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Caraïbe choux buns with praliné center
Made with Cooking Range Caraïbe 66% dark chocolate
RECIPE CREATED BY VALRHONA’S ÉCOLE GOURMET3 steps
To be made the day before:
CARAÏBE 66% Whipped Ganache
To be made on the day:
Stainless steel rings, 5cm in diameter
3 SILPAIN-type perforated baking mats
Perforated baking trays
MAKES SIX INDIVIDUAL PORTIONS
Recipe Step by Step
CARAÏBE 66% WHIPPED GANACHE
Preparation time: 15 minutes
Leave to sit for: at least 3 hours
110 g Whipping cream 35%
13 g Honey
90 g CARAÏBE 66%
240 g Whipping cream 35%
cream in three batches over the chopped chocolate, mixing with a rubber spatula between each batch to create an emulsion.
The texture should be shiny and elastic. Once the hot cream has been completely added, mix using a hand blender, then add the cold cream and mix well to completely incorporate it. Cover the surface with clingfilm and leave to set in the
refrigerator for at least 3 hours. Then, use an electric whisk to obtain a sufficiently firm texture.
ALMOND/HAZELNUT AND VANILLA PRALINÉ
Preparation time: 30 minutes
100 g Blanched almonds
100 g Blanched hazelnuts
2 Vanilla beans
135 g Caster sugar
35 g Water
2 g Fleur de sel
Meanwhile, prepare a syrup with the sugar and water in a thick-bottomed saucepan until it boils.
Remove from the heat, add the roasted nuts, and mix to coat them with syrup.
Place back onto medium heat, stirring all the time, until a nice caramelisation is obtained.
Pour out onto baking paper and leave to cool.
Scrape the vanilla pods to extract the seeds.
Once the mixture is cold, break into pieces and place into a food
processor with the vanilla seeds and fleur de sel.
Blend until the mixture has reached the desired consistency.
CYLINDRICAL CHOUX PASTRY
Preparation time: 30 minutes
Baking time: 1 hour 10 minutes
80 g Water
80 g Whole milk
2 g Caster sugar
2 g Fine salt
75 g Unsalted butter
90 g Plain flour
140 g Eggs
Remove from the heat, add the flour, then heat again over low heat to dry out the dough with a spatula for a few minutes.
Pour into a stand mixer bowl. Mix for a few minutes using the paddle attachment at medium speed until the dough has cooled.
Beat the eggs and gradually add them to the mixture, continuing to work with the paddle attachment.
Pour the choux pastry dough into a piping bag.
Line the 5cm diameter stainless steel rings using a perforated baking mat cut to the dimensions of the rings.
Place the lined rings on a perforated baking tray covered with a perforated baking mat.
Pipe out the choux pastry to fill ¹/3 of each ring, maximum (approx. 25g).
Cover with a second perforated baking mat and a perforated baking tray.
Place a fairly heavy weight on top of it (cast iron pot with water at the bottom, for example) and bake in a preheated oven
at 375°F (190°C) for about 1 hour and 10 minutes.
Turn out the choux buns, and leave to cool on a rack.
Assembly and finishing
Using a knife, pierce the choux buns, then garnish them with CARAÏBE 66% whipped ganache
using a piping bag fitted with a smooth nozzle.
Pour the almond/hazelnut praliné into a piping bag with a filling nozzle. Fill the centres of each
choux bun with the praliné. If necessary, add a little more CARAÏBE 66% whipped ganache.
Pipe out a ball of CARAÏBE 66% whipped ganache on top of each choux bun.
Using a melon baller previously soaked in hot water, dig out the centre of each ball, then fill each
pit with the almond and hazelnut praliné.
Decorate with a few raw hazelnuts.
To make your praliné, almonds and hazelnuts can be replaced by nuts of your choice in equal quantities: sesame, peanuts, pecans, pistachios, etc.