Ingredients
Choux pastry
100 ml milk
100 ml water
2 ½ tbsp sugar
1 tsp salt
80 gms butter
600 gms flour
Almond slices for topping
Raspberry cremeux
175 ml raspberry puree
10 ml liquid glucose
1 tsp agar agar powder
270 gms raspberry-flavoured chocolate
330 ml fresh cream with 35 per cent fat content
Method
1) In a saucepan, combine water, milk, butter, sugar and salt. Set over a high flame and cook until the liquid comes to a rolling boil and the butter has fully melted.
2) Remove from heat and add flour. Using a wooden spoon or a stiff silicone spatula, thoroughly mix in the flour until no lumps remain.
3) Return the saucepan to medium-high heat and cook, stirring very frequently, until the dough reaches 80°C on an instant-read thermometer; if you don't have a thermometer, look for a thin starchy film forming all over the inside of the saucepan and the dough pulling together into a cohesive mass.
4) Transfer dough to a stand mixer fitted with a paddle attachment and mix at medium speed, add eggs one at a time, making sure each is fully beaten into the dough before adding the next; increase the speed to medium once the choux batter begins to form.
5) Preheat the oven to 190°C.
6) Using a pen or pencil, trace 6-inch circles on a sheet of parchment paper. Flip parchment over so that the drawn ring is on underside and set in a rimmed baking tray; set aside
7) Using a piping bag fitted with plain or star nozzle, slowly pipe the rings of choux along the traced circle.
8) Using a pastry brush, gently brush a light layer of egg wash over surface of choux dough, being careful not to let excess egg wash drip down onto the parchment. Sprinkle sliced almonds in an even layer over the top.
9) Bake until choux ring is puffed, deeply golden brown, and feels hollow when carefully lifted from parchment paper, this will take about 35 minutes. Turn the oven temperature down to 150°C, keep the door partially open, and let the pastry sit for 30 minutes to allow the choux ring to dry and fully set. Remove from the oven and let the pastry cool completely.
Raspberry Cremeux
1) Put the raspberry puree along with liquid glucose and agar agar in a saucepan and place over medium heat. Allow the cream to heat until it is simmering and almost boiling.
2) Pour the hot puree over the chocolate and let it sit for about 2 minutes. Using a rubber spatula or whisk, slowly start mixing in one direction until the mixture is smooth and the chocolate has melted.
3) Pour the cold cream into the mix and using a stick blender, mix all together into a smooth mixture.
4) Put in the refrigerator until it is firm.
Assembly
1) Transfer cooled choux ring to a cutting board, using a serrated knife gently slice the ring in half, horizontally. Carefully lift off the top half and set it aside.
2) Pipe the paspberry cream in an even 2-inch-high layer onto the cut side of bottom half of the choux ring, arrange some fresh raspberries over the cream. Place top half of choux ring over piped filling, and dust top evenly with powdered sugar.
Recipe courtesy: Risen Cafe and Artisanal Bakery
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