CLEMENTINE CHOUCHOU

PAR

DAMIEN MOUTARLIER

Informations and materials

Recipe for approximately 40 pastries

RECIPE STEPS

1. Choux pastry

INGREDIENTS

250 g milk
5 g salt
5 g sugar
100 g butter
210 g egg
150 g flour

STEPS

Heat the milk, salt, sugar and butter. Remove from the heat and add the flour, beating it well until it leaves the sides of the pan, then add the eggs a little at a time. Make choux buns 6 cm in diameter using a n°12 piping bag, then place a craquelin disc on top and bake at 180°.

2. Speculoos crème anglaise

INGREDIENTS

500 g cream
100 g egg yolk
100 g sugar
35 g speculoos spice
7 g powdered gelatine + 20 g water
500 g mascarpone

STEPS

Mix the spices and sugar with the egg yolks, bring the cream to boiling point and pour it over the egg yolks and sugar, pour into a saucepan and cook at 85°C. Add the gelatine and set aside in the refrigerator.

3. Clementine jam

INGREDIENTS

200 g peeled clementines
30 g glucose
45 g sugar
5 g pectin NH
juice of ½ lemon

STEPS

Heat together the clementines, lemon juice, sugar and glucose. Add the pectin at 40°C and bring to the boil, then set aside in a cool place.

4. Craquelin with clementine zest

INGREDIENTS

50 g butter
62 g brown sugar
62 g flour
½ vanilla pod
zest of ½ clementine

STEPS

Mix evenly and spread thinly onto two baking sheets. Set aside in the refrigerator. Cut out discs 5 cm in diameter.

5. Assembly

INGREDIENTS

STEPS

Whip the speculoos cream together with 500 g of mascarpone. Cut the choux pastries open, pipe in the speculoos cream, and add your jam in the centre. Close up the choux pastries.