75 g butter
80 g water
80 g whole milk
2 g salt
90 g T55 flour
2 g caster sugar
140 g eggs
Step
Boil the butter, water, milk, and salt. Add the flour and dry for
1 minute. Put the dough in a mixer fitted with a paddle
attachment and mix for 5 minutes. Add the eggs a little at a
time.
Line stainless steel tubes with a perforated baking mat. Place
these lined tubes on a perforated baking sheet covered with
a baking mat. Pipe the choux pastry to cover 1/3 of the height
(25 g). Cover with a perforated baking mat and a perforated
baking sheet. Weigh down with a saucepan, place in the oven
and bake for 55 minutes in an oven preheated to 190°C.
2. PASSION MANGO CREAM
Ingredients
141 g passion fruit purée
69 g mango purée
35 g deodorized coconut oil
43 g sugar
6 g cornstarch
2.6 g vegetable gelling agent
2.86 g vegetable stabilizer
Step
Heat the purées and coconut oil. Sprinkle in the sugar,
cornstarch, gelling agent and stabilizer. Cook until it comes to
a gentle boil. Set aside in the freezer. Pipe into the cylindrical
choux pastries.
3. COINTREAU® PASSION JELLY
Ingredients
58 g passion fruit purée
58 g water
12 g sugar
0.58 g agar-agar
13.4 g Cointreau® 60%
Step
Bring the passion fruit purée and water to a boil. Add the sugar
and agar-agar in a steady stream, then bring back to a gentle
boil. Add the Cointreau®. Pour directly into a frame lined with
plastic wrap to a depth of 5 mm. Set aside in the freezer.
4. COINTREAU® VANILLA GANACHE
Ingredients
1 g orange zest
181 g cream (2)
40 g mascarpone
8 g Cointreau® 60%
3.5 g vanilla paste
82 g cream (1)
12.5 g sugar
12.5 g atomized glucose
12.5 g gelatin mass
Step
The day before, infuse the orange zest in the cream (2). Mix the
mascarpone, Cointreau® and vanilla paste. Boil the cream (1)
with the sugars. Add the gelatin mass and dissolve thoroughly.
Pour over the previous mixture. Add the cream (2) and mix. Set
aside and pipe using a No. 3 tip.
