Ingredients
Choux pastry
water
oat drink (1)
rapeseed oil
sugar
wheat flour 720
eggs
table salt
oat drink (2)
sugar
(for sprinkling)
Chocolate cream with oat drink
oat drink
sugar
couverture Piccoli Excellence 54%
cocoa mass (Ghana Rondo)
cornstarch
Strawberry insert
strawberry purée, frozen
wild strawberry purée, frozen
water
sugar
LM pectin (nappage)
Caramel sauce
sugar
water
table salt
Finishing
cream, 35% fat (lactose-free), chilled
almonds, chopped, roasted
Production
Choux pastry
Bring the water, oat drink (1), oil and sugar to a boil in a copper kettle. Add the flour and cook, stirring constantly, until the mixture comes away from the sides of the kettle (approx. 80°C).
Transfer to a stainless steel bowl and gradually add the salt and eggs. Finally, add the second quantity of oat drink and mix until smooth.
Pipe the choux mixture into rounds approx. Ø 5 cm onto a silicone baking mat using a plain nozzle (Ø 14 mm). Sprinkle with granulated sugar.
Bake at 165°C for approx. 45 minutes, until the choux are golden brown and dry.
Chocolate cream with oat drink
Heat the oat drink together with the sugar, couverture and cocoa mass, stirring occasionally.
Mix the cornstarch with a small amount of the liquid until smooth. Add the boiling liquid to the starch mixture and bring everything to a boil in the copper kettle.
Spread the finished cream onto a tray and allow to cool completely, as you would a vanilla custard.
Strawberry insert
Mix the sugar and pectin thoroughly. Combine the purées with the water and heat while stirring. Gradually sprinkle in the sugar mixture while stirring constantly and boil briskly for about 4 minutes.
Immediately fill into suitable silicone molds (Ø 3 cm). Freeze the inserts to allow easy removal later.
Note: The LM pectin used ensures a creamy texture and good stability after freezing.
Caramel sauce
Caramelize the sugar in a saucepan. Carefully deglaze with the hot water. Add the salt and heat the sauce to 100°C. Leave to cool completely.
Slicing the choux
Slice the cooled choux evenly in half horizontally.
The smooth top halves can also be used as a base for glazing, if desired.
Filling
Sprinkle the base of each choux with some roasted, chopped almonds. Pipe a layer of chocolate-oat cream into the lower half. Press the frozen strawberry insert into the centre. Fill with more chocolate cream up to just below the rim and smooth the surface.
Pipe a decorative rosette of whipped cream on top.
Lids and caramel sauce
Place the lids on top. Trim pipettes as required and fill with approx. 5 g of caramel sauce. Insert one pipette at an angle into each filled choux.
Evaluation