Café Mandarin Choux
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
CHOUX PASTRY WITH COCOA
200 g water
200 g milk
180 g butter
5 g fine salt
7 g extra fine sugar
230 g flour
25 g Weiss powdered cocoa
380 g eggs
CREAMY MILKY COFFEE
350 g cream (38%)
350 g milk (3 %)
80 g sugar-roasted coffee beans
250 g chocolate (with Weiss 41% Galaxie milk)
30 g chocolate (with Weiss 67% Galaxie milk)
35 g 1/6 prepared jelly
APRICOT AND MANDARIN CONFIT
200 g mandarin puree
200 g apricot puree
60 g glucose
40 g brown sugar
6 g NH pectin.
Crispy cocoa shell
Cut to 2 mm thick and place in fridge
Choux pastry with cocoa
Prepare a classic choux pastry and sauté it. Cook the cocoa with the crispy shell at 150ºC for 40 mins.
Creamy Milky Coffee
Heat the cream, milk and sugar-roasted coffee beans to 80º and leave to infuse covered by cling film for 15 mins. Heat back up to 80º and sieve over the chocolates. Add the prepared jelly and stir well. Set aside in the cold.
Apricot and mandarin confit
Heat the fruit and glucose to 40º. Add in the pectin mixed with sugar. Stir and bring to the boil. Set aside in the cold.
Presentation
SQ Caramelised pecan nuts.
SQ Vanilla-infused chantilly cream.
