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Blood Orange Petit Chou

A recipe for Blood Orange Petit Chou

This recipe consists of:

  • Choux
  • Blood orange cream
  • Blood orange mousse
  • Mango-passion fruit glaze

Ingredients

166gMilk
3gSalt
145gButter
166gWater
300gEgg
180gFlour
6gSugar

20glime purée
220gblood orange purée
500gCold butter in cubes
3gelatin leaves - soaked
338gEgg
330gSugar

460gblood orange purée
40glime purée
150gPasteurized egg white
8gelatin leaves - soaked
240ghalf-whipped cream
80gtrehalose
3gAlbumin

125gMango purée
75gpassion fruit purée
95gSugar
85gglucose syrup
80gWater
4gpectin NH
white chocolate flowers

Preparation

  1. Boil the water, milk with the salt, sugar, and pieces of butter.
  2. As soon as it starts to boil, add the sifted flour and stir continuously.
  3. Cook for 2 minutes.
  4. Remove from the heat and let cool for a few minutes.
  5. In a food processor, add the beaten eggs one by one while mixing.
  6. Once the dough is smooth, place it in a piping bag and pipe into 3 cm rings lined with silicone.
  7. Fill the rings halfway and cover with a silicone baking mat, then place a weighted baking tray on top.
  8. Set the oven to 260°C and turn it off once it reaches temperature.
  9. Bake in the switched-off oven for 22 minutes.
  10. Turn the oven back on and bake for 20 minutes at 160°C.

  1. Mix the sugar with the eggs and the purees.
  2. Heat the mixture to just below boiling point (do not let it boil!).
  3. Remove from the heat source and add the soaked gelatin.
  4. Let the mixture cool to 40-45°C and make an emulsion in a blender with the pieces of cold butter. Mix for 5 minutes.
  5. Strain the mixture and pour into round silicone molds and freeze.

  1. Mix the trehalose with the albumin.
  2. Whip the egg whites and gradually add the albumin-trehalose mixture while whipping.
  3. Heat the lime puree and melt the soaked gelatin in it.
  4. Mix with the blood orange puree until smooth.
  5. Mix the gelled purees with the meringue and the semi-whipped cream.
  6. Put the mixture in a piping bag and pipe into round silicone molds.
  7. Freeze.

  1. Mix the sugar with the pectin.
  2. Heat the purees with the water and glucose.
  3. Add the sugar mixture once the puree mixture has reached 50°C and bring to a boil.
  4. Remove from the heat and let cool to 40°C.
  5. Dip the frozen blood orange mousse balls in the glaze and place directly on a white chocolate flower.

  1. Make a hole in the chou and fill with the blood orange cream.
  2. Place the white chocolate flower with the frozen mousse on top of the chou.
  3. Garnish with an edible white flower.