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Choux med cream cheese crème og abrikos-bergamotte broken gel
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- Soak gelatin
- Boil cream 1 and glucose, add gelatin and pour over the chocolate
- Take off the heat and mix in cold cream (2) and cream cheese
- Refrigerate and whip up the next day
- Boil purees and half of the sugar with agar
- Mix sugar with citras and gellan and boil
- Set and blend. Approx. 10-14 g per choux
- Boil the first 5 ingredients and whisk in the flour while it is toasting
- Put it in a bowl and let it cool slightly before adding the egg a little at a time
- For the molds with perforated mats, on 3 perforated plates, spray well with oil and add approx. 42-43g in each tube
- Heat the oven to 220°C, blow 3 lines, 0% humidity, insert the pipes with 3 perforated plates above, plus weight, bake for 20 minutes and turn the oven down to 175°C.
- Bake further for approx. 32 minutes.
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