Pastry Chef

14 units

CHOUX PASTRY

Ingredients:

• 250 g of water
• 250g of whole milk
• 225g of unsalted butter
• 12 g of granulated sugar
• 12 g of salt
• 275g of cake flour
• 420g of eggs

Preparation:

• Boil the milk, water, salt, and butter.
• Sift the flour and add it to the mixture off the heat, then return it to the stove and cook for a few minutes.
• Pour immediately into the mixer bowl and mix with the paddle attachment.
• Beat the eggs, pass them through a sieve and add them little by little to the dough (do not add all the eggs; it depends on the texture of the dough).
• Place the dough in a piping bag with a plain nozzle and pipe the choux onto a silicone sheet.

TURMERIC CRAQUELIN

Ingredients:

• 95g of cake flour
• 75g of unsalted butter
• 95g of brown sugar
• 2 g of turmeric powder
• 20g Pacific Fruit turmeric puree

Preparation:

• Mix all the ingredients in a bowl and knead for two minutes.
• Use turmeric powder to add color and mix.
• Roll out the dough between sheets of parchment paper to a thickness of 2 mm and refrigerate for 15 minutes.
• Cut according to the diameter of the choux pastry pieces.

Turmeric and Passion Fruit Pastry Cream

Ingredients:

• 170g Pacific Fruit turmeric puree
• 350g of Pacific Fruit passion fruit puree
• 80 g of water
• 50g of unsalted butter
• 5 g of salt
• 63 g of granulated sugar
• 120 g of egg yolks
• 63 g of granulated sugar
• 46 g of cornstarch

Preparation:

• Boil the passion fruit and turmeric purees with the water and the first part of the sugar.
• Mix the egg yolks with the cornstarch and the rest of the sugar.
• Gradually add the hot puree mixture to the egg yolks and mix well.
• Return to the heat and cook, whisking with a hand whisk, until it boils for one minute.
• Place the cream in a bowl, cover it with plastic wrap and set aside.

CREAMY TURMERIC AND PASSION FRUIT GEL

Ingredients:

• 100g of granulated sugar
• 5g Pacific Fruit lemon puree
• 120g Pacific Fruit turmeric puree
• 270g of Pacific Fruit passion fruit puree
• 32g of gel cream

Preparation:

• Blend all the ingredients in a blender until you get a smooth texture.

Whipped Vanilla Ganache

Ingredients:

• 197 g of whole milk
• 3 g of vanilla pod
• 5 g of powdered gelatin
• 175g of white chocolate
• 598 g of whipping cream

Preparation:

• Heat the milk until boiling and let it infuse with the vanilla pod.
• Add the gelatin mixture.
• Using a hand blender, mix the infused milk with the white chocolate.
• Add the warm cream (at 35°C) and continue beating.
• Strain, cool, and refrigerate for 12 hours. Whisk before using.

MOUNTING

Preparation:

• Cut off the tops of the choux pastries.
• Fill half with the turmeric pastry cream.
• Place a little turmeric and passion fruit gel in the center, and finish with more turmeric and passion fruit pastry cream.
• Beat the ganache and place it on the choux pastry, on top of a chocolate disc.
• Using a hot spoon, make a hole and fill with the turmeric and passion fruit gel.
• Decorate with chocolate pieces.