Pagodes

Ingredients

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.