Exotic chouchou

Recipe for For three chou pastries

Recipe idea

Quentin BAILLY

Quentin BAILLY chocolate shop - Lille ( FRANCE)

Ingredients

Sicoly

SICOLY® frozen exotic fruit insert

Frozen ORGANIC ginger juice

No added sugar frozen passion fruit juice

Frozen lime juice

No added sugar frozen Alphonso mango purée

Neutral crunch dough :

for the choux pastry

ingredients :

40.1 g Butter
48 g Brown sugar (cassonade)
10.4 g Raw almond powder
36.5 g Flour T55

process :

Start with the making of the crunchy dough.
Mix all ingredients together until obtaining a smooth paste. Roll at 2.5 mm thick between two guitar sheets. Store in the fridge.
Once cold, cut out into Ø 10 cm disks.

For the choux pastry :

ingredients :

66.6 g Whole milk
66.6 g Water
4 g Crystal sugar
1.3 g Fine salt
60 g Butter
73.3 g Flour T55
133.2 g Eggs
A.N. Whole milk

process :

For the pâte à choux, boil together the milk, water, salt sugar and butter.
Pour onto the sieved flour and mix with the flat beater. Thin the mixture with the eggs at room temperature. If necessary, add hot milk if the texture is too firm.

For the hazelnut sugar dough :

ingredients :

9.4 g Butter
58.3 g Icing sugar
15.2 g Extra fine blanched almond powder
7.6 g Raw hazelnut powder
7.6 g hazelnut praliné
30.5 g Eggs
1;5 g Fine salt
0.5 g Vanilla extract (400 gr/L)
152.3 g Flour T55

process :

Mix softened butter and icing sugar together and let it melt.

Add the powders and then the eggs, vanilla and salt. Smoothen with the flour.

Store in the fridge before rolling to 3 mm thick.

Gelatin mass :

for the light ginger cream

ingredients :

10 g Water
1.7 g Powdered gelatin 200 bloom

process :

Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.
Leave again to set before using.

Custard cream :

for the light ginger cream

ingredients :

78.6 g Whole milk
0.5 g Vanilla pod
15.7 g Crystal sugar
12.6 g Egg yolks
3.1 g Custard powder
3.1 g Cornstarch
7.9 g Butter

process :

Bring the milk and half the sugar with vanilla to a boil. Blanch the eggs with the second half of sugar. Add the custard powder. Thin the mixture with the boiling milk, making sure to remove the vanilla pods beforehand.

Add the dice of butter off the heat and leav to melt.

Mix delicately and pour into a tray. Cover with cling film on the surface and cool down quickly.

For the light ginger cream :

ingredients :

103.2 g Custard cream base
9 g Fresh ginger juice
15.5 g Fresh orange juice
11.6 g Gelatin mass 1/6
129 g Cream 35%

process :

Bring the cream at room temperature and smoothen with a whisk. Add the melted gelatin mass and smoothen again. Add little by little the juices and then the soft whipped cream with a rubber spatula.

Cover with cling film (touching the surface) and leave to set in the fridge.

Smoothen before use.

Gelatin mass :

for the exotic mousseline cream

ingredients :

22.7 g Water
3.8 g Powdered gelatin 200 bloom

process :

Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.
Leave again to set before using.

For the exotic mousseline cream :

ingredients :

114.8 g Sicoly® passion fruit juice
53.5 g Butter
26.5 g Gelatin mass 1/6
19.1 g Custard powder
85.6 g Crystal sugar
47.9 g Egg yolks
37.2 g Eggs
53.5 g Butter
16.9 g Sicoly® lime juice
28.1 g SICOLY® Alphonso mango purée
192 g Cream 35%

process :

Prepare a custard cream with SICOLY® purées and juices, butter (1), eggs, egg yolks, sugar and custard cream.

After cooking, add the gelatin mass and butter (2). Cool down quickly.

Once cold, whip with a flat beater and fold in the soft whipped cream with a rubber spatula.

Mango, passion and ginger confit :

for the marmalade

ingredients :

55.4 g Mango passion and ginger confit
64.6 g Fresh mango
60 g Victoria pineapple

process :

Add the sugar and pectin to the cold melted SICOLY® purées. Bring the mixture to a boil for 30 seconds and cook to 41° BRIX.
Leave to cool down and mix to a fine texture. Pour between two guitar sheet to 2 mm thick and keep the rest for the assembly.

For the marmalade, cut the fresh fruits into a brunoise and mix it with the confit.

Assembly &

finishes

Start by preparing the crunchy dough for the choux pastry and cut it out as written above.
Cook the exotic confit and pour part of it between two guitar sheets and set the rest aside to use later. Cuire le confit et le couler en feuille guitare puis conserver le reste pour le montage.
Line the hazelnut sugar dough into a Ø 16 cm circle and store in the fridge.

Prepare the choux pastry and pipe into the middle of the hazelnut dough using a N°12 nozzle. Cover with a disks of crunchy dough. Bake at 165°C for 26 minutes in a closed-key oven, and then 15 minutes in an open-key oven. Once cold, cut out the top part of the choux pastry, leaving a 3 cm border, and keep aside to use later in the assembly.

Prepare the different base creams : Exotic cream, custard cream and light ginger cream.

Garnish the tart with the exotic cream and some exotic confit balls. Place a Ø 140mm SICOLY® exotic disk on top and cover with the rest of the exotic cream. Add the top choux part upside down.
Sprinkle the sugar dough edges and the top with decor sugar.

To finish, pipe the light ginger cream with a Ø 6cm cookie-cutter. Create a hole in the middle using a hot Ø 8cm laddle, using hot water. Add the exotic marmalade inside and cover with a thin Ø 10 cm disk of confit.

Finish off with some confit dots on top of the choux pastry.