
Inspiration
Exotic - Coffee choux

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- Choux crunch
Choux crunch
Ingredients:
- 200g flower
- 250g dark cassonade
- 250g butter
Instructions:
- Combine the ingredients in kitchen robot to a small dough. Roll out 1,5mm between two sheets of baking paper. Freeze before cutting discs and place them on top of the choux doux before baking
Choux dough
Ingredients:
- 250g milk
- 250g water
- 16g sugar
- 6g salt
- 200g butter
- 300 flower
- 500g eggs
Instructions:
- Boil the milk, water, sugar, salt and butter togheter. Add the flour and stir on the fire for 5 minutes. Place the dough in a kitchen robot and add the eggs one by one. Put the frozen crunch on top of the choux and bake. Preheat your oven to 220°C, when
Coffee cream
Ingredients:
- 450g milk
- 50g Cream 35%
- 100g sugar
- 100g egg yolks
- 100g corn starch
- 20g Coffee Arabica powder
Instructions:
- Boil the milk with the cream, coffee and half weight of the sugar. Mix the corn starch with the other sugar and egg yolks. pour the boiling milk on to the mixture. Put everything back on the fire and stor well until the mixture boils. Cool down the cream
Mascarpone whipped ganache
Ingredients:
- 775g Cream 35%
- 120g sugar
- 18g gelatine leaves
- 775g mascarpone
- 1140g Cream 35%
- 2 pcs Vanilla beans
Instructions:
- Boil the cream ( 1), sugar, vanilla en mascarpone. Mix the soaked gelatine leaves in the liquid en add the cold cream (2) Overnight for using.
Build up
Instructions:
- - Fill up the choux with the coffee cream
- - place the choux on top of the almond sable discque
- - Put the mascarpone whipped cream in a kitchen robot and whisk airy, pipe big dots on top of the choux. With the help of a round
- - spoon, take out a small hole on top of the mascarpone
- - Decorate with small chocolate strips and gold leaves