Recipe Choux Pandas

To prepare this dish

Ingredient list

Pie pastry

70 g Elle & Vire gourmet butter 82% fat
55 g sugar
3 g salt
70 g eggs
400 g flour

Feuilletine

40 g dark chocolate
10 g Elle & Vire gourmet butter 82% fat
90 g praliné
60 g feuilletine

Chocolate crème pâtissière

500 g Elle & Vire Whole Milk
2 g gelatine
80 g egg yolks
70 g sugar
30 g cornstarch
120 g Elle & Vire gourmet butter 82% fat
40 g Valrhona p125 dark chocolate 85%

Chantilly

220 g Excellence whipping cream 35% fat
1 vanilla pods
6 g gelatine
100 g sugar
180 g mascarpone
420 g Excellence whipping cream 35% fat

Streuzel

120 g brown sugar
1 pinch of salt
130 g flour
100 g Elle & Vire gourmet butter 82% fat

Choux Pastry

250 g water
250 g milk
225 g Elle & Vire gourmet butter 82% fat
15 g sugar
5 g salt
270 g flour
450 g eggs

Assembly

dark chocolate

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Elle & Vire Whole Milk

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Pie pastry

   Mix ingredients together except the flour, untill getting a homogeneous texture. Add the flour and mix for a few seconds. Keep at +4 °C. Cut fine circles of 7 cm. Cook for 10 min at 160°C.

    

2. 2

   Feuilletine

   Melt the butter and chocolate at 30°C (86° F). Mix with the praliné and the feuilletine. Spread out in a thin layer. Cut into 5 cm circles. 

   Chef's tip

   The praliné Bring the sugar, water and vanilla pod to the boil. Add the previously roasted almond and hazelnut and leave to caramelise.

3. 3

   Chocolate crème pâtissière

   Bring the milk and the hydrated gelatine to the boil.  Cook for a few minutes with the egg yolk, sugar and cornflour mixture. Add the butter and the chocolate, then stir to combine. Cover with clingfilm and keep at a temperature of +4°C (39° F). 

4. 4

   Chantilly

   Bring 220g of cream, previously hydrated gelatine and the split vanilla pod to the boil and add the sugar. Infuse for 10 minutes. Mix with the mascarpone. Then combine with the rest of the cold cream. Set to one side and leave overnight at +4°C (39° F) before use. 

5. 5

   Streuzel

   Mix all the ingredients. Spread thinly between two sheets of Silpat. Cut into 5 cm circles. Keep at -18°C (0° F). 

6. 6

   Choux Pastry

   Bring to the boil the water, the milk, the salt, the butter and the sugar. Mix with the flour. Deshydrate. Add the eggs. Make the buns, Put the streuzel on it. Cook for 20 minutes at 170°C

    

7. 7

   Agar-Agar jelly

   Mix the powders together, and mix with the milk. Bring to the boil. Pour a thin layer of this jelly on a Silpat paper. Let to rest a few minutes before keeping at +4°C.
8. 8

   Assembly

   Cut the pie pastry into thin 7cm circles and bake for 10 minutes at 160°C (320° F). Whip the Chantilly. Place a small ball of Chantilly on the tart. Then position the feuilletine, the choux pastry garnished with crème pâtissière and coconut jelly. Add a circle of Agar-Agar jelly. Finish by creating a panda with dark chocolate.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Baptiste Brichon

After London and Melbourne, Chef Baptiste Brichon has unpacked his bags in Macao. Asia? A real challenge for pastry chefs who have to combine "Kawaii" aesthetics with flavours and textures. A challenge which has been successfully met by the young french Chef, whose culinary, colourful creations are a real hit. Let's meet him.