Pagodes

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Working Method

Shortbread

Cream the butter, add sugars, salt, flour and blend well.
Pouch dough in 6 cm entremet rings, about 18 per ring, 5.5mm thick.

Pâte à choux

Mix Tegral Eclair, water and egg.
Beat at medium speed for 2-3 minutes
Add in oil.
Beat at slow speed for 1-2 minutes.
Pipe out the desired size.
Bake at 170°C for about 25-30 minutes.
Pipe out chou pastries (roughly 15g) on each row shortbread.

Crumble noisette

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.

Exotic jelly

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.

Semolina cream

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.

Vanilla and lime chantilly cream

Bring cream to the boil, vanilla bean, lime zest and add gelatin.
Pour while hot on the white chocolate and mix.
Set aside to cool for 24 hours before making whipped cream.

Glaçage Rocher

Roast almonds at 170°C for about 15 min.
Melt coatings and oil in a microwave at 45°C, add hazelnuts and use at 32°C.

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Pagodes

Ingredients

Working Method

Shortbread

Pâte à choux

Crumble noisette

Exotic jelly

Semolina cream

Vanilla and lime chantilly cream

Glaçage Rocher

Discover

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