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08 / 09
Whipped cream
Choux pastry
bowl
bowl
× 6/8
whisk
beater
• 40 cl very cold liquid
crème fraîche
• 70 g icing sugar
For 20 large or
40 small choux:
• 30 cl water
• A little salt
• A little sugar
• 120 g butter
• 240 g flour
• 6 eggs
Put the crème fraîche and the icing sugar in the stainless
steel bowl fitted with the balloon whisk and lid, previously
cooled in the fridge. Turn the appliance on speed 6 for
2 minutes, then at maximum speed for 2 to 3 minutes.
In a pan, heat the water with the butter, salt and sugar.
Bring to the boil and add the flour to the pan all at once.
Stir with a wooden spatula until the pastry absorbs all
of the liquid. Put the pastry in the stainless steel bowl
fitted with the beater and mix at speed 2 for 10 minutes
to cool it. Select speed 3 and add the eggs one by one,
through the opening in the lid. After adding all the eggs,
fold down the sides of the pastry with a spatula, then
work the pastry for a further two to three minutes until
it is smooth. Using a small spoon or a piping bag, make
small heaps of pastry on a buttered, floured baking sheet.
Cook in the oven at 180°C for 40 minutes. Leave the
choux to cool, with the oven door open. Do not remove
from the oven immediately, as they may collapse. When
they are completely cool, fill them with firm whipped
cream, ice cream or confectioner’s custard.
Tip: To make savoury choux, replace the sugar with a
pinch of salt and sprinkle the choux with grated cheese
before cooking.
Whipped cream
5
Choux pastry
5
Shortcrust pastry
6
Brioche 6
French bread
7
Cereal bread
7
Chocolate mousse
8
Iced carrot cake and his icing
8
Vanilla macaroons
9
American lemon cheesecake
10
Raspberry marshmallows
10
Red velvet
11
Lemon meringue tart
12
Strawberry cream cake
13
Tiramisu pots
14
Summer fruit pavlova
14
Raspberry and white chocolate cupcakes
15
Royal chocolate
16
Pizza dough
17
Savoury loaf
17
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Summary of Contents for Masterchef Grande
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