{Dulcey Cherry Choux} – Choux cu ciocolata si cirese

If a few years ago I was labeling myself as a true chocoholic, it has come the time to admit that I am over chocolate. I no longer seek it, I no longer want to use it in desserts as much as I used to. Chocolate bonbons are the exception that confirm the (new) rule! My┬ádesserts are less and less chocolatey and more fruity, packed with lighter flavors, more aroma and creamy textures. However, there’s one type of chocolate that I simply cannot resist: Dulcey from Valrhona or caramelized white chocolate. It’s the one type of chocolate that I find mesmerizing. The slightly caramel, sweet and salty flavor is addictive, I’m telling you!

dulcey cherry choux

The good news though is that you can easily replace Dulcey with a different type of chocolate, whether it is white, milk or dark, and the result will be just as delicious! Mind you, be adventurous and add a drop of praline or a spoonful of pistachio paste into the whipped ganache and you will have a whole new flavor to fill your choux with! It’s a cream that is pretty sensitive to higher temperature though so be aware of that when using it!

dulcey cherry choux

5.0 from 2 reviews
{Dulcey Cherry Choux}
 
{Dulcey Cherry Choux} - Choux cu ciocolata si cirese Author: Olguta - Pastry Workshop
Author:
Serves:: aprox 20 choux
Ingredients:
Craquelin:
  • 60g butter, softened
  • 60g dark brown sugar
  • 1 pinch salt
  • 70g all-purpose flour
Pate a choux:
  • 80ml whole milk
  • 80ml water
  • 2g salt
  • 3g white sugar
  • 75g butter, cubed
  • 90g all-purpose flour
  • 160g whole eggs (+/-)
Whipped Dulcey ganache:
  • 150ml whole milk
  • 20g honey
  • 2g gelatin sheets
  • 1 vanilla bean, split lengthwise
  • 220g Dulcey chocolate
  • 390ml heavy cream, cold, unwhipped
Cherry compote:
  • 150g frozen cherries, thawed
  • 35g white sugar
  • 4g pectin NH
Directions:
Craquelin:
  1. Mix the butter and sugar for 2 minutes until light.
  2. Add the flour and salt and knead into a ball.
  3. Place between two sheets of baking paper and roll into a thin sheet.
  4. Place the dough into the freezer until needed.
Pate a choux:
  1. Combine the milk, water, salt, sugar and butter in a saucepan and bring to a boil.
  2. When it starts to boil, remove from heat and add the flour, all at once. Mix well with a spatula then place back on heat.
  3. Cook for 2 minutes until a thin layer of dough sticks to the bottom of the pan.
  4. Remove from heat and transfer into a clean bowl.
  5. Allow to cool down for 10 minutes then start adding the eggs, little by little, mixing well after each addition.
  6. When you've added almost the entire amount of eggs, add 1 teaspoon at a time as a little goes a long way. The dough is ready when it looks smooth, shiny and it slowly falls off the spatula or spoon, forming a thin peak as it falls.
  7. Place in a pastry bag fitted with a round pastry tip.
  8. Pipe small dollops of dough on a baking tray lined with baking paper or a silicone mat.
  9. Remove the craquelin from the freezer and cut out small discs using cookie cutters. The discs should be about the same size as the choux dollops. Place the frozen dough over each choux. If the craquelin gets difficult to work with, place back in the freezer for a few minutes.
  10. Bake in the preheated oven at 170C for 35-45 minutes or until slightly golden brown and crisp.
  11. Allow to cool down in the pan.
Whipped Dulcey ganache:
  1. Bloom the gelatin in cold water.
  2. Combine the milk, honey and vanilla in a saucepan and bring to the boiling point. Remove off heat and allow to infuse for 10 minutes.
  3. Remove the vanilla pod and reheat the milk. Add the gelatin and remove from heat.
  4. Pour it over the Dulcey chocolate and blend with an immersion blender.
  5. Add the cold cream and continue blending.
  6. Cover with plastic wrap and refrigerate for at least 8 hours.
Cherry compote:
  1. Combine all the ingredients in a saucepan.
  2. Bring to a boil and cook for 4 minutes.
  3. Remove from heat and blend just a bit to break down the cherries.
  4. Allow to cool down then place in a pastry bag.
To finish the choux:
  1. Make small holes into each choux using a pastry tip.
  2. Whip the ganache until it's fluffy, stiff, creamy then place it in a pastry bag fitted with a small pastry tip, enough to help you fill the choux.
  3. Fill the choux first with cherry compote then with the Dulcey whipped ganache.
  4. Finish with a swirl of whipped ganache.
  5. Refrigerate to allow to properly set before serving.

dulcey cherry chouxROMANIAN Daca acum cativa ani purtam cu mandrie eticheta de chocoholic, nu as mai putea zice acelasi lucru acum. Ciocolata este inca la fel de fermecatoare in bomboane, dar cand vine vorba de prajituri sau torturi, papilele mele inclina spre arome mai delicate, cu precadere spre mango, fructul pasiunii, nuca de cocos, banana, caramel, ananas, busuioc, chiar si menta. O singura ciocolata ramane aproape de inima mea: Valrhona Dulcey. dulcey cherry choux Dulcey este o ciocolata produsa si promovata de Valrhona si are un gust usor caramelizat, putin sarat, dulceag si cumva untos, se topeste in gura minunat si are o culoare deschisa, caramelizata. Partea buna insa in reteta de fata e ca o puteti inlocui cu orice alt tip de ciocolata, de la alba la neagra sau cu lapte si veti obtine o crema la fel de delicioasa. Ba chiar puteti adauga si o lingura de pasta de pralina ori pasta de fistic in crema si veti obtine o noua aroma pentru crema.
5.0 from 2 reviews
Choux cu ciocolata si cirese
 
Author:
Ingredients:
Craquelin:
  • 60g unt, temperatura camerei
  • 60g zahar brun inchis
  • 1 praf de sare
  • 70g faina alba
Aluat oparit:
  • 80ml lapte
  • 80ml apa
  • 2g sare
  • 3g zahar
  • 75g unt, cuburi
  • 90g faina alba
  • 160g oua intregi (+/-)
Ganache batut Dulcey:
  • 150ml lapte
  • 20g miere
  • 2g foi de gelatina
  • 1 pastaie de vanilie
  • 220g ciocolata Dulcey
  • 390ml smantana pentru frisca, rece, nebatuta
Compot de cirese:
  • 150g cirese, decongelate
  • 35g zahar alb
  • 4g pectina NH
Directions:
Craquelin:
  1. Mixati untul cu zaharul cateva minute pana devine deschis la culoare.
  2. Adaugati faina si sarea si framantati intr-o bila.
  3. Intindeti intre doua hartii de copt pana obtineti o foaie subtire apoi dati la congelator pana la nevoie.
Aluat oparit:
  1. Combinati apa, laptele, sarea, zaharul si untul intr-un vas si dati in clocot.
  2. Dati deoparte si adaugati faina, toata o data. Amestecati energic cu o lingura de lemn sau spatula apoi puneti iar pe foc si gatiti 2 minute sau pana un strat subtire de aluat se prinde de fundul vasului.
  3. Transferati intr-un bol curat si lasati 10 minute sa se racoreasca.
  4. Adaugati ouale intregi, putin cate putin, pana obtineti un aluat fin, lucios, cremos, care curge incet de pe lingura.
  5. Puneti intr-un pos cu dui rotund.
  6. Formati mici bile de aluat pe o tava tapetata cu hartie de copt.
  7. Scoateti foaia de craquelin de la congelator si decupati discuri de marimea fiecarui choux. Asezati-le peste fiecare choux apoi coaceti la 170C pentru 35-45 minute sau pana choux-urile devin aurii si crocante.
  8. Lasati la racit in tava.
Ganache batut Dulcey:
  1. Incalziti laptele cu mierea si vanilia. Dati deoparte si lasati la infuzat 10 minute.
  2. Scoateti pastaia de vanilie si reincalziti laptele.
  3. Luati de pe foc si adaugati gelatina hidratata in prealabil apoi turnati peste ciocolata.
  4. Omogenizati cu un blender de mana, adaugand si smantana rece, nebatuta.
  5. Acoperiti cu folie si dati la rece cel putin 8 ore.
Compot de cirese:
  1. Combinati toate ingredientele si gatiti 5 minute.
  2. Luati de pe foc si bagati blenderul in compozitie doar pentru a rupe ciresele bucati mai mici, nu pentru a obtine piure.
  3. Lasati la racit apoi puneti intr-un pos cu dui mic, rotund.
Pentru a finisa choux-urile:
  1. Mixati ganache-ul pana devine spumos, ferm. Puneti-l intr-un pos cu dui rotund, mic.
  2. Faceti gauri in fiecare choux cu un dui ascutit.
  3. Umpleti fiecare choux cu compot de cirese apoi ganache batut.
  4. Finisati cu un mot de ganache batut si dati la rece inainte de a servi.
  5. Sa aveti pofta!

dulcey cherry choux