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Home / Le Chou-Chou (Prep Time: 3 hours)

Le Chou-Chou (Prep Time: 3 hours)

Le Chou-Chou (Prep Time: 3 hours)

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Pistachio Pate Sable
  • Pistachio Pate a Choux Sponge (x1+full frame)
  • Mascarpone Diplomat Cream
  • Crystalline
  • Crispy Meringue
  • Pate a Choux
  • Cinnamon Croustillant
  • Pistachio Buttercream
  • Final Assembly of Le Chou-Chou

Pistachio Pate Sable

350g (12.3oz)
180g (6.3oz)
120g (4.2oz)
45g (1.6oz)
3g (0.1oz)
60g (2.1oz)
10g (0.4oz)
10g (0.4oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Mix butter and dry ingredients.
  2. Incorporate .
  3. Incorporate the eggs.
  4. Incorporate and .
  5. Spread the paste to 3mm thickness between two silpats.
  6. Chill until firm.
  7. Cut to desired size.
  8. Bake at 320°F/160°C for about 20 minutes.

Pistachio Pate a Choux Sponge (x1+full frame)

81g (2.9oz)
90g (3.2oz)
126g (4.4oz)
153g (5.4oz)
90g (3.2oz)
32g (1.1oz)
36g (1.3oz)
5g (0.2oz)
225g (7.9oz)
108g (3.8oz)

Method of Preparation

  1. Bring whole milk and butter to a boil.
  2. Stir in all-purpose flour and salt until dough comes away from the sides of the pan.
  3. Move to a stand mixer and on medium low setting begin to add the eggs.
  4. Add in and .
  5. When this is cooled move to a bowl.
  6. Whip egg whites and sugar.
  7. Fold meringue into dough.
  8. Spread out into desired pan.
  9. Bake at 190°C/374°F for about 9 minutes.

Mascarpone Diplomat Cream

50g (1.8oz)
25g (0.9oz)
500g (17.6oz)
15g (0.5oz)
125g (4.4oz)
8g (0.3oz)

Method of Preparation

  1. Combine sugar and , whisk in a small amount of the milk.
  2. Heat remaining milk with .
  3. Slowly whisk hot milk into sugar and then transfer back to the stove.
  4. Bring to a simmer, stirring constantly; cook for about 1 minute.
  5. Remove from heat; transfer to a container, cover and chill for at least 45 minutes.
  6. Lightly whip cream and .
  7. Fold whipped cream into pastry cream.

Crystalline

400g (14.1oz)
400g (14.1oz)

Method of Preparation

  1. Begin heating medium sauce pan.
  2. Start sprinkling little by little while stirring constantly until all dissolved.
  3. Microwave glucose until liquid then carefully pour into melted .
  4. Cook to a temperature of 311°F/155°C.
  5. Pour the mixture onto a Silpat° and allow to cool completely.
  6. Break the cooled mixture into shards.
  7. Grind the mixture in a blender until it is a powder.
  8. Sift the mixture over a rectangle template onto a Silpat® lined half sheet tray.
  9. Place into an oven that has been pre-heated to a temperature of 300°F/148°C and allow too melt just to the point where the chip becomes clear.
  10. Remove from the oven and allow to cool in an air-tight container with desiccant.

Crispy Meringue

63g (2.2oz)
125g (4.4oz)
150g (5.3oz)

Method of Preparation

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add to mixer and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.
  5. Pipe into dehydrator and dry overnight.

Pate a Choux

240g (8.5oz)
3.5g (1.2oz)
3.5g (1.2oz)
112g (4.0oz)
126g (4.4oz)
240g (8.5oz)
60g (2.1oz)

Method of Preparation

  1. Bring to boil the milk, sugar, salt, , and butter.
  2. Take pot off of the stove and add sifted flour to the boiling milk.
  3. Continue to cook on the low heat for one minute.
  4. Cool the pate a choux to 40˚C/104˚F.
  5. Heat the eggs to 30˚C/86˚F and add to pate a choux.
  6. Pipe into molds and freeze.
  7. When frozen unmold onto a sheetpan lined with a rack and a silpats mat.
  8. Cover Pate a Choux with Croustillant.
  9. Bake at 148˚C/300˚F with the vent open. (15-20 minutes)

Cinnamon Croustillant

100g (3.5oz)
125g (4.4oz)
125g (4.4oz)
2g (0.1oz)
20g (0.7oz)
as needed (as needed)

* can be replaced with

Method of Preparation

  1. In at mixer cream the butter, brown sugar, salt, and .
  2. Add the flour and mix until incorporated.
  3. Roll out between two pieces of acetate sheet, as thin as possible.
  4. Store in freezer and cut as needed.

Pistachio Buttercream

125g (4.4oz)
200g (7.1oz)
50g (1.8oz)
454g (16.0oz)
20g (0.7oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.
  4. Soften butter in a mixer using a paddle.
  5. Add butter to Meringue in small additions while mixing on low speed.
  6. Add to Buttercream.
  7. Mix until evenly incorporated; Use as needed.

Method of Preparation

  1. Fill the cream puffs with the Mascarpone Diplomat Cream.
  2. Place the cut piece of Pate a Choux Sponge on top of the Pistachio Pate Sable.
  3. Position the Cream Puffs on the Pistachio Pate Sable, and then place small rounds of Pate a Choux sponge that has been cut into open rings with a cutter on top of the Cream Puffs.
  4. Fill the rings of Pate a Choux Sponge with Pistachio Buttercream so that the cream comes slightly over the top of the cake.
  5. Place the Crystalline on the top making sure to gently press onto the buttercream to secure it.
  6. Position the Crispy Meringue centered over the three Cream Puffs.