Home Recipes Choux with caramelized almonds and Marsala wine

Choux with caramelized almonds and Marsala wine

Choux with Marsala cream, caramelized almonds and subtle spice

Butter Nuts Sugar

Choux with caramelized almonds and Marsala wine | Debic

Debic's Culinary Team

Debic

Ingredients

Choux pastry

See recipe here

Craquelin

250 g Debic Traditional Butter

300 g sugar

300 g flour

Choux filling

500 g Debic Parfait

100 g Marsala wine

100 g almonds caramelized

Decoration

almond

dark chocolates

gold flakes

Debic products used

Traditional Butter 10x1KG

Parfait 1L

Preparation

Craquelin

Mix all ingredients. Roll out very thin (1mm).

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

Choux filling

Whisk the Parfait with the Marsala wine in planetary mixer until thick.

Once ready, gradually add the ground almonds.

Assembly

Using a small knife, make a hole in the bottom of the choux pastry and fill it with the parfait.

Pipe a rosette of Marsala parfait.

Finishing touch

Decorate with almonds, chocolate and gold flakes.

Butter Nuts Sugar

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