pate de choux
- 125g water
- 125g milk
- 5g salt
- 5g sugar
- 150g Weak Flour
- 250g Whole Eggs
- Bring the water, milk, butter, salt, sugar and butter to the boil. Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate the eggs. Pipe out 5 pcs of 3-cm choux mixture on a silpain to form a ring shape. Baking: Heat the oven to 250c, switch the heat off and put the choux in the oven. Do not turn it back on and keep the oven door closed. As soon as the choux pastries have started to rise and take on a golden color, turn the oven back on to 180c with the door slightly opens until the choux is dried.
Matcha Opalys Namelaka (Wood – Green)
- 100g Whole Milk
- 10g Matcha Powder
- 2,5g Gelatine Powder
- 12,5g Water for Rehydrating Gelatine
- 185g OPALYS 33%
- 200g whipping cream
- Bring milk and matcha powder to boil and add the rehydrated gelatin. Slowly pour the warm mixture over partially melted Opalys to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator
Inspiration Strawberry Whipped Ganache (Fire – Red)
- 225g Strawberry Puree
- 25g Trimoline
- 25g Glucose Syrup
- 525g STRAWBERRY INSPIRATION
- 750g Whipping Cream
- Heat strawberry puree with trimoline and glucose. Slowly pour the boiling mixture over partially melted Inspiration Strawberry, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Black Sesame Opalys Namelaka (Water – Black)
- 100g Whole Milk
- 15g Pure Black Sesame Paste
- 2,5g Gelatine Powder
- 12.5g Water for Rehydrating Gelatine
- 185g Opalys 33%
- 200g Whipping Cream
- Bring milk and black sesame paste to boil and add the rehydrated gelatin. Slowly pour the warm mixture over partially melted Opalys to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator.
Coconut Opalys Whipped Ganache (Metal – White)
- 200g Coconut Milk
- 20g Trimoline
- 20g Glucose Syrup
- 140g Opalys 33%
- 300g Whipping Cream
- 24g Coconut Liqueur
- Heat coconut milk with trimoline and glucose. Slowly pour the boiling mixture over partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Inspiration Yuzu Whipped Ganache (Land – Yellow)
- 225g Mandarin Puree
- 25g Trimoline
- 25g Glucose Syrup
- 645g INSPIRATION YUZU
- 25g Cocoa Butter
- 750g Whipping Cream
- Heat puree with trimoline and glucose. Slowly pour the boiling mixture over melted cocoa butter and partially melted Inspiration Yuzu, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Assembly and finishing
Make pate de choux. Once baked and cool down, cut horizontally and trim the top part with a 2-cm round cutter. Prepare 5 flavours of Namelaka / Whipped Ganache.Prepare chocolate decorations:Fire (Red) – Wrinkle a piece of paper and briefly flatten it down. Spread tempered Inspiration Strawberry on top and let crystalized before cutting out round disks with a 2.5cm round cutter.Water (Black) – Color tempered opalys with a spoon of black sesame paste. Spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Pipe few absolu cristal drops on top.Wood (Green) Color tempered opalys with a sprinkle of matcha powder. Spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Zest some pre-crystalized matcha-opalys on top.Land (Yellow)Tempered Inspiration Yuzu. Spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Sprinkle cocoa powder on top.Metal (White) Temper opalys and spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Blend desiccated coconut with black sea salt into powder and sprinkle some on top.Fill Namelaka / Whipped Ganache to piping bags attached with 12mm round nozzles. Pipe Namelaka / Whipped Ganache to bottom part of choux, cover with trimmed top and place chocolate decoration on top following the colors.
