Ingredients choux: | ||
1.500 | gr | Damco choux mix |
1.500 | gr | Water, at 20°C |
2.100 | gr | Whole egg |
1.00 | gr | Whipped cream, sweetened |
Ingredients base: | ||
400 | gr | Chocuise compound coating dark |
400 | gr | Cornflakes |
Ingredients bavarian cream: | ||
1.000 | gr | Water, cold |
200 | gr | Damco custard powder top R |
2.500 | gr | Frucaps cherry pie filling |
3.750 | gr | Whipped cream, sweetened |
Ingredients mirror glace | ||
1.000 | gr | Frucaps cold mirror glaze neutral |
100 | gr | Water |
Arlico bright red | ||
Arlico blue |
Instructions:
Place Damco choux mix in a bowl and, while mixing with a flat whisk, add the egg in 3 parts, followed by the water (also in 3 parts). Mix it for 1 minute in the first gear and proceed in the third gear for another 4-6 minutes, untill a smooth dough is formed. Pipe 1,5 cm ø drops and bake. When cooled off, fill the choux with whipped cream.
Prepare custard by mixing cold water and Damco custard powder top R thoroughly. Puree Frucaps cherry pie filling until smooth and add to the custard. Fold in the whipped cream, in 2 parts (make sure the whipped cream isn’t too stiff). Fill a silicone mold, for up to 75%, with the Bavarian cherry cream and insert the filled choux. Place into freezer, until frozen.
Mix cornflakes with Chocuise compound coating dark and press into a 7 cm ø ring. Let it set in the refrigerator.
Once frozen, dip the domes into a mixture of Frucaps cold mirror glaze neutral (heated to 40°C), water, red food colouring and a drop of blue. Place onto the chocolate cornflakes base. Decorate with a swirl, made from Chocuise compound coating dark.
Baking time: 25-30 minutes. For a smooth choux, use steam in your oven for 5 seconds. After 10 minutes open steam slide valve.
Baking temp.: 220°C
Quantity: 150 pieces