Burnt toast
Burnt toast
MAKES 25
You will need
1 quantity Zumbaron Shells, white with breadcrumbs; make these by replacing the almond meal with breadcrumbs, then sprinkle the shells with breadcrumbs after piping
BURNT TOAST GANACHE
225 g (8 oz) pure cream (35% fat)
225 g (8 oz) velvet white couverture chocolate
60 g (2¼ oz) burnt toast
125 g (4½ oz) unsalted butter
25 g (1 oz) extra virgin olive oil
2 g (1/16 oz) sea salt
Put the cream in a saucepan over medium heat and heat to 90°C (195°F). Melt the white chocolate in a microwave or in a heatproof bowl over a saucepan of simmering water. Add the burnt toast to the hot cream and use a hand blender to blend until smooth. Pour half the cream mixture into the melted white chocolate and stir well, then pour in the remaining cream mixture and stir until the mixture is smooth and it has cooled to 50°C (120°F).
Add the unsalted butter and olive oil and use the hand blender to blend until smooth. Lastly, stir in the sea salt. Pour the ganache into a container and stand at room temperature overnight or for at least 3 hours to set before use. Cover with plastic wrap.
TO ASSEMBLE
Put the burnt toast ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle. Pipe the ganache onto the flat side of half of the zumbaron shells, then top with the remaining shells.
Put the assembled zumbarons in the refrigerator for 24 hours to set before serving. Bring them to room temperature to serve and eat within 4–5 hours or keep them in an airtight container in the refrigerator for up to 2 months.