Orange chocolate choux
– choux pastry,
– cocoa cracker
– chocolate custard,
– orange marmalade,
– orange ganache.
Materials used
– Micro-perforated baking mat
– Ancel 210 bloom gelatine
– Fluted piping tip
– filling tip
– plain tip
– Pastry bag
Ingredients
Orange mounted ganache
✔2g gelatine
✔175g 75g and 100g cream
✔50g white chocolate
✔40g orange juice
Orange jelly
✔80g orange juice
✔2g gelatine
Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate
+
✔Orange marmalade
Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
The recipe
For 4 or 5 choux
Orange mounted ganache
✔2g gelatine
✔175g cream 75g and 100g
✔50g white chocolate
✔40g orange juice
In a saucepan heat 60g of liquid cream with the pistachio praline. Pour off the heat, in three batches, over the chocolate previously melted in the microwave. Pour in the remaining cold cream and orange juice. Mix, cover with cling film and chill for at least 4 hours.
Crackers
✔40g brown sugar
✔40g butter
✔40g flour
✔10g Cocoa powder
Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and stir well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.
You will have a little choux pastry left over with these proportions. I was able to make a few chouquettes with…
Chocolate pastry cream
✔300g milk
✔50g caster sugar
✔2 egg yolks
✔20g cornflour
✔40g milk chocolate
Heat the milk in a saucepan. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the pistoles of milk chocolate, mix well until the chocolate has completely melted. Set aside in a bowl, filter on contact and chill.
Assembly
Take the crème pâtissière from the fridge. Loosen it a little, then fill the cream into a piping bag fitted with a piping tip. Fill a second piping bag with a little orange marmalade. Make a small hole in the bottom of each puff pastry and top with the cream and a little marmalade.
Using an electric mixer, whip up the pistachio ganache. Fill a piping bag fitted with a fluted tip and poach this ganache onto your choux head downwards, then use a plain tip and poach this onto your choux.
I decorated with small cubes of orange jelly and candied oranges half covered in dark chocolate.
