Valentine's day cream puffs
Stefano Cecconi
Idea from the book "Choux" by Luca Montersino modified and created by me.
Time of realization: 3 hours
Degree of difficulty (from 1 to 5): 3
Ingredients for about 30 cream puffs
For the Choux pastry:
90 g of butter
140 g of water
30 g of whole milk
80 g flour
1 g of red food coloring
200 g of whole eggs (about 4 medium eggs - keep in mind that the weight of the eggs is indicative - the final dough must be like a very creamy custard)
2 g of sugar
2 g salt
1/4 vanilla bean
Method
Put the water, butter, sugar, salt, vanilla (seeds) and coloring agent in a bowl; bring to the boil and pour all the flour in one go; mix with a wooden ladle until the mixture comes off the sides of the bowl; put the dough in a bowl and add the eggs one at a time, waiting for each egg to be absorbed by the dough before adding the next one; insert the dough into a pastry bag with smooth nozzle 13 and dress the cream puffs the size of a walnut. Take the craquelin craquelin in discs from the freezer and place one on top of each cream puff; cook for a few minutes in a preheated oven at 250 ° C; turn off the oven and let it rise for 15 minutes; turn the oven back on and bake at 170 ° C for 15/20 minutes.
For the craquelin
50 g of soft butter
60 g of cane sugar
60 g flour
1/2 g of dye
Procedure:
Mix all the ingredients with the planetary mixer (leaf) but it can also be done by hand; spread between two sheets of baking paper to a thickness of one millimeter; to freeze; once the dough is frozen, cut with a round pastry cutter with a diameter smaller than that of the cream puffs by at least one centimeter; return to the freezer until use.
For the lemon curd
30 g of lemon juice
100 g of butter
130 g of icing sugar
60 g of yolks
30 g of whole egg
1 g of lemon zest
1 g of agar agar
Procedure:
Bring the lemon juice, grated zest, butter, icing sugar and agar agar to the boil; incorporate eggs and yolks, mixing with a whisk; cook in a bain-marie for about 20 minutes or in the microwave for a few minutes; cool immediately and store.
For the blueberry cream
150 g of whole milk
50 g of yolks
75 g of sugar
15 g of neutral honey
10 g of corn starch
10 g of rice starch
25 g of butter
350 g of blueberry puree
5 g of agar agar
Method
Dissolve the agar agar in the cold milk and bring to the boil; mix the egg yolks with the sugar and starches; pour over the milk; return to the heat and cook until thickened. Let it set in the fridge.
For the finishing of the dish
300 g of fresh cream
Chunks of meringue
Edible gold foil
For outdoor decoration
rings in tempered dark chocolate
Cream puff and meringue crumbs
Montage of the cake
Cut the cream puff by a third; fill the base with creamy; dress curd spheres on the edge of the cream puff alternating them with meringue pieces and crumble meringue inside the circle of spheres; dress a curl of whipped cream; reposition the cut part of the cream puff.
Decorate as desired (me: tempered chocolate circles, edible gold sheets, cream puffs and meringue crumbled on the plate).
