By Ester Roelas
Ingredients
Puff pastry base
- Weak flour 250g
- Fine salt 5g
- Cold water 125g
- Candia Professional Classic Puff Pastry Butter 20g
- Candia Professional Classic Puff Pastry Butter 170g
Choux pastry
- Water 93g
- Candia Professional Whole Milk 93g
- Salt 2,5g
- Sugar 4g
- Candia Professional Signature Gourmet Butter 82g
- Medium-strength flour 105g
- Whole eggs (50 g each) 3
Craquelin
- Brown sugar 90g
- Weak flour 90g
- Candia Professional Signature Gourmet Butter, softened 90g
Chantilly
- Candia Professional Signature Whipping Cream 35% 250g
- Half a scraped vanilla pod
- Sugar 30g
Diplomat cream
- Candia Professional Whole Milk 200g
- Candia Professional Signature Whipping Cream 35% 50g
- Half a scraped vanilla pod
- Sugar 50g
- Egg yolk 40g
- Cornflour 20g
- Gelatine soaked in 2g
- Cold water 10g
- Rum 5g
- Candia Professional Signature Whipping Cream 35%, whipped 285g
Puff pastry base
-Knead all the ingredients together, except the butter for the puff pastry (170 g).
-Roll out into a square and leave to rest for 20 min in the fridge.
-Roll out the laminating butter into a square 3 mm thick and leave in the fridge for 15 minutes.
-Place the square of butter in the centre of the dough and close it like an envelope.
-Give two double turns and one single turn, resting 15 min in the fridge between each turn.
-Roll out on a tray to a thickness of 4 mm.
-Freeze.
-The next day, cut out 14 cm discs and bake at 180ºC for 20 minutes.
-Bake 3 cm choux buns with the dough and the craquelin:
Choux pastry
-Heat the water, milk, salt, sugar and butter to the boil, add the flour and dry out the paste over the heat.
-Let it cool slightly while stirring, then add the eggs one by one until the paste reaches the classic duck’s-beak stage.
-Pipe onto a silicone mat.
-Bake with the craquelin at 180ºC for about 30 minutes, without fan, opening the vent for the last 5 minutes.
Craquelin
-Mix the ingredients and roll out to a thickness of 1.5 mm.
-Cut out discs and place them on top of the choux buns before baking.
Caramel
Make a dry caramel with:
50% pastry fondant
50% glucose
-Dip the choux buns in it and leave them upside down in a silicone half-sphere mould matching the size of the buns. (*A caramel made with sugar alone would work, but with humidity it loses its shine and turns soft and sticky; isomalt can also be used for dipping.)
Chantilly
-Blend everything together cold with a hand blender, then leave for 8 h in the fridge so it cools and the vanilla infuses.
Diplomat cream
-Make a pastry cream, then add the gelatine melted in the microwave and the rum.
-Spread out and chill, covered with cling film touching the surface.
-Break up the set pastry cream with a whisk and gently fold in the semi-whipped cream.
-Transfer to a piping bag fitted with a plain nozzle.
-Pipe on top of the puff pastry. Decorate with the Chantilly to taste.
