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White chocolate and orange Choux Marion by Richard Hawke

August 23, 2021
White chocolate and orange Choux Marion by Richard Hawke
Richard Hawke
Choux crunch, choux gluten free, ganache aerienne Anëo orange blossom, orange marmelade, semi-liquid almond praliné centre, candied orange zests
Recipe published in
So Good #21

Richard Hawke has been one of the professionals who has tried to adapt classic pastry formulation to new audiences and sensitivities with the most effort and dedication. Reducing fat and sweetness to maintain the essence of each flavor has also been another of his objectives. This is what we have seen in both of his features in So Good. Now we once again share this interesting choux pastry that he himself introduced to us.

‘I am quite proud of this recipe as the choux pastry was something that took me a really long time to understand how to bake. I particularly like this recipe as there are a lot of different textures in such a small cake. The marmalade gives a bitter flavour, almonds a crunchy texture and the Ganache Aerienne Anëo 34% Orange blossom gives a smooth texture. A semi-liquid almond praliné centre is hiding inside for an added surprise when tasting.’

Choux Marion

Recipe for approximately 20 choux, 6 cm in diameter

Choux crunch

  • 50 g butter
  • 60 g brown rice flour
  • 60 g raw (unrefined) sugar

Mix all ingredients together and roll out to 2 mm thick between two sheets of baking paper. Blast freeze. Cut discs to be placed onto piped choux.

Choux, gluten free

  • 200 g water
  • 200 g milk
  • 8 g salt
  • 13 g caster sugar
  • 160 g butter
  • 240 g brown rice flour
  • 280 g eggs

Heat on low heat the water, milk, salt, sugar and butter. Boil, take off heat and add brown rice flour. Stir well and place back onto medium heat for 3 minutes to dry out the batter. Place into a mixing bowl and cool on low speed with a paddle until 40°C. Gradually add eggs and pipe 5 cm diameter choux with a no. 12 tip. Place 4 cm crunch discs on top and freeze. Bake at 150°C for 30 minutes (closed vent), and for another 10 minutes with an opened vent. Set aside for assembly.

Ganache aerienne Anëo orange blossom

  • 240 g milk
  • 30 g inulin, hot
  • 0.9 g iota, carrageenan
  • 420 g white chocolate Anëo 34%
  • 36 g cocoa butter
  • 600 g cream, 35% fat
  • 60 g orange blossom water
  • Piece vanilla bean

Heat milk to 50°C, add iota and boil. Pour onto white chocolate and cocoa butter. Emulsify, add cold cream and orange blossom water and scraped vanilla bean. Strain and refrigerate for 24 hours before use.

Orange marmeladeChoux marion by Richard Hawke

  • 3 p oranges, organic water
  • 245 g orange juice
  • 100 g caster sugar
  • 20 g caster sugar
  • 4 g agar-agar
  • 3 g pectin 325NH95

Wash and cut oranges in half. Juice and weigh the juice accordingly. Take the skins of two oranges and cut into quarters. Boil for 20-30 minutes depending on the thickness of the skins. Strain and cut into cubes. Heat with juice and 100 g sugar. Add remaining sugar and powders and boil. Leave to set before blending before use.

Semi-liquid almond praliné centre

  • 300 g almond praline 60% Marcona
  • 90 g milk

Heat milk to 40ºC and pour onto praliné. Mix in robot-coupe and fill 30 mm sphere moulds (PX4313 Pavoni). Blast freeze for assembly.

Candied orange zests

  • 2 pieces orange zest
  • 250 g water
  • 250 g caster sugar

Peel lemons and take off rind (white part of lemon which is bitter). Boil in a large amount of salted water, strain. Boil another 4 times without the salt starting from cold water and rinsing between each time. Cut sizes and cook on low heat with sugar and water until candied. Verify, strain and retain a small amount of liquid in a plastic container, refrigerate for assembly.

You will find these two creations in so good #21

Get more recipes at So Good #21
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