Allspice & Dark Chocolate Choux

  • Good to go
  • 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:
Medium
Makes:
120 units
Shelf life:
1 day
Conservation:
refrigerate at 4 C

Dark chocolate choux

Ingredients

  • 6.3 oz
    water
  • 5.7 oz
    milk
  • 0.4 oz
    sugar
  • 0.2 oz
    salt
  • 4.7 oz
    butter
  • 5.5 oz
    All purpose flour
  • 0.7 oz
    potato starch
  • 1.4 oz
    DCP-10BLACK
  • 14.1 oz
    whole eggs

Preparation

  1. Boil the water + Milk + salt + sugar and butter
  2. Sifted cocoa powder with the flour and Starch
  3. Add the powders into the pan
  4. Scald the dought few minutes
  5. Place ine the mixer and beat in the eggs at intervals
  6. Continue until the mixture is at the ribbon stage
  7. Pipe a small choux
  8. 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

  • 5.5 oz
    butter
  • 6.2 oz
    brown sugar
  • 0.6 oz
    NLN-PO-A093501
  • 5.4 oz
    All purpose flour
  • 0.1 oz
    Cornstarch
  • 0.6 oz
    DCP-10BLACK

Preparation

  1. Soften the butter ,then add the sugar
  2. Mix the dry ingredients together in a separate bowl and then add the butter mixture
  3. Combine and roll teh dough to 1.5 mm between two sheets of acetate
  4. 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

Preparation

  1. Bring to a boil cream (1) _ inverted sugar + glucose
  2. Mix together white chocolate + allspices + orange juice and zest
  3. Pour the hot cream on top of the chocolate
  4. Mix well with a emulsion blender
  5. let cool down minimum 12 hours
  6. Whipped the ganache before using

Tools

  • Blender
  • Saucepans
  • Spatula(s)
  • Sifter

Passion fruit -mandarin marmelade

Ingredients

  • 7.1 oz
    Fresh mandarin
  • 1.4 oz
    Ponthier Passion Fruit Puree
  • 3.2 oz
    sugar
  • 0.2 oz
    NH Pectin (Sosa)

Preparation

  1. Put the mandarin into the big volume of water previously perced with a fork
  2. Change 3 time the water during 24 hours
  3. The day after , cook the mandarin in water
  4. Sift and cut an small slice
  5. Pour on thermomix with the sugar and pectin
  6. Cook and let boiling
  7. Pour into the silikomart mold

Tools

  • Knife
  • Dipping fork
  • Bowl (s)
  • Thermomix®
  • Spatula(s)
  • Silikomart mold SFM006

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