Choux pastry recipe with Cointreau strawberry cream, covered with grapefruit ganache
1. CHOUX PASTRY CRISP WITH COCOA NIBS
Ingredients
88 g butter
105 g raw sugar
19 g almond powder
12 g chopped cocoa nibs
76 g flour T55
Total weight: 300 g
Step
Combine all ingredients in the food processor. Spread at 2mm
bettween 2 parchements. Freeze.
2. PÂTE À CHOUX
Ingredients
41 g water
41 g whole milk
37 g butter
2,5 g sugar
0,8 g sea salt
45 g flour T55
82 g whole eggs
Total weight: 250 g
Step
Boil the water, milk, butter, sugar and sea salt. Add the flour and
keep the heat on for a bit to make it dry. Transfer in a mixing
bowl and add the eggs progressively. Pipe on a Silpain®.
3. STRAWBERRY COINTREAU® CREAM
Ingredients
181 g strawberry puree
66 g raspberry puree
33 g sugar
20 g cornstarch
20 g gelatin mass (x 6)
38 g butter
23 g Cointreau® 60%
Total weight: 380 g
Step
Make a pastry cream with the purees, sugar and cornstarch. Add
the gelatin mass and chill at 40°C. Blend with the butter and
Cointreau® then chill.
4. GRAPEFRUIT COINTREAU® WHIPPED GANACHE
Ingredients
78 g cream (1)
1,3 g grapefruit zest
9 g gelatin mass (x 6)
5 g glucose
25 g white chocolate 34%
99 g cream (2)
32 g Cointreau® 60%
Total weight: 250 g
Step
Heat the cream (1) and infuse the grapefruit zest for 15 minutes.
Strain and recalculate. Add the gelatin mass and glucose around
60/70°C. Pour over the white chocolate to make a ganache and
blend. Add the cream (2) and the Cointreau® then blend one
more time. Chill and whip.
5. STRAWBERRY COINTREAU® TRANSLUCENT JELLY
Ingredients
3 g sugar
0,91 g agar agar
58 g water
12 g strawberry puree
12 g raspberry puree
15 g gelatin mass (x 6)
9 g Cointreau® 60%
Total weight: 110 g
Step
Add the sugar and agar agar to the water with the purées and
bring to the boil. Add the gelatin mass and Cointreau®, then
heat to 40/45°C. Spray with a little oil before pouring 100 g
onto a 30 x 21 cm baking tray.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Bake the pâte à choux and allow to cool down.
Fill the choux with the strawberry Cointreau® cream.
Whip the whipped ganache and pipe on top of the choux.
Cut thin jelly to desired diameter and drop on top of the choux.
Decorate with some raspberry crispies and grapefruit zests.
