Choupinettes
- Level:
-
Medium
- Makes:
-
Weight of 1 unit: 40 g - 3 units per plate make 120 g
Chocolate glaze
Used products: Chocolate glaze
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75 gwater
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150 gsugar
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150 gglucose
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100 gLactose-free condensed milk
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10 ggelatin leaves
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Q.S.orange colourant powder
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Q.S.green colourant powder
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
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125 gwater
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125 gmilk
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5 gsugar
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2 gsalt
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110 gbutter
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135 gflour
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180 gwhole 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
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210 graspberry puree
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3 gNH pectin
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10 gsugar
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20 gtrimoline
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
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100 gLactose-free cream
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100 gLactose-free milk
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50 gegg yolks
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20 gsugar
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80 gCHD-P65ALTOBIO
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.
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