Black shortcrust pastry with almonds

 

  1. Using an electric mixer, mix all the dry ingredients and the butter.
  2. Slowly add the eggs and stop as soon as the mixture is thoroughly mixed.
  3. Refrigerate for at least 3 hours.

 

Choux Pastry

 

  1. Bring the butter, milk, water, salt and sugar to a boil.
  2. Add the flour and powdered charcoal.
  3. Using an electric mixer, continuously beat the mixture until the temperature cools to 50°C.
  4. Gently add the previously beaten eggs. Set aside.

 

Gula Melaka Cream

 

  1. Melt the Gula Melaka with the water over medium heat, skim off any impurities.
  2. Bring the cream, salt and Gula Melaka to a boil, add the egg yolks and cook until 85°C is reached.
  3. Remove from the heat and add the softened gelatin.
  4. Let it cool.
  5. When the temperature reaches 45°C, add the butter and mix with a hand blender.
  6. Pour the mixture into 3cm diameter silicone moulds.
  7. Place in the freezer until needed.

 

Almond Cream

 

  1. Using an electric mixer, combine all the dry ingredients.
  2. Add in the butter.
  3. Then add the beaten eggs, cream and rum separately. Refrigerate.

 

Pastry Cream

 

  1. In a bowl, mix the sugar, egg yolks and corn starch.
  2. Boil the cream and milk.
  3. Pour the hot liquid over the egg mixture.
  4. Bring back to a boil.
  5. Transfer to an electric mixer and mix at slow speed until the temperature reaches 40°C.
  6. Add the butter and cool to 30°C. Refrigerate.

 

Pandan Cream

 

  1. Mix the whipped cream, Pandan extract and pastry cream together.
  2. Refrigerate.

 

Pandan Chantilly Cream

 

  1. Whisk the ingredients until the consistency of whipped cream is reached.
  2. Refrigerate.

 

Pandan Topping

 

  1. Bring the milk and glucose to the boil, and add the softened gelatin.
  2. Pour over the chocolate pieces and the sugar paste icing, then adding the extract of Pandan.
  3. Refrigerate overnight.

 

Assembly

 

  1. Roll out the pastry to 2mm thickness, cut rounds of 5.5cm diameter with a cutter. Refrigerate.
  2. Pipe a circle of choux pastry on the edge of the shortcrust dough, pipe the almond cream in the centre of the circle of choux pastry and bake at 165°C.
  3. Pipe the choux into 5.5cm diameter pastries.
  4. Bake at 180°C for 18-20 minutes and allow to cool.
  5. Fill the choux with the Pandan Cream. Refrigerate.
  6. Cover the choux with Pandan Topping.
  7. Assemble the choux onto the pastry round using the Pandan Topping to secure them in place.
  8. Place the choux in a circle, top the centre with the Gula Melaka cream and decorate with the Pandan Chantilly Cream.