28 Jul 2022
Mix all ingredients together in a mixing bowl with a paddle attachment at high speed for 5 min. Pipe in between 30 - 40 g per choux. Apply a disk of crumble. Bake in a deck oven at 170 °C for ± 40 min. in an open damper.
Cream the Mimetic Incorporation and brown sugar in a mixing bowl with a paddle attachment and incorporate the flour. Laminate in between two baking papers to 2 mm. Pre-cut the disc and freeze ready to be applied on the choux paste.
Mix the Cremyvit Classic and water together in a mixing bowl with a whisk attachment at high speed for 5 min. Add the Carat Nuxel Hazelnut CT. Fold the Montamix.
Whip the Montamix to a stiff peak.
In between two sheets of acetate, spread the tempered Belcolade Blanc Selection CT white chocolate and roasted black sesame seeds. Cut disc to fit on the choux.
Cut the top of the choux and pipe the diplomate cream into it. Top off with a disc of white chocolate and pipe the whippable topping on top.