Home Recipes Choux with mandarin, chocolate and saffron

Choux with mandarin, chocolate and saffron

Choux with mandarin cream, chocolate notes and saffron accents

Butter Dairy Fruit

Choux with mandarin, chocolate and saffron | Debic

Debic's Culinary Team

Debic

Ingredients

Choux pastry

See recipe here

Craquelin mandarin

250 g Debic Traditional Butter

300 g sugar

280 g flour

20 g dried mandarin peel

1 g orange colourant powder

Choux filling

500 g Debic Mousse au Chocolat

100 g mandarin juice

Saffron gel

0,5 g saffron

150 g water

50 g passion fruit juice

100 g mandarin juice

3 g agar-agar

Decoration

flower petals

mandarin zest

dark chocolate stick

Debic products used

Traditional Butter 10x1KG

Mousse au Chocolat 1L

Preparation

Craquelin mandarin

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.

Saffron gel

Soak the saffron in lukewarm water for 30 minutes.

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 whipped Mousse au Chocolat.

Using a piping bag and a star nozzle, pipe a small dollop onto the surface and add the saffron and mandarin gel.

Finishing touch

Finish with the flower petals, mandarin zest and chocolate stick.

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