Puff Pastry

 

  1. Prepare the détrempe dough by mixing the flour with the salt, water and softened butter.
  2. Refrigerate for 2 hours.
  3. Place the Tourage pastry butter in the centre of the dough and turn twice.
  4. Let it rest for 2 hours.
  5. Turn one final time. Refrigerate for 15 minutes.
  6. Pipe a choux pastry circle around the edge of the pastry sheet and bake for 40 minutes at 170°C.

 

Mandarin Glaze

 

  1. Mix the ingredients together using a spatula without overworking it.
  2. Let it rest, then spread thinly between two plastic sheets.
  3. Place in the freezer for 30 minutes, then cut into rounds.

 

Choux Pastry

 

  1. Bring the milk, water, salt, sugar and butter to a boil.
  2. Remove from the heat, then add the sifted flour.
  3. Return to the heat and stir with a spatula.
  4. When the dough begins to pull away from the sides of the pan, gradually pour in the beaten eggs.
  5. Pipe the choux with tips of 3cm and 1.5cm in diameter to obtain choux of different sizes.
  6. Place a glaze round each choux before baking and cook at 185°C for 35 minutes.

 

Mandarin garnishing cream

 

  1. Beat the whipped cream into a pastry cream.

 

Chantilly Cream with Chinese Rice Wine

 

  1. Bring the cream to a boil and then add the Chinese rice wine.
  2. Mix in the gelatin and refrigerate overnight.
  3. Whisk until whipped

 

Assembly and garnishment

 

  1. Garnish the choux pastries with the mandarin cream.
  2. Pipe the cream into the centre of the pastry and place the smaller choux on top of the bigger choux, in the style of a Religieuse, and place them around the edge of the pastry.
  3. Garnish with rosettes of Chantilly cream infused with Chinese Rice Wine, mandarin slices and chocolate shavings.