Raspberry choux made of
– choux pastry,
– pastry cream,
– mascarpone whipped cream,
– raspberries,
– and mint leaves.
Materials used
– 2 X Micro perforated silicone baking mats
– Silikomart micro perforated strips
– Silikomart rectangle ring tart mould
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
Mascarpone whipped cream
✔150g liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar
Assembly
✔ Mint leaves
✔ Fresh raspberries
✔ Mascarpone whipped cream
The recipe
Pour 4-6 choux
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
In a saucepan heat the water, milk, butter, salt and sugar.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Pour the mixture into a bowl and then add the beaten eggs, gradually, mixing well between each addition.
Poach the choux in the tartlet circles, having first placed a micro-perforated strip inside on a baking tray covered with a micro-perforated baking mat, not exceeding one third of the height. Place a second micro-perforated mat on top and add weight to it. Bake in the oven at 180°C for 45 minutes (time may vary depending on the oven). Allow to cool well and then carefully remove the circles and strips. If necessary, file the edges for a nicer finish. Make two holes under each puff. Set aside.
Pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25g cream powder or cornflour
✔25g butter
✔Vanilla, liquid
In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces. Blend. Strain and leave to cool in a cool place.
Assembly
Once the choux have cooled down, fill a piping bag with the pastry cream and poach it in the choux.
Chantilly with mascarpone
✔150g of liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar
Whip the cold cream with an electric mixer with the mascarpone. Then gradually add the caster sugar. Fill this whipped cream into a piping bag fitted with a nozzle. Here I used a woven basket tip.
Poach the mascarpone whipped cream on top and decorate with halved raspberries all around. Finish by adding a few small mint leaves.
