it is almost like a coulant. crispy exterior with a warm creamy interior.
100g water
10g gellan F
200g Valrhona praline
pinch of salt
blend gellan in water, add to milk, bring to boil, emulsify with praline and salt. pour into tray and leave to set.
blend to make a smooth puree.
4 comments:
gellan f, is that different from low acyl gellan and high acyl gellan?
it is low acyl. the gel is very firm so when i puree it, it is thick and creamy. i usually end up blending it with a touch of simple syrup to get it going in the blender
Did you role the choux in sugar before baking?
megan, i will give you the recipe.
it works great, it is baked with a disk of sable dough and sprinkled with muscovado sugar.
by the way, great review sf gate for pastry at piero.
awesome job...it's all you
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