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Cranberry Craquelin Choux with Cranberry Mousse and Thai Basil Black Pepper Gelee

Jaime Schick, (IG: @VanillaBeanChef) / Vanilla Bean Chef. Photo Credit: Jaime Schick

For the Pate a 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
Method for the Pate a 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.
For the Craquelin Cookie Top:
    • 50 g. butter
    • 62 g. sugar
    • 62 g. all-purpose flour
    • 1 g. salt
    • Food coloring as needed
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.
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
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 95F.
3. Gently fold in the whipped cream. Chill.
For the Thai Basil & Black Pepper Gelee:
    • 125 g. The Perfect Purée Thai Bail & Black Pepper blend, thawed
    • 2 g. gelatin (1 sheet), bloomed
    • pinch salt
Method for the Thai Basil & Black Pepper Gelee:
1. Heat puree, add in bloomed gelatin.
2. Set in desired shape.
For the Cranberry Thai Basil & Black Pepper Puree:
    • 70 g. The Perfect Purée Cranberry Puree, thawed
    • 100 g. The Perfect Purée Thai Bail & Black Pepper blend, thawed
    • 5.5 g. cornstarch
    • sugar as needed
Method for the Cranberry Thai Basil & Black Pepper Puree:
1. Make a slurry by dissolving the cornstarch with a small amount of puree.
2. Boil the remaining puree with any sugar.
2. Whisk the slurry into the boiling mixture and boil for one minute while stirring.
Method for assembling:
1. Fill pate a choux with cranberry mousse and set aside.
2. Place a dot of the Cranberry Thai Basil Black Pepper puree in the center of a plate. Using a spoon, gently tap the puree to create a splatter affect.
3. Place the pate a choux in the center of the plate. Around the base of the pate a choux, pipe 3-5 rosettes of chanitlly, poached cranberries, thai basil black pepper gelee 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 gelee, poached cranberry and fresh basil leaf.