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Choux With Cream Cheese Crème And Apricot-Bergamot Broken Gel

Choux With Cream Cheese Crème And Apricot-Bergamot Broken Gel
    Cream cheese cream
  • 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
    • Apricot/bergamot broken gel
  • 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
    • 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.