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Cotton candy soes

Craquelin choux, dipped in Souplesse Strawberry, filled with creamy strawberry bavarois and topped with a light strawberry swirl.

A pipette with strawberry syrup and a cloud of cotton candy complete it. Recipe for about 30 profiteroles.

Ingredients

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

340gWhole egg
300gWater
250gRoyal Steensma Choux Pastry Mix

500gRoyal Steensma Souplesse Strawberry

200gDawn Fond Neutral
200gWater 25°C
1000gWhipping cream, unsweetened (soft peaks)
85gDawn Compound Strawberry
Royal Steensma Food Coloring Carmine Red

50gWater
50gStrawberry syrup
Cotton candy machine
Cotton candy

Preparation

  1. Mix the tartelette mix, butter, water, and pink coloring into a dough and let it firm up in the fridge.
  2. Roll out the dough to 2 mm and cut out slices slightly larger than the choux.

  1. Using a paddle, 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 slice on each mound.
  4. Bake the choux at 190°C, with 70% steam, with the steam valve open, for 25 to 30 minutes.

  1. Melt the Souplesse Strawberry 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 and fill it with bavarois, then pipe about 20 grams of bavarois on top of the choux.

  1. Mix the strawberry syrup with water. Fill the pipette with the mixture and insert it into the choux.
  2. Spin cotton candy in the machine and finish the choux with cotton candy. Note: only place the cotton candy on the choux just before serving.