![Chouki](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/b35070bbc0b33aa9aa843797f690fcf7.jpg?itok=wjIudeXl)
Inspired by the choux and sushi maki, Choukis are a truly eye-catching creation! You will learn a new technique to cook the pâte à choux using a panini machine and also discover a quite original flavor pairing combining curry and maple syrup.Inspired by the choux and sushi maki, Choukis are a truly eye-catching creation! You will learn a new technique to cook the pâte à choux using a panini machine and also discover a quite original flavor pairing combining curry and maple syrup.Inspired by the choux and sushi maki, Choukis are a truly eye-catching creation! You will learn a new technique to cook ...
- Shelf life:
- 1 Days
- Conservation:
- Refrigeration at 4°C
Containing: 8 Components
Pâte à Choux
Ingredients: Pâte à Choux
-
8.8 ozwater
-
8.8 ozWhole milk
-
0.4 ozsugar
-
0.4 ozsalt
-
7.9 ozAll purpose flour
-
7.9 ozbutter
-
14.1 ozEggs, whole
-
Q.S.Cooking Spray
Preparation: Pâte à Choux
- Place the water, milk, butter, sugar and salt into a saucepan and bring to the boil.
- Once boiling, remove the saucepan from the heat, add the sifted flour and mix until obtaining a smooth preparation.
- Then, place back on the heat and continue mixing to dry the mixture until a dough forms and pulls away from the side of the pan.
- Place into a tabletop mixer and mix for one minute to release the steam.
- Once all the steam has been released, gradually incorporate the eggs into the preparation while mixing. It is important that the eggs have a temperature of around 30°C (86°F). If the eggs are too cold, they might freeze the preparation.
- It is possible that we do not add the whole quantity of eggs. It depends on how much eggs you need to obtain the end result: a preparation that is bouncy and holds soft peaks.
- Once the pâte a choux has the right texture, transfer into two different piping bags: the first part in the piping bag with a cake icer tip and the second part in a piping bag with a 3 mm (0.12”) tip.
- Heat the panini press to 130°C (266°F) and lightly spray it with cooking spray.
- With the cake icer tip, pipe long strips of pâte à choux directly onto the grill.
- While baking, make sure to slightly press the top of the machine in order to prevent the pâte à choux from rising too much.
- After 5 minutes, when the pâte à choux gets a golden color, flip it over to ensure an even baking.
- Remove from the machine and place onto a rack to avoid condensation.
- Using the piping bag with the 3 mm (0.12”) tip, pipe mini choux onto a metal tray lined with parchment paper.
Tools
- Cooktop
- Saucepan
- Knife
- Tall recipient
- Scissors
- Bowl scraper
- Bowl(s)
- Parchment paper
- Metal Tray (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Cooling rack
- Silicone mats
- 3 mm (0.1”) piping tip
- Piping bags & cake icer tip
- Panini press
- Cloth
- Spatula(s)
Crispy Pâte à Choux
Ingredients: Crispy Pâte à Choux
-
5.3 ozbutter
-
6.5 ozDark brown sugar
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6.5 ozAll purpose flour
-
Q.S.Natural yellow coloring gel
Preparation: Crispy Pâte à Choux
- On low speed, mix the butter and sugar together until obtaining a creamy texture.
- Add the flour and keep mixing on low speed.
- Add the yellow coloring gel and mix until all the ingredients are fully incorporated.
- Finish mixing the dough by hand until smooth.
- Place the dough onto a plastic sheet, cover with a second one and, using a rolling pin, roll to 2 mm (0.078”) thick.
- Place in the freezer until solid enough to be unmolded.
- Once solid enough, use a piping tip to cut discs and place them onto the mini choux.
- Bake at 170°C (338°F) for around 15 minutes and then let them cool down.
Tools
- Metal Tray
- Bowl(s)
- Rolling pin
- Plastic Sheets
- Tabletop mixer, mixing bowl and a paddle attachment
- 3 mm (0.1”) piping tip
- Gloves (optional)
- Spatula(s)
Buckwheat Crispy Base
Ingredients: Buckwheat Crispy Base
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1.4 ozbutter, clarified
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0.1 ozsalt
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5.3 ozNaturally Torrefied Buckwheat
Preparation: Buckwheat Crispy Base
- Using a microwave, melt the chocolate, cocoa butter and clarified butter together to 40°C (104°F).
- Add the hazelnut paste, buckwheat and salt and mix until completely smooth.
- Pour the preparation onto a metal tray lined with parchment
- paper and spread it out to 3 mm (0.12”) thick all over the silicone mat.
- Place in the freezer until solid enough to be cut.
Tools
- Metal Tray
- Microwave
- Bowl(s)
- Offset spatula
- Mixing bowl (s)
- Silicone mat
- Spatula(s)
Maple & Curry Cream
Ingredients: Maple & Curry Cream
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7.1 ozMaple syrup
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7.1 ozHeavy cream 35% fat #1
-
7.1 ozWhole milk
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1.0 ozGelatin mass (1:6 gelatin powder 200 bloom + water)
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4.9 ozHeavy cream 35% fat #2
-
0.1 ozcurry powder
Preparation: Maple & Curry Cream
- In a saucepan, reduce the maple syrup by 50%.
- In the meantime, heat the cream in the microwave.
- Once the maple syrup has reduced to 50%, add the first quantity of warm cream into the saucepan and deglaze.
- Mix until obtaining a marbled color.
- Once you have obtained the correct result, turn off the heat.
- Mix the curry and milk together.
- Add the gelatin mass into the saucepan, followed by the curry and milk mixture and mix until completely combined.
- Pour the preparation onto the chocolate, wait a minute for heat transfer and emulsify using an immersion blender.
- Add the second quantity of cream and continue mixing until obtaining a smooth emulsion.
- Cover with plastic film and place in the refrigerator for at least 12 hours.
Tools
- Cooktop
- Saucepan
- Whisk
- Immersion blender
- Microwave
- Bowl(s)
- Mixing bowl (s)
- Plastic film
- Spatula(s)
White Chocolate & Curry Chantilly Cream
Ingredients: White Chocolate & Curry Chantilly Cream
-
3.5 ozHeavy cream 35% fat #1
-
0.4 ozinverted sugar
-
0.4 ozglucose syrup DE 40
-
5.3 ozHeavy cream 35% fat #2
-
Q.S.curry powder
Preparation: White Chocolate & Curry Chantilly Cream
- Bring the first quantity of cream, inverted sugar, and glucose syrup to the boil.
- In the meantime, place the white chocolate and curry into a mixing bowl.
- Then, pour the boiling cream onto the chocolate, wait a minute for heat transfer and, using an immersion blender, emulsify the preparation.
- Add the second quantity of cream and mix again until completely combined.
- Cover with plastic film and place in the refrigerator until the final assembly.
Tools
- Cooktop
- Saucepan
- Immersion blender
- Bowl(s)
- Mixing bowl (s)
- Plastic film
- Spatula(s)
Pre-Assembly
- Cut pâte à choux strips of 9.5 cm (3.74”) and 2.5 cm (0.98”) and place them into the cake rings.
- Use a 2 cm (0.79”) tip to cut the buckwheat crispy base and place in the rings.
- Whip the maple syrup and curry cream until the preparation holds soft peaks.
- Transfer into a piping bag with a 3 mm (0.12”) tip and pipe into the mold until completely full.
- Place the cakes into the freezer until completely frozen.
Tools
- Metal Tray
- Knife
- Piping Bag
- Bowl scraper
- Cutting board
- Tabletop mixer, mixing bowl and a whisk
- Silicone mats
- 3 mm (0.1”) piping tip
- Gloves (optional)
- 9.5 cm (3.74”) x 2.5cm (0.98”) cardboard piece
- 3.5 cm (1.38”) x 2.5 cm (0.98”) cake rings
- 2 cm (0.79”) ring cutter
- Spatula(s)
Decoration
Ingredients: Decoration
Preparation: Decoration
- Pour pre-crystallized chocolate onto a plastic sheet and spread to 1 mm (0.039”) thick.
- Use a mandolin cutter to cut the chocolate into long horizontal strips, and cut again into strips of 5 cm (1.97”) with a knife.
- Then, cover with a metal tray to make sure that the chocolate will set evenly and let crystallize at 18-20°C (64-68°F).
Tools
- Metal Tray
- Knife
- Offset spatula
- Ruler (s)
- Plastic Sheets
- Bowl (s)
- Mandolin cutter
Final Assembly
Ingredients: Final Assembly
-
Q.S.Naturally Torrefied Buckwheat
-
Q.S.curry powder
Preparation: Final Assembly
- Whip the white chocolate and curry chantilly cream until the preparation holds soft peaks.
- In the meantime, flip the mini choux upside down, slice the bottom off and transfer onto a plate.
- Unmold the frozen choukis onto parchment paper, transfer the chantilly cream into a piping bag with a star tip and pipe onto the frozen choukis.
- Right after, carefully place the sliced mini choux onto the chantilly cream and pipe a dot of Chantilly cream on it.
- Finally, using tweezers, place buckwheat seeds around the dots of Chantilly cream, sprinkle curry powder over the chouki and finish with the decoration.
Tools
- Scissors
- Bowl scraper
- Parchment paper
- Tweezers
- Serrated knife
- Piping bag & 20 mm (0.8”) star tip
- Tabletop mixer, mixing bowl and a whisk
- Gloves (optional)
- Plate
- Spatula(s)
- Sifter
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