Hotdog Chocolate Mousse
Raspberry Tomato Sauce
Block of Cheese
- Preheat oven to 180°C fan forced.
- For the Milk Bun, warm the milk and water for 20 seconds in the microwave then add in the yeast and whisk together.
- Combine the plain flour, caster sugar, salt, whole egg and vegetable oil in the bowl of a stand mixer fitted with the dough hook. Add the yeasted milk and water mixture and mix on medium speed for approximately 10 – 15 minutes until a smooth and elastic dough is achieved.
- Remove the dough from the stand mixer bowl onto the bench then knead into a bowl and transfer to a lightly oiled bowl. Cover the bowl with cling film and place in a warm area allowing the dough to double in size.
- Once the dough is doubled in size, knock back and weigh 50g pieces of dough. Roll into a hot dog shape then place onto a baguette tray, cover with a clean cloth and set aside on the bench for 20 minutes.
- For the Egg Wash, in a small bowl whisk the egg yolk and milk to combine then brush the tops of the dough rolls using a pastry brush.
- Place in the oven and bake for approximately 15 – 20 minutes or until golden brown and cooked through.
- Once cooked, transfer the buns to a wire rack to cool.
Hotdog Chocolate Mousse
- For the Hotdog Chocolate Mousse, place gelatine in a small bowl and cover with cold water. Set aside for approximately 5 minutes until pliable.
- Make an anglaise by whisking together the egg yolk and caster sugar in a bowl. In a saucepan bring the milk, cream and vanilla pod to the boil. Once boiled, pour through a strainer over the egg mixture whilst whisking then return the mixture to the saucepan, place over medium heat and bring to 84°C, stirring often.
- Meanwhile, combine milk chocolate and peanut butter in a medium bowl.
- Remove the anglaise from the heat and pour over the chocolate and peanut butter, whisking to combine.
- Drain the gelatine and squeeze out excess water then add to the chocolate mixture whisking to combine then set aside to cool to 40°C.
- Meanwhile, pour cream into the bowl of a stand mixer fitted with the whisk attachment and whisk to soft peaks.
- Once the chocolate mixture has reached the desired temperature fold through the semi whipped cream then place in the freezer for approximately 10 minutes allowing the mixture to firm up.
- To shape the hotdog sausage, lay a piece of cling film, 24cm long on the bench.
- Remove the mousse from the freezer, gently whisk to smooth the mixture then fill a piping bag fitted with a plain size 9 nozzle.
- Pipe a line of mousse 11cm long in the middle of the cling film then roll the cling film to form a sausage shape and roll to tighten.
- Repeat to make 10 sausages then place into the freezer for approximately 40 minutes or until completely frozen.
Raspberry Tomato Sauce
- For the Raspberry Tomato Sauce, combine sugar and agar agar in a small bowl and set aside.
- In a small saucepan bring the raspberry puree to the boil then add the sugar and agar mixture, stirring to combine. Continue to boil for 1 minutes to activate the agar agar.
- Remove from the heat and pour into a shallow tray. Place in the fridge and allow to cool completely.
- Once cool, blend with a stick blender until smooth then transfer to a squeeze bottle and set aside in the fridge.
- For the Mango Mustard, make a curd by placing gelatine in a small bowl and cover with cold water. Set aside for approximately 5 minutes until pliable. Once pliable, drain the gelatine and squeeze out excess water.
- In a small saucepan, bring the mango puree to the boil over medium heat.
- Meanwhile, in a small bowl whisk together the eggs and sugar then set aside.
- Once the puree has come to the boil, remove from the heat then pour into the egg and sugar mixture. Whisk to combine then pour back into the saucepan and place onto medium heat. Continually whisk until the curd reaches 84°C.
- Add the softened gelatine to the curd, whisking to combine then strain into a clean bowl and set aside on the bench to cool to 40°C.
- Once cooled, add the butter and whisk until the butter is melted and the mixture is combined. Cover the top of the curd with cling film and place in the fridge to cool completely.
- Once cool, transfer to a squeeze bottle and set aside in the fridge until required.
- For the Red Glaze, place gelatine in a small bowl and cover with cold water. Set aside for approximately 5 minutes until pliable. Once pliable, drain the gelatine and squeeze out excess water.
- Combine milk and glucose in a small saucepan and bring to the boil whilst whisking continually. Once boiled, remove from the heat and stir in the softened gelatine and red colour.
- Place the white chocolate into a bowl then pour the hot milk and glucose liquid over and whisk until combined. Set aside to cool in the fridge.
- To glaze the Hotdog Chocolate Mousse, remove the hotdog chocolate mousse sausages from the freezer and place on a wire rack. Pour the red glaze over to cover then let sit to drain.
Block of Cheese
- For the Block of Cheese, pour the tempered white chocolate into a bowl and add both colours. Blend with a stick blender to combine then pour into the triangle cheese mould and set aside on the bench until set.
- To make the Crunch, combine all ingredients in a bowl then spread on a lined baking tray. Set aside until required.
- For the Fries Seasoning, combine sugar and salt in a small bowl and set aside until required.
- For the Choux Fries, combine water, sugar, salt and butter in a medium saucepan, place over high heat and bring to the boil.
- Once boiling, remove from the heat and add the flour, stirring vigorously to combine. Return the saucepan to low heat and continue to stir until the mixture comes together and forms a ball then continue to cook, stirring for approximately 2 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for approximately 3 minutes allowing the mixture to cool slightly. Add vanilla paste and mix to combine.
- Once the mixture has cooled slightly, increase the mixer to high and with the motor running, add the eggs one at a time mixing until the mixture is glossy and pulls away from the sides of the bowl.
- Spray a baking tray with canola spray then line with baking paper.
- Fit a piping bag with a 5mm plain nozzle and fill with the choux dough. Pipe 10cm lengths of dough onto the baking tray then place in the freezer to freeze completely.
- Once frozen, heat vegetable oil in a large pot to 175°C. Fry the choux strips for approximately 2 minutes until medium golden brown in colour, turning the fries halfway through cooking to ensure even colouring.
- Remove the fries from the oil and drain on paper towel then sprinkle lightly with the fries seasoning and set aside.
- To assemble, make a compote by combining the diced mango, diced pineapple and passionfruit pulp in a small bowl.
- Slice the milk bun in half lengthways and spread the compote along the inside. Sprinkle the crunch over the compote.
- Place the glazed sausage on top then drizzle the tomato sauce and mustard sauce over the glazed sausage.
- Serve with the choux fries on the side.
Triangle cheese mould is a custom mould.
Temper the chocolate by placing it in a plastic bowl and melting it in the microwave in 15-30 second increments until it is half melted. Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring.