Home Recipes Choux with bergamot lemon

Choux with bergamot lemon

Choux filled with bergamot lemon cream and soft citrus notes

Butter Citrus Sugar

Choux with bergamot lemon | Debic

Debic's Culinary Team

Debic

Ingredients

Choux pastry

See recipe here

Craquelin green

250 g Debic Traditional Butter

300 g sugar

280 g flour

20 g freeze-dried lime

1 g green colourant powder

Choux filling

500 g Debic Cheesecake

50 g lemon juice

50 g bergamot juice

Bergamot gel

200 g bergamot juice

300 g clear apple juice

100 g sugar

5 g agar-agar

Decoration

white chocolate chips

lime zest

Debic products used

Traditional Butter 10x1KG

Cheesecake 1L

Preparation

Craquelin green

Mix all ingredients.

Roll out very thin (1 mm).

Freeze the craquelin paste and cut out with a round cutter and keep in the freezer for later use.

Choux filling

Place the ingredients in a planetary mixer.

Whip and beat until you obtain a thick consistency.

Bergamot gel

Combine all ingredients together in a small saucepan, bring to a boil and cook for 1 minute.

Pour into a suitable container and allow to set in the refrigerator.

Once set, blend until smooth to obtain a gel.

Transfer to a piping bag.

Assembly

Using a small knife, make a hole in the bottom of the choux pastry and fill it with whipped cheesecake and bergamot gel.

Using a piping bag fitted with a smooth nozzle, pipe a dollop of bergamot cream on top.

Finishing touch

Decorate with white chocolate and lemon zest.

Butter Citrus Sugar

Debic for chefs

Debic for chefs