![Tiramisu Choux Bun](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/16eb87520f703eb80af4175efba0101e.jpg?itok=qFiXJPYt)
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High profit
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No food waste
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Comfort Foods
Taking Classic Tiramisu flavours and transforming a simple Choux puff into a high-end Boutique Pastry.Taking Classic Tiramisu flavours and transforming a simple Choux puff into a high-end Boutique Pastry.
- Shelf life:
- 2 days
Containing: 4 Components
Craquelin
Ingredients: Craquelin
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150 gbutter
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150 gbrown sugar
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150 gflour
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2 gsalt
Preparation: Craquelin
- Combine all to smooth paste
- Set, roll out and cut rounds
- Chill
Choux
Ingredients: Choux
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125 gmilk
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125 gwater
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100 gbutter
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150 gflour
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5 gsalt
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250 geggs
Preparation: Choux
- In a saucepan bring to the boil the water, milk & butter
- Off the heat, add the flour, salt – mix to a smooth paste allow to cook out until the paste comes away from the sides +- 1 min
- Transfer to a mixing bowl with a paddle attachment & add the eggs until a smooth paste is achieved
- Pipe into shape with medium round nozzle
- Place craqine disc on top, size slightly bigger than piped choux
- bake without steam
- Bake at a temperature of 170°C until deep brown approximately 20 min
- Care needs to be taken not to remove under baked choux, as this will cause the choux paste to become soggy
NOTE: With convection ovens the first 10 min need to be baked with a cover over the choux paste
Callebaut 811 Pastry Cream
Ingredients: Callebaut 811 Pastry Cream
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15 ginstant coffee powder
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30 gmilk
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30 gcorn starch
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30 gflour
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60 gsugar
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100 gegg yolks
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500 gmilk
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1 pod(s)Vanilla
Preparation: Callebaut 811 Pastry Cream
- Combine the 30g milk, yolks , cornstarch/ flour & sugar until a smooth paste if formed
- Bring to the boil the 500g milk & vanilla pod
- Pouring over the eggs whilst whisking until blended in
- Return to the heat to cook out until thick – cook for 2 min
- Then add the chocolate
- Allow to cool , then mix well & pipe into Choux
W2 Mascarpone Cream
Ingredients: W2 Mascarpone Cream
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90 gmilk
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90 gcream
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10 ggelatin leaves
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400 gcream
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100 gmascarpone
Preparation: W2 Mascarpone Cream
- Bring to the boil milk & cream the off the heat add the bloomed gelatin
- Add the chocolate to the sauce pan & mix to form a smooth mass
- Remove from the sauce pan into a mixing bowl & allow to cool slightly
- Then add the whipped cream & mascarpone, ensure the cream is just under soft peaks & not stiff
- Allow to set in rings or mould of choice
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