CHUKI with maple syrup, curry & pineapple
- Level:
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Difficult
Inspirations: A variation of Makizushi (sushi rolls) in a sweet form. Japanese Makizushi also follows trends based on their (vegetarian - sweet) variations. Using a Panini grill as a new way of baking cream puff dough, I obtained a thin layer of pastry as a result. It appeared obvious to me to roll this sheet similarly to how maki are rolled. The flavours are based on maple and curry, which have the same molecular properties and thus complement each other perfectly.
Choux paste – cream puff
Used products: Choux paste – cream puff
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125 gwater
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125 gmilk
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5 gsugar
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110 gbutter
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135 gflour
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200 geggs
Preparation: Choux paste – cream puff
Sift the flour.
Bring the water, sugar, salt, and butter to the boil.
Add in the flour and then cook out the paste.
Put the choux paste into a mixer with a flat paddle and gradually add the eggs.
Put the choux paste in to a piping bag with a yule log nozzle.
Pipe out a long strips of the paste directly onto the Panini maker and cook for approx. 3min each side.
Cool down and then cut the stripes to 9.5cm long and 2.5cm wide.
Maple cream
Used products: Maple cream
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200 gMaple syrup
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200 g35% cream
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200 gmilk
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140 gcream
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1,5 gcurry powder
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2 leaf/leavesgelatin
Preparation: Maple cream
Heat the maple syrup and reduce by 50% cool it down by adding in the cream.
Heat the milk and add in the rehydrated gelatine.
Then pour it on the white chocolate and curry powder and mix.
To finish: pour onto the maple syrup reduction, and mix in 140g of cream.
Let it cool and then whisk in the mixer.
Pineapple marmalade
Used products: Pineapple marmalade
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100 gsugar
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700 gPineapple brunoise
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10 gpotato flour
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40 gwater
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1 pod(s)Vanilla
Preparation: Pineapple marmalade
Mix the brunoise and sugar with the vanilla and then let the mixture simmer until the water has completely evaporated.
When the brunoise is translucent, add the water and starch.
Roasted buckwheat crunch
Used products: Roasted buckwheat crunch
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40 ganhydrous butter
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2 gfine salt
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150 groasted buckwheat
Preparation: Roasted buckwheat crunch
Melt the chocolate, cocoa butter and, anhydrous butter to 45°C and then crystallize the mixture.
Add the roasted buckwheat and salt and then spread on a sheet.
White chocolate curry chantilly cream
Used products: White chocolate curry chantilly cream
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200 gcream
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20 gtrimoline
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20 gglucose
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300 gcream
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Q.S.curry powder
Preparation: White chocolate curry chantilly cream
Boil the 200g of cream with the glucose and Trimoline.
Pour on the white chocolate and the curry powder.
Add the 300g of cream to the mixture and blend.
Set aside in the refrigerator and whip before serving.
Shortbread for base
Used products: Shortbread for base
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275 gflour
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180 gbutter
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110 gsugar
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1 gsalt
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50 geggs
Preparation: Shortbread for base
In a food processor, sieve the flour and butter.
Add the almond flour, sugar, salt and then add the eggs.
When the dough is smooth, set aside in a fridge.
When the dough is cold enough, roll it to 2 mm thick and cut 4cm circles with cutters.
Set aside in the fridge, then cook at 160°C for approximately 15 minutes.
Spraying chocolate
Used products: Spraying chocolate
Preparation: Spraying chocolate
Melt the ingredients together.
Set aside.
Assembly
Cut out a 2cm ring out of the crusty buckwheat for the base of the Chuki.
Cut the strips of choux pastry and put them around the inside of the small rings.
Whisk the maple curry cream and pipe the mixture into half of the small rings.
Pipe the pineapple marmalade into the center and seal with the maple curry cream.
Set aside in the freezer.
Finition
Spray the small, frozen Chuki in order to create a velvet effect.
Place it on a Ø4 cm base of shortbread.
Whisk the white chocolate curry chantilly cream and make a small rosette in order to place a little choux on top of it.
Dust with curry powder and place a pineapple marmalade cube on it.
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