Made of choux pastry, crunchy dough, almond cream and red fruit compote

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For 24 servings

Choux pastry

400 g milk

400 g water

180 g Debic Butter Brioche

4 g salt

8 g sugar

220 g flour

350 gveggs

Crunchy dough

100 g Debic Butter Brioche

125 g blond cassonade sugar

125 g flour

0,5 g yellow coloring agent

0,1 g red coloring agent

Almond cream

525 g Debic Stand & Overrun

60 g sugar

3 g orange zestes

1 vanilla pod

185 g mascarpone

30 g white chocolate

100 g almond milk (Saba)

5 g gelatin powder

25 g water

Red fruit compote

160 g red fruit puree

70 g sugar

1 vanilla pod

1 lemon, the zests

100 g fresh strawberries (1)

100 g fresh raspberries (1)

14 g pectin NH

24 g sugar

8 g gelatin powder

40 g water

50 g fresh strawberries (2)

50 g fresh raspberries (2)


Choux pastry

Combine the milk, water, butter, salt and sugar and place over the heat. Bring to a boil and add, at once all the flour. Stir continuously until the paste doesn’t stich in the pan. Bring over in a mixer fitted with a paddle and let it turn. Add the eggs gradually until a smooth and silky dough paste. Pipe on a baking sheet and put on the crunchy dough. Bake at 180°C during 10 minutes and 50 minutes at 160°C ( rotating oven) Open the valve after 30 minutes.

Crunchy dough

Combine all ingredients to a sticky dough. Roll out at 1,5 mm and cut out circles of 4 cm diameter Put on the piped choux and bake .

Almond cream

Combine cream, sugar and orange zests and bring to a boil. Pour over the mascarpone, almond milk and white chocolate. Melt the gelatin mass and add to previous mixture. Mix well and keep overnight in the refrigerator.

Red fruit compote

Hydrate the gelatin with the water. Heat the puree with the sugar, vanilla and lemon zest. Add the chopped fresh fruit (1). Mix in the sugar-pectin mixture and boil for 2 minutes. Bring over in a bowl and mix in the gelatin mass and the fresh fruit (2) Portion in silicon molds ( 3 cm diameter ) Freeze


Whip the almond cream and use one part in round silicon molds, freeze. Pipe the second part in the baked choux. Push in the frozen fruit compote and close the choux. Glaze the frozen round almond bolls and place them on top of the choux. Finish with a Halloween style