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BOUDDHA
CHOUX

Moeilijkheidsgraad  

Chocolade en amandel choux

Compositie

  • Cacaocrumble
  • Cacao soezenbeslag
  • Belcolade Origins Noir Philippines 68% Cacao-Trace banketbakkersroom chocolade
  • Belcolade Selection Blanc Extra Cacao-Trace, amandelmelk en citroenslagroom
  1. Belcolade
  2. Recepten
  3. Bouddha Choux
Bouddha Choux

Recept

1 Cacaocrumble
Ingrediënten
  • Koude boter 180 g
  • Gemalen hazelnoten 100 g
  • Gemalen amandelen 100 g
  • Suiker 200 g
  • Bloem 240 g
  • Zout 6 g
Werkwijze
  • Meng alle ingrediënten met de vlinder tot een homogene deeg.
  •  Verdeel het deeg onmiddellijk op een dikte van 3 mm tussen twee bakplaten voorzien van bakpapier.
  • Zet apart in de koelkast en steek vervolgens schijven uit in functie van de diameter van de choux.
2 Cacao choux pastry
Ingrediënten
  • Whole milk 250 g
  • Water 250 g
  • Butter 200 g
  • Sugar 10 g
  • Salt 10 g
  • Flour 300 g
  • Whole eggs 450 g
Werkwijze
  • In a saucepan, bring the milk, water, salt, sugar, and butter to the boil.
  • Once off the heat, add the sifted flour and cocoa powder, then dry the mixture over the heat for a few minutes until the dough comes away easily from the spatula.
  • Pour the mixture into a mixer fitted with a flat beater, then add the eggs a little at a time until the dough is smooth, glossy, and perfectly homogeneous.
  • Arrange your desired choux shapes on a baking sheet fitted with a Silpain mat.
  • Top with your previously-cut small cacao crumble discs and bake at 180°C for 25 to 30 minutes.
3 Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate crème patissière
Ingrediënten
  • Whole milk ½ L
  • Split vanilla pod 1 pc
  • Egg yolks 80 g
  • Sugar 90 g
  • Hot pastry cream powder 25 g
  • Cornstarch 25 g
  • Butter, chilled 60 g
Werkwijze
  • Heat the milk with the split vanilla pod to boiling, then add the egg yolk, sugar, pastry cream powder, and cornstarch.
  • Return everything to the pan and cook the cream until boiling, whisking the mixture continuously.
  • Add the Belcolade Origins Noir Philippines 68% Cacao-Trace dark chocolate and butter.
  • Pour the mixture onto a baking sheet, cover with plastic wrap and cool rapidly.
  • Set aside at 4°C before use.
4 Belcolade Selection Blanc Extra Cacao-Trace, almond milk, and lemon Chantilly cream
Ingrediënten
  • Fresh cream (35% fat) 1 L
  • SABA almond milk syrup 150 g
  • Zest of a lemon, grated 1 pc
  • Leaf gelatin 6 g
Werkwijze
  • Heat the fresh cream and grated lemon zest to 80°C, then pour over the white chocolate and almond milk syrup.
  • Add the gelatin, pre-soaked in cold water, and chill for 24 hours at 4°C.
  • Then, whip the cream using a mixer fitted with a whisk until creamy in texture and forming medium peaks.
  • Use immediately to garnish your choux.
5 Plating
Ingrediënten
Werkwijze
  • Pierce the bottom of the choux and top with Belcolade Origins Noir Philippines 68% Cacao-Trace chocolate crème pâtissière.
  • Top with a small disc of crystallized chocolate of the same diameter.
  • Then place a ball of the Belcolade Selection Blanc Extra Cacao-Trace white chocolate, almond milk, and lemon Chantilly cream on top.
  • Sprinkle with the cacao crumble.
  • Once the choux have cooled, use a spray gun to coat with a 50/50 cocoa butter/chocolate mixture.
  • For decoration, top with a slice of candied “Buddha’s Finger” citrus fruit, or as you desire.
  • Serve nicely chilled.

Created by Stéphane Leroux

In the world of patisserie, choux is one of the all-time classics. To me, together with puff pastry, it is the product that best symbolizes our profession. I’m particularly fond of choux due to its technical complexity, along with its many possible applications and interpretations. I especially like this choux, with its almond milk, lemon, and Philippines 68 Cacao-Trace chocolate flavors, both for its simplicity and satisfying taste.

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