Cream of Europe

Jimbaran Saint-Honoré
by GERALD A MARIDET

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Jimbaran Saint-Honoré
by GERALD A MARIDET

INGREDIENTS:

Choux Paste

320 g                 Water
5 g                     Sugar
5 g                     Salt
150 g                 Butter
30 g                   Milk Powder
180 g                 Purpose Cake                                Flour
240 g                 Eggs

Crust Lapis

60 g                   Brown Sugar
120 g                 Sugar
180 g                 Purpose Flour
150 g                 Butter
25 g                   Lapis Powder

Puff Pastry ‘Feuilletage’

500 g                 Purpose Flour
12 g                   Salt
190 g                 Water
3 g                     White Vinegar
150 g                 Unsalted Butter                            Roll
250 g                 Extra Sec Butter                           Sheet

Jimbaran Cream

‘Saint-Honoré’

250 g                 Fresh Milk
250 g                 Liquid Cream
2 pcs                  Vanilla Stick
75 g                   Sugar
50 g                   Eggs
75 g                   Eggs Yolk
45 g                   Custard Powder
250 g                 Unsalted Butter                            Roll
350 g                 Whip Cream
75 g                   Lapis Powder

Mango Bubble

500 g                 Mango Purée
4 g                     Gelatin Powder
500 g                 Water
6 g                     Alginate Powder                           (Solution Bath)

Color Glaze

60 g                   Cream
30 g                   Sugar
20 g                   Glucose
5 g                     Salted Butter
240 g                 White Fondant
2 g                     Coloring

STEPS

Choux Paste

In large pot, bring water, unsalted butter, milk powder, salt and sugar to a simmer. Add sieve flour into the liquid then stir until smooth texture. Remove from the stove and place into a mixing bowl with paddle. Start a first gear to cool the mixture. Gradually add eggs into the mixture to obtain a smooth paste. Transfer the choux paste into a piping bag using round nozzle and pipe a small 30 grs choux shape. Display on top the disc of crust lapis then ready for baking. Pre-heat the deck oven at 190°C degrees then bake the choux puff for 20 minutes until nice brown color then drop the temperature to 175°C degrees for 15 minutes to get a good crust and dry shell. Remove from the oven and rest aside.

Crust Lapis

In mixer bowl with paddle, combine both sugars with butter until smooth texture. Add gradually sieve purpose flour and lapis powder. Remove from the bowl then roll it between two flexi pan at 1 mm then store in freezer until hard. Ready to cut it using round cutter of 3 cm diameter. Plate the crust disc on top the choux puff.

Puff Pastry ‘Feuilletage’

In mixer bowl with paddle, combine sieve flour, salt add cold water and vinegar into it. Using first gear to smooth the dough but obtain elasticity. Add melt butter roll into the dough. Remove from the bowl then rest in chiller for a while. Start the process by folding the extra sec butter into the dough and giving 5 single folds. Each fold give 20 minutes rest then after completed the folds reserve the dough in chiller for at least 4 hours before usage. Best give 24 hours.

Jimbaran Cream

‘Saint-Honoré’

Combine in pot, milk, and cream, vanilla stick then simmer. Whisk in large bowl eggs, eggs yolk, sugar and custard powder until creamy. Pour into the hot liquid then stir until firm texture. Remove from the stove then smooth the mixture using mixer bowl with paddle. Reach a temperature of 37°C add half butter roll then whip until smooth. Reserve in chiller until set. Remove from chiller using gas torch to warm it then add the other half butter roll with lapis powder. Add the semi whip cream into the mixture. Ready for piping the choux and decorative piping.

Mango Bubble

Defrosted the mango puree then mixed with gelatin powder and sieve through. Reserve in chiller. Warm the water adds the alginate powder until 45°C then blended and sieve through. Chilled for a while. Ready to produce the mango bubble into the alginate bath solution.

Color Glaze

In pot, cook sugar, glucose until light brown color, add gradually the hot cream and coloring been chosen and reach 109°C, add salted butter and white fondant. Remove from the heat then strained the glazed. Ready for glacing the choux at 35°C. Reserve aside.

To Serve

First cut the caramelized cook puff pastry into rectangular shape of 16 cm by 5 cm, flexible sizes depend your choux, dispose two lines of 5 glazed choux then a chocolate milk bar. Finish the top by dressing some Jimbaran cream and mango.


Written by FoodieS December 2, 2016.

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