Cherry Cream Puffs Orange Blossom Chantilly with
BY FRANCOIS MELLET
Crunchy • Pate a Choux • Morello Crème Mousseline • Mascarpone and Orange Blossom Chantilly
1 Crunchy Grand Reserve Butter 83% Sifted Cake Flour Brown Sugar Vanilla Paste Red Food Coloring
200 G 240 G 240 G 1 Tsp
Mix all ingredients, roll down to a 2-millimeter thickness and freeze. Once frozen cut rings of desired diameter and place on top of the cream puff.
250 G 250 G 10 G 10 G 245 G 280 G 500 G
Bring water, milk, salt, sugar and butter to a boil. Begin with a whisk and mix in the flour into the liquid, continue with a spatula and cook for one to two minutes until bottom of the pan start to stick. Transfer to a mixing bowl with the paddle attachment and add in several steps the 2 eggs at the time, scraping the bowl in between. Pipe desired size pull onto a silpain. Put in a oven at 400°F, sprinkle some water into the oven and turn down to 330°F and cook for 20 to 30 minutes.
2 Pate a Choux Water Whole Milk Sugar Salt Unsalted Butter Bread Flour Whole Eggs
3 Morello Crème Mousseline Boiron Morello Puree Whole Milk Granulated Sugar Egg Yolks Hot Process Pastry Cream Powder Grand Reserve Butter 83%
400 G 100 G 100 G 90 G
Proceed like a Crème Patissiere
40 G 120 G
4 Mascarpone and Orange Blossom Chantilly Heavy Cream Mascarpone Sifted Powder Sugar Orange Blossom Water Vanilla Paste
225 G 110 G 40 G 20 G 1 Tsp
Mix all ingredients together and whisk to a soft peak.