Recipe of the month

Choux pastry line up

SHORTBREAD

• Butter 600 g
• Flour 1,000 g
• Icing sugar 370 g
• Almond powder 120 g
• Salt 20 g
• Eggs 200 g
• Lemon zests 5

Mix the butter, flour, icing sugar, almond powder, salt and zests. Finish with the eggs. Roll out to 2 mm thick and cut bands 3.5 cm x 18 cm. Bake at 145°C for 12 minutes. Brush with egg yolks and continue to bake for 10 minutes more.

CHOUX PASTRY

For approx 150 choux.

• Water 500 g
• Milk 500 g
• Butter 435 g
• Salt 15 g
• Caster sugar 12 g
• Flour 570 g
• Eggs 1,000 g

Boil water, milk, butter, salt and the sugar. Add the sifted flour and mix to create a homogeneous mixture. On the heat dry out the batter and in a mixer gradually add the eggs. Rdctify if needed. Pipe. Bake at 160°C for 35 minutes.

VANILLA JELLY

500 g/frame

• Water 500 g
• Inverted sugar 50 g
• Caster sugar 60 g
• Vanilla 4 g
• Agar-agar 3 g
• Gelatin 3 g
• Cold water 18 g

Boil all the ingredients except for the gelatin. Add the soaked gelatin Pour onto a tray lined with a Silpat®. In this recipe it is possible to change the water by strawberry juice, coffee, orange juice and cocoa.

FILLING FLAVOURS

• Vanilla chantilly
• Citrus cream
• Chocolate cream
• Coffee chantilly
• Strawberry cream

Place a filled choux onto the shortbread bands.