SEA BUCKTHORN CREAM PUFFS

Pastry recipe
Guilherme GUISE

Guilherme GUISE

Executive Pastry Chef, Hotel Kämp
Guilherme came into contact with pastry and sweets early as a child. At the age of 10, his parents opened an artisanal ice cream shop in Southern Brazil and he used to help his father to create new fl...
  1. SEA BUCKTHORN AND WHITE CHOCOLATE CREAM

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 280g
    • Cream - 1270g
    • Invert sugar - 90g
    • White chocolate - 385g
    • Gelatin - 10g

    Hydrate the gelatin in cold water.

    Boil half of the cream, melt the gelatin and pour over the chocolate.

    With the help of a hand blender, emulsify the cream with the white chocolate, add the Boiron sea buckthorn puree and the remaining of the cream.

    Let it cool down in the fridge over night.  Whip the cream when you are ready to use.
     

    In this step

  2. SEA BUCKTHORN COULIS

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 500g
    • Sugar - 80g
    • Agar agar - 5g

    Boil the puree, sugar and agar agar.  Let the mixture set in the fridge and blend in a high speed blender, until you achieve a very shiny finish.
     

    In this step

  3. CARAMEL CREAM

    Ingredients

    • Cream - 250g
    • White chocolate - 400g
    • Invert sugar - 45g
    • Butter - 90g
    • Dark rum - 25g

    Boil the cream, inverted sugar and butter and pour over the roasted white chocolate.  Emulsify the ganache using a hand blender.

  4. FINISH

    Pipe the Sea buckthorn ganache inside a cylinder mold.  Pipe inside the cream some of the coulis caramel cream.  Freeze the mixture.  Finish by dipping the cylinders onto roasted white chocolate mixed with 20% cacao butter.

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