Lavonne - Choux Pastry Recipe by Chef Vinesh Johny

Easy to follow Choux Pastry recipe by Chef @vineshjohny ❤
Try it out & let us know!
CHOUX PASTRY INGREDIENTS:
Water​​​​80 g
Butter​​​​35 g
Salt​​​​1.5 g
Caster sugar​​​1.5 g
Flour​​​​45 g
Milk powder​​​7.5 g
Eggs​​​​70 g
Vanilla​​​​5 g
Method:
1. Boil water, butter, salt and sugar.
2. Once it reaches a rolling boil, add all the dry ingredients while mixing continuously using a spatula.
3. Cook this mix to loose some moisture and till : a) the mix forms a ball and doesn’t stick when touched b) it appears shiny
4. Transfer it to a Kitchen-Aid fixed with paddle attachment and beat on a low speed till it completely cools down.
5. Add in the eggs slowly beating well after each addition till fully incorporated.
6. The batter is ready when you see web like structure appearing in the bowl while mixing. Stop mixing if a ‘V’ shaped arrow appears when you lift the paddle attachment.
7. Transfer the batter to a piping bag fitted with a round nozzle and pipe on a silpat.
8. Dust the choux with equal portions of mycryo+dextrose bake at 180°C in a convection for 35 mins.
RASPBERRY JAM
Raspberry puree - 250g
Castor Sugar - 220g
Pectin - 15g
Lime juice - 10g
Method:
1. Mix pectin with 50g of sugar.
2. In a heavy bottom pan, add the remaining sugar and Raspberry puree and cook till it reached 65°C. Stir in the sugar with pectin and cook till it becomes a jam consistency and add the lime juice.
HAZELNUT MOUSSELINE
Castor Sugar - 70g
Milk - 350g
Yolk - 63g
Corn Flour - 26g
Vanilla - 8g
Hazelnut paste - 37.5g
Butter - 21g
Butter (soft) - 575g
Method:
1. Heat milk and sugar, till sugar dissolves.
2. In a separate bowl, mix the yolk, corn flour, sugar and vanilla till the cornstarch is combined and lump free.
3. Pour the hot milk mix to the egg till it reaches a boil. Cook for a minute more and then take off flame.
5. Fold in the hazelnut paste into the pastry cream.
6. Add the butter and whisk to combine.
7. Transfer to a clean bowl and cover with cling wrap touching the surface of the pastry cream. Cool it over an ice bath for immediate use.
8. Once the pastry cream is cooled, whisk in the soft butter till completely combined.
Assemble as per the Video :) @pavonitalia

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