Mini Choux Croustillants, crème pâtissière vanille, confit de nèfles, chantilly à la fleur d’oranger et fraises fraîches by Marie Darcy
Makes around 35 choux
CRAQUELIN FOR CHOUX
– Butter : 65g
– Sugar : 80g
– Flour : 80g
METHOD:
– Mix the soft butter with the flour and the sugar
– Roll it between 2 nylon paper around 1mm of thickness
– Place it inside the fridge to cool down for around 15 minutes
– Cut some disks with a round cookie cutter and put them on the top of the choux before baking
– Cook the choux in the oven at 180oC for 35 to 45 minutes or until lightly browned
– Roll it between 2 nylon paper around 1mm of thickness
– Place it inside the fridge to cool down for around 15 minutes
– Cut some disks with a round cookie cutter and put them on the top of the choux before baking
– Cook the choux in the oven at 180oC for 35 to 45 minutes or until lightly browned
CHOUX
– Water: 80g
– Milk: 80g
– Salt: 2g
– Butter: 60g
– Flour: 90g
– Eggs : 3 medium pieces
METHOD
– Boil the water, the milk, the butter, and the salt into a pot
– Remove from the stove and add the flour
– Mix well till the flour is completely absorbed
– Mix on fire for 30 seconds to dry the dough
– Add the 3 eggs one by one till the dough is not too stiff
– Shape it in small choux (around 3cm diameter) with a pipping bag on a lightly greased tray
– Remove from the stove and add the flour
– Mix well till the flour is completely absorbed
– Mix on fire for 30 seconds to dry the dough
– Add the 3 eggs one by one till the dough is not too stiff
– Shape it in small choux (around 3cm diameter) with a pipping bag on a lightly greased tray
VANILLA PASTRY CREAM
– Milk: 350g
– Egg: 1 piece
– Yolk egg: 1 piece
– Sugar: 65g
– Cornstarch : 30g
– Butter: 15g
– Vanilla aroma: 4g
METHOD
– Heat the milk and vanilla aroma inside a pot and, in parallel, stir in a bowl the egg and yolk egg, the sugar, and the cornstarch
– When the milk is boiling, add 2/3 of it in the egg mix, and put it back inside the pot for cook the cream
– Without stopping to stir the cream with a whisk, cook it till it’s boiling
– Cool it down
– When the milk is boiling, add 2/3 of it in the egg mix, and put it back inside the pot for cook the cream
– Without stopping to stir the cream with a whisk, cook it till it’s boiling
– Cool it down
LOQUATS CONFIT
– Fresh loquats : 500g
– Sugar : 340g
– Orange : 1 piece
METHOD
– Wash, pit and cut in 4 the loquats until you have 500g
– Add the sugar, orange zest and its juice on it and let it rest overnight
– The next day, cook it in low heat for around 30 minutes
– Let it cool down completely
– Add the sugar, orange zest and its juice on it and let it rest overnight
– The next day, cook it in low heat for around 30 minutes
– Let it cool down completely
ORANGE BLOSSOM CHANTILLY
– Cream liquid full fat: 200g
– Sugar: 20g
– Orange blossom: 30g
METHOD:
Whisk all the ingredients together into a cold bowl until the Chantilly is stiff
FINITION
– Cut the top of the Choux (approximately 2/3) to have a base with a small “hat”.
– With a Pipping bag, fill the base with some vanilla pastry cream.
– Add some loquat confit on the pastry cream.
– Pipe with a design tip, some orange blossom chantilly.
– Wash and cut in fines slices the strawberries and decor the mini choux with it.
– Sift some Icing sugar on your mini choux