Pâte à Choux Pie

PASTRY

Oct 28

Craquelin, Chocolate Crémeux, Chocolate Feuilletine, Praline

Pastry Chef Georgia Baker of Brochu’s Family Tradition | Savannah, GA

INGREDIENTS

Craquelin:
Yield: 5 rounds
150 grams butter
150 grams light brown sugar
30 grams turbinado sugar
180 grams all-purpose flour
2 grams vanilla extract

Pâte à Choux:
Yield: 1 cake
75 grams butter
100 grams whole milk
13 grams granulated sugar
3 grams kosher salt
119 grams 00 flour
4 eggs

Chocolate Crémeux:
Yield: 1 cake
412 grams milk chocolate
2 sheets gelatin, bloomed
300 grams whole milk
300 grams heavy cream
6 grams coffee grounds
6 grams kosher salt
26 grams granulated sugar
102 grams egg yolk

Chocolate Feuilletine:
450 grams milk chocolate
470 grams feuilletine
70 grams praline grains

Praline Paste:
Yield: 1 quart
150 grams honey
500 grams granulated sugar
675 grams toasted almonds, sliced

Praline Mousse:
Yield: One 10-inch cake pan
468 grams heavy cream
37 grams powdered sugar
4 grams vanilla paste
2 grams kosher salt
7 grams bloomed gelatin

To Assemble and Serve:
Yield: 1 pie
Praline grains

METHOD

For the Craquelin:
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars. Add flour and vanilla. Mix until just combined. Transfer mixture to a parchment-lined sheet tray. Using a rolling pin, roll mixture until flat. Using a 10-inch circle cutter, punch out 5 disks. Wrap tightly in plastic wrap and freeze.

For the Pâte à Choux:
In a pot over medium-high heat, bring butter, milk, sugar, salt, and 100 grams water to a boil. Remove from heat and stir in flour. Return to medium-high heat and cook until a light crust forms across the bottom of the pot. Transfer mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix 5 minutes, or until dough has cooled. With the machine running, add eggs, one at a time, scraping down the sides of the bowl as needed. Continue to mix until fully incorporated. Wrap tightly in plastic wrap and refrigerate.

For the Chocolate Crémeux:
In a mixing bowl, combine chocolate and gelatin. Set aside. In a pot over medium-high heat, bring milk, cream, and coffee grounds to a boil. Remove from heat. Strain milk mixture, transferring 500 grams into a fresh pot over medium-high heat. Add salt, then bring mixture to a boil. In a mixing bowl, whisk to combine sugar and egg yolks. Temper egg mixture with milk mixture. Pour tempered egg mixture into the pot. Reduce heat and cook until mixture has thickened, stirring constantly. Strain, then add to the chocolate mixture. Using a Vitamix Commercial immersion blender, combine until fully emulsified. Transfer to an airtight container and refrigerate until set.

For the Chocolate Feuilletine:
In a bowl set over a double boiler, melt chocolate. Stir in feuilletine and praline grains. Spread mixture onto silicone-lined sheet tray. Refrigerate until set. Once set, break into shards. Transfer to an airtight container and refrigerate.

For the Praline Paste:
In a pot over medium-high heat, bring honey, sugar, and 125 grams water to a boil. Cook until a light caramel color is achieved. Add almonds and stir to evenly coat. Refrigerate until set. Transfer mixture to a Vitamix Commercial blender and blend until a paste-like consistency is achieved. Transfer to an airtight container and refrigerate.

For the Praline Mousse:
In the bowl of a stand mixer fitted with a whisk attachment, whip cream, sugar, vanilla, and salt until medium peaks form. Whisk in gelatin and 150 grams Praline Paste. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 375°F. Spread 275 grams Pâte à Choux into two 10-inch springform pans. Top 1 Pâte à Choux with 1 frozen Craquelin disk. Bake 31 minutes, then let cool. Spread Chocolate Crémeux over Pâte à Choux without Craquelin. Press Chocolate Feuilletine shards into Chocolate Crémeux. Top with an even layer Praline Mousse and a sprinkle of praline grains. Carefully flip Pâte à Choux with the Craquelin on top, making sure the Craquelin is face down to close the pie. Refrigerate until set.

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