Juan Carlos Lopez
Pastry Chef
CHOUX PASTRY
Ingredients (g):
- Water | 570 g
- Whole milk | 506 g
- Unsalted butter | 541 g
- Granulated sugar | 32 g
- Salt | 16 g
- Cake flour | 541 g
- Eggs | 800 g
Preparation:
- In a pot, heat the water, milk, butter, sugar, and salt until the butter is completely melted and the mixture comes to a boil.
- Remove from heat and add the sifted flour, mixing until a compact dough forms.
- Return the pot to the heat and cook until the dough looks shiny and a thin layer forms on the bottom.
- Transfer the dough to a bowl and let it cool; when it reaches between 55–60°C, gradually incorporate the eggs.
- Put the choux pastry in a piping bag and pipe 14 cm long pieces.
- Bake at 170°C for approximately 35 minutes.
YOGURT CRUMBLE (RECONSTRUCTED)
Ingredients:
- Unsalted butter, cold | 60 g
- Salt | 1.5 g
- Granulated sugar | 53 g
- Almond flour | 53 g
- Cake flour | 59 g
- White chocolate | 26 g
- Almond paste | 42 g
- Yogurt powder | 7 g
Preparation:
- Mix with the paddle attachment: cold butter, salt, sugar, almond flour and cake flour.
- Roll out between two sheets of waxed paper to a thickness of 0.5 cm. Freeze before baking to harden.
- Bake at 160°C for 15 minutes with the oven fan open.
- Lightly mix the melted chocolate, almond paste and warm crumble; add the yogurt powder and combine.
- Cool on a tray and store in an airtight container.
PASTRY CREAM
Ingredients:
- Whole milk | 500 g
- Vanilla pod | ½ unit
- Granulated sugar | 63 g
- Egg yolks | 120 g
- Cornstarch | 46 g
Preparation:
- Bring the milk, vanilla pod and some of the sugar to a boil.
- Mix the egg yolks with the cornstarch and the rest of the sugar.
- Gradually add the hot milk to the egg yolks, mix and return to the heat, stirring with a hand whisk; let it boil for one minute.
- Pour the cream into a bowl and cover with plastic wrap, pressing it directly onto the surface.
BLUEBERRY COMPOTE
Ingredients:
- Pacific Fruit Cranberry Puree | 218 g
- Frozen blueberries | 50 g
- Granulated sugar | 113 g
- NH Pectin | 7 g
- Citric acid | 3 g
Preparation:
- In a pot, heat the cranberry puree and frozen cranberries with some of the sugar.
- Mix the remaining sugar with the pectin and add when the mixture reaches 40°C.
- Heat to 85°C to hydrate the pectin and, when boiling, add the citric acid.
CHEESE MOUSSE
Ingredients:
- Whole milk | 76 g
- Granulated sugar | 19 g
- Cornstarch | 6 g
- Powdered gelatin | 5 g
- Cream cheese | 166 g
- Lemon zest | 5 g
- White chocolate | 47 g
- Whipped cream (yogurt-like consistency) | 200 g
- Pacific Fruit Lemon Puree | 15g
- Blueberry meringue | 150 g
Preparation:
- Heat in a pot: milk, sugar and cornstarch.
- Pour over the chocolate and mix.
- Add the cream cheese and combine.
- Incorporate the blueberry meringue, lemon zest, and whipped cream.
- Add the lemon puree and mix well.
- Fill a silicone éclair mold with the mousse.
- Freeze for 6 hours.
BLUEBERRY MERINGUE
Ingredients:
- 12 g of albumin (powdered egg whites)
- 115g Pacific Fruit cranberry puree
- 100g of granulated sugar
- 12g Pacific Fruit lemon puree
Preparation:
- Place all ingredients in a blender and blend at medium speed.
- When the meringue is firm, remove from the mixer and set aside.
Cranberry Filling
Ingredients:
- 395g of blueberry compote
- 198g of fresh blueberries
Preparation:
- Place the blueberry compote in a piping bag and set aside with the fresh blueberries until ready to use.
VELVET EFFECT
Ingredients:
- 200g of white chocolate
- 100g of lard
- 15 g of vegetable oil
- 5 g of fat-soluble purple dye powder
Preparation:
- Melt all the ingredients in the microwave for 2 minutes.
- Once melted, apply the velvet over the cheese mousse and set aside.
- To achieve the velvety effect, the mixture must be at 40°C and the surface of the frozen mousse at -15°C.
MOUNTING
Preparation:
- Cut off the top of the éclair and fill with pastry cream, blueberry compote, yogurt crumble, more compote and fresh blueberries.
- Unmold the cheese mousse and apply the velvet effect.
- Decorate with fresh blueberries and edible gold leaf.
