Recipe Vanilla Chantilly 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
  

• Vanilla Chantilly Preparation
  600 g Lescure UHT Cream 35% fat
  42 g icing sugar
  2 pods Madagascan vanilla pod
  

The right ingredients

Lescure Unsalted 250g butter Roll 82% fat Lescure Unsalted 500g butter Roll 82% fat Lescure UHT Cream 35% fat

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

   Vanilla Chantilly Preparation

   In the bowl of a mixer, weigh the cream and icing sugar.

   Add the scraped vanilla pods.

   Whip with the whisk at medium speed until you achieve a fluffy and shiny texture.

   Tighten by hand using a whisk.

   Chef's Tip

   Stop whipping just before the chantilly becomes matte (it should still be shiny), then finish tightening by hand to adjust the texture.

4. 04

   Assembly of the Choux

   Cut the top off the choux.

   Pipe the vanilla chantilly in a rosette using a fluted nozzle with a diameter of 18 cm.

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

   Sprinkle with decorative icing sugar and vanilla powder.