Aurora 20.25

Aurora 20.25

Level:
Difficult

Choux

Used products: Choux

  • 5.6 oz
    water
  • 5.6 oz
    3.6% full cream milk
  • 5.6 oz
    unsalted butter 82%
  • 0.1 oz
    granulated sugar
  • 15.4 gr
    sea salt
  • 5.6 oz
    cake flour
  • 9.9 oz
    whole eggs

Preparation: Choux

Boil up water, milk, butter, granulated sugar and sea-salt.

Add wheat flour and toast the mixture.

Put whole egg in the hot mass and mix it well.

Pipe it on a baking tray.

Put the crispy dough on the top.

Bake it at 170°C for 35 minutes.

Crispy Dough

Used products: Crispy Dough

  • 5.6 oz
    unsalted butter 82%
  • 7.1 oz
    granulated sugar
  • 7.1 oz
    cake flour
  • 15.4 gr
    green food coloring

Preparation: Crispy Dough

Put all ingredients in a bowl and mix it to a smooth dough.

Roll out between two chocolate sheets and cut it into pieces for the choux.

Passion Fruit - Yuzu, Coulis

Used products: Passion Fruit - Yuzu, Coulis

  • 1.4 oz
    granulated sugar
  • 0.2 oz
    NH pectin
  • 15.4 gr
    ascorbic acid
  • 4.4 oz
    passion fruit puree
  • 4.4 oz
    yuzu juice

Preparation: Passion Fruit - Yuzu, Coulis

Mix the dry ingredients in a bowl.

Boil up puree, juice and dry ingredients.

Cool it down and fill it in a piping bag.

Passion Fruit - Yuzu Sherbet

Used products: Passion Fruit - Yuzu Sherbet

  • 1.7 oz
    granulated sugar
  • 0.6 oz
    glucose powder
  • 0.6 oz
    dextrose
  • 0.1 oz
    ice binder
  • 4.5 oz
    water
  • 10.6 oz
    passion fruit puree
  • 3.5 oz
    yuzu juice
  • 1
    vanilla bean

Preparation: Passion Fruit - Yuzu Sherbet

Mix dry ingredients and boil it up with water.

Put in puree, juice and vanilla bean.

Mix it well and freeze it in the ice cream machine.

Lactée Supérieure 38% Chocolate Mousse

Used products: Lactée Supérieure 38% Chocolate Mousse

Preparation: Lactée Supérieure 38% Chocolate Mousse

Soak gelatin in cold water.

Boil up milk with vanilla bean.

Put gelatin in hot milk and pour it over chocolate.

Mix it well, cool it down to 35°C and fold whipped cream.

Pipe it into moulds and freeze it.

Assembly

Used products: Assembly

Preparation: Assembly

Dip choux into the crystallized chocolate.

Fill choux with ganache and sherbet.

Stick the chocolate mousse rolls on the choux and decorate it with coulis, gold leaves and shiso cress    .