Hello my friends!
Today let’s make a smooth and sweet dessert…
I suggest to go for choux with chantilly and pear.
So I already shared a very yummy choux recipe with my chantilly and strawberries choux. What is different this time?
First let me mention the pear concentrate. I made it here with a pinch of vanilla and lemon zests. It’s fantastic! The pear brings a smooth and sweet taste, the vanilla and lemon zests enhance it!
Then I chose not to go for my usual craquelin, but for a streusel with pralin (finely crushed nuts). Crunchy sentation guaranted!
I didn’t write it down in the recipe but you can obviously add fresh pieces of pear for decoration. It will also bring a good balance to this yummy dessert!
When I have friends or family for dinner, I usually make two choux per person. If I only place one the each plate, I get a lot of frustration from my guests!! 😉
Add it to a dessert buffet, and you will get a little wow effect…
The main issue with this recipe is making the chou pastry. You will have to “dry” it in your sauce pan before adding the eggs. And avoid (at all costs !!) to open the oven during baking. They should be golden brown at the end. For the chantilly, place your bowl and your whisk in your freezer during 5 to 10 minutes. It will help to make a firm chantilly.
A sauce pan with thick bottom for the chou pastry (Affinity diameter 18 cm by De Buyer for me),
A sauce pan for the pear concentrate (Affinity diameter 16 cm by De Buyer for me),
A hand mixer,
A baking mat,
A piping bag and a star nozzle (here a rose nozzle 8 points).
You can start now, I told you everything!!
The recipe, Chef!
Choux with Chantilly and Pear
- 2 large eggs or 120 g without shells (for the chou pastry)
- 70 g milk (for the chou pastry)
- 70 g water (for the chou pastry)
- 8 g honey (for the chou pastry)
- 60 g butter (for the chou pastry)
- 85 g flour (for the chou pastry)
- 2 g salt or 1/2 teaspoon (for the chou pastry)
- 20 g crushed nuts (for the streusel)
- 20 g brown sugar (for the streusel)
- 20 g cold butter (for the streusel)
- 20 g flour (for the streusel)
- 1 pear (for the concentrate)
- 20 cl water (for the concentrate)
- 1 lemon (for the concentrate)
- 1 pinch vanilla powder (for the concentrate)
- 80 g sugar (for the concentrate)
- 1 gelatine sheet (for the concentrate)
- 260 g liquid cream (for the chantilly)
- 125 g mascarpone (for the chantilly)
- 1 tablespoon icing sugar (for the chantilly)
Make the streusel.
Mix with your fingers the cold butter, flour, brown sugar and crushed nuts. Set aside once the streusel is homogeneous.
Make the choux.
Melt the butter into a sauce pan with the milk and water then boil.
Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour and salt. Mix vigorously with a spatula until you get a homogeneous mixture.
Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.
Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.
Add the second egg and whisk. Your mixture must be smooth and homogeneous.
Then put the pastry into your pastry bag and pipe 12 choux on a silicon baking mat or a baking paper.
Place in the oven already heated at 160 degrees and cook for 45 minutes. Do not open the oven door during that time !
After 45 minutes, make sure that your choux have a nice golden colour (if not, leave them for a few more minutes while still watching).
When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.
Make the concentrate.
During the choux cooking, place the pear peeled and cut in pieces in a small pan with the water, the lemon zest, the vanilla and sugar.
Heat until boiling then cook at low heat.
After 30 minutes, mix with your hand mixer.
Add your gelatine sheet soaked into cold water and drained. Mix well and set aside.
Finally, make a firm chantilly with the cream. When the cream starts thickening, add the icing sugar and mascarpone. Whisk some more.
Proceed with the choux mounting.
Cut the top of the chou, pipe a bit of chantilly. Add a teaspoon of pear confit.
Pipe a generous amount of chantilly and place the top back on the chou.
Set aside in your fridge until eating.