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    I Love Choux

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    RnD Kueku
    This 3-sentence summary provides the key details about the document: This document is a recipe for heart-shaped choux pastries that are filled with different ingredients. It includes instructions for making a hazelnut craquelin topping, choux dough, crunchy caramel insert, and white chocolate raspberry namelaka filling. The final assembly involves cutting the choux in half, filling the bottom with pralin, adding namelaka and caramel filling, and decorating with love-shaped decorations.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    I Love Choux

    Uploaded by

    RnD Kueku
    47 views3 pages
    This 3-sentence summary provides the key details about the document: This document is a recipe for heart-shaped choux pastries that are filled with different ingredients. It includes instructions for making a hazelnut craquelin topping, choux dough, crunchy caramel insert, and white chocolate raspberry namelaka filling. The final assembly involves cutting the choux in half, filling the bottom with pralin, adding namelaka and caramel filling, and decorating with love-shaped decorations.

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    i Love Choux

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    This 3-sentence summary provides the key details about the document: This document is a recipe for heart-shaped choux pastries that are filled with different ingredients. It includes instructions for making a hazelnut craquelin topping, choux dough, crunchy caramel insert, and white chocolate raspberry namelaka filling. The final assembly involves cutting the choux in half, filling the bottom with pralin, adding namelaka and caramel filling, and decorating with love-shaped decorations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    47 views3 pages

    I Love Choux

    Uploaded by

    RnD Kueku
    This 3-sentence summary provides the key details about the document: This document is a recipe for heart-shaped choux pastries that are filled with different ingredients. It includes instructions for making a hazelnut craquelin topping, choux dough, crunchy caramel insert, and white chocolate raspberry namelaka filling. The final assembly involves cutting the choux in half, filling the bottom with pralin, adding namelaka and caramel filling, and decorating with love-shaped decorations.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    I LOVE CHOUX

    Delightful choux with heart shape

    DIFFICULTY LEVEL   

    HAZELNUT CRAQUELIN

    INGREDIENTS PREPARATION

    ALL-PURPOSE FLOUR g 130 In a planetary mixer mix all the ingredients until you get a shortcrust pastry.
    DELINOISETTE g 80 Spread between two sheets of silicone paper to 2mm thick, then cool for about 1/2 hour.
    RAW SUGAR g 140 Cut with the help of a heart-shaped cookie cutter and store in the freezer.
    UNSALTED BUTTER 82% FAT - SOFT g 150

    CHOUX DOUGH

    INGREDIENTS PREPARATION

    DELI CHOUX g 500 Mix at medium speed the ingredients in a planetary mixer with paddle for 10-15
    WATER - 50-55°C g 720 minutes, until obtaining a smooth and lump-free dough.

    Dress on micro-perforated silicone making a heart shape, cover with craquelin and bake

    at 190 ºC for about 20 min.

    I LOVE CHOUX Page 1 of 3


    CRUNCHY INSERT

    INGREDIENTS PREPARATION

    PRALIN DELICRISP CARAMEL FLEUR DE SEL qb Spread between two sheets of silicone paper to 2mm thick, then cool down for about 1/2

    hour.

    Cut with a heart shaped cookie cutter and store in the freezer.

    CARAMEL FILLING

    INGREDIENTS

    CHOCOCREAM CARAMEL FLEUR DE SEL qb

    WHITE CHOCOLATE & RASPBERRY NAMELAKA

    INGREDIENTS PREPARATION

    MILK 3.5% FAT g 500 Bring to a boil milk with glucose, add lilly and RASPBERRY PASTE, mix and pour on the
    GLUCOSIO g 20 white chocolate while continuing to mix. Finally add the cream
    SINFONIA CIOCCOLATO BIANCO g 680 Leave to rest in the refrigerator for at least 4/6 hours
    LIQUID CREAM 35% FAT g 400
    LILLY NEUTRO g 80
    PASTA AROMATIZZANTE LAMPONE g 80

    I LOVE CHOUX Page 2 of 3


    FINAL COMPOSITION

    Cut the hearts choux in half.


    Fill the bottom of the choux with PRALIN DELICRISP.
    Whip the namelaka with a whisk for a couple of minutes.
    Fill the choux with tufts of namelaka.
    Fill the tufts by adding some CHOCOCREAM CARAMEL FLEUR DE SEL and close.
    Decorate with PETIT LOVE PINK DOBLA.

    RECIPE CREATED FOR YOU BY FEDERICO VEDANI


    CHOCOLATIER AND PASTRY CHEF

    I LOVE CHOUX Page 3 of 3

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