Caramelized Choux

by Cédric Grolet

Pastry Choux

water 168g
milk 168g
salt 7g
granulated sugar 13g
butter 155g
flour t65 186g
fresh eggs 303g

Craquelin

flour t65 80g
melted butter 100g
granulated sugar 100g

Vanilla jelly

milk 400g
cream 400g
egg yolks 128g
granulated sugar 60g
xanthan 10g
vanilla extract 10g

Vanilla praline

toasted almonds 550g
feuillantine 110g
vanilla pod 28g
vanilla supreme 10g
Grapeseed oil 55g
cocoa butter 146g
dry caramel 110g

Whipped caramel ganache

white chocolate 174g
gelatin mass 42g
hot cream 392g
caramel 200g
cream 392g

Soft caramel

granulated sugar 172g
glucose syrup(1) 190g
cream 362g
milk 54g
glucose syrup(2) 91g
vanilla extract 2g
salt 4g
butter 126g

Caramel with kappa carrageenan

water 160g
granulated sugar 25g
glucose syrup 15g
caramelized sugar 30g
carrageenan kappa 3g

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.