Fruity choux

- A recipe by Thibault MARCHAND

Making the recipe

For 8 to 10 choux buns

Frozen puree without added sugar Guava

Frozen puree without added sugar Strawberry

Frozen puree without added sugar Kiwi

Frozen puree without added sugar Mirabelle plum

Frozen puree without added sugar White peach

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.
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.
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, 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.