|1.500||gr||Damco choux mix|
|1.500||gr||Water, at 20°C|
|1.00||gr||Whipped cream, sweetened|
|400||gr||Chocuise compound coating dark|
|Ingredients bavarian cream:|
|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|
|Arlico bright red|
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