Allspice & Dark Chocolate Choux
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Good to go
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Quick & easy (production)
I created this original choux with Christmastime flavours like allspice, Zéphyr white chocolate whipped ganache paired with mandarin and passion fruit. The Cacao Barry Noir Intense cacao powder creates a very nice contrast of colors. It is the perfect size to grow your diversity of petits fours.
- Level:
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Medium
- Makes:
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120 units
- Shelf life:
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1 day
- Conservation:
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refrigerate at 4 C
Dark chocolate choux
Ingredients: Dark chocolate choux
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180 gwater
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162 gmilk
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10 gsugar
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6 gsalt
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132 gbutter
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155 gAll purpose flour
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20 gpotato starch
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40 gDCP-10BLACK
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400 gwhole eggs
Preparation: Dark chocolate choux
- Boil the water + Milk + salt + sugar and butter
- Sifted cocoa powder with the flour and Starch
- Add the powders into the pan
- Scald the dought few minutes
- Place ine the mixer and beat in the eggs at intervals
- Continue until the mixture is at the ribbon stage
- Pipe a small choux
- Add the craquelin previously cut to the required shape
Tools
- Saucepan
- Bowl scraper
- Bowl (s)
- Piping Bag (s)
- 10mm (0.39”) piping tip
- Spatula(s)
- Spiral Mixer
Noir intense craquelin
Ingredients: Noir intense craquelin
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155 gbutter
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175 gbrown sugar
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16 gNLN-PO-A093501
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153 gAll purpose flour
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2 gCornstarch
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18 gDCP-10BLACK
Preparation: Noir intense craquelin
- Soften the butter ,then add the sugar
- Mix the dry ingredients together in a separate bowl and then add the butter mixture
- Combine and roll teh dough to 1.5 mm between two sheets of acetate
- Chill , then cut out to the required shape
Tools
- Guitar sheets
- Rolling pin
- 3.5cm (1.4”) ring cutter
- Spiral Mixer
allspices whippeg Zéphyr white chocolate ganache
Ingredients: allspices whippeg Zéphyr white chocolate ganache
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200 gCream 35 %
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20 gglucose
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20 gInverted sugar #1
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200 gCream 35 %
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3 gAllspice
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15 gorange juice
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15 gorange zest
Preparation: allspices whippeg Zéphyr white chocolate ganache
- Bring to a boil cream (1) _ inverted sugar + glucose
- Mix together white chocolate + allspices + orange juice and zest
- Pour the hot cream on top of the chocolate
- Mix well with a emulsion blender
- let cool down minimum 12 hours
- Whipped the ganache before using
Tools
- Blender
- Saucepans
- Spatula(s)
- Sifter
Passion fruit -mandarin marmelade
Ingredients: Passion fruit -mandarin marmelade
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200 gFresh mandarin
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40 gPonthier Passion Fruit Puree
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90 gsugar
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5 gNH Pectin (Sosa)
Preparation: Passion fruit -mandarin marmelade
- Put the mandarin into the big volume of water previously perced with a fork
- Change 3 time the water during 24 hours
- The day after , cook the mandarin in water
- Sift and cut an small slice
- Pour on thermomix with the sugar and pectin
- Cook and let boiling
- Pour into the silikomart mold
Tools
- Knife
- Dipping fork
- Bowl (s)
- Thermomix®
- Spatula(s)
- Silikomart mold SFM006
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