Home Recipes Choux with chocolate, hazelnut, and mango gel

Choux with chocolate, hazelnut, and mango gel

Choux with chocolate‑hazelnut cream and vibrant mango gel

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Choux with chocolate, hazelnut, and mango gel | Debic

Debic's Culinary Team

Debic

Ingredients

Choux pastry

See recipe here

Craquelin

250 g Debic Traditional Butter

300 g sugar

280 g flour

20 g freeze-dried pineapple

1 g yellow colourant powder

Choux filling

500 g Debic Tiramisù

100 g coconut juice

Pineapple gel

50 g lime juice

200 g pineapple juice

3 g agar-agar

Decoration

vene cress

micro leaves

Debic products used

Traditional Butter 10x1KG

Mousse au Chocolat 1L

Preparation

Craquelin

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.

Mango gel

Combine all ingredients 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 the hazelnut chocolate mousse.

Using a piping bag and a smooth nozzle, pipe a small dollop onto the surface and add the mango gel.

Finishing touch

Finish with the chocolate discs.

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