Choux with Craquelin, Raspberry Filling and White Chocolate Ganache
Create elegant choux buns with crispy craquelin topping, raspberry filling and silky white chocolate ganache using precise TM7 temperature control and mixing functions.
Thermomix TM7 Voordelen
- Precise mixing - The TM7 mixes chocolate and cream into a smooth ganache in just enkele seconden with consistent results. [Mixing]. [Precision Control]
- Temperature control - The Thermomix heats cream to exact lage temperatuur without burning, protecting the delicate white chocolate. [Temperature Control]
- Multi-functionality - One appliance melts chocolate, heats cream, and mixes ganache without changing bowls or containers. [Multi-Function]
Ingrediënten
- white chocolate
- whipping cream
- raspberries
- caster sugar
- unsalted butter
- Demerara sugar
- plain flour
- water
- unsalted butter
- caster sugar
Bereidingswijze
- Place chocolate and cream in mixing bowl then mix 5 sec/speed 8. Scrape down sides of mixing bowl with spatula then heat 5 min/50°C/speed 2. Transfer to a bowl, cover with reusable wrap or cling film and refrigerate for minimum 6 hours (see tip). Clean mixing bowl.
- Place raspberries and sugar in mixing bowl then cook 10 min/120°C/speed 4. Transfer to a bowl, leave to cool and refrigerate until serving (see tip). Clean mixing bowl.
- Place butter, sugar and flour in mixing bowl then mix 30 sec/speed 4. Meanwhile, cut out 2 large sheets of baking paper (approx. 40 cm x 40 cm). Transfer dough to one sheet of baking paper and cover with the other sheet. Using a rolling pin, roll out to a thickness of 1-2 mm. Transfer craquelin with baking paper to the freezer until needed (at least 30 minutes, see tip). Meanwhile, continue with recipe.
- Place water, butter, sugar and salt in mixing bowl then cook 8 min/100°C/speed 1.
- Add flour and mix 20 sec/speed 4. Remove mixing bowl and set aside to cool for 10 minutes. Meanwhile, preheat oven to 200°C. Line 2 large baking trays with baking paper and set aside.