Chouski Holiday Recipe

1. Choux paste
2. Crumble
3. Diplomate cream
4. Apricot filling

1. In a mixing bowl with a paddle attachment, mix all ingredients together at high speed for 5 min. 
2. Pipe choux with a weight of about 30 to 50 g. 
3. Apply a disk of crumble (see next step). Bake in deck oven at 170°C open damper.

1. In a mixing bowl with a paddle attachment, mix the butter and brown sugar and incorporate the flour. 
2. Laminate between two baking papers to 2 mm. 
3. Precut the discs and freeze so they are ready to be applied on the choux paste.

1. In the mixing bowl with a whisk attachment, mix the Cremyvit and water together at high speed for 5 min. 
2. Incorporate stiff peak whipped Chantypak.

1. Pipe about 10 to 20 g Topfil per choux. 

Hat: spread some tempered dark chocolate on a plastic sheet and roll around a pipe to have a 4 cm diameter ring.

Scarf: color some rolling fondant in different colours, laminate at 2mm in between two plastic sheets and cut some stripes, press the end with a fork.

Ski: stick (by spraying some water) a plastic sheet of 10x20 cm on a clean tray. Pipe some drops of tempered dark chocolate and lift up the tray for the drop to drip down. Before the chocolate sets, lift the edge end to have the curve of the ski.

Eyes: use dark and white chocolate to pipe the eyes. 

Place two stripes of the fondant on top of the choux for the scarf. Then place the ring of chocolate on top of it and pipe some whipped Chantypak in it for the hat. Stick the eyes on the ring, as well a nose made with some almond paste. Place the skis at the bottom of the choux.