references
THE CHEF’S MAGAZINE ®
CH O UX
BUNS
SMALL RED CURRANT CRANBERRY
INGREDIENTS SERVES 8 — CRISP > 125 g of brown sugar > 125 g of flour > 100 g of Gourmet Butter 82% fat Elle & Vire® > 0.5 g of strawberry red powdered food colouring > Glitter-effect gold powder CHOUX PASTE > 700 g of eggs > 450 g of flour > 350 g of milk > 350 g of water > 280 g of Gourmet Butter 82% fat Elle & Vire® > 28 g of sugar > 14 g of salt REDCURRANT / CRANBERRY CONFIT > 500 g of pureed red currants > 200 g of dried cranberries, chopped > 90 g of sugar (A) > 6 g of NH pectin > 200 g of sugar (B)
RECIPE
Small Red Currant Cranberry Choux Buns
METHOD CRISP
Mix all the ingredients. Spread the paste between two 2-mm sheets and place in the freezer. Sprinkle with the glittereffect gold powder Cut into pieces 4 cm in diameter.
CHOUX PASTRY
again at 170°C (338°F) without opening the oven door. Make sure to beat the choux paste for 3 to 4 minutes with the electric whisk set to the lowest speed before adding the eggs.
RED CURRANT / CRANBERRY CONFIT
Boil the water, milk, salt, sugar and butter. Add the flour and dry the mixture out. Add the eggs gradually, using an electric whisk. Pipe out choux buns with a 4 cm diameter using a piping bag with a 10 mm nozzle. Arrange the crisp on top. Tap the baking tray lightly. Place in a deck oven at 180°C (356°F) with the damper open. If using a fan oven, freeze the choux paste, place in the oven at 260°C (500°F) and then switch the oven off. Leave the choux pastry to rise, with the damper closed, then switch the oven back on
Heat the puree, cranberries and pectin mixed with the sugar (A). Add the sugar (B) and cook to 51% Brix at 102°C (215°F). Remove and put aside. Garnish the base of the choux pastry with a little confit and pipe a whirl of whipped cream. Place the choux pastry caps on top and decorate with red currants.
CRANBERRY This small red berry with known therapeutic and culinary qualities can be used in several ways such as in juice, jams or for plate decoration.
WATCH THE VIDEO
DISCOVER CHEFS TECHNIQUES
MAKING A CHOUX PASTRY: Elle & Vire® presents its chef’s techniques for making a perfect choux pastry.
www.pro.elle-et-vire.com/en
ELLE & VIRE ® — 19