Valentine’s Day Raspberry, Rose & Lychee Choux Buns

Want to create something special for your customers this Valentine's Day? Try this elegant dessert developed by our very own Head of Culinary, Denis Drame MCA. This recipe combines an airy choux bun with a tangy raspberry cream, a light raspberry  whipped ganache and a delicate and floral lychee, raspberry and rose jelly. It is a truly divine dessert! 

Ingredients

Choux Pastry

• 165g Water
• 165g Milk
• 143g Butter
• 5g Salt
• 4g Sugar
• 190g T55 Patisserie Flour
• 335g Eggs

Raspberry Cream

• 200g Raspberry Puree
• 10g Glucose DE40
• 6g Gelatine
• 36g Water
• 270g White Chocolate Ivoire 35% Couverture
• 400g UHT Cream 35%

Raspberry Whipped Ganache

• 450g Raspberry Puree
• 50g Glucose
• 50g Inverted Sugar
• 1050g White Chocolate Ivoire 35% Couverture
• 1500g UHT Cream 35%

Lychee Raspberry with Rose Jelly

• 540g Lychee Raspberry with Rose Puree
• 54g Sugar
• 18g Cornflour
• 15g Gelatine
• 90g Water

Method

Choux

Pastry Bring the water, milk, butter, sugar and salt to a boil and add the flour. Beat everything very well in the pan and continue to dry out the paste (approximately two minutes), transfer to a mixer with a paddle and gradually add the eggs. To prepare the mould like 7cm x 3cm rings with a silicone airmat, bake in a convection oven 160c for approximately 25 minutes. Once baked remove from the rings.

Raspberry Cream

Hydrate the gelatine with the water and set aside for 45 minutes minimum. Heat the raspberry purée and glucose to 80°C, add the gelatine mass then pour directly onto the Inspiration and blend very well. Add the cold cream immediately and blend again. Leave to set in the fridge approximately 4 hours.

Raspberry Whipped Ganache Heat the raspberry purée, inverted sugar and glucose to 80°C then pour directly onto the Inspiration and blend very well. Add the cold cream immediately and blend again. Leave to set in the fridge for 12 hours. Whip stiff then fill the Silikomart heart mould, freeze immediately

Lychee Raspberry with Rose Jelly

Hydrate the gelatine with the water at least 40 minutes before use. Mix the cornflour and sugar together then add to the cold purée, bring to the boil then remove from the heat and add the gelatine mass. Leave to set in the fridge for 4 hours.

Assembly & Finish

Fill the empty choux with 25g of the rose, lychee and raspberry jelly then continue to fill the entire choux with the raspberry cream. Unmould the frozen whipped ganache and immediately spray with PCB Pure Emotion Raspberry cocoa colour which has been tempered to 30°C, place the heart onto a 7cm disc of tempered strawberry chocolate disc Brush the entire choux with a neutral glaze then place the disc with the heart on top the choux. Pipe a small dot of neutral glaze on the heart and add a small piece of gold leaf.