• "Choux with passion fruit and mango" a new recipe created by Pastry Chef Robert Eisler as part of the project "Masters of the White Art invite you to the Baking Show".
Passion fruit and mango choux pastry – recipe made on Baking Show by Pastry Chef Robert Eisler
For the top:
100 grams of water,
100 g milk,
100 g butter,
2 grams salt,
10 grams of sugar,
133 g flour,
200 g egg.
Heat the water, milk, butter, salt and sugar until they start to boil. Remove the pot from the heat and add the flour. Return the pot to the heat and stir until the dough reaches ~75⁰ C (or until a crust forms on the bottom of the pot).
The resulting dough is placed in the bowl of a planetary mixer and mixed with the paddle attachment, on low speed until it cools to ~40⁰C. Slowly add the homogenized eggs until a glossy and not very stiff dough is obtained.
For the crackle:
56 g Butter,
67 gr Brown sugar,
70 g Flour,
2 gr Yellow food coloring.
Mix the softened butter with the brown sugar. Add the flour and form a soft dough, which is then colored and rolled out to a thickness of 1-2 mm.
For the mango insert:
250 gr passion fruit puree,
100 g mango puree,
150 gr mango (frozen, pieces),
8 gr NH pectin,
40 grams of sugar,
10 fresh basil leaves.
Pour the slightly warmed mango and passion fruit puree over the pectin mixed with sugar. Boil the whole mixture for 1 minute, then add the mango pieces and boil for another 30 seconds. Finally, add the finely chopped basil leaves.
For the chocolate creamă whiteă:
300 gr sour cream for whipping,
450 g white chocolate,
750 grams of mascarpone.
Whipping cream and white chocolate are melted to form a ganache that is refrigerated for at least 8 hours. The ganache is mixed with mascarpone and gently whipped to the desired consistency.
The choux pastry is pressed into round shapes, covered with a disc of craquelin dough and baked at 165⁰ C in a fan oven. Immediately after removing from the oven, cabbage- should be pricked with a skewer to allow the vapors formed inside to escape. Otherwise, they will condense and we will have a cabbage with a soft, moist crust.
Fill with white chocolate cream and mango insert, then place a round hazelnut on top. Cover the hazelnut with coconut flakes and using a hollowing tool, make a small hole in it, which is filled with insert.
Read HERE in White Art and other delicious dessert recipes.
