Aurora 20.25

Choux

Ingredients Preparation
  • 160g
    water
  • 160g
    3.6% full cream milk
  • 160g
    unsalted butter 82%
  • 3g
    granulated sugar
  • 1g
    sea salt
  • 160g
    wheat flour
  • 280g
    whole eggs

Boil up water, milk, butter, granulated sugar and sea-salt.

Add wheat flour and toast the mixture.

Put whole egg in the hot mass and mix it well.

Pipe it on a baking tray.

Put the crispy dough on the top.

Bake it at 170°C for 35 minutes.

Crispy Dough

Ingredients Preparation
  • 160g
    unsalted butter 82%
  • 200g
    granulated sugar
  • 200g
    wheat flour
  • 1g
    green food coloring

Put all ingredients in a bowl and mix it to a smooth dough.

Roll out between two chocolate sheets and cut it into pieces for the choux.

Passion Fruit - Yuzu, Coulis

Ingredients Preparation
  • 40g
    granulated sugar
  • 5g
    NH pectin
  • 1g
    ascorbic acid
  • 125g
    passion fruit puree
  • 125g
    yuzu juice

Mix the dry ingredients in a bowl.

Boil up puree, juice and dry ingredients.

Cool it down and fill it in a piping bag.

Passion Fruit - Yuzu Sherbet

Ingredients Preparation
  • 48g
    granulated sugar
  • 18g
    glucose powder
  • 18g
    dextrose
  • 2g
    ice binder
  • 128g
    water
  • 300g
    passion fruit puree
  • 100g
    yuzu juice
  • 1As needed
    vanilla bean

Mix dry ingredients and boil it up with water.

Put in puree, juice and vanilla bean.

Mix it well and freeze it in the ice cream machine.

Lactée Supérieure 38% - Yuzu, Ganache

Ingredients Preparation
  • 50g
    yuzu juice
  • 125g
    Lactée Supérieure
  • 20g
    unsalted butter 82%

Boil up juice

Add chocolate and butter.

Mix it well and fill it in a piping bag.

Lactée Supérieure 38% Chocolate Mousse

Ingredients Preparation
  • 4g
    gelatin
  • 125g
    3.6% full cream milk
  • 1/2As needed
    vanilla bean
  • 220g
    Lactée Supérieure
  • 250g
    36% cream

Soak gelatin in cold water.

Boil up milk with vanilla bean.

Put gelatin in hot milk and pour it over chocolate.

Mix it well, cool it down to 35°C and fold whipped cream.

Pipe it into moulds and freeze it.

Lactée Supérieure 38% Chocolate Spray Mass

Ingredients Preparation
  • 350g
    Lactée Supérieure
  • 150g
    Mycryo™ Cocoa Butter

Melt chocolate and cocoa butter.

Cool it down to 38°C and dip frozen chocolate mousse.

Assembly

Ingredients Preparation
  • 100g
    Lactée Supérieure
  • 3leaf/leaves
    gold leaves
  • 2g
    shiso cress

Dip choux into the crystallized chocolate.

Fill choux with ganache and sherbet.

Stick the chocolate mousse rolls on the choux and decorate it with coulis, gold leaves and shiso cress    .

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