27 Jul 2018
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
- Mix all the ingredients together to obtain a dough.
- Roll down to 2 mm and cool down before cutting discs that fit on the Choux.
Choux Paste
- Warm up the water and milk between 50 to 60°C.
- With a paddle, mix all the ingredients together at medium speed for 5 min.
- Pipe 6 small choux side by side on a ring pattern.
- Add a disc of crumble on each one.
- 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
- Bring the cream and cloves to a boil and infuse for 10 min.
- Bring back to a boil and strain over the Belcolade Lait Selection.
- Blend and keep in the fridge overnight.
- Whip it like a chantilly using a whisk.
Topfil Apricot - Mint
- Scale both together and mix with the immersion blender.
Composition & Decoration
- Mix the liquid Chantypak (1), milk, egg yolk, and Bavarois Neutre together and warm up until 85°C.
- Melt the Belcolade Noir Supreme and add the above mixture.
- Incorporate the pre-whipped Chantypak (2).
- Pour the mousse into a verrine and finish with fresh fruits.
