Craquelin
Ingredients
- 200 g | Butter, softened
- 280 g | Brown Sugar
- 280 g | All purpose flour
Method & Technique
Mix ingredients together until you have achieved a paste. Laminate or roll dough between two pieces of floured parchment until you reach 1/4 inch thickness.
Place in the freezer until solid. Cut out with a mini round cutter to accommodate the size of the choux. Place the craquelin over the choux before baking at 350°F for 18-22 minutes.
Pate au Choux
Ingredients
- 150 g | Milk, whole
- 150 g | Water
- 255 g | Butter, unsalted
- 5 g | Sugar
- 4 g | Salt
- 225 g | Flour, all purpose
- 375 g | Eggs, shelled
Method & Technique
Scold milk, water, butter, salt and sugar. Once you achieve a slight simmer, add all of the flour in at once. Combine ingredients until a dough forms. Cook until
the dough coats the bottom of the pan and the moisture has dissipated. Place dough in a stand mixer fitted with a paddle attachment. Mix on medium speed until the dough has slightly cooled and the bowl is no longer hot to the touch. Add the eggs one at a time until fully incorporated. Place dough into a piping bag fitted with a straight round piping tip. Pipe dough on parchment lined sheet pans. Take the cut craquelin and place on top of the dough. Bake at 350°F for 12-15 min.
Cremeux
Ingredients
- 1 cup | Milk, whole
- 1 cup | Heavy cream
- 175 g | Sugar
- 90 g | Egg yolks
- 60 g | Salted caramel
- 1 g | Salt (to taste)
- 1 g | Lemon zest (to taste)
- 180 g | Banana ripe
- 12 g | Bourbon (to taste)
- 4 each | Gelatin sheets
Method & Technique
Mise out all ingredients. Prepare an ice bath and container before beginning recipe. Place gelatin sheets in cold ice water to allow to bloom. Scold milk and heavy cream. Combine sugar and eggs in separate bowl and whisk until combined.
Once the milk and heavy cream come to temp, temper it into the egg yolk mixture. Once combined, place mixture back on medium heat, stirring constantly, and cook until the mixture begins to thicken. Once thickened, pour mixture in the container placed in the ice bath. Wring out bloomed gelatin and place in cremeux. Add in the salted caramel, kosher salt, lemon zest, ripened banana, and bourbon. Use a hand immersion blender to process until fine. Cool the mixture quickly until it reaches 70°. Once cooled, wrap, label & date mixture and place in walk in to allow to fully cool overnight.
White chocolate whipped ganache
Ingredients
- 250 g | Heavy cream
- 25 g | Inverted sugar
- 25 g | Glucose syrup
- 220 g | White chocolate, melted
- 375 g | Heavy cream, chilled
- 1 g | Kosher salt, to taste
- 1 g | Lemon zest, to taste
- 20 g | Salted caramel (to taste)
Method & Technique
Bring heavy cream 1, inverted sugar, and glucose syrup to a boil in small saucepot. Pour over melted chocolate and mix until combined. Add in chilled cream
and mix until combined. Add in kosher salt, lemon zest and salted caramel and mix until combined. Allow to cool overnight.
Assembly
Whip cremeux in stand mixer until smooth. Fill the choux shell with the cremux until it is completely full. Invert the choux and secure on plate with chocolate
and/or glucose to secure it. Using a whisk attachment, whip the white chocolate ganache until stiff peaks are formed. Pipe on top of the choux in your desired design. Adorn with chocolate décor, bruleed banana, and toasted hazelnuts, if desired.