Tuesday, June 4, 2013

Choux greedy

Recipe for 20 choux:

Pastry cream :
Powdered Sugar: 250grs
- Milk: 1 liter 
- Flour : 100g
- Eggs: 4 
- 1 vanilla pod

Choux pastry:
- 125g of water
- 50g butter
- 1 pinch of salt
- 1 pinch of sugar
- 3 to 4 eggs
- 125gr flour

Whipped Cream:
- 100g icing sugar
- 5 dl cream (30% fat)

- 600g cream
- 300g dark chocolate

- 1 can of pineapple

Preparation of the pastry cream :
Choux greedy
- Pour the milk into a saucepan and place over high heat.
- Add a little sugar with milk (you can add at this point a vanilla bean, you will need to remove at the end of the recipe).
- Beat the eggs in a bowl before the milk to a boil.
Choux greedy
Choux greedy
- Add the sugar, the flour into the eggs and mix well.
- Mix with a whisk.
- Once the milk is boiling, lower the gas and then add the mixture to the eggs.

- Mix until there have air bubbles escaping.
- Transfer the cream in a cold container.
- Allow to cool below a closed plastic wrap tightly.

Preparation of the choux pastry :
Choux greedyChoux greedy
- Prepare trays for baking the choux by greasing it with butter so that they would not stick on the tray.
- Place water, milk, butter, sugar and salt into a pot and bring it to a rolling boil. It should be bubbling furiously.
- Remove the pot from the heat or turn down the heat and pour in all the flour at once and stir immediately and vigorously with a wooden spoon/spatula.  Ensure that there is no lumps of flour in the panade. Cook out the mixture over low heat for another 2-3 minutes.
Choux greedy
- Using a paddle attachment,   cool the panade down for about 5  minutes. You wouldn’t want to add in the eggs when the panade is still hot. You may end up scrambling the eggs.
When the panade is not hot to touch, with the paddle attachment still on, start adding the eggs one at a time. The mixture may look like it has cuddled and split at first but be patient and allow the machine to do its job to emulsify the mixture.
- Continue adding the eggs until you get a smooth, thick, glossy paste. 
Choux greedy
- When you lift up your spatula, it should fall after roughly 3 seconds. It should be able to fall from the spatula on its own but not be too wet that it can’t hold its shape.
Choux greedy
- Arrange on a plate greased 20 big choux ones with a plain nozzle 16.
- Brown the top of your cabbage with a brush.
Choux greedy
- Give two shots fork cross.
- 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:
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.
Choux greedy
- 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.


1 comment:

  1. Looking lovely and simple enough to make! Off for ingredients :-)