Wednesday 22 September 2021
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Clementine chouchou

FOR THIS RECIPE



  • Recipe for approximately 40 pastries

RECIPE STEPS

1/ Choux pastry

INGREDIENTS

  • 250 g milk
  • 5 g salt
  • 5 g sugar
  • 100 g butter
  • 210 g egg
  • 150 g flour

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°.


2/ Speculoos crème anglaise

INGREDIENTS

  • 500 g cream
  • 100 g egg yolk
  • 100 g sugar
  • 35 g speculoos spice
  • 7 g powdered gelatine + 20 g water
  • 500 g mascarpone

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.


3/ Clementine jam

INGREDIENTS

  • 200 g peeled clementines
  • 30 g glucose
  • 45 g sugar
  • 5 g pectin NH
  • juice of ½ lemon

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.


4/ Craquelin with clementine zest

INGREDIENTS

  • 50 g butter
  • 62 g brown sugar
  • 62 g flour
  • ½ vanilla pod
  • zest of ½ clementine

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


5/ 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.

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