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By Benoit Castel

Recipe Chestnut & blackcurrant choux

To make this dish

Ingredient list

  • Craquelin (for 70 x 25 g choux)
    250 g bread flour
    250 g Lescure Unsalted 250g butter Roll 82% fat
    250 g caster sugar
  • Choux pastry (for 70 x 25 g choux)
    650 g whole milk
    260 g Lescure Unsalted 500g butter Roll 82% fat
    10 g salt
    10 g sugar
    340 g bread flour
    518 g egg
  • Chestnut Crémeux
    50 g Lescure UHT Cream 35% fat
    125 g chestnut paste
    125 g chestnut cream
  • Blackcurrant Mousseline
    336 g Lescure UHT Cream 35% fat
    258 g blackcurrant puree
    16 g water
    16 g lemon juice
    6 g Pectin 325NH95
    1 g Blackcurrant pepper
    48 g caster sugar
    5 g powdered fish gelatine 200 blooms
    35 g water

The recipe, step by step

  1. 01

    Craquelin (for 70 x 25 g choux)

    Weigh all the ingredients in the bowl of a stand mixer and mix with the paddle attachment until a homogeneous dough is obtained.

    Using a sheeter, roll the dough out between two guitar sheets to a thickness of 1.5 mm.

    Cut out rounds using a 3 cm cutter. Freeze.

  2. 02

    Choux pastry (for 70 x 25 g choux)

    Bring the milk, butter, salt and sugar to a boil, then pour into the bowl of a stand mixer containing the flour.

    Mix with the paddle attachment until the flour absorbs all the liquid.

    Gradually add the eggs.

    Pipe 25 g balls onto a non-stick baking tray.

    Top with the craquelin.

    Bake in a convection oven at 165°C for 45 minutes (damper closed), then at 150°C (damper open) for 10 minutes to dry out the choux.

    Chef's Tip

    After baking, the choux can be frozen. Before serving, take them directly from the freezer and place in a 180°C oven for 4 minutes for optimal texture.

  3. 03

    Chestnut Crémeux

    Weigh the chestnut paste in a mixer, work with the paddle while gradually adding the hot cream. 

    Once the mixture is homogeneous, add the chestnut cream.

    Store in the fridge.

  4. 04

    Blackcurrant Mousseline

    Heat the blackcurrant puree with water, lemon juice, and blackcurrant pepper.

    Mix the sugar and pectin then sprinkle into the warm puree.

    Bring to a boil then add the gelatin off the heat. 

    Transfer and store in the fridge.

    The next day, work the compote in the mixer with the paddle.

    Whip the cream into chantilly.

    Gently mix the two elements. 

    Pipe directly.  

    Chef's Tip

    Test the gelling of the compote by placing a drop on a cold surface: it should set and be firmer than jam, indicating an ideal texture for the mousseline.

  5. 05

    Assembly of the Choux

    Cut the top off the choux.

    Fill the bottom of the choux with chestnut crémeux.

    Pipe the blackcurrant mousseline in small balls wih a smooth nozzle of diameter 14 cm.

    Place the top cut with a cookie cutter with a diameter of 5 cm.

    Sprinkle with decorative icing sugar and pipe a line of chestnut crémeux with a railroad nozzle.