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Maestro Alexandre Bourdeaux
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Chic Choux

Pasticceria
Ingredientes

CRAQUELIN DOUGH 

  • Butter 82% fat g. 166
  • Brown sugar g. 83
  • Regular sugar g. 83
  • Pastry flour g. 166
  • Salt g. 1

CHOUX DOUGH 

  • Water g. 170
  • Pasteurized whole milk g. 170
  • Butter 82% fat g. 136
  • Pastry flour g. 204
  • Salt g. 3
  • Regular sugar g. 3
  • Inverted sugar paste g. 5
  • Whole eggs g. 306

CHOCOLATE HAZELNUT CREAM 

  • Pasteurized whole milk g. 500
  • Whole eggs g. 90
  • Regular sugar g. 87
  • Corn starch g. 35
  • Dark origin 67% g. 100
  • Pure hazelnut paste g. 50
  • Cocoa butter in drops g. 15

CHOCOLATE SOFT SPONGE CAKE 

  • Almond powder g. 50
  • Icing sugar g. 50
  • Egg yolk g. 155
  • 35% fat cream g. 38
  • Cocoa powder 22-24 g. 33
  • Dark chocolate 70% g. 45
  • Butter 82% fat g. 105
  • Egg white g. 225
  • Regular sugar g. 50

COCOA GLAZE 

  • Water g. 150
  • Regular sugar g. 301
  • Glucose syrup 60 de g. 301
  • Sweetened condensed milk g. 200
  • Gelatin massa g. 140
  • Dark chocolate g. 301
  • Cocoa powder22-24 g. 60
  • TopGel Mirror Cocoa Cesarin -
Preparación

CRAQUELIN DOUGH 
In a mixer with the paddle attachment, mix together butter and sugars. Add the flour and salt and mix until obtaining a dough. Cool down and roll out to 2 mm thick.
Cut to size and cover the choux.

CHOUX DOUGH
Boil water, milk, butter, salt, and sugar. Add the flour then dry the choux pastry for 1 minute. Transfer the panade to a mixer with a paddle attachment and mix until the
dough reaches 45 degrees. Starts adding the tempered whole eggs slowly and finish by adding the milk if necessary.
Pipe the choux on a baking tray then place the sable on top and bake at 190°C for 10 minutes then reduce the temp. to 165°C to dry the choux. Cool down or freeze.

CHOCOLATE HAZELNUT CREAM
Bring the milk to a boil and pour it over the eggs, sugar and starch mixture.
Return to the heat for a boil. Remove and incorporate the chocolate and hazelnut paste. Mix vigorously with a whisk, Do not blend in a mixer. Cool down quickly.
Note: This cream is used to fill choux, éclairs ...

CHOCOLATE SOFT SPONGE CAKE
Whip the egg whites with the sugar into a meringue. Add delicately the egg yolks then followed by the dry ingredients. Finish by adding the tempered cream and the premixed melted chocolate and butter at 45°C. Pour on a baking tray and bake for 12 minutes at 170°C.

COCOA GLAZE
Bring the water sugar and glucose at 105°C. Combine the chocolate, cocoa powder, gelatin mass, and condensed milk together in a plastic measurer. Add the TopGel Mirror and blend until shiny and smooth.
Cool it down overnight. Warm in the microwave and glaze around 30° C.
Note: This glaze is used for entremets.

Method
Fill small silicone dome molds with the Chocolate Hazelnut cream, placing some Profumi d’Italia Limoncello in the center with a piping bag. Cover the semi-spheres with small cutted disks of
Chocolate sponge cake. With a sharp knife, cut off the top of the baked choux. Fill up the choux with some more Profumi d’Italia Limoncello and the chocolate hazelnut cream up to the top, closing with a disk of chocolate sponge cake.
Cover the semi-spheres with the Cocoa Glaze and then place them on the top of the filled choux, covering at last with the previously cutted off top.
Garnish the choux with hazelnut cream and Profumi d’Italia Limoncello.
For this choux you can use the TopGel Mirror Cocoa Cesarin.

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