{"id":27036,"date":"2022-11-10T16:32:35","date_gmt":"2022-11-10T15:32:35","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/poached-plums-with-puff-pastry-vanilla-custard-chamomile-and-chocolate-crunch\/"},"modified":"2022-11-10T16:32:35","modified_gmt":"2022-11-10T15:32:35","slug":"poached-plums-with-puff-pastry-vanilla-custard-chamomile-and-chocolate-crunch","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/poached-plums-with-puff-pastry-vanilla-custard-chamomile-and-chocolate-crunch\/","title":{"rendered":"Poached plums with puff pastry, vanilla custard, chamomile and chocolate crunch"},"content":{"rendered":"

Serves 10<\/strong><\/h3>\n

Baked Plums<\/h3>\n
    \n
  • 0,5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatine leaf<\/li>\n
  • 5\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Plums<\/li>\n
  • 60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Maple syrup<\/li>\n
  • 60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shiso juice<\/li>\n<\/ul>\n

    Soak the gelatine in cold water.Divide the plums lengthwise and remove the stones. Vacuum seal the plums with the liquids and the gelatine (without the water). Bake for 10 mins in a water bath at 70\u00b0C. Take out the plums, peel them and caramelize the surface with a blowtorch. If you do not have access to a vacuum machine you can let the plums simmer in a saucepan instead.<\/p>\n

     <\/p>\n

    Puff pastry<\/h3>\n
      \n
    • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Puff pastry dough<\/li>\n
    • \u2013\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Raw sugar<\/li>\n<\/ul>\n

      Roll out the dough with the sugar thinly using a rolling pin. Bake for 40 mins between two silicone sheets in an oven at 160\u00b0C. Let the pastry cool and break it into pieces.<\/p>\n

      \u00a0<\/strong><\/p>\n

      Chocolate crumbs<\/h3>\n
        \n
      • 75 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
      • 7,5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
      • 45 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chocolate<\/li>\n
      • 2 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

        Make a light caramel of the sugar. Add the chocolate off the heat and stir vigorously until the sugar crystallizes and the chocolate crumbles. Pour the crumbles onto a silicone sheet to cool down. Crush into smaller pieces.<\/p>\n

         <\/p>\n

        Tea foam<\/h3>\n
          \n
        • 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatine leaves<\/li>\n
        • 10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chamomile<\/li>\n
        • 500 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
        • 70 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Maple syrup<\/li>\n<\/ul>\n

          Soak the gelatine in cold water. Bring the water to a boil with chamomile and maple syrup. Cover with cling film and leave to infuse 10 minutes. Add the gelatin (without the water). Strain and pour into a siphon. Load with 2 gas cartridges, shake 40 times and leave to cool in the fridge. This recipe is hard to make without a siphon, but if you would still like to get the taste of chamomile you can let the chamomile infuse with the rhubarb instead.<\/p>\n

           <\/p>\n

          Cr\u00e8me p\u00e2tissi\u00e8re<\/h3>\n
            \n
          • 80 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n
          • 80 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
          • 35 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Corn starch<\/li>\n
          • 400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
          • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanilla pod<\/li>\n
          • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream Arla\u00ae<\/li>\n<\/ul>\n

            Whisk egg yolk, sugar and corn starch in a bowl. Heat the milk with the vanilla and add it to the egg mixture. Stir until smooth and pour the mixture back into the saucepan. Boil for a few minutes while stirring. Strain the cream onto a silicone sheet, cover with cling film and cool. Whip the cream lightly. Stir the custard and fold it into the whipped cream. Pour the cream into a piping bag and keep in the fridge.<\/p>\n

             <\/p>\n

            Oxalis ice cream<\/h3>\n
              \n
            • 300 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
            • 100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
            • 30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucose syrup<\/li>\n
            • 4,4 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n
            • 300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sourcream Arla\u00ae<\/li>\n
            • 35 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oxalis<\/li>\n<\/ul>\n

              Bring the milk to a boil with sugar, glucose syrup and agar agar. Cool to room temperature and add the sourcream as well as the oxalis. Run in an ice cream machine.<\/p>\n

               <\/p>\n

              Garnish<\/h3>\n
                \n
              • \u00bc box \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oxalis<\/li>\n
              • 15\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Berries in season<\/li>\n<\/ul>\n

                Pluck the oxalis, place the leaves on wet paper and cool in the fridge. Check the berries and cut them carefully into two.<\/p>\n","protected":false},"featured_media":24944,"template":"","recipe_category":[],"course":[224],"season":[],"class_list":["post-27036","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts"],"acf":[],"yoast_head":"\nPoached plums with puff pastry, vanilla custard, chamomile and chocolate crunch - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Poached plums with puff pastry, vanilla custard, chamomile and chocolate crunch och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/poached-plums-with-puff-pastry-vanilla-custard-chamomile-and-chocolate-crunch\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poached plums with puff pastry, vanilla custard, chamomile and chocolate crunch - 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