Working Method
Composition and Preparantion
Pate A Choux
- Boil water, margarine, salt and sugar.
- Once margarine has melted add flour and stir vigorously to combine. Continue to stir until forms a mass and pulls away from the sides of the pan.
- Transfer the dough to the mixer and mix on medium speed with the paddle add the eggs slowly while mixing.
- Pipe the dough into desired shape and size.
- Place a disk of the crumble on top and bake with closed damper for 25- 30 minutes (open damper after 20 min.)
Oven Type: Rack
Top Temperature: 180°C
Bottom Temperature: 180°C
Craquelin Top
- Mix all Ingredients together to obtain a dough.
- Roll to 3mm or less and let cool the dough in the fridge or freezer before cutting the rounds that fits in the choux dough.
Chocolate Pastry Cream
- Mix the Cremyvit Classic and water with a whisk for about 3 min, let rest the cream for 5 min and mix again for 2 min at medium speed.
- Melt Belcolade Noir Selection cacao Trace at 40-45C and mix with Cremyvit to smooth.
- Fill a pipping bag fitted with chosen pipping tip.
Fillings and Toppings
- Whip Ambiante at medium speed for about 4 minutes to a soft peaks and fill a pipping bag fitted with a star pipping tip and set aside.
Assembling
- Cut Choux in half and fill each bottom shell with a 10g of Topfil Plus Cherry and 20g of Chocolate Pastry Cream.
- Top with second half choux and pipe an Ambiante Rosset.
- Decorate with Chocolate pieces and Fresh or maraschino cherries.
