Lychee chou Valentine's day
Ingredients
12 persons
Pastry chou
125 g Milk
125 g Water
87 g Butter
5 g Sugar
5 g Salt
125 g Flour
170 g Eggs
Craquelin
80 g Brown sugar
60 g Butter
80 g Flour
Creamy lychee cream
140 g Butter
100 g Sugar
240 g Egg
2 g Rose extract
16 g Potato starch
White chocolate ganache
500 g Liquid cream 35% fat
150 g White chocolate
8 g Gelatine
48 g Water
Assembly
120 g Pited lychees
Sq Edible flowers
Sweetened lychee puree
Lychee puree is getting trendy these days. Indeed, it suits many purposes, among which sorbet, gelified inserts or coktails; and it pairs well with many other flavours. Our puree can be described as a cloudy juice of white pink colour; with delicate floral flavour, naturally sweet and with no acidity. Made of a 100% single Lychee Chinensis variety from Madagascar, fresh lychees are received at full maturity and processed in the small plant in Madagascar (which we support financially). Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Choux pastry
Bring to a boil milk, butter, salt, water and sugar. Off the heat, add the sifted flour, stir over high heat. Transfer in a mixer bowl, with a flat beater, gradually add the eggs. Pipe on a greased baking tray and place a craquelin disk above. Bake at 170°C for 35 minutes.
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Craquelin
With a flat beater, mix the ingredients until a dough is obtained. Spread at 2mm thickness between two parchment papers. Put it in a freezer. Cut out disks.
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White chocolate ganache
Soak the gelatine for 10 minutes. Heat the first weight of cream in a sauce pan. Add the soaked gelatine, mix and pour on the chocolate. Mix with the hand blender and pour the remaining cream still cold and mix. Wrap in a cling film and keep aside.
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Lychee jelly
Heat the lychee puree at 45°C. Add in rain the sugar and pectin mix. Bring to a boil still stirring. Mix and pour in half spheres. Freeze to the core.
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Creamy lychee cream
In a sauce pan, heat the lychee puree with half of the butter. Whisk the eggs with sugar until a creamy colour is obtained. Add the corn starch, mix and add the remaining eggs. Pour the warm puree on the mix. Whisk until a thickened cream is obtained. Off the heat, add the remaining butter, rose extract and mix with a hand blender. Wrap with cling film and keep in the refrigerator.
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Assembly
Cut the lychees in brunoise. Remove the top of the choux and place the brunoise. Fill with creamy lychee and pipe a corolla of white chocolate ganache. Place a half sphere of lychee in the middle. Decorate with flower's petals.
