Santa Choux Choux

Posted by: AUI

Active Time

0 Hour
30 Minutes

Total Time

2 Hour
45 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

34.6 oz Pate a Choux 980 g Pate a Choux

16.9 oz White Craquelin 480 g White Craquelin

38.1 oz Eggnog Pastry Cream 1080 g Eggnog Pastry Cream

Directions

Make the Pate a Choux then pipe it into the Silikomart Flexi Half-Sphere mold (591003.) Scrape off the excess creating a flat surface. Freeze completely.
Cut out rounds of the White Craquelin while frozen. When the Pate a Choux is completely frozen, place onto a parchment lined sheet pan for baking. Place one round of the White Craquelin on top of each half-sphere. Bake as directed.
Once baked and completely cooled, fill with the Eggnog Pastry Cream from the bottom of the half-sphere. Garnish with the PCB Creation Bearded Santa, White Chocolate (616983.)

1Pate a Choux

Ingredients

5.6 oz Water 160 g Water

5.6 oz Whole milk 160 g Whole milk

0.2 oz Granulated sugar 5 g Granulated sugar

0.2 oz Kosher salt 5 g Kosher salt

5.3 oz Butter 150 g Butter

6.3 oz Bread Flour 180 g Bread Flour

11.3 oz Egg 320 g Egg

Directions

Place water, milk, sugar, salt, and butter in a sauce pot and bring to a boil. Add flour and mix vigorously. Cook very well to remove moisture. Place on the mixer with a paddle and mix for 2-3 minutes to cool slightly.
Add eggs one at a time making sure they are incorporated well before adding the next egg. Pipe into desired shape onto a parchment paper lined sheet pans.
Bake at 400ºF/205ºC with the vent open until golden brown and fully dried.

2White Craquelin

Ingredients

6.0 oz Turbinado Sugar 171 g Turbinado Sugar

4.9 oz Butter, softened 138 g Butter, softened

6.0 oz All-purpose flour 171 g All-purpose flour

Original Bourbon Vanilla Beans Planifolia (Madagascar) as Needed Original Bourbon Vanilla Beans Planifolia (Madagascar) as Needed (596101) (596101) Qty: 1

Powder Color, Water Soluble - White as Needed Powder Color, Water Soluble - White as Needed (586033) (586033) Qty: 1

Directions

Place turbinado sugar in a food processor to make smaller granules. Place in the mixer with a paddle and add the soft butter, flour, the contents of the vanilla bean, and the white powdered color. Mix until a dough is formed.
Remove from the mixer and place between 2 sheets of parchment paper. Roll with a rolling pin as thinly as possible and freeze before use.

3Eggnog Pastry Cream

Ingredients

7.2 oz Pastry Cream, Cold Process (1 Box: 6 Bags) 204 g Pastry Cream, Cold Process (1 Box: 6 Bags) (504111) (504111) Qty: 1

28.8 oz Whole milk, cold 815 g Whole milk, cold

2.2 oz Eggnog Compound 61 g Eggnog Compound (690007) (690007) Qty: 1

Directions

In a mixer fitted with a whisk, combine ingredients and whip on medium high speed for 3-5 minutes. Fold in the compound.

Flavor Profiles

Taste Profile

Salty
Sweet

Aroma Profile

Others
Dairy
Vanilla

Texture Profile

Chewy
Crunchy
Others
Solid
Soft
Smooth

Temperature Profile

Room Temperature
Warm/Hot
Cold