Recipe created by the association Tradition Gourmande
la manufacture du goรปt
Small cakes
CHOUX WITH CRUMBLE, PRALINé AND CARAMEL
the association Tradition Gourmande
For about 12 choux
Choux 190 g 60 g 2g 8g 100 g 150 g 250 g as needed
Salted Caramel 100 g Sugar 20 g Glucose 60 g Liquid cream 35% FAT 2 g Fleur de sel 70 g Butter
Water Whole milk Salt Sugar Butter Flour Eggs Icing sugar
Sieve the flour. Beat the eggs and either strain or mix them. In a saucepan, boil the water, milk, salt, sugar and butter together. Once the mix is boiling, take off the heat and add the sieved flour while whisking. Return to a low heat to dry the mix, until the paste no longer sticks to the sides of the saucepan, while mixing with a spatula. Using a flat beater, gradually add the eggs until the wanted consistency is obtained. If needed, to loosen the paste once the eggs were added, it is better to add some lukewarm milk instead of more eggs in order to get the right paste texture. It should be quite firm. Fill a pipping bag fitted with a PF 20 fluted tip with the choux pastry and prepare 6 cm large choux, on a baking tray fitted with a cooking mat. Sprinkle with icing sugar. Also prepare 10 “petit-four” sized choux. Crumble 170 g 85 g 225 g
Butter Brown sugar T55 flour
Using a flat beater, soften the butter. Add the brown sugar, then the flour. Mix until getting a homogeneous mixture. Let it rest in the fridge for an hour. Using a rolling machine, make sure the crumble paste is not thicker than 2 cm. Cut crumble disks with a 6 cm large cookie cutter. Let the disks rest in the fridge.
Pastry cream 1 liter Whole milk 200 g Egg yolks 180 g Sugar 80 g Powdered cream 80 g Butter 1 Vanilla pod
Mix the hazelnuts and the 30° B syrup. Spread onto a baking tray, fitted with a cooking mat. Sprinkle the sugar and cook for 20 minutes at 160° C in a convection oven. Keep stirring the hazelnuts while they are cooking. Assembly and decoration Cut the choux in half with a bread knife. Fill the choux with praliné mousseline, and the “petit-four” choux with salted caramel. Place the small choux in the centre of the big one and cover with praliné mousseline using a pipping bag fitted with a medium fluted tip. Sprinkle with chopped caramelised hazelnuts. Finally, place the top of the big choux, and sprinkle some icing sugar. Saveurs Praliné 2,5 kg Saveurs Praliné 5 kg
ref. 21020 ref. 21015
Heat the milk, half of the sugar and the vanilla pod, it must be split and scraped. In a mixing bowl, whiten the egg yolks with the rest of the sugar then add the cream. When boiling, pour some milk on the eggs and bring it all in the saucepan. Boil the mixture for 2 minutes while whisking strongly. Add the butter and then pour onto a stainless steal baking tray, fitted with foil. Cover the cream pastry with foil and let it rest 15 to 20 minutes in the freezer to cool it, and then let it rest in the fridge. Praliné Mousseline 700 g Pastry cream 200 g Saveurs Praliné 230 g Softened butter Using a whisk, smoothen the pastry cream. Add in the Saveurs Praliné. Add the softened butter.
Manufacture Cluizel - august 2018
Assembly Put a crumble disk on each choux and sprinkle with icing sugar again. Cook for 25 to 30 minutes at 160° C in a convection oven.
In a saucepan, slowly melt the sugar with glucose to get caramel. Pour boiling cream onto the caramel to stop it from cooking. Add salt off the heat. Whisk to obtain a smooth mixture. Add the butter with a whisk and cook at 103° C in order to emulsify. Check the cooking process with a spoon. Pour the caramel onto a baking tray fitted with foil, to cool it.
Caramelised Hazelnuts 200 g Hazelnuts 40 g 30°B syrup (Baumé Scale) 10 g Sugar
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094