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Makes 36 choux buns
Recipe Step by Step
CHOUX PASTRY
130g Mineral water
130g Whole UHT milk
110g Dry butter 84%
160g Strong white bread flour
5g Fine salt
5g Caster sugar
260g Whole eggs
VANILLA OPALYS NAMELAKA
200g Whole UHT milk
3 Vanilla pods
10g Glucose DE 38/40
5g Powdered gelatin - 220 Bloom
25g Water for the gelatin
360g OPALYS 33%
390g UHT cream 35%
Infuse the pods for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose. Add the rehydrated gelatin. Slowly pour over the melted chocolate. Mix to form a perfect emulsion. Add the cold liquid cream.
Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
OPALYS 33% & VANILLA WHIPPED GANACHE
130g UHT cream 35%
1 Tahitian vanilla pod
15g Inverted sugar
15g Glucose DE 38/40
180g OPALYS 33%
260g UHT cream 35%
Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold cream and mix again in an electric mixer. Leave to stiffen in the refrigerator, preferably for 12 hours. Whip until firm.
RASPBERRY CONFIT
150g Raspberry pulp
25g Glucose DE 38/40
25g Caster sugar
2,6g Pectin NH
Bring to the boil and store in the refrigerator.
Assembly and finishing
Make the namelaka, whipped ganache and raspberry confit.
Use the pre-crystallized Raspberry Inspiration to make thin rounds with diameters of 5cm and 2cm between 2 sheets of plastic wrap. Leave to harden.
Make the choux pastry, pipe out balls of approx. 18g for the large choux and approx. 4g for the small ones, then sprinkle with sugar crystals and bake.
Use a bread knife to make a flat cut on the top of the choux.
Fill the large choux buns via their bottom – Use 25 to 30g of vanilla namelaka, and finish off with approx. 5g of raspberry confit.
Whip up the Opalys vanilla whipped ganache.
Use a piping bag with a 10mm nozzle to stick a 5cm-diameter round onto the choux bun and pipe 5 buns with approx. 5g of whipped ganache.
Put a small round of Raspberry Inspiration on each one of the choux buns.
Fill the small choux buns with the remaining whipped ganache (approx. 4g) and place them on the piped assembly.