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For the crunchy crust:

Mix all the ingredient and work them to an even dough.

Spread it into a very thin layer and cut circles with a round pastry cutter, choosing the diameter accordingly to the shape of the choux pastries. 

Keep them in a freezer.

 

For the choux:

Bring to boil water, salt, sugar and butter.

Sift in the flour, stir and lightly...

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For the crunchy crust:

Mix all the ingredient and work them to an even dough.

Spread it into a very thin layer and cut circles with a round pastry cutter, choosing the diameter accordingly to the shape of the choux pastries. 

Keep them in a freezer.

 

For the choux:

Bring to boil water, salt, sugar and butter.

Sift in the flour, stir and lightly toast until homogeneous without any lump.

Leave the dough cooling a bit and then add the eggs one by one whipping in a stand mixer until fully incorporated. When the texture is creamy, leave it rest a bit and move to a piping bag.

 

Prepare the oven trays lined with parchment paper and form the pastries evenly separated, gently put a disk of frozen crust on top of each one.

Cook at 190 celsius for 20 mins.

 

For the filling:

 

Add the tonka bean extract to the custard and mix well, fold the whipped cream in, gently pour the cream in a piping bag with a metal tip.

 

For the garnish:

 

Drain the cherries from the syrup and keep aside.

In a saucepan bring to boil 300ml syrup, 100ml water, 20ml lemon juice and 5g agar. Let it cool and then blend to reach the texture of a gel.

 

Put the white chocolate pastilles in a blender and pulse to obtain small round crumbs, proceed in the same way with the dark chocolate.

 

In a bowl mix the Parmigiano, the hazelnuts and a tablespoon of icing sugar.

Prepare a sheet of parchment paper and shape small portions of the mix, carefully move to a microwave oven and cook at maximum power for around one minute or until the mix reach the texture of a wafer, let cool and set aside.

 

For plating:

 

Fill the choux pastry with the tonka bean cream and put it on the plate over a thin layer of white and dark chocolate crumbs. Place the hazelnut and Parmigiano wafer on top of the beignet and dust with icing sugar. On the side of the pastry squeeze some syrup gel and place a couple of candied wild cherries. Sprinkle some lemon thyme leaves over the plate.

 

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Ingredients 4 persons
  • FOR THE CRUNCHY CRUST
  • 30g butter
  • 40g white sugar
  • 40g flour
  • FOR THE CHOUX
  • 50g flour
  • 2 eggs
  • 6g white sugar
  • 40g butter
  • 4g salt
  • 80g water
  • 4g cocoa powder
  • FOR THE FILLING
  • 400g very thick egg custard
  • 250g whipped cream
  • 10ml tonka bean extract
  • FOR THE GARNISH
  • ~12 pieces candied wild cherries
  • 300ml candied wild cherries syrup
  • agar agar
  • lemon juice
  • 150g white chocolate
  • 150g dark chocolate
  • lemon thyme leaves
  • 50g grated Parmigiano
  • 40g finely crushed hazelnuts
  • Icing sugar.
Recipes. The Cook & Chef Institute