Δύσκολο

Φτιάχνει: 50 Yield

Inspired by the choux and sushi maki, Choukis are a truly eye-catching creation! You will learn a new technique to cook the pâte à choux using a panini machine and also discover a quite original flavor pairing combining curry and maple syrup.

Inspired by the choux and sushi maki, Choukis are a truly eye-catching creation! You will learn a new technique to cook the pâte à choux using a panini machine and also discover a quite original flavor pairing combining curry and maple syrup.

Διάρκεια ζωής:: 1 Days
Conservation:: Refrigeration at 4°C

Περιέχει: 8 Συστατικά

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250 g

water
250 g

Whole milk
10 g

sugar
10 g

salt
225 g

All purpose flour
225 g

butter
400 g

Eggs, whole
Q.S.

Cooking Spray

Place the water, milk, butter, sugar and salt into a saucepan and bring to the boil.
Once boiling, remove the saucepan from the heat, add the sifted flour and mix until obtaining a smooth preparation.
Then, place back on the heat and continue mixing to dry the mixture until a dough forms and pulls away from the side of the pan.
Place into a tabletop mixer and mix for one minute to release the steam.
Once all the steam has been released, gradually incorporate the eggs into the preparation while mixing. It is important that the eggs have a temperature of around 30°C (86°F). If the eggs are too cold, they might freeze the preparation.
It is possible that we do not add the whole quantity of eggs. It depends on how much eggs you need to obtain the end result: a preparation that is bouncy and holds soft peaks.
Once the pâte a choux has the right texture, transfer into two different piping bags: the first part in the piping bag with a cake icer tip and the second part in a piping bag with a 3 mm (0.12”) tip.
Heat the panini press to 130°C (266°F) and lightly spray it with cooking spray.
With the cake icer tip, pipe long strips of pâte à choux directly onto the grill.
While baking, make sure to slightly press the top of the machine in order to prevent the pâte à choux from rising too much.
After 5 minutes, when the pâte à choux gets a golden color, flip it over to ensure an even baking.
Remove from the machine and place onto a rack to avoid condensation.
Using the piping bag with the 3 mm (0.12”) tip, pipe mini choux onto a metal tray lined with parchment paper.

Tools

Cooktop
Saucepan
Knife
Tall recipient
Scissors
Bowl scraper
Bowl(s)
Parchment paper
Metal Tray (s)
Tabletop mixer, mixing bowl and a paddle attachment
Cooling rack
Silicone mats
3 mm (0.1”) piping tip
Piping bags & cake icer tip
Panini press
Cloth
Spatula(s)

150 g

butter
185 g

Dark brown sugar
185 g

All purpose flour
Q.S.

Natural yellow coloring gel

On low speed, mix the butter and sugar together until obtaining a creamy texture.
Add the flour and keep mixing on low speed.
Add the yellow coloring gel and mix until all the ingredients are fully incorporated.
Finish mixing the dough by hand until smooth.
Place the dough onto a plastic sheet, cover with a second one and, using a rolling pin, roll to 2 mm (0.078”) thick.
Place in the freezer until solid enough to be unmolded.
Once solid enough, use a piping tip to cut discs and place them onto the mini choux.
Bake at 170°C (338°F) for around 15 minutes and then let them cool down.

Tools

Metal Tray
Bowl(s)
Rolling pin
Plastic Sheets
Tabletop mixer, mixing bowl and a paddle attachment
3 mm (0.1”) piping tip
Gloves (optional)
Spatula(s)

160 g

Callebaut Milk Origin Chocolate - Ecuador - 2.5kg Callets
160 g

Callebaut Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket
10 g

Callebaut Cocoa - Deodorized Cocoa Butter - 3kg Bucket
40 g

butter, clarified
2 g

salt
150 g

Naturally Torrefied Buckwheat

Using a microwave, melt the chocolate, cocoa butter and clarified butter together to 40°C (104°F).
Add the hazelnut paste, buckwheat and salt and mix until completely smooth.
Pour the preparation onto a metal tray lined with parchment
paper and spread it out to 3 mm (0.12”) thick all over the silicone mat.
Place in the freezer until solid enough to be cut.

Tools

Metal Tray
Microwave
Bowl(s)
Offset spatula
Mixing bowl (s)
Silicone mat
Spatula(s)

200 g

Maple syrup
200 g

Heavy cream 35% fat #1
200 g

Whole milk
300 g

Callebaut White Chocolate - W2 - 5kg Block
28 g

Gelatin mass (1:6 gelatin powder 200 bloom + water)
140 g

Heavy cream 35% fat #2
2 g

curry powder

In a saucepan, reduce the maple syrup by 50%.
In the meantime, heat the cream in the microwave.
Once the maple syrup has reduced to 50%, add the first quantity of warm cream into the saucepan and deglaze.
Mix until obtaining a marbled color.
Once you have obtained the correct result, turn off the heat.
Mix the curry and milk together.
Add the gelatin mass into the saucepan, followed by the curry and milk mixture and mix until completely combined.
Pour the preparation onto the chocolate, wait a minute for heat transfer and emulsify using an immersion blender.
Add the second quantity of cream and continue mixing until obtaining a smooth emulsion.
Cover with plastic film and place in the refrigerator for at least 12 hours.

Tools

Cooktop
Saucepan
Whisk
Immersion blender
Microwave
Bowl(s)
Mixing bowl (s)
Plastic film
Spatula(s)

100 g

Heavy cream 35% fat #1
10 g

inverted sugar
10 g

glucose syrup DE 40
150 g

Heavy cream 35% fat #2
50 g

Callebaut White Chocolate - W2 - 5kg Block
Q.S.

curry powder

Bring the first quantity of cream, inverted sugar, and glucose syrup to the boil.
In the meantime, place the white chocolate and curry into a mixing bowl.
Then, pour the boiling cream onto the chocolate, wait a minute for heat transfer and, using an immersion blender, emulsify the preparation.
Add the second quantity of cream and mix again until completely combined.
Cover with plastic film and place in the refrigerator until the final assembly.

Tools

Cooktop
Saucepan
Immersion blender
Bowl(s)
Mixing bowl (s)
Plastic film
Spatula(s)

Cut pâte à choux strips of 9.5 cm (3.74”) and 2.5 cm (0.98”) and place them into the cake rings.
Use a 2 cm (0.79”) tip to cut the buckwheat crispy base and place in the rings.
Whip the maple syrup and curry cream until the preparation holds soft peaks.
Transfer into a piping bag with a 3 mm (0.12”) tip and pipe into the mold until completely full.
Place the cakes into the freezer until completely frozen.

Tools

Metal Tray
Knife
Piping Bag
Bowl scraper
Cutting board
Tabletop mixer, mixing bowl and a whisk
Silicone mats
3 mm (0.1”) piping tip
Gloves (optional)
9.5 cm (3.74”) x 2.5cm (0.98”) cardboard piece
3.5 cm (1.38”) x 2.5 cm (0.98”) cake rings
2 cm (0.79”) ring cutter
Spatula(s)

Q.S.

Callebaut Milk Origin Chocolate - Ecuador - 2.5kg Callets

Pour pre-crystallized chocolate onto a plastic sheet and spread to 1 mm (0.039”) thick.
Use a mandolin cutter to cut the chocolate into long horizontal strips, and cut again into strips of 5 cm (1.97”) with a knife.
Then, cover with a metal tray to make sure that the chocolate will set evenly and let crystallize at 18-20°C (64-68°F).

Tools

Metal Tray
Knife
Offset spatula
Ruler (s)
Plastic Sheets
Bowl (s)
Mandolin cutter

Q.S.

Naturally Torrefied Buckwheat
Q.S.

curry powder

Whip the white chocolate and curry chantilly cream until the preparation holds soft peaks.
In the meantime, flip the mini choux upside down, slice the bottom off and transfer onto a plate.
Unmold the frozen choukis onto parchment paper, transfer the chantilly cream into a piping bag with a star tip and pipe onto the frozen choukis.
Right after, carefully place the sliced mini choux onto the chantilly cream and pipe a dot of Chantilly cream on it.
Finally, using tweezers, place buckwheat seeds around the dots of Chantilly cream, sprinkle curry powder over the chouki and finish with the decoration.