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"One of my favorite creation! I was inspired to do a different shape, getting away from the traditional one and really showcase the puff pastry. Moreover, I used the Légère 1% Cacao Powder because it does not add any unnecessary fats and helps getting a better volume on the dough.""One of my favorite creation! I was inspired to do a different shape, getting away from the traditional one and really showcase the puff pastry. Moreover, I used the Légère 1% Cacao Powder because it does not add any unnecessary fats and helps getting a better volume on the dough.""One of my favorite creation! I was inspired to do a different shape, getting away from the traditional one and really s...
- Conservation:
- Room temperature : recommended
Περιέχει: 7 Συστατικά
Puff pastry
Συστατικά: Puff pastry
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1.2 lbbread flour T55
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0.5 ozFleur de sel
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1.9 ozegg yolks
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6.3 ozwater
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6.6 ozcream
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9.5 ozpastry flour T45
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1.7 lbButter for Book
Προετοιμασία: Puff pastry
- Mix the bread flour, salt flower, egg yolks, water, cream and cacao powder, using a hook till the dough is combined.
- Reserve in refrigerator.
- Mix the butter and pastry flour.
- Reserve in refrigerator.
- Once cold, proceed to 6 single turns, refrigerate for 1 hour after each 2 turns.
- Cut and bake at 180°C for 35mIn.
Pastry Cream
Συστατικά: Pastry Cream
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1.5 lbmilk
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1.5 ozCornstarch
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3.2 ozsugar
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8.0 ozegg yolks
Προετοιμασία: Pastry Cream
- Bring the milk to a simmer.
- Mix the cornstarch, sugar and cacao powder.
- Add to the egg yolks.
- Temper the egg yolks mix with warm milk.
- Bring to a boil.
- Pour over the chocolate.
- Blend.
Pate a choux
Συστατικά: Pate a choux
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4.4 ozWhole milk
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4.4 ozwater
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3.9 ozbutter
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0.2 ozsugar
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0.2 ozFleur de sel
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4.9 ozpastry flour T45
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6.9 ozwhole eggs
Προετοιμασία: Pate a choux
- Bring the milk, water, butter, sugar and salt flower to a simmer.
- Add the sifted pastry flour and cacao powder.
- Dry the paste on low heat.
- Transfer to a mixer with a paddle attachment.
- Add the eggs one at a time on low speed.
- Pipe and bake at 180°C for 45min.
Praline filling
Συστατικά: Praline filling
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5.3 ozsugar
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9.7 ozwhole hazelnuts
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1 Unitvanilla bean
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0.1 ozFleur de sel
Προετοιμασία: Praline filling
- Caramelize the sugar.
- Roast the hazelnuts.
- Pour the caramelized sugar over the hazelnut, nibs and fleur de sel.
- Blend to consistency.
Chantilly
Συστατικά: Chantilly
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1.1 lbcream
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1.4 ozsugar
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3 UnitsVanilla beans
Προετοιμασία: Chantilly
- Whip the cream and add sugar step by step to soft peak.
- Add the vanilla beans in the end.
Caramel
Συστατικά: Caramel
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10.6 ozsugar
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3.5 ozwater
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2.1 ozglucose
Προετοιμασία: Caramel
- Mix the cacao powder with water.
- Add sugar and glucose.
- Cook to 165°C.
Assembly
- Glaze half of the choux with the caramel.
- Fill the choux with the praline filling.
- Pipe a doll up of pastry cream into the puff pastry.
- Place a non glazed choux into the puff pastry.
- Top with a doll up of pastry cream.
- Pipe a layer of praline filling.
- Pipe Chantilly.
- Add a glazed choux.
TIPS : Do not overstack the layers of puff pastry, it will be too heavy for the puff pastry to rise.
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