Recipe for 20 choux:
- Arrange on a plate greased 20 big choux ones with a plain nozzle 16.
- Brown the top of your cabbage with a brush.
- Bake at 200 ° C for 20min.
- Cool cabbage.
Preparation of the ganache:
- Boil the cream and remove from heat, stir in the chocolate by mixing with a whisk.
- Stir until chocolate is completely melted.
Preparation of whipped cream:
- Add the sugar and beat until the cream clings to whip.
- Do not beat too long because it will form butter.
Mounting of Choux greedy:
- Dip the top of the cabbage in the ganache (ganache should be smooth and you should use it at a temperature of 37 ° C)
- Cut the top of the cabbage with a small knife with teeth.
- Cramming Pastry cream.
- Add pineapple pieces over the custard.
- Prepare a pastry bag with a star tip No. 12. Develop a beautiful rosette.
- Remove the cap on top of the whipped cream.