If you're a fan of eclairs and profiteroles, this Raspberry and Vanilla Choux recipe, from French restaurant Le Classique at Emirates Golf Club, is a pastry dessert you won't want to miss out on. Learn how to make it exactly like the top chefs do, and with 25 years on the foodie scene in the Dubai, they must be doing something right.
- 250ml water
- 50ml milk
- 100g butter
- 175g flour
- 4 eggs
- Red food coloring (powder)
- VANILLA CREMOSE
- 250g cream
- 75g egg yolk
- 40g sugar
- 1 vanilla pod
- Raspberry Chantilly
- 250g whipped cream
- 40g icing sugar
- 50g raspberry purée
- RASPBERRY SAUCE
- 75g raspberry purée
- 20g icing sugar
- 1 plum cut in slices
- 3 to 4 raspberries cut in half (for garnish)
- Micro greens (for garnish)
- In a saucepan, boil water, milk and butter.
- Add flour and red food coloring and mix well.
- Add eggs one by one.
- Cook at 160 C for 15 minutes.
- Mix the egg yolk with the sugar.
- In a saucepan, boil the cream with the vanilla pod, then add to the egg yolk mixture very slowly to avoid eggs from scrambling.
- Using a food thermometer (or cook until it starts to boil), cook till the mixture reaches a temperature of 82 to 85 degrees Celsius.
- Mix all the ingredients together in a bowl.
- Mix the ingredients with the hand blender.
- Gently make holes on the bottom of the choux.
- Empty vanilla cremose into a piping bag and pipe into choux.
- In a wide round plate, pipe dollops of raspberry Chantilly in a circular pattern.
- In between and around, lay the choux, plum slices, raspberries, raspberry sauce and microgreens.