Square choux with cream and strawberries
– choux pastry,
– pastry cream,
– mascarpone whipped cream,
– strawberries,
– white chocolate.
Materials used
– 2 X Micro perforated silicone baking mats
– Silikomart micro perforated strips
– Silikomart ring square tart mould
– Fluted pastry case
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
Mascarpone whipped cream
✔150g liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar
Montage
✔ White chocolate
✔ Fresh strawberries
✔ Mascarpone whipped cream
The recipe
For 4-6 choux
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
IIn a saucepan, heat the water, milk, butter, salt and sugar. Remove from heat and add the flour. Mix well. Pour into a bowl and gradually add the beaten eggs. Place micro perforated strips in your tartlet pans. Poach the choux pastry in the tartlet circles. Place a second micro-perforated mat on top with weight on it. Bake at 180°C for 45 to 50 minutes (time may vary depending on oven).
Pastry cream
✔300g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder or cornflour
✔25g butter
✔Liquid vanilla
In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the powdered sugar. Then add the cream powder or cornstarch. Pour the hot milk over the mixture and return it to the pan. Cook without stopping stirring. Remove from the heat and add the butter cut into pieces.
Assembly
Fill a piping bag with the cream
Mascarpone whipped cream
✔150g of liquid cream 30% MG
✔50g mascarpone
✔20g caster sugar
Whip the cream with an electric mixer with the mascarpone. Add the powdered sugar. Poach the whipped cream all around the top and decorate with strawberries cut in the middle.
Finish by adding decorated white chocolate.
