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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins
Serves
12

The pear brings a smooth and sweet taste, the vanilla and lemon zests enhance it!
Serves: 12 pces Difficulty: Medium Price: $
Prep Time: 30 min – Cooking Time: 45 min

Posted by Casserole & Chocolat Published See Casserole & Chocolat's 7 projects »
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  • Step 1

    Make the streusel.

  • Step 2

    Mix with your fingers the cold butter, flour, brown sugar and crushed nuts. Set aside once the streusel is homogeneous.

  • Step 3

    Make the choux.

  • Step 4

    Melt the butter into a sauce pan with the milk and water then boil.

  • Step 5

    Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour, sugar and salt. Mix vigorously with a spatula until you get a homogeneous mixture.

  • Step 6

    Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.

  • Step 7

    Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.

  • Step 8

    Add the second egg and whisk. Your mixture must be smooth and homogeneous.

  • Step 9

    Then put the pastry into your pastry bag and pipe 12 choux on a silicon baking mat or a baking paper.

  • Step 10

    Spread streusel.

  • Step 11

    Place in the oven already heated at 160 degrees and cook for 45 minutes. Do not open the oven door during that time !

  • How to bake a pastry. Choux With Chantilly And Pear - Step 12
    Step 12

    After 45 minutes, make sure that your choux have a nice golden colour (if not, leave them for a few more minutes while still watching).

  • Step 13

    When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.

  • Step 14

    Make the concentrate.

  • Step 15

    During the choux cooking, place the pear peeled and cut in pieces in a small pan with the water, the lemon zest, the vanilla and sugar.

  • Step 16

    Heat until boiling then cook at low heat.

  • Step 17

    After 30 minutes, mix with your hand mixer.

  • Step 18

    Add your gelatine sheet soaked into cold water and drained. Mix well and set aside.

  • Step 19

    Finally, make a firm chantilly with the cream. When the cream starts thickening, add the icing sugar and mascarpone. Whisk some more.

  • Step 20

    Proceed with the choux mounting.

  • Step 21

    Cut the top of the chou, pipe a bit of chantilly. Add a teaspoon of pear confit.

  • How to bake a pastry. Choux With Chantilly And Pear - Step 22
    Step 22

    Pipe a generous amount of chantilly and place the top back on the chou.

  • How to bake a pastry. Choux With Chantilly And Pear - Step 23
    Step 23

    Set aside in your fridge until eating.

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