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Good to go
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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.I created this original choux with Christmastime flavours like allspice, Zéphyr white chocolate whipped ganache paired w...
- Shelf life:
- 1 day
- Conservation:
- refrigerate at 4 C
Containing: 4 Components
Dark chocolate choux
Ingredients: Dark chocolate choux
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6.3 ozwater
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5.7 ozmilk
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0.4 ozsugar
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0.2 ozsalt
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4.7 ozbutter
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5.5 ozAll purpose flour
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0.7 ozpotato starch
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1.4 ozDCP-10BLACK
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14.1 ozwhole eggs
Preparation: Dark chocolate choux
- Boil the water + Milk + salt + sugar and butter
- Sifted cocoa powder with the flour and Starch
- Add the powders into the pan
- Scald the dought few minutes
- Place ine the mixer and beat in the eggs at intervals
- Continue until the mixture is at the ribbon stage
- Pipe a small choux
- Add the craquelin previously cut to the required shape
Tools
- Saucepan
- Bowl scraper
- Bowl (s)
- Piping Bag (s)
- 10mm (0.39”) piping tip
- Spatula(s)
- Spiral Mixer
Noir intense craquelin
Ingredients: Noir intense craquelin
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5.5 ozbutter
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6.2 ozbrown sugar
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0.6 ozNLN-PO-A093501
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5.4 ozAll purpose flour
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0.1 ozCornstarch
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0.6 ozDCP-10BLACK
Preparation: Noir intense craquelin
- Soften the butter ,then add the sugar
- Mix the dry ingredients together in a separate bowl and then add the butter mixture
- Combine and roll teh 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
allspices whippeg Zéphyr white chocolate ganache
Ingredients: allspices whippeg Zéphyr white chocolate ganache
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7.1 ozCream 35 %
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0.7 ozglucose
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0.7 ozInverted sugar #1
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7.1 ozCream 35 %
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0.1 ozAllspice
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0.5 ozorange juice
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0.5 ozorange zest
Preparation: allspices whippeg Zéphyr white chocolate ganache
- Bring to a boil cream (1) _ inverted sugar + glucose
- Mix together white chocolate + allspices + orange juice and zest
- Pour the hot cream on top of the chocolate
- Mix well with a emulsion blender
- let cool down minimum 12 hours
- Whipped the ganache before using
Tools
- Blender
- Saucepans
- Spatula(s)
- Sifter
Passion fruit -mandarin marmelade
Ingredients: Passion fruit -mandarin marmelade
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7.1 ozFresh mandarin
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1.4 ozPonthier Passion Fruit Puree
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3.2 ozsugar
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0.2 ozNH Pectin (Sosa)
Preparation: Passion fruit -mandarin marmelade
- Put the mandarin into the big volume of water previously perced with a fork
- Change 3 time the water during 24 hours
- The day after , cook the mandarin in water
- Sift and cut an small slice
- Pour on thermomix with the sugar and pectin
- Cook and let boiling
- Pour into the silikomart mold
Tools
- Knife
- Dipping fork
- Bowl (s)
- Thermomix®
- Spatula(s)
- Silikomart mold SFM006
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