Raspberry Chouchou Dessert with Pâte Choux, Yuzu, Lychee, and Apple by Sho Kimura

Sho Kimura is one of the many Japanese people in love with French pastries. At 27, encouraged by his father who was also a pastry chef, he fulfilled his dream of traveling to France to learn about the trade and discover all the artistic and modern creations he saw on Instagram.

Interestingly, Kimura is self-taught. He trained through intense work and constant experimentation, which has allowed him to become the pastry chef at Les Trois Chocolats in Paris, where he fuses French and Japanese ingredients to create his own haute patisserie, both in flavor and aesthetics. A good example of this philosophy is Chouchou with pâte choux, published in so good.. magazine 31.

“I have tried different types of raspberry tarts, but they never convinced me. Raspberry is slightly acidic and sweet, but has less character than strawberry. To enhance the flavor, I combined it with yuzu to add acidity, and lychee and apple to round out the flavors of the yuzu/raspberry pairing. The lychee and apple also add texture.”

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Chouchou

Crème diplomate for Chouchou

Discover the ingredients and step by step instructions in so good.. magazine 31

Raspberry and apple insert

Raspberry

80 g raspberry purée
20 g yuzu juice
60 g lychee
50 g sugar
23 g gelatin mass (3 g gelatin powder and 20 g water)
0.5 u vanilla bean

Heat the raspberry purée and yuzu juice, add the lychee, sugar, gelatin and vanilla bean. Heat to a boil and pour into a frame. Let stand in the freezer overnight.

Apple

100 g apple
20 g sugar
5 g yuzu

Peel the apples and brunoise them. Heat everything for about 10 minutes.
Spread over the raspberry insert and reserve in the freezer.
Cut into 4-cm squares (about 30 g).

Pâte à choux

50 g milk
50 g water
45 g butter
6 g sugar
0.7 g salt
60 g flour
105 g eggs

Heat the milk and water and add the butter, salt and sugar. When it reaches a first boil, add the sifted flour and mix to make a dough. Dry the dough in a saucepan until it comes off the sides. Continue to dry it for about 1 minute over a medium heat.
Place this dough in the bowl of a stand mixer fitted with the paddle attachment and mix on speed 1. Once the mixture has cooled a little, gradually add the eggs. A smooth, shiny and homogeneous dough should be obtained.
On a baking sheet lined with baking paper, pour a 25 g dollop of pâte à choux into 10 cylindrical molds, 6 cm in diameter and 4 cm high, with a strip of Silpain inside. Cover the molds with another sheet of baking paper and another baking sheet. Bake in the oven between the two baking sheets at 180°C for approximately 45 minutes until golden brown. Allow to cool.

Yuzu glaze

100 g confectioners’ sugar
50 g yuzu juice

Pour the yuzu juice over the confectioners’ sugar. Mix with a hand whisk until a homogeneous mixture is obtained.

Assembly

Thinly slice off the head of the pâte à choux so as to fill it. Soak the pâte à choux in the yuzu glaze. Sprinkle with confectioners’ sugar.
Pipe the crème diplomate, about 20 g, into the choux. Place the raspberry and apple square insert. Pipe the crème diplomate (about 15 g). Decorate with raspberries and rose petals.

Discover these creations by Sho Kimura in so good.. magazine 31