Home Recipes Choux with yoghurt, blueberry and basil

Choux with yoghurt, blueberry and basil

Choux with yoghurt cream, blueberry filling and fresh basil

Butter Fruit Sugar

Choux with yoghurt, blueberry and basil | Debic

Debic's Culinary Team

Debic

Ingredients

Choux pastry

See recipe here

Craquelin blueberry

250 g Debic Traditional Butter

300 g sugar

280 g flour

20 g freeze-dried blueberry

1 g purple colourant powder

Choux filling

30 g basil leaves

500 g Debic Tiramisù

150 g Greek yoghurt

Blueberry jam

300 g blueberries

100 g sugar

25 g lemon juice

Decoration

basil micro leaves

silver flakes

Debic products used

Traditional Butter 10x1KG

Tiramisù 1L

Preparation

Craquelin blueberry

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

Infuse the basil leaves and leave them overnight in the Tiramisù.

The next day, sieve and add the Greek yoghurt.

Whip until you obtain a well-structured consistency.

Blueberry jam

Wash the blueberries and place them in a pan with the other ingredients.

Cook over moderate heat for about 10 minutes, stirring frequently.

After this time, blend everything in a Thermomix and sieve.

Leave to cool and use with the aid of a piping bag.

Assembly

Cut the choux pastries in half horizontally.

Using a piping bag fitted with a star nozzle, pipe the yoghurt tiramisu onto the bottom halves.

Put the tops back in place.

Finishing touch

Decorate with the yoghurt tiramisu and blueberry jam.

Garnish with micro basil leaves and silver flakes.

Butter Fruit Sugar

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