Lychee chou Valentine's day
Ingredients
12 persons
Pastry chou
125 g Milk
125 g Water
87 g Butter
5 g Sugar
5 g Salt
125 g Flour
170 g Eggs
Craquelin
80 g Brown sugar
60 g Butter
80 g Flour
Creamy lychee cream
140 g Butter
100 g Sugar
240 g Egg
2 g Rose extract
16 g Potato starch
White chocolate ganache
500 g Liquid cream 35% fat
150 g White chocolate
8 g Gelatine
48 g Water
Assembly
120 g Pited lychees
Sq Edible flowers
Sweetened lychee puree
Andros Chef lychee purée is increasingly appreciated for its delicate and exotic flavor. It is suitable for all kinds of applications, including inserts for desserts or sorbets, and pairs easily with other flavors. A lychee purée, including lychees from Madagascar, received fresh at optimal ripeness in a factory in Madagascar. Packaged in a 1 kg container.
Discover our products range Sweetened puree 90%Preparation steps
-
Choux pastry
Bring to a boil milk, butter, salt, water and sugar. Off the heat, add the sifted flour, stir over high heat. Transfer in a mixer bowl, with a flat beater, gradually add the eggs. Pipe on a greased baking tray and place a craquelin disk above. Bake at 170°C for 35 minutes.
-
Craquelin
With a flat beater, mix the ingredients until a dough is obtained. Spread at 2mm thickness between two parchment papers. Put it in a freezer. Cut out disks.
-
White chocolate ganache
Soak the gelatine for 10 minutes. Heat the first weight of cream in a sauce pan. Add the soaked gelatine, mix and pour on the chocolate. Mix with the hand blender and pour the remaining cream still cold and mix. Wrap in a cling film and keep aside.
-
Lychee jelly
Heat the lychee puree at 45°C. Add in rain the sugar and pectin mix. Bring to a boil still stirring. Mix and pour in half spheres. Freeze to the core.
-
Creamy lychee cream
In a sauce pan, heat the lychee puree with half of the butter. Whisk the eggs with sugar until a creamy colour is obtained. Add the corn starch, mix and add the remaining eggs. Pour the warm puree on the mix. Whisk until a thickened cream is obtained. Off the heat, add the remaining butter, rose extract and mix with a hand blender. Wrap with cling film and keep in the refrigerator.
-
Assembly
Cut the lychees in brunoise. Remove the top of the choux and place the brunoise. Fill with creamy lychee and pipe a corolla of white chocolate ganache. Place a half sphere of lychee in the middle. Decorate with flower's petals.
