Composition
ASSEMBLING
Cut the top off the choux ring. Pipe in 30g of the Hazelnut filling followed by 30g of the Exotic filling. Finish by piping the freshly whipped Hazelnut cream and decorate with roasted sliced almonds and roasted crushed hazelnuts.
FEATURED CHEF
Recipe of the month featuring Executive chef Ryan Stevenson, using our ingredinets with his innovative flair.
WORKING METHOD
Bring the milk, water, butter sugar and salt to a boil. Add in the flour and mix until the paste comes away from the sides of the saucepan. Transfer to a mixing bowl fitted with a paddle and cool the mixture down to 60°C before adding the eggs. Pipe into round molds and bake at 170°C for 20 minutes.
cHOUX COVER
Mix all the ingredients together and roll out to 2mm between plastic sheets. Chill and cut out disks of 2,4cm.
hAZELNUT CREAM
Boil the milk and butter, then add the sugar, eggs and pudding powder already mixed together and make a pastry cream. Add the praliné pastes and chill. When cold, add the second butter and emulsify before using. Use +/- 100 gr per ring.
EXOTIC FILLING
In a mixing bowl with a paddle attachment, mix together. Pipe in between 20-30 grams per choux.
HAZELNUT FILLING
Whisk the ingredients together then pipe between 20-30 grams per choux.
