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Coffee Choux

Convenient and Delicious Milk Chocolate Mousse Base

Coffee Choux - photo1 | Debic

Ingredients

Choux PastryCan make 26 Nos

125 g Milk

125 g water

112 g Debic Cream Butter

5 g sugar

5 g salt

215 g eggs

138 g cake flour

Caramelized Banana Compote - Can make 26 Nos

12 g sugar

30 g Debic Cream Butter

2 nos lime juicve

2 nos lime zest

2 sticks vanilla pod

38 g gelatin mass

Coffee Debic Chocolate Mousse Can pipe 26 Nos included filling and top piping

1500 g Debic Chocolate Mousse

15 g freeze dry fine coffee powder

Hazelnut CroustillantCan make 26 Nos

320 g hazelnut paste

138 g milk couverture chocolate 38%

2.5 g sea salt flakes

200 g feuilletine

32 g toasted hazelnuts, crushed

Preparation

Choux Pastry

Boil together milk, water, butter, sugar, and salt. Add in flour when boiling and cook the mixture for around 3 minutes. Pour the mixture into the mixer and mix until cooled before starting to add in the eggs slowly. Pipe in a 7 cm ring (15 g), line with silpain and bake at 170ºC for 30 minutes with top tray covered.

Caramelized Banana Compote

Cut the banana into slices. Caramelize the sugar with lemon and vanilla pod. Add butter, followed by banana, sauté for 1 minute, then remove from heat. Add in gelatin solution. Use as filling.

Debic Chocolate Mousse

Whip the Debic Chocolate Mousse to soft peaks together with coffee powder. Whip until the texture is suitable for piping (use as filling too).

Pure Hazelnut Paste

Use as filling, piping a layer into choux ring

Hazelnut Croustillant

Fold well together. Flatten to a 3 mm thickness, chilled and cut 8 cm round rings.

debic for chefs

debic for chefs