Allspice & Dark Chocolate Choux

Allspice & Dark Chocolate Choux
Medium
Makes: 120 units
  • Good to go
  • High profit
  • Quick & easy (production)
I created this original choux with Christmastime flavours like allspice, Zéphyr white chocolate whipped ganache paired with mandarin and passion fruit. The Cacao Barry Noir Intense cacao powder creates a very nice contrast of colors. It is the perfect size to grow your diversity of petits fours.
I created this original choux with Christmastime flavours like allspice, Zéphyr white chocolate whipped ganache paired with mandarin and passion fruit. The Cacao Barry Noir Intense cacao powder creates a very nice contrast of colors. It is the perfect size to grow your diversity of petits fours.
Shelf life:
1 day
Conservation:
refrigerate at 4 C
Containing: 5 Components
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Featured Ingredients

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Demonstration video<span>Allspice & Dark Chocolate Choux</span>
Demonstration videoAllspice & Dark Chocolate Choux

Dark Chocolate Choux

Ingredients

Preparation

  1. Combine the water, milk, salt, sugar and butter. Bring to a boil.
  2. Sift together the cacao powder with flour and potato starch
  3. Add the dry ingredients to the hot milk mixture. Stir to combine.
  4. Scald the dough for a few minutes.
  5. Place the dough in a mixer with a paddle and beat in the eggs slowly.
  6. Continue until the mixture reaches the ribbon stage.
  7. Pipe small choux.
  8. Add the craquelin previously cut to the required shape
  9. Bake choux in 330F oven for 16 minutes.

View tools

  • Saucepan
  • Bowl scraper
  • Bowl (s)
  • Piping Bag (s)
  • 10mm (0.39”) piping tip
  • Spatula(s)
  • Spiral Mixer

Noir Intense Craquelin

Ingredients

Preparation

  1. In a mixer with a paddle, combine the softened butter with brown sugar.
  2. Mix the dry ingredients together in a separate bowl and then add the butter mixture.
  3. Combine and roll the dough to 1.5 mm between two sheets of acetate.
  4. Chill, then cut out to the required shape.

View tools

  • Guitar sheets
  • Rolling pin
  • 3.5cm (1.4”) ring cutter
  • Spiral Mixer

allspices whippeg Zéphyr white chocolate ganache

Ingredients

Preparation

  1. Bring to a boil cream (1), inverted sugar and glucose.
  2. Mix together chopped Zephyr, allspice, orange juice and zest.
  3. Pour the hot cream on top of the chocolate mixture.
  4. Mix well with a immersion blender.
  5. Chill for a minimum of 12 hours.
  6. Whip the ganache before using.

View tools

  • Blender
  • Saucepans
  • Spatula(s)
  • Sifter

Passion Fruit -Mandarin Marmelade

Ingredients

  • 7.1 oz
    Fresh mandarin
  • 1.4 oz
    Ponthier Passion Fruit Puree
  • 3.2 oz
    sugar
  • 0.2 oz
    NH Pectin (Sosa)

Preparation

  1. Pierce each mandarin with a fork. Place in a large saucepan and cover with water.
  2. Change the water three times over the course of 24 hours.
  3. The day after, cook the mandarins in water until easily pierced with a knife.
  4. Remove from water. Cut mandarins into small pieces.
  5. Pour mixture into a Thermomix with the sugar and pectin.
  6. Cook until mixture comes to a boil.
  7. Pour into the Silikomart mold.

View tools

  • Knife
  • Dipping fork
  • Bowl (s)
  • Thermomix®
  • Spatula(s)
  • Silikomart mold SFM006

ASSEMBLY

  1. Pipe the Zephyr ganache into the choux, alternating with Passion Fruit Mandarin Marmalade.
  2. On top, add the molded marmalade.
  3. Create a ruffle around the marmalade with small St Honoré tip.

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