Choux Pastry from Lampone

I have always loved transforming the visual and taste of desserts, so I started studying at the Culinary Academy. Then there were French pastry chef courses with Dato Gorgoshidze and, thanks to my adventurism, a series of overseas master classes.

Being new and different is a challenge for me. That’s why my online pastry shop Lampone, my fourth child, was created. And soon a real pastry shop will open, which will be a new word in pastry making.
Today we offer you the signature recipe for the Choux pastry set - Shorena Tsitlidze

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Dessert

Ingredients

Milk

625 milliliter

water

125 milliliter

Butter

250 gram

Egg

4 piece

Egg yolk

4 piece

Sugar

255 gram

corn starch

65 gram

crème

150 gram

Flour

250 gram

Salt

3 gram

step

For the choux pastry you will need: 125 ml water, 100 g butter, 5 g sugar, 3 g salt, 4 eggs, 1 egg yolk, 150 g flour. Place milk, water, butter, sugar, salt in a pastry saucepan and bring to a fast boil. Add the flour all at once and beat the mixture for 5-7 minutes with continuous stirring.

step

Transfer the cooked dough to a pastry bowl. When it cools down but is yet enough warm, add eggs bit by bit. The dough should become a smooth batter. Transfer it to a piping bag. Pipe small balls on a baking tray. Put a round cut craquelin on top. Baking mode: 10 minutes at 200 degrees, then 20 minutes at 170 degrees.

step

To prepare craquelin, you will need: 100 g flour, 100 g sugar, 100 g butter. Combine flour, sugar and butter. Roll the obtained mass between two sheets of baking paper. Put it in the freezer and cut out circles of the desired size.

step

Сrème pâtissière: 500 ml f milk, 3 egg yolks, 130 g sugar, 60 g corn starch, 50 g butter, 150 g cream. Boil milk, lightly beat egg yolks, sugar and starch. Pour hot milk into the egg mass, stir and return to the pot.

step

Bring to a boil with continuous stirring. Cook for 3-4 minutes. Remove from heat and add butter to the hot cream. Pull the cooking foil over the top in contact and chill.

step

Beat the cold crème with a mixer to a glossy consistency. Whip the cream separately and mix it with the crème.

step

Confit: 100 g raspberries, 20 g sugar, 5 g corn starch, 1 tbsp lemon juice. Blend raspberries, add sugar and bring to a fast boil. Add starch, lemon juice and cook until thickened.

step

To assemble the choux, make a hole in the bottom of the choux, pour crème in the choux to a half, then the confit and again the crème, then cover it with the chocolate ganache.

Serve

Bon Appetite!

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