Caramelized Choux

Choux pastry

PREPARATION: Bring the water, milk, salt and sugar to a boil, add the flour and cook for 2 minutes. Place the mixture in a bowl lined with baking paper. When the mixture reaches 55°C, add the eggs in 3 additions. Leave the mixture to rest in a cool place overnight.

Craquelin

PREPARATION: Mix all the ingredients in the mixer using the flat whisk until you obtain a creamy and smooth consistency.

Vanilla jelly

PREPARATION: Cook all ingredients except xanthan gum in the microwave at 85°C. Add xanthan gum and mix. Leave to rest overnight at +4°C.

Vanilla praline

PREPARATION: Toast the almonds and vanilla pods, then prepare a praline with the almonds, caramel, oil, vanilla pods and vanilla extract. Add the cocoa butter and mix, then add the feuillantine. Leave to rest at +4°C overnight and whip with a whisk before use.

Whipped caramel ganache

PREPARATION: Heat half of the cream and pour it over the chocolate and lime zest. Mix thoroughly with a hand mixer and add a cold part of the cream, then mix again. Leave the ganache in the refrigerator for at least 6 hours before whipping.

Soft caramel

PREPARATION: Heat the cream, milk, glucose (2) and vanilla, cook the glucose (1) with the sugar until 185°C, then deglaze with the liquid ingredients. Cook until 105°C. Leave to cool to 70°C, then add the butter and salt. Leave to cool to room temperature. Store in a cool place.

Caramel with kappa carrageenan

PREPARATION: Boil all the ingredients together and let cool to 50°C.

EXECUTION

Pour 20g of choux pastry into a Pavoni mould code FB07, freeze in blast chiller, demould into a Forosil mat and cut out a 5 cm diameter disk of craquelin. Place the disc on top of the blast chilled half-shell and place the preparation upside down in the FB07 mould. Bake for 25 minutes at 150°C, then for 10 minutes at 130°C. Allow to cool and fill with cream. In the same FB07 mould fill with vanilla jelly, dip the choux pastry into the jelly; place in blast chiller and bring to -40°C. Unmould and glaze the top with caramel with carrageenan kappa.