April's recipe

Our recipe of the month: Coloured Mini Choux.

Basis dough

   480
120

g
g

 

sweet dough
Raspberry Jam

     

Recipe 

1.000
1.500

g
g

 

Jello Total
water

 

 

Filling

   400
500
2.000
15

g
g
g
g

 

Zeesan
water
whipping cream
flavour 

     

Finishing

       5 g  

Dip ( 5 g. per piece)

 

   

 
Method

Mix water and Jello Total during 8-10 minutes at medium speed with the flat beater.
Pipe the batter (20 gram) on a slightly greased tray or on a tray covered with baking paper.
Bake with steam.
The first 6 minutes bake with a closed damper then open the damper.
Baking temperature: deck 230°C. / rotation oven 210°C.
Baking time 25 minutes.
Cover the mini choux with Dip (any colour) and make a little hole into the bottom after drying.
Mix the Zeesan (any flavour) with the water.
Blend the semi whipped cream or topping carefully withe the Zeesan/water mixture.
Fill the mini choux with approx 25 gram bavarian.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Brush the middle of a baked sweet dough cookie (diameter 4 cm) with Raspberry Jam.
Place the mini choux onto the sweet dough cookie.
Make a decoration with Scaldis or Paletta Miroir (see picture).

Yield 120 pieces.

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