By François Galtier
Ingredients
CHOU DOUGH
for 20 choux
- Water 480 g
- Candia Professional Signature Gourmet Butter 270 g
- Salt 5 g
- Flour T55 300 g
- Egg 440 g
- Fat Spray SQ
- Icing Sugar SQ
CRAQUELIN
for 20 choux
- Flour T55 120 g
- Sugar 120 g
- Candia Professional Signature Gourmet Butter 100 g
DUBAI FILLING
for 20 choux
- Pure Pistachio Paste 100% 360 g
- Pistachio Praline 50% 300 g
- Salt 5 g
- Roasted Kunafa 240 g
MILK CHOCOLATE MOUSSE
for 20 choux
- Whole Milk 80 g
- Gelatin Mass (1/5) 22 g
- Milk Chocolate 35% 170 g
- Salt 4 g
- Candia Professional Signature Whipping Cream 35% 375 g
MILK CHOCOLATE GLAZE
for 20 choux
- Glucose Syrup 200 g
- Candia Professional Signature Whipping Cream 35% 50 g
- Sugar 35 g
- Gelatin Mass (1/5) 90 g
- Milk Chocolate 35% 125 g
- Salt 4 g
- Mirror Glaze Neutral 350 g
PISTACHION CHANTILLY
for 20 choux
- Candia Professional Signature Whipping Cream 35% 20 g
- Gelatin Mass (1/5) 20 g
- Sugar 45 g
- Pure Pistachio Paste 100% 85 g
- Salt 3 g
- Candia Professional Signature Whipping Cream 35% 350 g
DECORATION
- Milk Chocolate 35% SQ
- Pistachio Praline 50% 50 g
Composition
Chou Dough
Craquelin
Dubai Filling
Milk Chocolate Mousse
Milk Chocolate Glaze
Pistachion Chantilly
Decoration
CHOU DOUGH
for 20 choux
Meld slowly the butter and the salt into the water, then bring to a big boil and pour on flour into the mixing bowl with paddle. Mix directly middle speed and let evaporate until 55°C. Add the eggs in one time and mix middle speed until 30°C. Spray some fat on baking plate and pipe choux Ø5,5cm with round nozzle Ø15mm.
CRAQUELIN
for 20 choux
Mix all ingredient together until you can agglomerate the powders. Roll out with some flour at max 1mm and cut directly discs Ø6,5cm to cover each chou. Place tart ring (h2cm) in each corner of the plate and place another baking plate on the top. Preheat ventilated oven at 200°C and bake around 40min at 170°C, take out the top plate and bake again 5 min.
DUBAI FILLING
for 20 choux
Roast the kunafa around 20 min in ventilated oven at 160°C. Then mix all together.
MILK CHOCOLATE MOUSSE
for 20 choux
Warm up milk with gelatin and pour on chocolate with salt to make an emulsion. At 35°C mix gently with semi-whipped cream. Pour around 30g per silicon mold décor round 50 and freeze.
MILK CHOCOLATE GLAZE
for 20 choux
Warm up glucose with cream and sugar, add gelatin and pour on chocolate and salt to make a nice emulsion. Mix with mirror glaze and blend before any usage. Use at 35-40°C.
PISTACHION CHANTILLY
for 20 choux
Warm up cream with gelatin and sugar, then pour on pistachio and salt to make a nice emulsion. Add liquid cold cream at the end and let cooling down in refrigerator. Whip at soft pik and pipe a flower with small “drop” nozzle on a piece of plastic sheet rodoide, then freeze.
DECORATION
(for 20 choux)
Melt milk chocolate around 33-35°C, spread out into arabesque silicon mold and place on frozen marble for few seconds to be able to unmold. Keep in refrigerator for a while to finalize the crystallization. Pour praline in piping bag to be ready to use.
MONTAGE
Cut a disc on top of the chou to be able to fill with dubai filling and close again with the heat. Deep the frozen mousse pallet into chocolate glaze and place on top of the chou. Place now the frozen Chantilly flower, cut a hole un middle with round nozzle, fill with the pistachio praline and finish with milk chocolate arabesque.
