Cream puff with raspberry mousse and jelly
For 10 servings
500 g Water
350 g Debic Incorporation Butter Cake
300 g eggs
300 g flour
150 g egg whites
8 g salt
130 g fine crystal sugar
130 g flour
100 g Debic Incorporation Butter Cake
0,5 g red dye
700 g sugar
450 g raspberry pulp
350 g glucose
300 g water
100 g sugar
20 g pectin for jellies
20 g citric acid solution (50/50)
500 g raspberry pulp
500 Debic Prima Blanca
250 g Italian meringue
15 g powdered gelatin (hydrated with 75 g cold water)
Debic Prima Blanca
Debic products used
Heat water, butter and salt until it comes to a boil.
Add flour all at once and cook until the mixture reaches 92°C. Cool at 60 - 65°C, put in planetary mixer at medium-high speed and slowly add the eggs and then the egg white.
Mix until a creamy mass is obtained, translucent and smooth.
Dress the cream puffs on micro-perforated mats inside in a diameter steel ring (18 cm) so to obtain a crown shape.
Place on each puff a small disc of red craquelin.
Bake in a ventilated oven at 180°C for about 25 to 30 minutes, with the valve closed for the first 15 to 18 minutes.
Mix all ingredients in planetary mixer with the leaf.
Store in the fridge at 4°C.
Spread between 2 sheets of acetate 40x60.
Cut discs of the same diameter as the cream puffs.
Keep discs in freezer.
Mix the pectin with the sugar.
Add the fruit pulp with the water and boil the boil everything.
Add the rest of the sugar and glucose and cook at 105°C.
Incorporate the citric acid solution.
Mix everything quickly and pour into a steel frame.
Heat one third of the raspberry pulp with the previously hydrated gelatine to 50°C.
Add the other part of the pulp.
Gradually incorporate the liquid part into the whipped meringue, then lighten with cream Debic Prima Blanca previously whipped glossy.
Cut the cream puffs horizontally, dress the raspberry jelly.
With a sac à poche fitted with a sultana nozzle for romias, cover with Debic Prima Blanca sweetened.
Fill the inside of the cavities with the raspberry mousse.
Close with the top of the crown and decorate with spikes of cream Debic Prima Blanca and chocolate discs.