Concha Cream Puff

Directions Print

Ruby Chocolate Mousse

Prep: 20 min | Cook: 5 min | Yield: 91 oz

1. Sprinkle the gelatin over the cold water and set aside to bloom.
2. Combine the milk and 1 ½ cups of the heavy cream in a small sauce pan and bring to a simmer.
3. Place the chocolate in a heat-proof bowl. Pour the hot milk over the chocolate and let sit for two minutes then whisk to combine. Add the bloomed gelatin and continue to mix until smooth.
4. Place the remaining heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whisk the cream until stiff peaks form. With the motor running, slowly add the chocolate mixture.
5. Pour the mixture into a pastry bag and refrigerate.

Hibiscus Cream Cheese Filling

Prep: 15 min | Yield: 36 oz

1. Bring the cream cheese to room temperature.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine the room-temperature cream cheese with the heavy cream and confectioners' sugar. Whisk the ingredients together until stiff peaks form. With the motor running, slowing add the hibiscus syrup.
3. Pour the mixture into a piping bag and place in the fridge to chill.
4. Split the concha bun in half and pipe the ruby chocolate mousse and hibiscus cream into the bun.