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Though particularly suited to colder months, the combination of chocolate and pecans is popular year-round. These rich and elegant individual desserts explore the pairing of pecans and Cacao Barry® 65% Madirofolo Chocolate. Its sour fruity notes pair well with pecans, making these choux puffs extraordinary. Chef Lauren will show you how to make a gorgeous créme Parisienne, perfect choux puffs, and some versatile chocolate garnishes, all while emphasizing, in her signature fashion, the proper techniques and procedures for producing maximum flavor and consistent results every time. You’ll find a fun presentation style to add to your repertoire, too. The puffs get slightly flattened on top using a Microplane and then inverted so that the crème Parisienne can be piped on (what is now) the top. This also makes the puffs easy to fill quickly and provides more options for garnishing.

Though particularly suited to colder months, the combination of chocolate and pecans is popular year-round. These rich and elegant individual desserts explore the pairing of pecans and Cacao Barry® 65% Madirofolo Chocolate. Its sour fruity notes pair well with pecans, making these choux puffs extraordinary. Chef Lauren will show you how to make a gorgeous créme Parisienne, perfect choux puffs, and some versatile chocolate garnishes, all while emphasizing, in her signature fashion, the proper techniques and procedures for producing maximum flavor and consistent results every time. You’ll find a fun presentation style to add to your repertoire, too. The puffs get slightly flattened on top using a Microplane and then inverted so that the crème Parisienne can be piped on (what is now) the top. This also makes the puffs easy to fill quickly and provides more options for garnishing.

Διάρκεια ζωής:: 1 Day
Conservation:: Refrigeration at 4ºC (39ºF)

Περιέχει: 6 Συστατικά

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Demonstration video<span>Choux Me</span>

Demonstration videoChoux Me

7 g

Gelatin sheets, 180 bloom
35 g

water
2 g

sea salt
300 g

Heavy Cream, 35% fat #1
150 g

sugar
360 g

Heavy Cream, 35% fat #2
180 g

Cacao Barry Madirofolo 65%

Mix the water and the gelatin in a small bowl and allow to bloom.
Place the chocolate in the tall recipient and add the bloomed gelatin and the salt.
Warm cream #1 and bring it to the scald, then reserve.
Place the sugar in a pan and heat until the sugar is melted and caramelized to a medium color. Make sure you stir to insure an even caramelization. Deglaze by adding the warm cream in two to three additions, mixing well after each addition.
Strain the caramel over the chocolate mix and blend with an immersion blender until well-emulsified. Add the second amount of cream and continue blending until completely mixed.
Pour the crème parisienne into a bowl and cover with plastic film making sure the film is in contact with the entire surface of the cream. Refrigerate for 12 to 24 hours.
When you're ready to assemble your choux, place the crème parisienne in the bowl of a mixer and whip on medium speed until it just holds its peaks.
Note: Be careful not to over-whip your cream or it will lose its shine.
Pour the cream into a piping bag and use right away.

Tools

Cooktop
Whisk
Tall recipient
Immersion blender
Mixing bowl (s)
Plastic film
Tabletop mixer
Saucepans
Piping bag & 1.5 mm (.06”) star tip
Sifter

50 g

butter
40 g

glucose
100 g

icing sugar
2 g

pectin NH
135 g

Pecans, toasted and chopped

Start by melting the butter and glucose together. Once the butter is melted, add the remaining ingredients and bring to a full boil.
Spread the crunch on a metal tray lined with a silicone mat. Top with another silicone mat and use a rolling pin to roll/spread in an even layer. Remove the top mat, trim the edges with a pastry roller or bowl scraper as the mixture expands past the sides of the mat, and continue rolling as needed.
Remove the top mat and bake at 170°C (340°F) for about 15 minutes or until lightly but evenly browned.
Let it cool at room temperature and reserve.
Once the pecan crunch has cooled, transfer it to a parchment lined cutting board. Roughly chop the crunch into small pieces and transfer to a bowl.
Reserve, covered, at room temperature until ready to use.

Tools

Cooktop
Knife
Bowl(s)
Rolling pin
Silicone mat
Spatula(s)

75 g

butter
94 g

sugar
82 g

all-purpose flour
24 g

Pecan flour
1 g

sea salt
12 g

Cacao Barry Plein Arome Cocoa Powder

Combine all ingredients in the bowl of a mixer equipped with a paddle attachment. Mix on low until all ingredients are incorporated, and then on medium-high until a dough forms.
Split the dough in half and place each half on a guitar sheet. Shape each half into a rough cylinder then flatten it with your hand. Cover it with another guitar sheet and roll to 1 mm (.04”) thickness using the metal bars as a guide. Place on a metal tray and freeze until you can peel off the guitar sheets.
Cut out disks larger than your pâte à choux and use immediately or reserve the disks in the freezer until ready to use.

Tools

Bowl(s)
Gloves
Mixing bowl (s)
Guitar sheets
Ruler (s)
Rolling pin
Tabletop mixer
Paddle attachment*
4 cm (1.6”) ring cutter
1 mm (.04”) metal bars
Spatula(s)

98 g

Whole milk
98 g

water
86 g

butter
4 g

sea salt
10 g

sugar
184 g

Eggs, whole
75 g

bread flour
32 g

cake flour

Combine the milk, water, butter, fine sea salt, and sugar in a pot and heat until just boiling.
Take the liquid off the heat, and add the flours with a whisk until no lumps remain. Switch to a stiff spatula, and place the mixture back on medium heat. Cook lightly until the starches are gelatinized. The mixture will have a glossy appearance and start to pull away from the sides of the pot.
Transfer the roux (the choux batter) to a mixing bowl and mix with a paddle on low speed. Mix the eggs with an immersion blender. Add the eggs in 5-6 additions very slowly until a smooth mass forms, scraping often. The entire process should take a few minutes – you may not need all the eggs. The batter should be elastic but not too soft.
Transfer the dough to a piping bag and pipe into the molds. Smooth the top with a scraper.
Place in the freezer until solid enough to unmold.
Once frozen, unmold the choux and place on a metal tray lined with a perforated silicone mat (Silpain). Top each frozen choux with one croustillant, making sure the croustillant is perfectly centered.
Double up the pan to prevent the bottoms of the choux from browning too quickly, and bake the thawed choux in a convection oven with the vent open 150°C (302°F) for 30-40 minutes. NOTE: If you have a deck oven, double pan and bake in a 176°C (350°F) oven with the vent open for 30-40 minutes.
Let the choux cool completely.
With the microplane, shave the top of the choux, and flip them over so they're upside down. They should be level.
With a serrated paring knife, cut a hole in the choux and remove.
Reserve until ready to assemble.

Tools

Cooktop
Whisk
Tall recipient
Immersion blender
Piping Bag
Bowl(s)
Gloves
Mixing bowl (s)
Tabletop mixer
Metal Scraper
Paddle attachment*
Saucepans
Metal Tray (s)
Serrated knife
Microplane
10-12 g (.35 -.42 oz) demi-sphere silicone mold
Spatula(s)
Sifter

Q.S.

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX

Pour the pre-crystallized chocolate on a guitar sheet and cover with another guitar sheet. Spread thinly with a spatula then smooth with a small rolling pin or metal cylinder. Let it set for a few seconds.
Use the 4 cm (1.6”) ring cutter to cut circles in the chocolate through the guitar sheet. Place the chocolate between two sheets of parchment paper and then between two metal trays. Place in the refrigerator for 20 minutes. Remove from refrigerator and reserve at room temperature.
Using a paper cone, pipe a small amount of pre-crystallized chocolate onto a piece of guitar sheet. Spread thinly with an offset spatula and smooth with the metal cylinder. Place this guitar sheet between two layers of parchment paper and roll it around the metal cylinder, then wrap it with the plastic film. Place in the refrigerator for 20 minutes then reserve at room temperature.
Once the large circular garnishes are set, carefully remove the guitar sheet, then remove the chocolate circles and reserve.
To unmold the smaller garnishes, unwrap the plastic film and slide the garnishes off the cylinder. Remove the paper. Carefully remove the outer guitar sheet, and then the inner guitar sheet.

Tools

Metal Tray
Parchment paper
Gloves
Mixing bowl (s)
Plastic film
Guitar sheets
Large offset spatula
Small offset spatula
4 cm (1.6”) ring cutter
2.5 cm (1”) metal cylinder
2 cm (.79”) ring cutter
Paper cone
Spatula(s)

Q.S.

Caramelized pecan pieces
Q.S.

IBC creative gold powder

Pipe some Madirofolo Caramel Crème Parisienne into each choux, filling them 1/3 full with cream.
Pack pieces of Pecan Crunch into each choux, making sure each choux is filled with the nuts.
Top with more Madirofolo Crème Parisienne and place one flat Alunga™ Chocolate circle garnish as a "lid.”
Pipe some Madirofolo Caramel Crème Parisienne on top.
Place the caramelized pecan pieces and the gold dust in a small box and shake until the nuts are covered in gold.
Using tweezers, place a few pieces of caramelized pecans on each choux.
Top with a small curved circular garnish.