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Thyme and dough11/20/2023 Level off with a small off set spatula.Ģ. Put about 1 teaspoon of Lemon-Thyme Crumble on the bottom of the curd dome. Place a frozen mini dome of lemon curd on top of marmalade, domed side down. Create a hole in the bottom and fill the puff 1/3 of the way with White Chocolate Cremeux, then pipe in some marmalade (about the size of a large marble). Invert all puffs so the bottom baked side is now on top. Make sure each puff can stand level upside down. Allow the craquelin-covered choux to cool after coming out of the oven. Bake at 350˚F (177˚C) for 6-8 minutes or until golden brown.Add the melted butter, lemon zest and thyme leaves and mix until it resembles a crumb topping. Combine the almond flour, sugar and rice flour.Remove from the heat and pour into a shallow pan and cool immediately before use.Add the sugar and continue cooking until the temperature registers 223˚F (106˚C), 15-20 minutes. Simmer for 15-20 minutes, until the pith and skin become translucent and tender. Add the water and scraped vanilla bean to the pot and bring to a boil. Cut each slice into quarters and place in a heavy-bottomed pot. Thinly slice the lemon and orange, removing seeds when necessary.Pipe into mini black dome Flexi-molds and freeze. Add the bloomed gelatin and whisk to dissolve. Combine the lemon juice, sugar and yolks in a heavy-bottomed pot and cook over medium-high heat, whisking constantly, until thickened.Whip the mixture in an electric mixer fitted with the whisk attachment until aerated and light.Pour over white chocolate and whisk until smooth. In a heavy-bottomed pot, bring the cream and sugar to a simmer.Melt the white chocolate and set aside.Double pan and bake in a deck oven 35-45 minutes at 350☏ (177˚C) until deep golden brown and crisp.It must be perfectly centered, or the choux will be unusable. Unmold the choux and top with craquelin that is cut slightly larger than the choux.Transfer the dough to a piping bag and pipe into a small black Flexi-mold, level and freeze.Blend the eggs together, then, while mixing the choux dough at low speed, very slowly add the eggs in 5-6 additions, scraping the bowl often and mixing until a smooth mass forms.Transfer the roux to the bowl of an electric mixer fitted with the paddle attachment. The mixture will have a glossy appearance and start to pull away from the sides of the pot. Switch to a stiff spatula, place back on medium heat and cook lightly until starches are gelatinized. Remove from heat and whisk in the sifted flours until no lumps remain. Combine the milk, water, butter, fine sea salt and sugar in a pot and heat until justn boiling.*Note: the amount of eggs may vary – you may use less or more.
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