For 1000 g of extra virgin olive oil choux puffs 160 g of milk 160 g of still mineral water 150 g of extra virgin olive oil 5 g of Pirano unrefined salt 5 g of sugar 180 g of flour for choux pastry 320 g of whole eggs
For the almond choux crunch 150 g of 82% fat butter 180 g of cane sugar 100 g of Petra 5 flour 100 g of ground almonds
For the red pepper cream 150 g of whole UHT milk 600 g of Ivoire coating 2 g of lemon rind 16 g of gelatine 500 g of 35% fat fresh milk 250 g of raw red pepper juice
For the lemon and white chocolate cream 140 g of whole UHT milk the rind of 8 lemons 6 g of gelatine 220 g of Ivoire coating 280 g of 35% fat fresh milk 100 g of Amalfi lemon juice
For the parsley foam 300 g of parsley 50 g of steamed potatoes 50 g of ice 250 g of sparkling mineral water 8 g of Peyrano salt 4 g of powdered soya lecithin
For extra virgin olive oil choux puffs Weigh all the ingredients separately. Heat the water and pour in the milk, oil, salt and sugar and bring to the boil, paying attention to evaporation to stop the dough becoming too dry and incorporating too much egg. Take off the heat and add the previously sieved flour, taking care not to make lumps. Mix energetically until you obtain a smooth consistency. Return to the heat, dehydrate the mixture, mixing energetically until it detaches perfectly from the walls and from the spatula. Then place the mixture in a planetary mixer and with the aid of a leaf beater add 1/3 of the eggs and then 1 by 1 continuing until you reach the required density. Pipe onto a sheet of Silpat or a baking tray lined with baking tray with the help of an icing bag and a smooth number 7 nozzle for mini choux buns or a number 12 for individual portions. For individual éclairs, pipe in rows of 3 x 7, for mini buns in rows of 6 x 10. Freeze. Heat the oven to 250 °C, place the frozen choux buns inside and switch off the oven, keeping the valve open and the door closed. The choux pastry will begin to rise at around 220 °C, then switch on the oven again. When the surface is golden and the sides are lighter, the choux buns are ready. Cool on a wire rack.
N.B. Always check that the choux dough folds back onto itself: lifting the spatula 10 cm and inclining it by 45° the dough must fall down onto itself without breaking. Tracing a line with your finger, it will tend to close up gently. The choux buns can be frozen raw or cooked.
For the almond choux crunch Weigh the ingredients separately. Heat the butter to 25 °C, add the sugar, sieved previously with the flour and the ground hazelnuts, and mix everything together, taking care not to incorporate air bubbles. Spread between two sheets of baking paper with the aid of a rolling pin and place in the freezer. Cut using a pastry cutter of the required size and apply to the choux buns before cooking.
For the red pepper cream Weigh the ingredients separately. Bring the milk to the boil, stirring all the time, and add the previously softened and squeezed gelatine. Melt the Ivoire coating and then add the milk a little at a time, to obtain a supple and shiny consistency. Add the fresh cream and pepper juice to the mixture. Mix for a few seconds and place in the fridge for at least 6 hours before serving.
For the lemon and white chocolate cream Weigh the ingredients separately. Bring the milk to the boil and add the previously softened and squeezed gelatine. Melt the coating at 45-50 °C and add the lemon zest. Pour the boiling milk, a little at a time, onto the melted coating and beat energetically to obtain a supple, shiny structure. Add the cold liquid cream and mix. Add the filtered lemon juice and mix for a few seconds. Keep overnight in the fridge before use.
For the parsley foam Weigh the ingredients separately and place them in a Bimby. Blend to obtain a smooth, even consistency.
Presentation 1000 g of extra virgin olive oil choux puffs 530 g of almond choux crunch 1,758 g of red pepper cream 1,069 g of lemon cream 662 g of parsley foam
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