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Chouquettes

strawberry and basil cream


Preparation : 45 min Resting : 30 min
Cooking : 25 min Equipment :
Difficulty :
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Serves 6 CHOUQUETTES :
Chouquettes
70 g plain flour
1 tsp caster sugar
2 eggs
100 ml water
4 cl semi-skimmed milk
50 g butter
1 pinch salt
Pearl sugar
Strawberry & basil cream
200 g strawberries
130 g de mascarpone
5 leaves of fresh basil
200 ml 30% fat whipping cream
30 icing sugar
4 or 6 strawberries for decorating
Chouquettes
1

Preheat oven to 180°C.

2

Cut butter into pieces and add to bowl with milk, water, sugar and salt, then run EXPERT, 3 minutes/speed 6/90°C.  

3

Pour in flour all at once, remove cap and run again for 2 minutes/speed 3/100°C. The dough must be smooth and uniform.

4

Run again for 2 minutes/speed 10 (without heating) and add eggs one at a time through opening. The dough should be at the ribbon stage.

5

Put dough into piping bag. Pipe fingers of dough onto a lined baking tray. Sprinkle pearl sugar on top of each chou then bake for 25 minutes.Leave to cool.

Whipped cream
1

Wash and hull strawberries for decorating.

2

Blend strawberries and basil leaves using SMOOTHIE programme. Pass coulis through a sieve and set aside. Clean and dry stainless steel bowl.

3

Refrigerate single cream, mascarpone and bowl for at least 1 hour.

4

Pour cream and mascarpone into bowl equipped with the whisk. Run WHISK programme, remembering to remove the cap first.  Whisk again for another 30 secs to 1 minute if necessary. in the meantime, sieve icing sugar. When cream begins to thicken, gradually add icing sugar. Whisk until completely thick. Incorporate coulis with a rubber spatula.

5

Pour cream into a piping bag with a fluted nozzle.

For decorating
1

Cut remaining 6 strawberries into quarters.

2

Cut off tops of chouquettes using a knife.

3

Fill chouquettes with strawberry and basil cream.

4

Add strawberry quarters and put top back on chouquettes.Serve immediately.


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