Onion & Parmesan Sablé, Parmesan Crème Patisserie, Roasted Onion & Shallot Whipped Cream 

Chef Stefan Rose is back with a savoury take on his iconic Chocolate 'Taco', this time using roasted onion and parmesan in this months recipe. This recipe is sure to be a crowdpleaser for any occasion! Make sure to follow us at Candia Professional UK Instagram for dessert inspiration. 

Onion & Parmesan Sablé

Ingredients:

• 12g icing sugar
• 12g trehalose
• 264g 44g plain flour
• 36g parmesan (grated)
• 4.6g black onion seeds
• 8.4g onion powder (not roasted)
• 3.5g fine sea salt
• 144g Candia butter, 19-20C

• 66g whole egg (lightly beaten) 

Method:

Weigh out and sieve together dry ingredients. Place everything apart from eggs on stand mixer. On low speed mix together until the mix resembles breadcrumbs (no little lumps of butter). At this point add the whole egg & mix for a very short amount of time on low speed until mix comes together as a dough. Immediately remove dough onto mix and lightly knead for 15 seconds until it is a smooth dough. Bring dough temperature to around 20-21C before sheeting out (so it is soft) using microwave defrost setting if needed. Sheet thinly, before cutting out with fluted cutter, and cutting in half. Chill, before baking at 150C, for 14 minutes, or until lightly golden brown.

Parmesan Crème Patisserie

Ingredients:

• 300g whole milk
• 80g Candia Whipping Cream
• 14g gel crem hot SOSA (can replace with extra cornflour instead)
• 14g cornflour
• 72g egg yolks
• 8g trehalose (optional)
• 144g grated parmesan
• 24g cocoa butter
• 42g gelatine solution (6g gelatine powder hydrated with 36g water)
• 32g butter
• 24g mascarpone
• 6g fine salt

Method:

Heat milk and cream. Whisk together, whisk in hot cream in two additions, then bring to the boil and simmer for 2 minutes. Remove from heat. Whisk in parmesan with the mixture. Off the heat, whisk in each component in this order. Blend with stick blender until silky smooth. Pipe into moulds. Freeze. Cut into demi spheres ready to sandwich with sable. 

Roasted Onion & Shallot Whipped Cream 

Ingredients:

• 200g UHT whipping cream
• 1 banana shallots, peeled and roughly chopped
• Sweat the shallots in Candia butter, then add cream               
• 65g gelatine solution, lightly melted in microwave. Add gelatine and stir through to dissolve
• 200g Philadelphia
• 8g Roasted Onion Powder MSK – or can use regular onion powder
• 400g whipping Candia cream
• 3g Maldon Salt
   

Method:

Bring to the boil. Clingfilm and infuse 20 mins. Pass through a fine sieve and reweigh to 200g, topping up with extra cream if required. Blend in jug with cream cheese. Blend in remaining ingredients, pass and chill immediately overnight, before whipping and piping.

Onion Ash

Ingredients:

• 2 large white onions

Method:

Peel and slice onions very finely, separate the layers then lay on a parchment sheet in a single layer. Bake at 90c-100c for 2-3 hours until fully dehydrated. Increase temperature to 220-240c, cook for a further 5 minutes until black and brittle. Cool fully then process to a fine powder in spice grinder.

To Garnish

• Black Truffle Disks,
• Nasturtium Leaves  
• Grated Parmesan

To build:

Defrost one half of a Parmesan custard onto an onion sable and add another on top to make a sandwich. 

Whip the Roasted Onion whipped cream, and pipe decoratively onto the top of the sable.

Thinly slice truffle and cut into mini disks. Cut the same size mini disks of nasturtiums.

To finish, grate parmesan onto ‘taco’ followed by a light dusting of ash powder. Finally, add the disks of truffle and nasturtium, serve and enjoy!