Ruby Hibiscus Haskap Choux

Nicolas Dutertre

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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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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

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

Tools

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

300 g

butter
370 g

brown sugar
370 g

All purpose flour

Mix all the ingredients.
Roll out to 1.5 mm between 2 plastic sheets.
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

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

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

Tools

Silpat
Sheet pan
Sifter
Stand Mixer
Robot Coupe
Oven
Espatula

450 g

Haskap
100 g

Frozen cassis puree
100 g

glucose
80 g

sugar
12 g

NH pectin
60 g

Fresh lime juice

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

Tools

Whisk
Bowl (s)
Cooking pot

95 g

Milk 3,25%
20 g

glucose
13 g

Callebaut Cocoa - Cocoa Butter Mycryo™ - 600g Can
113 g

Callebaut Ruby Chocolate - RB1 - 10kg Callets
225 g

cream 35%
23 g

gelatin mass
15 g

hibiscus

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

Tools

Sifter
Stand Mixer
Cooking pot

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

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