Pineapple Peru

*Recipe for 50 mini choux


Choux Paste Method
  • Warm up slowly the milk, sugar, salt and butter. When the butter is melted bring to a boil and add the flour outside of the heat. 
  • Dry the choux paste and pour into a mixer with a paddle attachment. 
  • Start to add the egg when the temperature of the down is warm. 
  • Add the eggs 1 by 1 - If the choux paste is too thick, you can add more eggs at the end to obtain the right texture. 
  • Apply the crumble and bake at 170°C 10 min closed demper/30 to 40 mn open demper.

Crumble Method
  • Cream the butter and brown sugar together. 
  • Add the flour. 
  • Roll down to 2 mn and cool down before cutting ring that fit on the choux paste.

Custard Method
  • Combine milk and water.
  • Add finesse. 
  • Whisk for 3 minutes scrape bowl. 
  • Add vanilla. 
  • Whisk 2 more minutes.

Chocolate Diplomate Method
  • Smooth the custard with a paddle attachment in the mixer. 
  • Warm up the chocolate to 45°C, and pour into the custard. 
  • Fold the soft peak whipped cream.

Caramelized Pineapple Method
  • Peal and dice the pineapple. 
  • In a sauce pan caramelize sugar dry, add pineapple right after. 
  • Cook medium heat until the pineapple are lightly caramelized.

  • Cut the top of the choux. 
  • Pipe some chocolate diplomate cream in the choux and add some diced caramelized pineapple. 
  • Pipe a big drop of diplomate cream and put back the top off the choux.

About this Recipe:

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