Choux Pate with Kappaphycus
This recipe features a product recently introduced in Florianópolis and the region, the algae Kappaphycus alvarezii. An innovation along the lines of what happened with oysters in our locality. Its use has been encouraged to add flavor and/or use its properties, which is the case in this recipe. Seaweed was used in all preparations, sometimes as a stabilizer, sometimes to help the dough develop.
City: Florianópolis
Category: Bread & Bakery
Chef: Aline Lopes
Difficulty
4/5
Prep Time
90 minutes
Total Time
90 minutes
Servings
10 units
Ingredients
For the choux:
Water 0.100 kg
Kappaphycus gel 0.050 kg
Butter 0.060 kg
Salt 0.002 kg
Sugar 0.020 kg
Wheat flour 0.100 kg
Eggs 3 units
Milk 0.020 ml
For the craquelin:
Flour 0.050 kg
Butter 0.040 kg
Kappaphycus gel 0.010 kg
Sugar 0.050
Chocolate powder 0.010
For the choux: In a pan, add the water, gel, sugar, salt and butter.
• Bring to a boil and add the sifted flour all at once, mix vigorously until it comes away from the sides of the pan.
• Transfer the dough to a bowl and let it cool.
• Add the eggs little by little, stirring constantly to incorporate. The dough should be in ribbon shape.
• Place the dough inside the piping bag with a plain nozzle and let it rest in the refrigerator until ready to use.
For the craquelin:
Add all the ingredients to the processor and blend until smooth.
•Wrap in plastic wrap and refrigerate for 30 minutes.
•Place the dough between two silicone mats and, using a rolling pin, roll it out until it reaches a thickness of 2 millimeters.
•Use a ring to cut the dough into the size you want and put it in the freezer.
When the craquelin is frozen, place the choux pastries on baking paper, place the frozen craquelin on top and bake in a preheated oven at 180°C for an average of 20 minutes or until the top is golden.
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