Fruity choux

Making the recipe

For 8 to 10 choux buns

  • CHOUX PASTRY

    Ingrédients

    Milk – 150g
    Water – 150g
    Salt – 6g
    Sugar – 6g
    Butter – 135g
    Flour – 210g
    Whole egg – 340g

    In a pan, bring the milk, water, salt, sugar and butter to the boil.
    Remove from the heat, add the flour and dry out.
    Add the whole eggs a little at a time until the texture is smooth and even (note that the egg weight is a guide only and may vary).
    Pipe the choux and petit choux onto a baking tray covered with a perforated silicone mat.
    Bake in a fan-assisted oven at 180°C until golden.

  • CRAQUELIN

    Ingrédients

    Caster sugar – 150g
    Butter – 150g
    T45 Flour – 150g

    Mix all the ingredients in the mixing bowl using the paddle.
    Roll out between two sheets of baking paper to a thickness of 1.8mm.
    Cut out 3cm diameter discs and place one on each choux bun.

  • MAKING THE PASTRY CREAM BASE

    Ingrédients

    Sugar – 125g
    Whole eggs – 160g
    Cornflour – 55g
    Water – 100g

    Mix the whole eggs with the sugar with a hand blender.
    Add the water mixed with the cornflour.
    Mix well.
    Use immediately.

  • MAKING THE PASTRY CREAMS

    Ingrédients

    White peach puree – 200g
    White peach puree after cooking – 150g

    Mirabelle plum puree – 200g
    Mirabelle plum puree after cooking – 175g

    Guava puree – 200g
    Guava puree after cooking – 55g

    Strawberry puree – 200g
    Strawberry puree after cooking – 80g

    Kiwi puree – 200g
    Kiwi puree after cooking – 75g

    Weigh out the amount of base (220g) and the amount of puree indicated in a pan.

    On a medium heat, bring to the boil and cook until glossy, smooth and runny, stirring vigorously with a whisk.
    Remove from the heat and add the remaining puree (if indicated).
    Pour into a suitable container and blend using a hand blender to refine the texture.
    Cover with film and chill at 4°C for around 12 hours.
    Smooth the cream before use.

  • FRUIT CONFIT

    Ingrédients

    Fruit puree – 200g
    Caster sugar – 20g
    NH Pectin – 2.5g

    Heat the puree in a pan.
    Add the previously mixed dry ingredients.
    Bring to the boil and blend with a hand blender.
    Cover with film and set aside in the fridge for 24 hours.

  • FRUIT GLAZE

    Ingrédients

    Frozen puree Les vergers Boiron – 150g
    Slow set Pectin – 5g
    Glucose – 12.5g
    Caster sugar – 50g
    Inverted sugar – 10g
    Gelatin mass – 60g
    Citric acid – 2.5g
    Water – 2.5g

    Heat the puree.
    Add the glucose and inverted sugar.
    Mix the sugar and pectin together and fold them into the hot mix.
    Bring to the boil.
    Next, add the gelatin mass and the water/acid solution.
    Blend using a hand blender and set aside in the fridge.

Assembly

Pipe some pastry cream and confit into each choux and petit choux.
Temper each glaze and ice each choux and petit choux with the glaze.
Decorate as you wish.

Thibault Marchand

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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