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Good to go
Journey through a map of textures with this delicately constructed chocolate and praline-based flavored pastry.Journey through a map of textures with this delicately constructed chocolate and praline-based flavored pastry.
- rok trajanja:
- 3 days
- Conservation:
- +3 Celsius
Containing: 4 Components
Pâte à choux
Sastojci: Pâte à choux
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250 gwater
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250 gmilk
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200 gButter
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10 gsugar
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10 gsalt
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300 gFlour
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500 gWhole egg
Priprema: Pâte à choux
- In a saucepan add water, milk, butter, sugar, salt and bring to a boil.
- Add the flour and with a spatula mix well to form a dough.
- Place the dough in a mixer and mix at slow speed using a paddle.
- Allow it to cool down slightly and add the eggs one at a time.
For the Choux on Tart shape:
- Place perforated sheets on the bottom of the tray.
- Use tart rings and place in the edges perforated silicone strips.
- Pipe 35 - 38 g of pate a choux and spray with butter spray.
- Place a perforated sheet and a heavy tray on top to prevent the pate a choux from rising higher than the rings.
- Bake at 180°C for 35 minutes.
For the normal round shape choux:
- Pipe in silicone sheets, round shape of aprox 3-4cm diameter.
- Place craquelin discs on top of the choux before baking.
- Bake at 170°C for 25 minutes.
Craquelin
Sastojci: Craquelin
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370 graw sugar
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370 gFlour
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300 gButter
Priprema: Craquelin
- In a mixer add all dry ingredients together and mix them.
- Add the soft butter and mix with a paddle.
- Sheet the dough very thin between guitar sheets.
- Cut round shape discs 1cm bigger than the choux and place on top before baking.
Crème praline
Sastojci: Crème praline
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335 gCream
Priprema: Crème praline
- Warm up thecream.
- Pour over the praline to create an emulsion.
Whipped ganache 823 and praline
Sastojci: Whipped ganache 823 and praline
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165 gCream
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10 gGlucose
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10 gInvert sugar
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450 gCream
Priprema: Whipped ganache 823 and praline
- In a saucepan add cream, glucose, inverted sugar and bring to a boil.
- Pour praline and Cacao Butter over the chocolate.
- Allow it to melt naturally for 2 minutes.
- Then emulsify using a blender.
- Finally add the last part of the cream.
- Allow it to crystalise for at least 3 hours.
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