8 Mar 2023
Composition
- Crumble For Choux Paste
- Choux Paste
- Cocoa Sponge
- Chocolate Custard
- Soaking Syrup
- Filling
- Whipped Cream
- Chocolate Shavings
Crumble for choux paste
Ingredients
Working Method
Use the mimetic incorporation at room temperature.
In a mixing bowl with a paddle attachment, mix all ingredients together.
Laminate the dough at 2mm in between two baking paper
Cut the size needed and freeze.
Choux Paste
Ingredients
Working Method
In a mixing bowl with a paddle attachment mix all the ingredients together for5mn at maximum speed.
Pipe the choux paste add the crumble and bake.
Cocoa Sponge
Ingredients
Working Method
Whip all ingredients together for 6 minutes at high speed.
Spread on one tray 60X40 and bake.
Chocolate custard
Ingredients
Working Method
In a mixing bowl with a whisk attachment, mix the water and cremyvit togetherfor 5mn at medium speed.
Add the melted chocolate.
Soaking syrup
Ingredients
Working Method
Bring water and sugar to a boil. let cool down and add the starfruit griotte
Filling
Ingredients
Working Method
Spread 0,5cm thick layer on top of the presoaked sponge and freeze.
Whipped cream
Ingredients
Working Method
Whip the Passionata at medium speed to a stiff peak.
Chocolate Shavings
Ingredients
Working Method
Spread a thin layer of tempered chocolate on a marble slab let it set beforescapping.
