Pagodes

Ingredients

	Grams
Shortbread
Butter	375
Icing Sugar	105
Brown Sugar	75
Salt	4
Flour	405
Shortbread total	964
Pâte à choux
Tegral Éclair	500
Water	385
Egg	315
Oil	300
Pâte à choux total	1500
Crumble noisette
Butter	190
Brown Sugar	230
Hazelnuts Powder	70
Flour	165
Crumble noisette total	655
Exotic jelly
Glucose	32
Sugar	64
Passion Fruit Pulp	255
Mango Pulp	180
Yuzu Juice	75
Sugar	15
NH Pectin	11
Exotic jelly total	632
Semolina cream
Milk	500
Vanilla Pod (Bean)	1	pc
Lemon Zest	1
Brown Sugar	90
Egg Yolk	40
Cream Powder (cornstarch)	25
Fine Wheat Semolina	50
Butter	40
Cubes de gelée exotique	160
	100
Semolina cream total	1007
Vanilla and lime chantilly cream
Dairy Liquid Cream 35%	350
Vanilla Pod (Bean)	1P
Lime Zest	1P
Belcolade Blanc Selection Drops X605/J	130
Genatin Powdered	4
Water	24
Vanilla and lime chantilly cream total	508
Glaçage Rocher
Oil	90
Belcolade Noir Sélection 55%	35
Carat Coverlux Milk Drops	500
Hazelnuts Minced	120
Glaçage Rocher total	745

Roast hazelnut powder at 150°C for at least 20 min.
Then knead all ingredients together and roll out at 2 mm between 2 sheets of balking paper.
Set aside to cool.
Cut rings and place them on the choux pastry.
Bake the shortbread/chou/crumble mixture in a slow oven at 150°C for about 20 min.

Caramelize glucose and sugar at 185° C, uncook with the warm purees, sprinkle in pectin with caster sugar, put on a boil and pour.
Mixed jelly: for 300 g add 25 g passion fruit pulp, mix and pour in the middle of the chou.

Make a pastry cream with infused milk (milk and vanilla grated bean and lemon zests.)
Before blending egg yolks add the semolina in the milk, cook the pastry cream and set to cool.
Once cold add whipped cream and exotic jelly cubes.
Pouch choux from the top.
Take 40 g per chou.