Påte A Choux
- 240gr milk
- 240gr water
- 6gr salt
- 12gr sugar
- 225gr butter
- 260gr AP flour
- 5-8 eggs
Chocolate Caramel Sauce
- SUGAR: 28 G
- MILK hot: 92 G
- SEMI-SWEET CHOCOLATE (CHOPPED FINE): 129 G
Pastry Cream
- 1000gr milk
- 200gr sugar
- 200gr yolks
- 80gr corn starch
- Add 150gr chocolate chopped in small pieces to flavor the cream, if needed.
Fondant
- 500gr pastry fondant
- 80gr simple syrup
- 10gr Coffee extract or 100gr melted chocolate.
- Mix together on the stove until 90F
Paris Brest Cream
- BUTTER (SOFTENED) 360 G
- HAZELNUT PASTE: 120 G
- PASTRY CREAM: 720 G
Cheesecake Batter
- CREAM CHEESE 810 G
- SUGAR: 210 G
- EGGS: 192 G
- CAKE FLOUR: 30 G
- VANILLA EXTRACT: 7 G
- LEMON ZEST: 2 G
- HEAVY CREAM 210 G