Choux Temptations

LITTLE CHOUX TEMPTATIONS

Jialin Tian, Ph.D.

Photographs and Design by Jialin Tian

Step-by-Step Photographs by Yabin Yu

Little Choux Temptations

Jialin Tian, Ph.D.

Copyright 2017 by Jialin Tian

Photographs copyright 2017 by Jialin Tian and Yabin Yu

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Disclaimer: While every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions, or for damage or loss resulting directly or indirectly from the use of the information contained herein.

Published in the United States by

Jayca Inc.

P. O. Box 2451

Poquoson, VA 23662

USA

Photographs and styling: Jialin Tian

Step-by-step photographs and authors photographs: Yabin Yu

Book design: Jialin Tian

Production manager: Yabin Yu

www.macaronmagic.com

ISBN 978-0-9837764-4-4 (Print Edition)

First Edition

INTRODUCTION

L ight, airy, crispy, and now in bite size! In this second book on choux pastries, we discover the possibilities of wonderfully delectable choux in petite form. While the first volume of Choux Temptation focused on the fundamental techniques of producing various choux pastries using the traditional pte choux (choux paste) ingredients, this book explores the endless variations on the choux paste itself as well as delicious flavoring options for the filling components. Non-traditional ingredients such as nut oils, fruit and vegetable purees, and herbs and spices are incorporated into the choux paste to create unique textures, flavors, and appearance.

T his book is divided into five chapters. The first three chapters are dedicated to three groups of ingredientsfruit, nuts, and spices. Each recipe emphasizes a particular ingredient that is used in both the choux paste and the filling options. In addition, instructions for creating two centerpieces are introduced for the fruit and spice chapters. In chapter four, we present five innovative creations using vegetables such as beets, carrots, and zucchini. These savory-turned-sweet treats are delightful alternatives to the familiar pastry flavors. In the final chapter, we conclude our adventure of choux by revisiting some of the classic recipes for choux pastries.

L ittle Choux Temptations contains instructions for creating twenty-seven delectable and innovative petite choux pastries. Each recipe is accompanied by step-by-step photographs as well as photographs of the finished pastries. This book started as one of my afternoon brainstorming concepts, and it could not have become a reality without the help of my mother, Yabin. Once again, she was my action photographer, my sous-chef, my consultant, and so much more! I want to thank my father Richard for his help and support on our latest project. My deepest appreciation goes to Chefs Jacquy Pfeiffer and Sbastien Canonne at the French Pastry School in Chicago for their support and encouragement. Finally, thank you to pastry professionals and enthusiasts around the world for their feedback and support! Happy baking and have fun!

CHAPTER 1: FRUIT

Apple and Fennel

T he familiar apple-caramel flavor is elevated with the addition of fennel, which adds another dimension of complexity to this wonderful dessert. You can use ready-made fondant; however, if you choose to make the fondant, be sure to make it at least a day in advance. The leftover fondant can be saved for other pastry applications.

Yield: about 50 3.8-cm/1.5-in mini choux

Ingredients

Pastry Fondant (makes about 600 g/21.2 oz fondant):

• 500 g/17.6 oz granulated sugar
• 100 g/3.5 oz distilled water
• 100 g/3.5 oz glucose syrup

Apple Choux:

• 120 g/4.2 oz all-purpose flour
• 80 g/2.8 oz distilled water
• 100 g/3.5 oz green apple puree
• 2 g/0.071 oz ( tsp) kosher salt or fine sea salt
• 5 g/0.18 oz (1 tsp) granulated sugar
• 80 g/2.8 oz walnut oil
• 200 g/7.1 oz whole eggs (about 4 eggs)
• 1 whole egg for egg wash

Apple Caramel Cream:

• 100 g/3.5 oz green apple puree
• 100 g/3.5 oz granulated sugar
• 50 g/1.8 oz unsalted butter
• Pinch of salt
• 1 g/0.035 oz ( tsp) ground toasted fennel seeds
• 100 g/3.5 oz mascarpone cheese, at room temperature
• 200 g/7.1 oz heavy whipping cream

Assembly and Decoration:

• 45 g/1.6 oz granulated sugar
• 35 g/1.2 oz distilled water
• 300 g/10.6 oz pastry fondant
• Green gel food coloring