Recipe: ChouPastry Apricot Mint Eclair

27 Jul 2018

Bakery
Patisserie

Ingredients

Crumble

  • 140 g of Flour
  • 100 g of Brown sugar
  • 100 g of Aristo Croissant* (Margarine)

Choux Paste

  • 1000 g of Tegral Clara Super* (Choux mix)
  • 900 g of Water
  • 500 g of Milk
  • 200 g of Oil

Milk Chocolate Chantilly

  • 500 g of Cream
  • 225 g of Belcolade Lait Selection* (Real Belgian Chocolate)
  • 2 g of Cloves

Topfil Apricot - Mint

  • 250 g of Topfil Apricot* (Fruit fillings)
  • 2 g of Fresh mint

Composition & Decoration

  • Q.S. of Topfil Apricot* (Fruit fillings)

 

*Puratos product

Working Method

Crumble

  1. Mix all the ingredients together to obtain a dough.
  2. Roll down to 2 mm and cool down before cutting discs that fit on the Choux.

Choux Paste

  1. Warm up the water and milk between 50 to 60°C.
  2. With a paddle, mix all the ingredients together at medium speed for 5 min. 
  3. Pipe 6 small choux side by side  on a ring pattern.
  4. Add a disc of crumble on each one. 
  5. Bake for the first 5 min. with closed damper at 160°C, then open damper for 30 to 45 min. depending on the size. 

Milk Chocolate Chantilly

  1. Bring the cream and cloves to a boil and infuse for 10 min. 
  2. Bring back to a boil and strain over the Belcolade Lait Selection.
  3. Blend and keep in the fridge overnight.
  4. Whip it like a chantilly using a whisk.

Topfil Apricot - Mint

  1. Scale both together and mix with the immersion blender.

Composition & Decoration

  1. Mix the liquid Chantypak (1), milk, egg yolk, and Bavarois Neutre together and warm up until 85°C.
  2. Melt the Belcolade Noir Supreme and add the above mixture.
  3. Incorporate the pre-whipped Chantypak (2).
  4. Pour the mousse into a verrine and finish with fresh fruits.