Choupinettes
- Level:
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Medium
- Makes:
-
Weight of 1 unit: 40 g - 3 units per plate make 120 g
Chocolate glaze
Used products: Chocolate glaze
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2.6 ozwater
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5.3 ozsugar
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5.3 ozglucose
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3.5 ozLactose-free condensed milk
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0.4 ozgelatin leaves
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Q.S.orange colourant powder
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Q.S.green colourant powder
Preparation: Chocolate glaze
Boil the water, sugar, and glucose together.
Add the previously hydrated gelatin.
Pour onto the chocolate and the condensed milk.
Blend without incorporating air bubbles.
Use at 30-32°C.
Choux pastry
Used products: Choux pastry
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4.4 ozwater
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4.4 ozmilk
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0.2 ozsugar
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0.1 ozsalt
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3.9 ozbutter
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4.8 ozflour
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6.3 ozwhole egg(s)
Preparation: Choux pastry
Sift the flour.
Boil the water, sugar, salt, and butter.
Add the flour and then dry out the paste.
Put the paste into a mixer with a flat paddle and gradually add the eggs.
Make Ø1cm small choux and bake at 170°C.
CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis
Used products: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis
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7.4 ozraspberry puree
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0.1 ozNH pectin
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0.4 ozsugar
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0.7 oztrimoline
Preparation: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Raspberry coulis
Mix all of the ingredients cold and boil.
CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate
Used products: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate
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3.5 ozLactose-free cream
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3.5 ozLactose-free milk
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1.8 ozegg yolks
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0.7 ozsugar
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2.8 ozCHD-P65ALTOBIO
Preparation: CHOUPINETTE: ALTO EL SOL 65% CHOCOLATE CREAM WITH A RASPBERRY COULIS: Creamy Alto el Sol chocolate
Heat the milk and cream together.
Add the egg yolks and sugar.
Cook at 85°C and pour onto the chocolate.
Mix.
Assembly
Pour 5 g of raspberry coulis into the silicone TRUFFLE mold and then put it in the freezer.
Pour the creamy Alto El Sol chocolate over the coulis and freeze again.
Unmold and glaze with dark chocolate glaze.
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