Orelys, Pistachio and Clementine Choux

Plated desserts

Made with: 42% PISTACHIO PRALINÉ

Steps: 5

Original recipe by Patrice Demers, Chef & Owner, Patrice Pâtissier

Recipe steps

Choux pastry

  • 125gwater
  • 125GWHOLE MILK
  • 115GBUTTER
  • 6gsalt
  • 8GSUGAR
  • 145gall purpose flour
  • 225geggs
  1. In a pot, bring water, milk, butter, salt and sugar to boil.
  2. Add flour, stir energetically over medium/high heat for 2 minutes to dry out
  3. Transfer to stand mixer with the paddle, add eggs slowly until you obtain a smooth dough
  4. Pipe the choux pastry and cover each of them with a craquelin.
  5. Cook at 177°C (350°F) for about 30 minutes.

Craquelin

  • 100gbutter
  • 120gbrown sugar
  • 120gall-purpose flour
  1. Mix everything in a stand mixer with the paddle to obtain a smooth dough.
  2. Roll between 2 sheets of paper.
  3. Leave in the refrigerator for at least 30 minutes.

Praliné Crémeux

  1. Heat the milk and salt, add the gelatin.
  2. Gradually pour this mixture onto the PISTACHIO PRALINÉ 42%. Initially, the mixture will split.
  3. Emulsify in a stand mixer with a paddle.
  4. Stabilize by gradually adding the cold cream to obtain a glossy and elastic mixture.
  5. Finish the emulsion with the immersion blender. Let set in the refrigerator for at least 8 hours.

Orelys and Chai Whipped Ganache

  • 550gwhipping cream
  • 25gchai spices mix
  • 450gchai infusion
  • 50gglucose
  • 50ginvert sugar
  • 2gsalt
  • 4gpowdered gelatin 200 bloom
  • 550gBlond® Orelys® 35%
  • 1200gwhipping cream
  1. Bring 550g of whipping cream and the chai mix to boil. Take off the heat, cover and let infuse for 5 minutes.
  2. Strain through a fine strainer and correct the weight to 450g.
  3. Bring the chai infusion with glucose, invert sugar and salt back to boil. Take off the heat, add gelatin.
  4. Gradually pour the hot mixture over the melted ORELYS 35% chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Maintain this texture right to the end of the mixing stage while adding the hot liquid.
  5. Add the remaining cold cream while mixing.
  6. Cover and refrigerate for at least 8 hours to crystallize.

clementine marmelade

  • 10gclementine
  • ansugar
  • anlemon juice
  1. In a pot, cover clementines with water, cook at medium heat for an hour.
  2. Take clementines out of the pot and let them cool down.
  3. Chop clementines finely and weigh them.
  4. For every 1000g of fruit, add 1000g of sugar and 100g of lemon juice.
  5. Cook at medium heat for about an hour, until the marmalede looks thick enough.
  6. Let cool completely.

Assembly and finishing

Cut the top off the Choux. Pipe some Praliné Crémeux in the bottom of the Choux. Add a small teaspoon of Clementine Marmelade and a few pieces of fresh clementine (pelled, seperated and cut in small piece).Whip the ORELYS 35% Ganache to soft peaks and pipe a nice rosette on top of the fresh clementine. Add a few crushed pistachios on top of the ORELYS 35% Ganache and sprinkle with Chai spice mix. Cut the top of the Choux with a round cutter and place on top.

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