Focus on Christmas 2018

WHY NOT MAKE...
MILLIONAIRES SHORTBREAD
A visually stunning dessert created using the finest quality ingredients and a few
magic touches from our SOSA range. Smooth and sweet caramel paired with
hazlenut and tonka bean flavourings make this dessert extra special.
FOR THE APRICOT AIRBAG
~ ~ 50gm free airbag
(40568 | 400gm)
~ ~ 10gm orange colouring
(76201 | 50gm)
~ ~ 1 drop apricot aroma
(18745 | 50gm)
~ ~ 250ml water
FOR THE HAZELNUT
SHORTBREAD:
~ ~ 250gm whole hazelnuts
(7547 | 1kg)
~ ~ 375gm caster sugar (7674 | 2kg)
~ ~ 1125gm plain flour (69034 | 3kg)
~ ~ 750gm unsalted butter
(9771 | 40x250gm)
FOR THE TONKA BEAN
CARAMEL
~ ~ 1 tin carnation caramel
(26129 | 397gm)
~ ~ 1 drop tonka bean aroma
(71451 | 50gm)
FOR GARNISH
~ ~ Chocolate covered popping
candy (3691 | 1kg)
~ ~ Fresh apricot
~ ~ Freeze dried apricot crispy
(50061 | 200gm)
~ ~ Dark chocolate callets
(8866 | 2.5kg)
~ ~ Hazelnut & Tonka Bean Ice
Cream (37656 | 5ltr)
TO MAKE THE AIRBAG - 1 DAY BEFORE
1. Add the water and then all the dry ingredients to
a saucepan, heat slowly mixing all the time with a
silicone spatula. The mixture will start to come away
from the sides, keep heating until it reaches a choux
pastry consistency. The mixture can now be added to a
piping bag and piped in random patterns onto baking
parchment. Leave this in a dehydrator if you have one
but if not somewhere warm like a proving drawer or just
a warm room. This needs to be completely dry before
using so leave overnight.
TO MAKE THE SHORTBREAD
2. Roast the hazelnuts for 10 minutes at 180C and then
blend into a fine powder. Into a mixer add the sugar and
butter and cream until light and fluffy. Then gradually
add the sifted flour, followed by the hazelnuts until the
mixture comes together into a stiff ball.
3. Leave the dough to rest in the fridge for an hour before
rolling out just under 1cm thick.
4. Bake on sheets at 180C for 10-12 minutes. Once left to
cool this can then be blended and stored in an air tight
container ready for assembling the dessert in service.
5. Heat the caramel slowly in a pan with the Tonka aroma.
You don’t need to boil the caramel, just heat it to infuse
the Tonka bean flavour. Keep on a gentle heat for 5
minutes then leave to cool. Add the cooled mixture to a
piping bag ready for plating.
TO PLATE
6. Plating the dessert should be fast in service. Begin by
spooning the shortbread crumb into a rectangle mold
about 2cm thick, squash it into the mold to give it some
density then top with the chocolate popping candy.
Leave the mold on to keep it together while you dress
the plate.
7. Pipe different sized dots of the caramel tapering away
from the main dessert. Place some apricot segments in
a dry frying pan to colour them. Next scatter the freeze
dried Apricot pieces between the caramel and add discs
of tempered chocolate. The final touch is to fry the dried
airbag at 200C for 3-5 seconds. Remove the rectangle
mold and place the final garnish on top. Suggestion to
serve with Hazelnut and Tonka bean ice cream.