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Good to go
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High profit
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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: 5 Components
Dark Chocolate Choux
Ingredients: Dark Chocolate Choux
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180 gwater
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162 gmilk
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10 gsugar
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6 gsalt
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132 gbutter
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155 gAll purpose flour
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20 gpotato starch
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400 gwhole eggs
Preparation: Dark Chocolate Choux
- 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
Noir Intense Craquelin
Ingredients: Noir Intense Craquelin
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155 gbutter
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175 gbrown sugar
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153 gAll purpose flour
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2 gCornstarch
Preparation: Noir Intense Craquelin
- 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
allspices whippeg Zéphyr white chocolate ganache
Ingredients: allspices whippeg Zéphyr white chocolate ganache
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200 gCream 35 %
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20 gglucose
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20 gInverted sugar #1
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200 gCream 35 %
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3 gAllspice
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15 gorange juice
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15 gorange zest
Preparation: allspices whippeg Zéphyr white chocolate ganache
- 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
Passion Fruit -Mandarin Marmelade
Ingredients: Passion Fruit -Mandarin Marmelade
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200 gFresh mandarin
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40 gPonthier Passion Fruit Puree
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90 gsugar
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5 gNH Pectin (Sosa)
Preparation: Passion Fruit -Mandarin Marmelade
- 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
ASSEMBLY
- 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.
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