INGREDIENTS
Brandy snap
105 g unsalted butter
105 g plain flour
110 g golden syrup
255 g pure icing sugar, sifted
Pure icing sugar extra, for dusting
200 g Callebaut milk chocolate
Mascarpone filling
500 g mascarpone
75 g pure icing sugar, sifted
1 lemon, zested
Poached pineapple
650 g finely diced pineapple
1 g cinnamon, ground
2 tsp vanilla bean paste
40 g raw sugar
To serve
Small block couverture white chocolate
Miele Accessories
METHOD
Brandy snap
- In a bowl of a freestanding mixer with paddle attachment, combine butter and flour on medium speed. Add in icing sugar and golden syrup. Mix until it comes together to form a dough.
- Press dough into a flat square. Cover with cling wrap and leave to rest in the refrigerator for 1 hour.
- Dust the bench lightly with icing sugar. Using a rolling pin, roll out dough to approximately 2 mm in thickness.
- Cut out 8 cm round discs and place 5 discs onto a Silpat lined baking tray. Make sure you leave plenty of space to allow discs to spread.
- Pre-heat Oven on Conventional at 150°C.
- Place tray on shelf position 2 and bake for approximately 10-12 minutes, or until the discs turn a dark caramel colour.
- Leave to cool at room temperature for a few minutes. As soon as they’re firm enough but still flexible, pickup each disc one at a time and place over an inverted 5 cm diameter glass or oil spray canister.
- Flute edges quickly to create a basket shape. If discs go too firm before you shape them, return them to the flat tray and place back into the Oven to soften before reshaping.
- Store brandy snaps in an airtight container at room temperature until required.
- Place chocolate into a plastic bowl and melt in the Microwave on Quickstart or 850W for 30 seconds. Remove from the microwave and stir with a plastic spatula. Heat at 30 second intervals stirring well between.
- Melt the chocolate until it is approximately 50% liquid and 50% solid chocolate. Remove from the microwave and stir vigorously until the solid chocolate is melted.
- After 5 minutes if you still have solid lumps of chocolate, gently warm the bowl with a hair dryer or heat gun.
- To test if the chocolate has been tempered correctly, dip the edge of a plastic scraper into the chocolate and leave for 5 minutes. If it sets within this time frame, it’s set correctly.
- Once tempered, brush the base and 2cm up the sides of the brandy snap basket with a thin layer of chocolate. Leave at room temperature to set.
Poached pineapple
- Place all ingredients into a large vacuum sealing bag into the Vacuum Sealing Drawer and vacuum on setting 3 and seal on setting 3.
- Place sealed bag on a wire rack in the Steam Oven and sous-vide at 65°C for 30 minutes.
- Remove pineapple and strain liquid through a sieve. Set aside to cool.
Mascarpone filling
- Combine all ingredients in a bowl and gently fold to combine. Don’t overmix as the mascarpone can split.
To serve
- Place a spoonful of mascarpone into the base of each basket followed by a tablespoon of pineapple. Repeat with another layer of mascarpone and pineapple.
- Create chocolate curls by placing chocolate block into the Microwave at 850W for 10 seconds.
- Using a vegetable peeler, peel along the edge of the block to create curls.
- Garnish the top of the baskets with curls and serve immediately.
Hints and tips
- Chocolate can also be tempered in a saucepan on Induction setting 3. Melt until 75% liquid and 25% solid chocolate.
- Brandy snap dough will keep frozen for up to 1 month.
- Pineapple can be made up to 3 days before serving.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
