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FALL CHOUX

Fall dessert for  the DOBLA Winter Wonderland

Difficulty level

Ingredients

DELI CHOUX g 250
water g 400

Preparation

Heat the water to 50-55 ° C and place in the planetary mixer together with the DELICHOUX and knead with the leaf for 15 minutes at medium-maximum speed. Let the dough rest 10 minutes and then pipe with a smooth nozzle on forosil mats.

Ingredients

all-purpose flour g 130
AVOLETTA g 80
raw sugar g 140
unsalted butter 82% fat g 155

Preparation

Mix all ingredinets  until obtaining a  shortcrust.

Put between two sheets of silicon paper and spread at 3mm then put to cool in a blast chiller for about 1/2 hour.

Cut discsof the same size as choux before cooking. 

 

Ingredients

SINFONIA CARAMEL ORO g 190
water g 100
LEVOSUCROL g 20

Preparation

Boil water and LEVOSUCROL, pour over chocolate and emulsify.

 

Ingredients

PRALIN DELICRISP CLASSIC - lightly warmed To Taste

Preparation

Spread the product between two sheets of silicone at a height of 2 mm.

Freeze and cut into discs.

Ingredients

water g 500
TOP CREAM g 200
liquid cream 35% fat g 300
PASTA ZABAIONE g 10

Preparation

Mix water and top cream vigorously with a whisk.

Gradually add the cream while continuing to whisk.

Finally flavor with zabaione paste.

 

Final composition

Place the craquelin on the choux  and cook at 190-200°C for 20-30min.

Cool and cut off the tops of the choux.

Fill the bottom of the choux with the ganache, place the crunchy insert and finally a dollop of light cream.

Decorate with ACORN BRONZE and SPEAR WHITE DOBLA.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani