Puff and choux pastry
Composition
• Puff pastry
• Choux pastry
• Chantilly cream
• Apricot cream
Puff pastry
• Cut out the pastry, rolled out to 3 mm, into 20 disks 8 cm in diameter.
• Bake at 180°C for 20 minutes between 2 baking sheets lined with greaseproof paper, or silicone sheets.
• Turn over the pastry disks, sprinkle with icing sugar and bake at 220°C to caramelise the sugar.
• Cool on a rack.
Choux pastry
• Pipe the choux pastry: 60 x 12 g choux pastry in 1/2 sphere silicone moulds 3 cm in diameter (freeze),
or pipe directly on to a baking sheet.
• Brush with beaten egg.
• Bake for 25 to 35 minutes at 180°C, checking they don’t brown.
• Continue cooking to dry out the buns.
Ingredients Apricot cream
- Gelatine Gold – 200 Bloom 13 g
- Léonce Blanc apricot purée 600 g
- Léonce Blanc Lime purée 30 g
- Whole eggs 380 g
- Sugar 450 g
- Butter 500 g
Préparation
SOAK the gelatine in cold water.
In a saucepan, HEAT the eggs, sugar and fruit purées without
exceeding 85°C, mixing with a whisk.
ADD the squeezed out gelatine and mix.
COOL to 40°C. ADD the butter in cubes, blending with a hand blender.
Pour into a filmed tray to 1 cm thick and cover with film.
Idea
Cut the apricot cream out in circles 4cm in diameter (or pipe). Put the cream circles on top
of the caramelised puff pastry. Whisk the remaining cream and fill the cooled choux buns.
Prepare a dry caramel. Colour if necessary and dip the top of the choux buns. Leave to cool
then arrange in a triangle on the circle of cream.
Decorate with whipped vanilla cream with a Saint Honoré nozzle.
Arrange on the serving plate, keep refrigerated.