Choupinettes

Choupinettes

Level:
Medium
Makes:
Weight of 1 unit: 40 g - 3 units per plate make 120 g

Chocolate glaze

Used products: Chocolate glaze

Preparation: Chocolate glaze

Boil the water, sugar, and glucose together. 
Add the previously hydrated gelatin.
Pour onto the chocolate and the condensed milk.
Blend without incorporating air bubbles.
Use at 30-32°C.

Choux pastry

Used products: Choux pastry

  • 125 g
    water
  • 125 g
    milk
  • 5 g
    sugar
  • 2 g
    salt
  • 110 g
    butter
  • 135 g
    flour
  • 180 g
    whole egg(s)

Preparation: Choux pastry

Sift the flour. 
Boil the water, sugar, salt, and butter.
Add the flour and then dry out the paste.
Put the paste into a mixer with a flat paddle and gradually add the eggs.
Make Ø1cm small choux and bake at 170°C.

CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis

Used products: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis

  • 210 g
    raspberry puree
  • 3 g
    NH pectin
  • 10 g
    sugar
  • 20 g
    trimoline

Preparation: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis

Mix all of the ingredients cold and boil.

CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate

Used products: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate

Preparation: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate

Heat the milk and cream together. 
Add the egg yolks and sugar.
Cook at 85°C and pour onto the chocolate.
Mix.

Assembly

Pour 5 g of raspberry coulis into the silicone TRUFFLE mold and then put it in the freezer. 
Pour the creamy Alto El Sol chocolate over the coulis and freeze again.
Unmold and glaze with dark chocolate glaze.