Lemon Hazelnut Choux

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Ingredients

Croustillant for Pate a Choux

  • 100 gr. butter
  • 125 gr. brown sugar
  • 125 gr. all-purpose flour
  • 2 gr. salt

Pate a Choux

  • 450 gr. milk
  • 50 gr. cream
  • 250 gr. butter
  • 10 g sugar
  • 3 gr. salt
  • 125 gr. all-purpose flour
  • 125 gr. bread flour
  • 500 gr. eggs

Hazelnut Diplomat

  • 500 gr. milk
  • 35 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process)
  • 100 gr. sugar
  • 125 gr. PreGel 5-Star Chef Pastry Select Hazelnut Paste (Dark Roasted Hazelnut)
  • 500 gr. heavy cream, whipped to soft peaks

Lemon Cremeaux

  • 500 gr. heavy cream
  • 60 gr. sugar
  • 30 gr. glucose
  • 100 gr. egg yolks
  • 50 gr. PreGel Five Star Chef Pastry Gelatin Base
  • 2 gr. lemon zest

Lemon Gelee

  • 50 gr. PreGel Five Star Chef Pastry Gelatin Base
  • 57 gr. hot water
  • 113 gr. cold water
  • 57 gr. lemon juice
  • 2.5 gr. lemon zest

Salted Caramel Sauce

  • 140 gr. milk
  • 140 gr. cream
  • 80 gr. glucose
  • 200 gr. sugar
  • 200 gr. PreGel Magic Sugar (Isomalt)
  • 10 gr. salt, ground finely
  • 100 gr. butter
  • 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)

Milk Chocolate Crunch

  • 300 gr. tempered milk chocolate
  • 300 gr. PreGel 5-Star Chef Pastry Select Milk Chocolate Crunch Filling

Method

Croustillant for Pate a Choux

  1. In a mixer, cream the butter, brown sugar and salt.
  2. Add the flour and mix until incorporated.
  3. Roll out between two nonstick mats to about 5mm.
  4. Store in freezer.

Pate a Choux

  1. Bring to boil the milk, cream, sugar, salt and butter.
  2. Sift the flours and add to boiling milk off the stove.
  3. Continue to cook on low heat until a skin forms on the bottom of the pan.
  4. Transfer the panade to the mixer and cool slightly on low speed using the paddle.
  5. Slowly add the eggs to the panade.
  6. Pipe right away into desired shape.
  7. Cut a disc of croustillant that is slightly bigger than the choux, and place on top of the choux.
  8. Bake at 149 °C with the vent open for about 30′ or until golden brown and dry on the inside.

Hazelnut Diplomat

  1. Combine sugar and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process).
  2. Mix in a small amount of the milk to dissolve the powders.
  3. Bring the remaining milk to a boil.
  4. Whisk the hot milk into the cold milk mixture.
  5. Return this to the stove and cook until thickened, bringing the mixture to the boil.
  6. Remove from the heat and add PreGel 5-Star Chef Pastry Select™ Hazelnut Paste (Dark Roasted Hazelnut) , mix well.
  7. Transfer to a clean container, cover with plastic wrap and chill.
  8. Once the pastry cream has chilled, scale 500 grams and work it lightly with a spatula until smooth.
  9. Gently fold the whipped cream into the pastry cream.
  10. Set aside for assembly.

Lemon Cremeaux

  1. Bring cream, glucose and lemon zest to a boil. Allow to infuse for 10′.
  2. Whisk egg yolks and sugar together, and add the hot cream mixture a little at a time, mixing well between each addition.
  3. Return to the stove, and cook to 85 °C, stirring constantly.
  4. Whisk in PreGel Five Star Chef Pastry Gelatin Base.
  5. Strain mix, pipe into molds and freeze. Keep remaining mix in refrigerator.

Lemon Gelee

  1. Bring hot water and lemon zest to a boil, and allow to infuse for 10′.
  2. Pour onto PreGel Five Star Chef Pastry Gelatin Base and mix well.
  3. Add cold water and lemon juice.
  4. Line 4 quarter sheet pans with plastic wrap as smoothly as possible.
  5. Pour 70 grams of gelee into each pan and refrigerate.

Salted Caramel Sauce

  1. Bring milk, cream, PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) and salt to a boil.
  2. Set aside.
  3. Melt PreGel Magic Sugar (Isomalt) in a saucepan.
  4. Add glucose and sugar and cook to a caramel.
  5. Deglaze the caramel with the milk mixture.
  6. Add butter and mix well.
  7. Set aside for assembly.

Milk Chocolate Crunch

  1. Temper chocolate.
  2. Mix in PreGel 5-Star Chef Pastry Select Milk Chocolate Crunch Filling and roll between two Silpats.
  3. Store in refrigerator.
  4. Cut into desired shapes and use as needed in final assembly.

Assembly

  1. Slice Pate A Choux in half.
  2. Pipe Salted Caramel Sauce into bottom half of Choux.
  3. Place Lemon Cremeaux on top of caramel sauce.
  4. Place a disc of Milk Chocolate Crunch on top of the cremeaux.
  5. Pipe the Hazelnut Diplomat onto the crunch layer, leaving the center hollow.
  6. Fill the center with some of the refrigerated Lemon Cremeaux.
  7. Cut a square of Lemon Gelee and lay it on top of the Hazelnut Diplomat.
  8. Top with the top half of the Choux.
Source: http://www.pregelrecipes.com/