| For the Pâte à Choux: |
| • | 60 g. milk |
| • | 60 g. water |
| • | 5 g. sugar |
| • | 1 g. salt |
| • | 50 g. butter |
| • | 40 g. all-purpose flour |
| • | 35 g. bread flour |
| • | 100 g. eggs |
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| Method for the Pâte à Choux: |
| 1. | Place milk, water, sugar and salt in a sauce pot and bring to a rolling boil. |
| 2. | Stir in flour until combined, return to the heat and cook for 1-2 minutes until a smooth dough has formed. |
| 3. | Transfer the dough to a bowl fitted for a stand mixer and paddle until slightly cooled. |
| 4. | Add in the eggs gradually until they are completely incorporated and the dough is smooth. |
| 5. | Pipe into round fleximolds and freeze until ready to use. |
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| For the Craquelin Cookie Top: |
| • | 50 g. butter |
| • | 62 g. sugar |
| • | 62 g. all-purpose flour |
| • | 1 g. salt |
| • | Food coloring as needed |
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| Method for the Craquelin Cookie Top: |
| 1. | Place all together in a mixing bowl with a paddle attachment. |
| 2. | Mix on low until the dough comes together, adding a splash of water if necessary. |
| 3. | Roll 3mm thin between parchment paper, freeze until ready to use. |
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| For the Cranberry Mousse: |
| • | 250g The Perfect Purée Cranberry Puree, thawed |
| • | 30 g. sugar |
| • | 5 g. lemon juice (optional) |
| • | pinch salt |
| • | 5.5 g. gelatin, bloomed |
| • | 200 g. cream, whipped to soft peaks |
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| |
| Method for the Cranberry Mousse: |
| 1. | Heat puree and sugar until dissolved. Add salt and lemon juice. Adjust flavor as needed. |
| 2. | Add bloomed gelatin to the hot puree. Let cool to 95˚F. |
| 3. | Gently fold in the whipped cream. Chill. |
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| For the Thai Basil & Black Pepper Gelée: |
| • | 125 g. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 2 g. gelatin (1 sheet), bloomed |
| • | Pinch of salt |
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| |
| Method for the Thai Basil & Black Pepper Gelée: |
| 1. | Heat puree, add in bloomed gelatin. |
| 2. | Set in desired shape. |
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| For the Cranberry Thai Basil & Black Pepper Purée: |
| • | 70 g. The Perfect Purée Cranberry Puree, thawed |
| • | 100 g. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 5.5 g. cornstarch |
| • | Sugar as needed |
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| Method for the Cranberry Thai Basil & Black Pepper Purée: |
| 1. | Make a slurry by dissolving the cornstarch with a small amount of purée. |
| 2. | Boil the remaining purée with any sugar. |
| 2. | Whisk the slurry into the boiling mixture and boil for one minute while stirring. |
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| Assembly: |
| 1. | Fill pâte à choux with cranberry mousse and set aside. |
| 2. | Place a dot of the Cranberry Thai Basil Black Pepper purée in the center of a plate. Using a spoon, gently tap the purée to create a splatter affect. |
| 3. | Place the pâte à choux in the center of the plate. Around the base of the pâte à choux, pipe 3-5 rosettes of chantilly, poached cranberries, Thai Basil & Black Pepper gelée and fresh basil leaves. |
| 4. | On top of the choux, add a tempered white chocolate disk. Top with a small cube of Thai Basil & Black Pepper gelée, poached cranberry and fresh basil leaf. |
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