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Recipe Tropezienne Choux

To make this dish

Ingredient list

  • Choux pastry
    159 g water
    159 g whole milk
    5 g salt
    10 g sugar
    159 g Lescure Unsalted 250g butter Roll 82% fat
    198 g strong flour (T45, approximately 14% protein)
    308 g egg
  • Almond pearl sugar topping
    250 g whole raw almonds
    250 g pearl sugar
  • Thyme-scented lemon jelly
    96 g water
    16 g lemon zest
    4 g lemon thyme
    160 g pear puree
    128 g lemon juice
    32 g sugar
    8.3 g pectin NH
    128 g sugar
    13 g dextrose
  • Tropezienne Cream
    1080 g pastry cream
    59 g gelatin mass
    8 g orange blossom water
    41 g Grand Marnier®
    712 g Lescure UHT Cream 35% fat
  • Pastry cream
    830 g whole milk
    208 g egg yolks
    166 g sugar
    42 g plain flour (T55, approximately 11% protein)
    42 g cream powder
  • Gelatine mass
    8 g gelatine powder (200 Bloom)
    51 g water
  • Tropezienne choux finishing touches
    250 whole raw almonds
    SQ decorative icing sugar

The recipe, step by step

  1. 01

    Choux pastry

    Heat the water, milk, butter, salt, and sugar together. When they reach the boiling point, remove from the heat and stir in the flour. Transfer to the bowl of a stand mixer fitted with the paddle. At 32°C, gradually incorporate the room-temperature eggs (20°C). Use the choux pastry at 26°C

  2. 02

    Almond pearl sugar topping

    Finely chop the almonds (sift to remove the powder and the big pieces) and combine with the pearl sugar.

  3. 03

    Thyme-scented lemon jelly

    Bring the water to a boil and infuse it with the lemon thyme and zest for 15 minutes. Strain, then add the pear purée and lemon juice.

    At 40°C, add the previously combined NH pectin and sugar (1) and bring to a boil. Add the sugar (2) and dextrose and heat to 52° Brix.

    Transfer to a container and set aside in the refrigerator.

  4. 04

    Tropezienne Cream

    Stir the pastry cream until smooth, incorporate the gelatine mass, Grand Marnier® and orange flower water.

    Whip the cream (until stiff) then combine with the pastry cream.

  5. 05

    Pastry cream

    Prepare a traditional pastry cream.

  6. 06

    Gelatine mass

    Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

  7. 07

    Tropezienne choux finishing touches

    Using a plain 10 mm tip, pipe out choux puffs (30 g) onto a sheet of baking paper. Sprinkle with the almond/pearl sugar topping.

    Deck oven baking instructions:

    Bake at 180°C (bottom) and 190°C (top) for approximately 40 minutes with the damper closed during the first 15 minutes.

    Convection oven baking instructions:

    Preheat the oven to 230°C. Place the choux puffs in the oven, turn it off, and close the damper until the temperature reaches 170°C. Then, turn the oven back on to 160°C, open the damper, and finish baking for approximately 15 minutes.

    Using a serrated knife, cut the choux puffs in half. Cut the top halves to a smaller diameter using a round cutter, then sprinkle them with decorative snow sugar. Using a plain 12 mm tip, pipe approximately 15 g of Tropzienne cream into the choux bases. Pipe 10 spheres (approximately 45 g) around the edges and 15 g of lemon jelly on top in the centre. Sprinkle the tops with decorative snow sugar, then place on top of the choux bases. Pipe a dollop of Tropézienne cream on top, then decorate with a dried almond skin.