Valentine choux

8 Feb 2019

Recipes
Cake and sponge mixes
Patisserie

Shortcrust

Ingredients

  • 375 g  of flour 
  • 50 g of PatisFrance Almond Powder  
  • 150 g of icing 
  • 150 g  of sugar 
  • 225 g of butter  
  • 7 g of salt  
  • 80 g of eggs 

Working method

  1. Mix flour, PatisFrance Almond Powder, icing sugar, salt and butter together to a sandy texture. 
  2. Add the eggs to obtain a smooth dough. 
  3. Reserve in fridge until cold. Roll out to 3 mm and shape into tart ring of 5 cm diameter.

Almond cream

Ingredients

  • 100 g of PatisFrance Almond Powder  
  • 100 g of butter 
  • 100 g of eggs  
  • 100 g of sugar 
  • 50 g of flour  
  • 2 g of orange zest 

Working method

  1. Cream sugar and butter, add eggs gradually. 
  2. At the end, add PatisFrance Almond Powder, orange zest and flour. 
  3. Pipe ½ cm in tart shells and bake at 180°C for approximately 12-15 min. 
  4. Cool down and unmold. 

Choux Crust

Ingredients

  •  500 g of Tegral Patacrout
  • 200 g of butter  
  • 50 g  of whole eggs 
  • 200 g of cassonade

Working method

  1. Mix all ingredients together and roll out to 2 mm between two baking paper sheets. 
  2. Put the mixture in the freezer and then cut a disc of 2 cm diameter.

Choux

Ingredients

  • 250 g of water  
  • 100 g  of butter 
  • 5 g of salt  
  • 10 g of sugar  
  • 150 g of flour  
  • ±250 g of whole eggs 

Working method

  1. Boil the water with the butter, salt and sugar. 
  2. Add flour and dry the mixture correctly. 
  3. Gradually add the eggs to obtain a smooth and pipable texture. 
  4. Pipe a 3 cm diameter choux shape, apply a crusty layer on top and bake in deck oven at 170°C for 40-45 min with an open damper. 

Orange vanilla cream

Ingredients

  • 800 g  of milk 
  • 10 g  of orange blossom 
  • 200 g  of Fresh cream 35% 
  • 150 g of vanilla stick 1 pc Sugar  
  • 120 g of egg yolks 
  • 90 g  of CPT 
  • 250 g of whipped fresh cream 35% 

Working method

  1. Heat the milk, orange blossom, fresh cream and vanilla stick at 60°C. 
  2. Pour ¼ of this mixture in the CPT, mix energetically to obtain an homogenous texture. 
  3. Keep it. 
  4. Boil the rest of the milk/cream mixture, take off the heat, add the first mixture and bring to boil. 
  5. Pour on tray, wrap with film in contact, cool down quickly at 4°C. 
  6. Soften and add the firm whipped cream.

Red fruit marmelade

Ingredients

  • 480 g of PatisFrance Starfruit Raspberry  
  • 120 g of PatisFrance Starfruit Blackcurrant  
  •  280 g of granulated sugar 
  • 6 g of pectin  
  • 10 g of Classic Strawberry 

Working method

  1. Heat both purees in a pan to 40°C, add the sugar mixed to the pectin. 
  2. Cook to 104°C. 
  3. Add the Classic Strawberry and cool down, keep at 4°C.