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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.

Recipe given by

Chef Pâtissier Hôtel Mandarin Oriental, Paris

THE IDEA?

I wanted to make a sweet with a choux pastry base, coloured, fun and easy to eat.


THE SHAPE?

To present this I placed the echoux pastry in a line with thin jellies on the top to identify the classical flavours (vanilla, chocolate, strawberry and citrus/coffee).


THE TECHNICAL STEP?

It is important to have a clean, thin finish because they are fragile when handeling.

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