Μέτρια

Φτιάχνει: 120 units

Good to go
High profit
Quick & easy (production)

I created this original choux with Christmastime flavours like allspice, Zéphyr white chocolate whipped ganache paired with mandarin and passion fruit. The Cacao Barry Noir Intense cacao powder creates a very nice contrast of colors. It is the perfect size to grow your diversity of petits fours.

I created this original choux with Christmastime flavours like allspice, Zéphyr white chocolate whipped ganache paired with mandarin and passion fruit. The Cacao Barry Noir Intense cacao powder creates a very nice contrast of colors. It is the perfect size to grow your diversity of petits fours.

Διάρκεια ζωής:: 1 day
Conservation:: refrigerate at 4 C

Περιέχει: 5 Συστατικά

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Demonstration video<span>Allspice & Dark Chocolate Choux</span>

Demonstration videoAllspice & Dark Chocolate Choux

6.3 oz

water
5.7 oz

milk
0.4 oz

sugar
0.2 oz

salt
4.7 oz

butter
5.5 oz

All purpose flour
0.7 oz

potato starch
1.4 oz

Cacao Barry Cacao powder - Noir Intense 10-12% - powder - 1kg bag
14.1 oz

whole eggs

Combine the water, milk, salt, sugar and butter. Bring to a boil.
Sift together the cacao powder with flour and potato starch
Add the dry ingredients to the hot milk mixture. Stir to combine.
Scald the dough for a few minutes.
Place the dough in a mixer with a paddle and beat in the eggs slowly.
Continue until the mixture reaches the ribbon stage.
Pipe small choux.
Add the craquelin previously cut to the required shape
Bake choux in 330F oven for 16 minutes.

Tools

Saucepan
Bowl scraper
Bowl (s)
Piping Bag (s)
10mm (0.39”) piping tip
Spatula(s)
Spiral Mixer

5.5 oz

butter
6.2 oz

brown sugar
0.6 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
5.4 oz

All purpose flour
0.1 oz

Cornstarch
0.6 oz

Cacao Barry Cacao powder - Noir Intense 10-12% - powder - 1kg bag

In a mixer with a paddle, combine the softened butter with brown sugar.
Mix the dry ingredients together in a separate bowl and then add the butter mixture.
Combine and roll the dough to 1.5 mm between two sheets of acetate.
Chill, then cut out to the required shape.

Tools

Guitar sheets
Rolling pin
3.5cm (1.4”) ring cutter
Spiral Mixer

7.1 oz

Cream 35 %
0.7 oz

glucose
0.7 oz

Inverted sugar #1
7.1 oz

Cream 35 %
0.1 oz

Allspice
0.5 oz

orange juice
0.5 oz

orange zest
4.4 oz

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG

Bring to a boil cream (1), inverted sugar and glucose.
Mix together chopped Zephyr, allspice, orange juice and zest.
Pour the hot cream on top of the chocolate mixture.
Mix well with a immersion blender.
Chill for a minimum of 12 hours.
Whip the ganache before using.

Tools

Blender
Saucepans
Spatula(s)
Sifter

7.1 oz

Fresh mandarin
1.4 oz

Ponthier Passion Fruit Puree
3.2 oz

sugar
0.2 oz

NH Pectin (Sosa)

Pierce each mandarin with a fork. Place in a large saucepan and cover with water.
Change the water three times over the course of 24 hours.
The day after, cook the mandarins in water until easily pierced with a knife.
Remove from water. Cut mandarins into small pieces.
Pour mixture into a Thermomix with the sugar and pectin.
Cook until mixture comes to a boil.
Pour into the Silikomart mold.

Tools

Knife
Dipping fork
Bowl (s)
Thermomix®
Spatula(s)
Silikomart mold SFM006

Pipe the Zephyr ganache into the choux, alternating with Passion Fruit Mandarin Marmalade.
On top, add the molded marmalade.
Create a ruffle around the marmalade with small St Honoré tip.