Recipes
Bring milk, butter, salt and sugar to the boil. Add the flour off of the fire and then dry the dough on the fire. Riddle in a bowl and add the eggs one by one. Arrange the choux and bake at 180°C (356°F) for 35 to 40 minutes depending on the choux’ size. Let it cool on rack.
The day before, infuse the cream with sugar and Timut pepper by mixing a few seconds together. Pass through a sieve.
Wash and peel the grapefruit with the thin white skin. Squeeze the grapefruit to collect the juice. Cut the peel into cubes and blanch 3 times. Weigh the peel and add the same weight of sugar. Gently cook the peel by adding the grapefruit juice. When they have become translucent, add the neutral topping, melt, and then add the whiskey off the fire. Clear away.
Peel the mango, cut 2/3 into brunoise and the rest into cubes. Add a portion of the grapefruit’s peels to the brunoise and a few crushed Timut peppercorns.
With the mixer (on a moderate speed), whisk up 220 g of Sublime Timut Pepper Cream. Cut the choux and garnish them with the cream with a Sultane piping nozzle. Arrange the mango/grapefruit brunoise in the center of the chou. Finish with the grapefruit cubes, the cresses and the non-whisked up rest of Sublime. Add a pinch of crushed pepper.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
