Choux pastry:
Ingredients:
- 500g water
- 10g salt
- 10g sugar
- 250g diced butter
- 500g flour
- 700g whole eggs (approximately, adapt to the consistency of your pastry)
Preparation:
Put the water, sugar and diced butter in a saucepan and heat over a low heat.
When the water comes to the boil, remove from the heat and sprinkle in the flour.
Return to a low heat and dry out the dough.
Put in the mixer bowl and beat with the paddle.
Slowly add the eggs to achieve the desired consistency.
Pipe little choux buns 1.5cm in diameter onto a baking sheet. Brush with egg wash.
Bake as normal. Cool on a rack.
Passion fruit ice cream
Ingredients for 6kg of mixture:
- 250g water
- 2700g whole milk
- 1000g cream
- 735g sugar
- 15g combined stabiliser for ice cream
- 100g invert sugar
- 200g glucose powder DE 36/39
- 1kg Léonce Blanc passion fruit purée
Preparation:
Defrost the purée the day before in the fridge.
Put the whole milk and invert sugar in a saucepan of the right size or in the pasteuriser
set to high. Heat over a low heat.
At 35°C, add the cream stirring continuously.
Combine the stabiliser and the caster sugar, then add the glucose powder.
Add the sugar mixture at 45°C. Mix well.
Heat to 82°C for 5 minutes.
Blend then chill as quickly as possible to 4°C.
Leave to rest for at least 4 hours and a maximum of 16 hours.
Before churning, add the passion fruit purée. Blend well.
Put into containers immediately after churning.
Freeze at -28°C minimum.
Chocolate sauce for frozen dessert
Ingredients for 1150g:
- 300g water
- 100g cocoa powder 20/22
- 250g sugar
- 250g glucose powder
- 250g chopped dark chocolate 70%
Preparation:
In a saucepan over a low heat, put the water, cocoa, sugar and glucose powder.
Heat gently to 85°C.
Off the heat, add the chopped dark chocolate whisking in the centre of the pan.
When the chocolate is melted, blend with a hand blender, without adding any air.
If necessary, reheat in the microwave before using.
Caramel tuile:
Ingredients:
- 250g caster sugar
- 50g slightly salted butter
Preparation:
Make a dry caramel, adding the sugar slowly.
Loosen with the slightly salted butter.
Spread a thin layer between 2 sheets of greaseproof paper. Place on a baking sheet.
Leave to cool.
Break the caramel into shards before using.
Assembly:
Cut the little choux buns in half and generously fill with a piping bag (plain nozzle).
Seal the little choux buns and freeze.
For service, put a little chocolate sauce in the bottom of the container.
Arrange 5 to 8 little iced choux buns (depending on your costs)
and coat them with chocolate sauce. Decorate with Chantilly cream if you like.
Finish with a few shards of caramel tuile.