Choux
pastry
ingredients :
- 125 g Milk
- 2 g Salt
- 50 g Butter
- 75 g Flour
- 100 g Eggs
process :
Boil the milk, salt and butter. Remove from the heat and add the flour, then dry over a low heat for 30 seconds. Place the mixture in a different receptacle and gradually add the eggs. Pipe the choux pastry on to the trays.
Crisp
Wafer
ingredients :
- 75 g Butter
- 90 g Brown sugar
- 90 g Flour
process :
Place a strip of crisp wafer on the top. Bake in the oven at 160°C for 35 to 40 minutes.
Strawberry
Pastry cream
ingredients :
- 820 g Milk
- 180 g Sicoly® sweetened strawberry purée
- 160 g Egg yolks
- 190 g Granulated sugar
- 60 g Flour
- 50 g Cornflour
- 100 g Butter
- 20 g Cocoa butter
process :
Make a French pastry cream with the milk, puree, egg yolks, sugar, flour and cornflour. Cook for 2 to 3 minutes. Add the cocoa butter and then the butter. Smooth the cream on a tray covered with film on both sides. Cool. Then whisk the two creams with an electric whisk.
Lemon
Pastry cream
ingredients :
- 890 g Milk
- 110 g Sicoly® sweetened lemon juice
- 160 g Egg yolks
- 200 g Granulated sugar
- 60 g Flour
- 50 g Cornflour
- 100 g Butter
- 20 g Cocoa butter
process :
Make a French pastry cream with the milk, puree, egg yolks, sugar, flour and cornflour. Cook for 2 to 3 minutes. Add the cocoa butter and then the butter. Smooth the cream on a tray covered with film on both sides. Cool. Then whisk the two creams with an electric whisk.
Coconut
Pastry cream
ingredients :
- 830 g Milk
- 170 g Sicoly® sweetened coconut purée with grated coconut
- 160 g Egg yolks
- 200 g Granulated sugar
- 60 g Flour
- 50 g Cornflour
- 100 g Butter
- 20 g Cocoa butter
process :
Make a French pastry cream with the milk, puree, egg yolks, sugar, flour and cornflour. Cook for 2 to 3 minutes. Add the cocoa butter and then the butter. Smooth the cream on a tray covered with film on both sides. Cool. Then whisk the two creams with an electric whisk.
Exotic
Pastry cream
ingredients :
- 880 g Milk
- 70 g Sicoly® sweetened mango purée
- 50 g Sicoly® sweetened passion fruit purée
- 160 g Egg yolks
- 60 g Flour
- 50 g Cornflour
- 100 g Butter
- 20 g Cocoa butter
process :
Make a French pastry cream with the milk, puree, egg yolks, sugar, flour and cornflour. Cook for 2 to 3 minutes. Add the cocoa butter and then the butter. Smooth the cream on a tray covered with film on both sides. Cool. Then whisk the two creams with an electric whisk.
Fondant
décor
ingredients :
- 1000 g Fondant
- 120 g Glucose
- 20 g Cocoa butter
- QS : colorants
process :
Work at 35°C. Make rectangle-shaped pieces.