Allspice & Dark Chocolate Choux
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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400 gwhole eggs
Preparation: Dark Chocolate Choux
- Combine the water, milk, salt, sugar and butter. Bring to a boil.
- Sift together the cacao powder with flour and potato starch
- Add the dry ingredients to the hot milk mixture. Stir to combine.
- Scald the dough for a few minutes.
- Place the dough in a mixer with a paddle and beat in the eggs slowly.
- Continue until the mixture reaches the ribbon stage.
- Pipe small choux.
- Add the craquelin previously cut to the required shape
- Bake choux in 330F oven for 16 minutes.
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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153 gAll purpose flour
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2 gCornstarch
Preparation: Noir Intense Craquelin
- In a mixer with a paddle, combine the softened butter with brown sugar.
- Mix the dry ingredients together in a separate bowl and then add the butter mixture.
- Combine and roll the 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 and glucose.
- Mix together chopped Zephyr, allspice, orange juice and zest.
- Pour the hot cream on top of the chocolate mixture.
- Mix well with a immersion blender.
- Chill for a minimum of 12 hours.
- Whip 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
- Pierce each mandarin with a fork. Place in a large saucepan and cover with water.
- Change the water three times over the course of 24 hours.
- The day after, cook the mandarins in water until easily pierced with a knife.
- Remove from water. Cut mandarins into small pieces.
- Pour mixture into a Thermomix with the sugar and pectin.
- Cook until mixture comes to a boil.
- Pour into the Silikomart mold.
Tools
- Knife
- Dipping fork
- Bowl (s)
- Thermomix®
- Spatula(s)
- Silikomart mold SFM006
ASSEMBLY
- Pipe the Zephyr ganache into the choux, alternating with Passion Fruit Mandarin Marmalade.
- On top, add the molded marmalade.
- Create a ruffle around the marmalade with small St Honoré tip.
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