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
625
625
ml.
milk
125
125
ml.
water
250
250
gr.
butter
4
4
piece
eggs
4
4
piece
egg yolks
255
255
gr.
sugar
65
65
gr.
corn starch
150
150
gr.
cream
250
250
gr.
flour
3
3
gr.
salt
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.
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.
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.
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.
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.
Beat the cold crème with a mixer to a glossy consistency. Whip the cream separately and mix it with the crème.
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.
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.
How To Serve
Bon Appetite!
Click if you already have prepared
30-60 Min
Average
500+ Kcal
