Pâte choux

For traditional patisserie. Sergi Vela elevates all the perfumes and flavours of Ocumare chocolate in this choux pastry with crispy craqueline, a mouthful packed with textures that adapts a great classic to modern times.

choux pastry

Ingredients Preparation
  • 160g
    mineral water
  • 70g
    butter
  • 4g
    sugar
  • 2g
    salt
  • 15g
    powdered milk
  • 1pod(s)
    Mauritius Island vanilla
  • 100g
    eggs
  • 90g
    weak flour

Boil the water, powdered milk, salt sugar and vanilla together. Scald the whole mixture for 1 minute, to obtain a hard texture. Leave to cool. Add the eggs at intervals and mix until it has cooled down. Measure out 30 g portions. Once the craqueline is made, cook at 230ºC for 2 minutes. Then lower the oven temperature to 180ºC for a further 18 minutes. Cream the butter and 

hazelnut craqueline

Ingredients Preparation
  • 100g
    butter
  • 125g
    brown sugar
  • 110g
    weak flour
  • 20g
    powdered toasted hazelnuts

Cream the butter and mix with the other ingredients. Make 4 millimetre slices and freeze. Cut with a cutter and place on top of the choux pastry. Cook at 230ºC for 2 minutes. Then lower the oven temperature to 180ºC and cook for a further 18 minutes.

passion fruit whipped cream

Ingredients Preparation
  • 450g
    cream
  • 50g
    passion fruit purée
  • 150g
    gianduja

Boil the cream, add the diced gianduja and the passion fruit purée and emulsify. Store in the refrigerator for 24 hours. After 24 hours, whip like cream and fill the choux pastry

cream of chocolate

Ingredients Preparation
  • 250g
    milk
  • 250g
    cream
  • 50g
    sugar
  • 100g
    pasteurized egg yolks
  • 1pod(s)
    Tahitian vanilla
  • 440g
    Ocumare

Boil the milk together with the cream and vanilla and infuse for 2 hours. Heat the infusion and add the pasteurized egg yolks. Cook the mixture at 85ºC to pasteurise it. Add the couverture and emulsify the whole. Store at 4ºC. Arrange on a disc of chocolate using a plain nozzle piping bag.

microwave chocolate sponge cake

Ingredients Preparation
  • 240g
    eggs
  • 8g
    egg yolks
  • 70g
    sugar
  • 0.5g
    salt
  • 25g
    weak flour

Mix the eggs, egg yolks, sugar, salt and flour in the Thermomix. Strain and fill the syphon with 2 canisters of nitrogen dioxide. Take a plastic cup and make three cuts with scissors. Place the sponge cake in the cup. Measure out 30 g and cook individually in the microwave at full power (900 W) for 40/50 seconds.

assembly

Once the choux pastry is filled, apply a drop of tempered couverture to the opening made for the filling, to achieve a more polished result. Present the piece by turning it over. Apply a drop of chocolate cream, the chocolate disc and a cord of chocolate cream using a plain nozzle. Finish off with the microwave sponge and gold leaf.

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