Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Lemon Hazelnut Choux

Lemon Hazelnut Choux

Lemon Hazelnut Choux

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Croustillant for Pate a Choux
  • Pate a Choux
  • Hazelnut Diplomat
  • Lemon Cremeaux
  • Lemon Gelee
  • Salted Caramel Sauce
  • Milk Chocolate Crunch
  • Final Assembly

Croustillant for Pate a Choux

100g (3.5oz)
125g (4.4oz)
125g (4.4oz)
2g (0.1oz)

Method of Preparation

  1. In a mixer, cream the butter, brown sugar and salt.
  2. Add the flour and mix until incorporated.
  3. Roll out between two nonstick mats to about 5mm/⅛ inch.
  4. Store in freezer.

Pate a Choux

450g (15.9oz)
50g (1.8oz)
250g (8.8oz)
10g (0.4oz)
3g (0.1oz)
125g (4.4oz)
125g (4.4oz)
500g (17.6oz)

Method of Preparation

  1. Bring to boil the milk, cream, sugar, salt and butter.
  2. Sift the flours and add to boiling milk off the stove.
  3. Continue to cook on low heat until a skin forms on the bottom of the pan.
  4. Transfer the panade to the mixer and cool slightly on low speed using the paddle.
  5. Slowly add the eggs to the panade.
  6. Pipe right away into desired shape.
  7. Cut a disc of croustillant that is slightly bigger than the choux, and place on top of the choux.
  8. Bake at 149°C/300˚F with the vent open for about 30 minutes or until golden brown and dry on the inside.

Hazelnut Diplomat

500g (17.6oz)
35g (1.2oz)
100g (3.5oz)
125g (4.4oz)
500g (17.6oz)

* can be replaced with

Method of Preparation

  1. Combine sugar and .
  2. Mix in a small amount of the milk to dissolve the powders.
  3. Bring the remaining milk to a boil.
  4. Whisk the hot milk into the cold milk mixture.
  5. Return this to the stove and cook until thickened, bringing the mixture to the boil.
  6. Remove from the heat and add , mix well.
  7. Transfer to a clean container, cover with plastic wrap and chill.
  8. Once the pastry cream has chilled, scale 500g and work it lightly with a spatula until smooth.
  9. Gently fold the whipped cream into the pastry cream.
  10. Set aside for assembly.

Lemon Cremeaux

500g (17.6oz)
60g (2.1oz)
30g (1.1oz)
100g (3.5oz)
50g (1.8oz)
2g (0.1oz)

Method of Preparation

  1. Bring cream, glucose and lemon zest to a boil. Allow to infuse for 10 minutes.
  2. Whisk egg yolks and sugar together, and add the hot cream mixture a little at a time, mixing well between each addition.
  3. Return to the stove, and cook to 85°C/185°F, stirring constantly.
  4. Whisk in .
  5. Strain mix, pipe into molds and freeze. Keep remaining mix in refrigerator.

Lemon Gelee

50g (1.8oz)
57g (2.0oz)
113g (4.0oz)
57g (2.0oz)
2.5g (0.9oz)

Method of Preparation

  1. Bring hot water and lemon zest to a boil, and allow to infuse for 10 minutes.
  2. Pour onto and mix well.
  3. Add cold water and lemon juice.
  4. Line 4 quarter sheet pans with plastic wrap as smoothly as possible.
  5. Pour 70g of gelee into each pan and refrigerate.

Salted Caramel Sauce

140g (4.9oz)
140g (4.9oz)
80g (2.8oz)
200g (7.1oz)
200g (7.1oz)
10g (0.4oz)
100g (3.5oz)
40g (1.4oz)

Method of Preparation

  1. Bring milk, cream, and salt to a boil. Set aside.
  2. Melt in a saucepan.
  3. Add glucose and sugar and cook to a caramel.
  4. Deglaze the caramel with the milk mixture.
  5. Add butter and mix well.
  6. Set aside for assembly.

Milk Chocolate Crunch

300g (10.6oz)
300g (10.6oz)

Method of Preparation

  1. Temper chocolate.
  2. Mix in and roll between two Silpats®.
  3. Store in refrigerator.
  4. Cut into desired shapes and use as needed in final assembly.

Final Assembly

  1. Slice Pate A Choux in half.
  2. Pipe Salted Caramel Sauce into bottom half of Choux.
  3. Place Lemon Cremeaux on top of caramel sauce.
  4. Place a disc of Milk Chocolate Crunch on top of the cremeaux.
  5. Pipe the Hazelnut Diplomat onto the crunch layer, leaving the center hollow.
  6. Fill the center with some of the refrigerated Lemon Cremeaux.
  7. Cut a square of Lemon Gelee and lay it on top of the Hazelnut Diplomat.
  8. Top with the top half of the Choux.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2014 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: