Ruby Hibiscus Haskap Choux

Ruby Hibiscus Haskap Choux
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  • Timeless Classics
The haskap is an unknown local fruit but pairs very well with the Ruby chocolate. I used the hibiscus flowers to featured the flavourful Ruby.
The haskap is an unknown local fruit but pairs very well with the Ruby chocolate. I used the hibiscus flowers to featured the flavourful Ruby.
Containing: 6 Components
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Featured Ingredients

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Choux Pastry

Ingredients

  • 250 g
    water
  • 250 g
    Milk 3,25%
  • 10 g
    sugar
  • 10 g
    salt
  • 225 g
    butter
  • 275 g
    All purpose flour
  • 350 g
    Fresh eggs

Preparation

  1. Bring to a boil the water, milk, sugar and salt.
  2. Add the sifted flour while mixing and dry the batter.
  3. Pour into the mixing bowl.
  4. With the paddle attachment, add in slowly the eggs.
  5. Mold and freeze or pipe on a silpat and bake at 170oC.

Tools

  • Spoon
  • Sheet Tray
  • Silpat (s)
  • Sifter
  • Stand Mixer
  • Oven
  • Cooking pot

Choux Pastry Crispy

Ingredients

  • 300 g
    butter
  • 370 g
    brown sugar
  • 370 g
    All purpose flour

Preparation

  1. Mix all the ingredients.
  2. Roll out to 1.5 mm between 2 plastic sheets.
  3. Place in the freezer and cut out discs slightly bigger than the size of the choux paste.

Tools

  • Rolling pin
  • Plastic Sheets
  • Cutter
  • Stand Mixer
  • Freezer

Matcha Tea Biscuit

Ingredients

  • 360 g
    PRN-BC-A087501
  • 480 g
    Fresh eggs
  • 90 g
    All purpose flour
  • 30 g
    corn starch
  • 30 g
    Matcha tea
  • 168 g
    grape seed oil

Preparation

  1. Mix the almond paste with the eggs in a robot-coupe.
  2. Whip the mixture.
  3. Add the oil slowly.
  4. Add the sifted powder gently.
  5. Cook at 180oC for 12 minutes.

Tools

  • Silpat
  • Sheet pan
  • Sifter
  • Stand Mixer
  • Robot Coupe
  • Oven
  • Espatula

Haskap Confit

Ingredients

  • 450 g
    Haskap
  • 100 g
    Frozen cassis puree
  • 100 g
    glucose
  • 80 g
    sugar
  • 12 g
    NH pectin
  • 60 g
    Fresh lime juice

Preparation

  1. Cook the puree, the haskap and the glucose.
  2. Add the pectin mixed with the sugar with a whisk and bring it to a boil.
  3. Add the lemon juice et cool down.
  4. Keep in the fridge for the assembly.

Tools

  • Whisk
  • Bowl (s)
  • Cooking pot

Ruby Hibiscus Chantilly

Ingredients

Preparation

  1. Heat up the cream and milk to 65oC and add in the hibiscus to infuse
  2. Sift it and scale it to add the missing liquid by milk.
  3. Heat up one third of the liquids with the glucose and pour it on the
  4. chocolate, mycryo, power flower and the gelatin mass.
  5. Wait two minutes and mix. Add in slowly the rest of the cold infusion.
  6. Cool down in the fridge at least 6 hours before whipping the chantilly.

Tools

  • Sifter
  • Stand Mixer
  • Cooking pot

Assembly

  1. Cut the top of the choux.
  2. With a cookie cutter, cut the matcha tea biscuit to fit in the choux.

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