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Makes 36 choux buns
Recipe Step by Step
Step01
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
Bring the water, milk, butter, salt, sugar and butter to the boil. Sift the flour. Add the flour to the liquid, then put the mixture on a high heat to get rid of the liquid content. Take it off the heat and gradually incorporate the eggs. Pipe out the choux pastry. Pre-heat the oven to 480°F (250°C), then once it is at temperature put the choux pastries in and switch the heat back down to zero. Keep the oven door closed. As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C). Or, bake in a fan-assisted oven at 330°F (165°C) for 23 minutes with the oven door ajar.
Step02
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%
Bring the milk to the boil with the scored vanilla pods.
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.
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.
Step03
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%
Heat the smaller portion of cream with the split and scored vanilla pods. Leave to infuse for 10 minutes then strain through a chinois. Add the inverted sugar and glucose. Slowly pour the hot mixture over the chocolate.
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.
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.
Step04
RASPBERRY CONFIT
150g Raspberry pulp
25g Glucose DE 38/40
25g Caster sugar
2,6g Pectin NH
Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp.
Bring to the boil and store in the refrigerator.
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.