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Aperol puffs

Craquelin choux, dipped in Souplesse Orange, filled with fresh orange bavarois and topped with a light swirl of the same bavarois.

Topped with orange zest, dried orange, orange flower petals, mint, and a pipette of Aperol Spritz for a sunny, festive twist. Recipe for about 30 profiteroles.

Ingredients

50gWater
500gRoyal Steensma Tartlet Mix
Royal Steensma Food Coloring Orange-Orange as desired
200gButter

250gRoyal Steensma Choux Pastry Mix
300gWater
340gWhole egg

500gRoyal Steensma Souplesse Orange

200gDawn Fond Neutral
200gWater 25°C
85gDawn Compound Orange
1000gWhipping cream, unsweetened (soft peaks)

Orange
Mint
Dried orange
Pipette
Aperol Spritz
Orange flower petals

Preparation

  1. Mix the tartlet mix, butter, water, and orange coloring into a dough and let it set in the fridge.
  2. Roll out the dough to 2 mm and cut out discs, slightly larger than the choux.

  1. Using a paddle attachment, mix the choux mix with water and eggs into a smooth batter.
  2. Pipe mounds of about 25 grams onto a baking tray.
  3. Place a craquelin disc on each mound.
  4. Bake the choux at 190°C, with 70% steam, vent open, for 25 to 30 minutes.

  1. Melt the Souplesse Orange to 40°C and dip 1/3 of the choux in it.

  1. Mix Dawn Fond Neutral with water, coloring, and Compound.
  2. Fold in the semi-whipped cream in 2 stages.
  3. Make a hole in the bottom of the choux, fill it with bavarois, and pipe about 20 grams of bavarois on top of the choux.

  1. Grate the orange over the choux, fill the pipette with Aperol Spritz and insert it into the choux.
  2. Cut the dried orange in half and finish with the orange petals from the flower mix and mint.