Vanilla & Strawberry Choux
1.00 h
4 raciones
Difficulty:
Media
Ingredients
CRISPY VANILLA SHELL
200 g butter
250 g brown sugar
250 g flour
2 g powdered vanilla
VANILLA CHOUX PASTRY
250 g water
250 g milk
250 g butter
5 g fine salt
5 g extra fine sugar
2 g powdered vanilla
250 g flour
500 g eggs
CREAMY VANILLA WITH MASCARPONE
500 g milk (3 %)
2 vanilla pods
100 g yolks
100 g extra fine sugar
50 g flour
150 g cold butter (cubes)
150 g mascarpone
49 g 1/6 prepared jelly
STRAWBERRY CONFIT
200 g strawberry puree
50 g bits of raspberry
40 g glucose
40 g extra fine sugar
6 g NH pectin.
Crispy vanilla shell
Cut to 2 mm thick and place in fridge
Vanilla choux pastry
Prepare a classic choux pastry and sauté it. Cook the vanilla with the crispy shell at 150ºC for 40 mins.
Creamy Vanilla with Mascarpone
Make a confectioner's cream. Add in the prepared jelly and butter, then the mascarpone. Stir well. Set aside in the cold for 4 hours minimum.
Strawberry 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 Orange flower-infused chantilly cream.
SQ White chocolate flower.
SQ White chocolate discs coloured red.
