Pâte à choux
1000g milk
20g sugar
20g salt
440g butter
550g flour
540g whole egg
METHOD. Boil the milk, sugar, salt and butter. Add the flour and stir on the fire for 5min. Place the dough in a kitchen machine. Gently add the whole egg one by one. Pipe onto a perforated Silpat. Bake for 45min at 190°C.
Papaya pudding
30g milk
70g papaya purée
10g whole egg
8g pudding powder
25g sugar
METHOD. Boil the milk together with the papaya puree. After boiling add the sugar and bring to boil again. Mix the pudding powder with the whole eggs. Pour the boiling milk onto the mixture. Put everything back on the fire and stir well until the mixture boils. Cool down as fast as possible.
Orange ganache
1150g cream 40%
1600g white chocolate W2 by Callebaut
QS yellow ‘Power Flowers’ by IBC
QS red ‘Power Flowers’ by IBC
METHOD. Heat the cream and mix with the white chocolate and Power Flowers. Cool down overnight in the fridge. Pipe a thin layer of the ganache on top of the éclair and freeze. Decorate with neutral glaze when the ganache is solid frozen.
Papaya compote
100g frozen papaya
150g lime purée
100g invert sugar
25g pectin glaze
160g sugar
METHOD. Use a hand blender to make a puree out of half of the IQF papaya. Cut the rest of the fruit into brunoise. Heat the papaya and lime puree together with the invert sugar. Mix the pectin glaze with the sugar. Add to the mixture. Boil for at least 2min. Add the papaya brunoise. Cool down as fast as possible.
