a little so you form what looks like a pancake about 18cm round, making sure it is even thickness all over.
21. Place pan in a preheated oven at 195 C until a nice tan colour around edges, about 9 minutes. Take out and flip and place back in oven for another 1-2 minutes.
22. Take pan out of oven and quickly lay sugar disc onto a clean towel and top with cone roller, leaving enough of the disc sitting off the edge of the roller to allow for a pointed cone base to form. Using towel and cone roller as a guide, roll sugar disc into a cone shape with a 6cm opening. Hold seam side down for 1 to 2 minutes or until cone cools, making sure to also pinch the bottom of the cone so there is no hole at the bottom.
23. Cool pan completely in an ice bath, wipe dry and repeat until all batter has been used. Set cones aside.
24. To make the chocolate dip, place chocolate, hazelnut paste and cocoa butter in a thermomix and set on time 10 minutes, temperature 50, speed 4. Set aside, keeping at 50C.
25. Transfer the ganache to a piping bag and return to the fridge.
26. To assemble the cone, take the ganache piping bag from the fridge and pipe a little into the base of the sugar cone. Using a small palette knife, work the ganache up the inside wall of the cone all the way up to the opening, making sure to have the same thickness lining the inside of the cone.
27. Take the Italian meringue piping bag from the freezer, cut the tip and pipe a little into the cone. Using a small palette knife, work the meringue up the inside wall of the cone all the way up to the opening, making sure to have the same thickness of meringue lining the inside of the cone.
28. Crush amaretti biscuits finely and sprinkle inside the cone covering the meringue. Tip cone upside down to remove any excess crushed amaretti that didn't stick to the meringue.
29. Place the cone hard up to the gelato machine and ensure that the gelato packs firmly inside the cone. Once you have packed the cone level, slowly turn the cone around in a circular motion to achieve the classic soft serve cone. Place in the blast chiller to firm up for 1 minute.
30. Remove gelato from blast chiller and stab the gelato with the Italian meringue piping bag and pipe in 3 lots of meringue.
31. Stab the gelato with the ganache piping bag and pipe in 3 lots of ganache. Return the gelato to the blast chiller to firm 1-2 minutes.
32. Dip the cone in the chocolate topping ensuring that you cover the gelato and at least 2 cm of cone as well, ensure it doesn't run down the cone by keeping it on an angle.
33. Sieve crushed amaretti biscuit and sprinkle the gelato with larger pieces of crushed amaretti biscuit.