Sudachi, Pear & Tonka Bean Choux

For 12 to 15 pieces 

Choux pastry 

• 75 g water
• 75 g whole milk
• 3,5 g fine salt
• 3,5 g caster sugar 
• 67,5 g butter
• 105 g flour T45
• 150 g eggs

Caramelised Pears

• 5 williams pears
• 100 g brown sugar
• 1 tonka bean

Tonka Bean Whipped Ganache

• 150 g whipped cream
• 90 g white chocolate
• 1/2 tonka bean

Sudachi Pastry Cream

• Sudachi puree, no added sugar 
• 175 g Les vergers Boiron
• 12 g whole milk
• 25 g egg yolks
• 25 g whole eggs
• 62,5 g caster sugar
• 22,5 g cornflour
• 40 g butter

Pear Compote

• Pear puree, no added sugar
• 125 g les vergers Boiron
• 7,5 g caster sugar
• 1 g pectin NH
• 1 williams pear

Assembly

• Melissa Cress

Choux pastry 

• Boil the water, milk, salt, sugar and butter in a pan. Remove from the heat, add the flour and mix.
• Put back on a gentle heat and dry out.
• Put the mix in the mixing bowl.
• Using the paddle, blend in the eggs little by little, until you have a smooth, lightly supple dough.
• Line individual rounds, 6cm in diameter and 4.5cm high, with a band of perforated silicone baking mat, then place them on a baking tray also covered in a perforated silicone baking mat.
• Pipe the choux pastry over 1/4 of the round, then place a perforated silicone baking mat and 2 baking trays on top, to flatten the choux pastry on the top.
• Bake in a ventilated oven at 180°C.

Caramelised Pears

• Peel and cut the pears.
• In a pan, use the brown sugar to make a caramel.
• Add the chopped pears and grated tonka bean.
• Cook until the pears are soft.
• After cooking, drain the pears and keep in the fridge for the assembly.

Tonka Bean Whipped Ganache

• Heat the cream with the grated tonka bean.
• Pour the hot cream over the chocolate and mix with a hand blender.
• Keep in the fridge for 24 hours for the assembly

Sudachi Pastry Cream

• Heat the sudachi cream without added sugar and the milk together.
• Mix the egg yolks with the eggs, sugar and cornflour.
• Add a little liquid to the previous mix.
• Pour everything into the pan and boil for 2 minutes.
• Remove from the heat, add the butter and mix with a hand blender.
• Keep in the fridge for the assembly.

Pear Compote

• Heat the pear puree without added sugar.
• Mix the dry ingredients together.
• Sprinkle the dry ingredients into the pear puree, keep stirring and bring to the boil.
• Add the peeled, chopped pears to the hot mix.
• Pour the mix into small, round silicone moulds and freeze.
• Set aside for the assembly.

Assembly

• Fill the choux buns with sudachi pastry cream and caramelised pears.
• Place a round of pear compote in the centre, on top of the choux buns.
• Whip the ganache.
• Using a small spoon, make quenelles and place one on top of each compote.
• Grate the lime and add a Melissa Cress.

Recipe: Thibault Marchand 

Source: Les Vergers Boiron