CHOUX HAZELNUT AND CARAMEL
CHOCOLATE CHOUX PASTRY
50gr Water
50gr Semi-skimmed Milk
40gr Butter Fat 82%
2gr Salt
2gr Sugar (Sucrose)
100gr Whole Egg
10gr Extra Brute – Cacao Powder
50gr Wheat Flour Type 55
In a pan boil the milk, water, salt and sugar.
Add the flour and the cocoa and cook the mixture until it comes loose from the pan.
Put the mixture in the mixer and beat until the dough cools down to 45ºC.
Add the eggs little by little.
Keep the dough in the refrigerator for 3 hours.
Shape with the help of a piping bag.
Pour the chocolate crunch on top and bake in the preheated oven for 20-22 minutes.
CHOCOLATE CRUNCHY
270gr Sugar (sucrose)
4gr Apple Yellow Pectin
150gr Butter Fat 82%
90gr Liquid Glucose 42 DE
80gr Water
15gr Extra Brute – Cacao Powder
80gr Piura Blanco 74%
Mix the sugar with the pectin.
Heat the water, glucose and butter to 45ºC, add the sugar mixture.
Bring to boil and pour over the chocolate.
Bake at 180ºC.
Remove from heat and pour onto a silpat.
Allow to cool and crush into powder.
Pour over silpat and bake in the oven.
HAZELNUT CREAM
113gr Semi-skimmed Milk
13gr Cream 35%
25gr Cane Sugar
20gr Egg Yolk
10gr Cornstarch
1gr Salt
20gr Hazelnut Paste 100%
Boil the cream with the milk and salt.
Beat the sugar with the egg yolks and cornstarch. Season this mixture with the hot milk. Return to the pan and bake at 84ºC.
Add the hazelnut paste and mix with turmix.
Place in a box with a film to contact and refrigerate for 6 hours.
CARAMEL (CHOUX)
40gr Sugar (Sucrose)
40gr Cream 35%
1gr Salt
65gr Butter Fat 82%
Make dry caramel with the sugar.
Deglaze with the cream and salt. Boil until 110ºC
Remove from heat and add the butter.
HAZELNUT CREAM CHOUX PASTRY
300gr Cream 35%
35gr Mascarpone
1gr Tahitensis Vanilla Bean
25gr Cane Sugar
40gr Egg Yolk
4gr Gelatin Sheets “Silver#
100gr Hazelnut Praline 50%
In a pan, bring the cream, mascarpone and vanilla to the boil.
Beat the egg yolks with the sugar and temper with the hot cream.
Return to the pan and cook at 82ºC.
Add the previously hydrated gelatin. Add the praline and emulsify with turmix.
Keep in cold place for 12 hours.
HAZELNUT AND CARAMEL CHOUX PASTRY
50gr Hazelnut
100gr Piura Blanco 74%
Mix the caramel with the pastry cream and fill the choux pastry.
Pour the cream over the choux pastry.
Decorate with toasted hazelnuts and hazelnut shells.
