- CLEMENTINE CHOUCHOU-

RD_CAL15_CHOUCOU-CLEMENTINE

Method

By Damien Moutarlier

Recipe for approximately 40 pastries

 

Ingredients:

Choux pastry

250 g milk

5 g salt

5 g sugar

100 g butter

210 g egg

150 g flour

 

Speculoos crème anglaise

500 g cream

100 g egg yolk

100 g sugar

35 g speculoos spice

7 g powdered gelatine + 20 g water

500 g mascarpone

 

Clementine jam

200 g peeled clementines

30 g glucose

45 g sugar

5 g pectin NH

Juice of ½ lemon

 

Craquelin with clementine zest

50 g butter

62 g brown sugar

62 g flour

½ vanilla pod

Zest of ½ clementine

 

 

Method:

 

Craquelin with clementine zest

Mix evenly and spread thinly onto two baking sheets. Set aside in the refrigerator. Cut out discs 5 cm in diameter.

 

Choux pastry

Heat the milk, salt, sugar and butter. Remove from the heat and add the flour, beating it well until it leaves the sides of the pan, then add the eggs a little at a time. Make choux buns 6 cm in diameter using a n°12 piping bag, then place a craquelin disc on top and bake at 180°.

 

Speculoos crème anglaise

Mix the spices and sugar with the egg yolks, bring the cream to boiling point and pour it over the egg yolks and sugar, pour into a saucepan and cook at 85°C. Add the gelatine and set aside in the refrigerator.

 

Clementine jam

Heat together the clementines, lemon juice, sugar and glucose. Add the pectin at 40°C and bring to the boil, then set aside in a cool place.

 

Assembly

Whip the speculoos cream together with 500 g of mascarpone. Cut the choux pastries open, pipe in the speculoos cream, and add your jam in the centre. Close up the choux pastries.

 

Member author

Lucien et Damien MOUTARLIER

Artisan du goût, Lucien Moutarlier n’a de cesse avec son fils Damien, de faire découvrir son univers de formes douces, un véritable plaisir des yeux. Toujours à la recherche de nouvelles compositions, cet auteur nous interprète des symphonies de saveurs. L’artiste et l’artisan mènent de [...]

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