4 Nov 2021
Composition
- Choux paste
- Crumble for choux
- Diplomate cream
- Salty caramel
- Whipped cream and coconut
Ingredients
Choux paste
Working Method
- In a mixing bowl with a paddle attachment, mix all ingredients together at high speed speed for 5 min.
- Pipe between 30 to 50 g per choux.
- Apply a disk of crumble.
- Bake in a deck oven at 170°C with open damper.
Crumble for choux
Working Method
- In a mixing bowl with a paddle attachment, cream the butter and brown sugar and incorporate the flour.
- Laminate between 2 baking papers to 2 mm.
- Precut the disc and freeze ready to be applied on the choux paste.
Salty caramel
Working Method
- Melt the Deli Caramel and the salt together to a 50°C temperature.
- Cool down before using.
Whipped cream & Coconut
Working Method
- Whip the Chantypak to stiff peak and pipe on a Silpat®.
- Spread the coconut all over and freeze.
Build-up
- Pipe 20 g of salty caramel per choux then pipe the diplomate cream making sure that the choux is well filled.
- Take the whipped cream and coconut out of the freezer and add one per choux.
- Stick the wings and the heart stamps.
Decoration
Stamps:
Put the stamp in the freezer few hours upfront. On a tray with baking paper, pipe small dots of tempered white chocolate and press with the frozen stamp.
Tips: make 5 design at the time in order to not to warm up the stamp too much.
Wings:
Spread some tempered white chocolate between 2 guitar sheets and pass on top with a plastic tube to spread the chocolate. Cut out the heart shapes when the chocolate start to set. Later pipe a dot of chocolate and stick two hearts together at a 90° angle for the shape of the wings.
