Fruity choux

Pastry recipe

For 40 choux

 

Gluten-free lime sablé pastry

Gluten-free craquelin

Gluten-free choux paste

Black cherry crémeux

Whipped vanilla ganache

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Fruity choux
Romain Chalumeau

Romain Chalumeau

Pastry Chef, Instructor, École Nationale Supérieure de Pâtisserie, Yssingeaux
  Having a diploma in pastry / chocolate / ice cream making / confectionery / catering in 2005, Romain worked in multiple companies, obtaining the additional mention of “Restaurant Desserts”...
  1. LIME SABLÉ PASTRY

    Ingredients

    • Butter - 375g
    • Icing sugar - 150g
    • Fleur de sel - 3g
    • Egg white - 60g
    • Semi-whole rice flour - 380g
    • Potato starch - 75g
    • Lime (zest) - 2 pcs

    Soften butter. Using a paddle attachment, add in the icing sugar and fleur de sel. Add egg whites and mix well without whipping. Add sifted powders and lime zest. Set aside in the fridge.

    Roll it out to 3 mm and cut into the desired shapes.
     

  2. CRAQUELIN

    Ingredients

    • Rice flour - 100g
    • Caster sugar - 100g
    • Butter - 120g

    Using a paddle attachment, mix all the ingredients.

    Roll it out between 2 sheets of parchment paper. Leave to set in the freezer.
     

  3. CHOUX PASTE

    Ingredients

    • Water - 400g
    • Butter - 160g
    • Caster sugar - 8g
    • Salt - 8g
    • Semi-whole rice flour - 100g
    • Tapioca - 70g
    • Potato starch - 70g
    • Egg - 400g

    Boil the water with the salt, sugar and butter.

    Add the sifted flour and starches, dry it out slightly.

    Transfer to a stand mixer with a paddle attachment, add eggs gradually until the desired consistency is achieved.

    Pipe immediately onto a greased tray. Place the craquelin.

    Bake at 180°C for 40 min in a deck oven (vent open).
     

  4. CHERRY CRÉMEUX

    Ingredients

    • Frozen fruit purée 100% : Black cherry - 450g
    • Caster sugar - 150g
    • Pectin NH - 12g
    • Corn starch - 24g
    • Butter - 180g

    Heat the purée.

    At 40°C, add sugar mixed with pectin and corn starch.

    Boil for 30 sec.

    At 35°C add butter and blend.

    Pour into a 3-cm half-sphere mould.

    Leave to set in the freezer.

    In this step

  5. WHIPPED VANILLA GANACHE

    Ingredients

    • Gelatin - 5g
    • Water - 30g
    • Cream 35% fat - 700g
    • Vanilla pod - 3 pcs
    • White couverture 33% - 155g

    Hydrate the gelatine in cold water.

    Bring 300 g of cream to the boil with the split and scraped vanilla pod and infuse, covered, for about 30 min. Remove vanilla seeds, heat the cream up if required and pour it over the chopped couverture.

    Blend to emulsify. Add the remaining cold cream (400 g) and blend. Refrigerate 3h at least at 4°C. Whip to the desired.

  6. DARK CHERRY CONFIT

    Ingredients

    • Frozen fruit purée 100% : Black cherry - 450g
    • Glucose - 60g
    • Invert sugar - 30g
    • Pectin NH - 8g
    • Caster sugar - 50g

    Heat the purée with inverted sugar and glucose.

    At 40°C, add the caster sugar mixed with the pectin.

    Boil for 30 sec.

    Pour immediately into a 20 x 30 cm frame and a half-sphere mould, leave to set in the freezer.
     

    In this step

  7. Assembly

    Halve the choux. Fill the choux with whipped vanilla ganache, at the centre pipe in the cherry crémeux, add again whipped vanilla ganache until crémeux is completely covered.

    Top with the other half of the choux. Place the choux on top of the lime sablé pastry.

    Add the dark cherry confit on top. 

     

    Decorating  

    Gold leaves.
     

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