Pastry recipe


Pastry Chef, Pastry World Champion 2001, Think Pastry
Michel Willaume, originally from Nantes, has the soul of an explorer, both of the physical world and of the spirit. Today, at the head of Think Pastry, his consulting firm, he offers his philosophy, k...
  1. Pâte à choux


    • Water - 250g
    • Milk - 250g
    • Butter - 200g
    • Flour T55 - 300g
    • Salt - 10g
    • Sugar - 30g
    • Egg (boiled) - 450g

     In a pan, bring to the boil the water, milk, salt, caster sugar and

    butter. Sieve the flour. Stir the flour in and dry the formed dough

    on strong heat. Off the heat, add the eggs one by one until smooth

    texture. Pipe the choux, one big and one small. Bake at 180ºC vent

    close for 10 minutes and finish baking at 160ºC vent open.

  2. Natural crunch


    • Butter - 150g
    • Sugar - 180g
    • Flour T55 - 180g

    Mix together all ingredients Roll out the dough at 2mm thickness and place in the fridge to harden the dough. Cut into disks as same diameter of the piped choux. Place on top before baking.

     Bake at 180/170ºC around 30 minutes

  3. Yuzu caramel


    • Frozen fruit purée 100% : Yuzu - 100g
    • Ambient fruit purée 100% : Mango - 60g
    • Sugar - 160g
    • Butter - 120g
    • Salt - 1g
    • Whipped cream 35% - 20g

    In the saucepan, melt gradually the sugar and cook to light caramel.

    Stop the cooking by adding the pre-heated purees. Add the butter

    In this step

    Frozen fruit purées
    Ambient fruit purées
  4. Yuzu mandarin cream


    • Frozen fruit purée 100% : Yuzu - 230g
    • Frozen fruit purée 100% : Mandarin - 150g
    • Pectin NH - 7g
    • Sugar - 120g
    • Egg white - 100g
    • Gelatin (powder) - 6g
    • Water - 36g
    • Cocoa butter - 100g

    Heat up one-third of the purees at 45°C, add the sugar /pectin mixture, then bring the mix to the boil. Take the saucepan off the

    heat, let cool down at 60ºCand add the egg whites. Cook at 75°C,

    then add the rehydrated and melted gelatin. Combine this mixture

    with the rest of the puree. Gradually pour the melted cocoa butter

    mixing with a blender to obtain perfect emulsion. When cold, fill the

    bottom part of the éclairs.

    In this step

    Frozen fruit purées
  5. Pineapple compote


    • Frozen fruit purée 100% : Pineapple - 75g
    • Pineapple (dice) - 300g
    • Invert sugar - 20g
    • Sugar - 40g
    • Pectin - 8g
    • Lemon (juice) - 5g

    Heat up purees, half apricots and inverted sugar at 50ºC.

    Pour slowly the mixture sugar/pectin mixing well and bring to a boil

    for 2 min. Remove from heat and add the gelatin previously hydrated

    and melted. Add the lemon juice and mix well. Pour directly into

    small silicon dome forms and freeze. Unmold just before feeling.

    In this step

  6. Yuzu cream


    • Frozen fruit purée 100% : Yuzu - 180g
    • ORGANIC MANGO PUREE 100% - 70g
    • Glucose - 30g
    • Ivory chocolate - 380g
    • Gelatine 200 bloom (powder) - 8g
    • Water - 48g
    • Cream 35% fat - 400g

    Melt the chocolate until 40/45ºC and scale the glucose on top.

    Bring to a boil the puree. Add the hydrated and melted gelatin

    Mixing well and pour gradually the hot mixture into the melted

    chocolate to obtain a perfect emulsion using the hand blender.

    Add the cold liquid cream and let crystallize minimum 8 hours in

    the refrigerator. Mold and freeze.

    In this step

  7. Vanilla whipped “Chantilly”


    • Vanilla pod - 4
    • Cream 35% fat - 250g
    • Invert sugar - 12g
    • Ivory chocolate - 315g
    • Cream 35% fat - 600g

     Infuse the vanilla beans overnight into the 500g of cold cream.

     Heat up the other part of cream with the inverted, then pour

    gradually the hot mixture into the melted chocolate to get a perfect emulsion. Pass through the hand blender. Strain the vanilla beans

    from the heavy cream and pour into the chocolate mixture.                                         

     Mix well and reserve in fridge overnight. Whip to smooth

    consistency and pipe on top.

  8. Assembling

    Cut the top of the big choux and fill the bottom with the caramel, then halfway with the cream.

    Fill the smallest choux with the compote and place it inside the biggest one.

     Close with cream and cover the top with a disc of colored white chocolate. Place the frozen yuzu cream in the center of the chocolate disc and pipe over the vanilla « Chantilly ». Decorate.


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