Stroopwafel choux

Name: Stroopwafel choux
Ingredients: 300 g Water; 250 g Royal Steensma Choux Pastry Mix; 50 g Water; 500 g Royal Steensma Tartlet Mix; 200 g Butter; 340 g Whole egg; 500 g Royal Steensma Souplesse Milk; 200 g Water 25°C; 1000 g Whipping cream, unsweetened (soft peaks); 300 g Royal Steensma Salted Caramel; Stroopwafel pieces; 85 g Dawn Compound Caramel; 200 g Dawn Fond Neutral

Craquelin choux, dipped in creamy Souplesse Milk and filled with velvety caramel bavarois with a heart of salted caramel.On top of a generous dollop of caramel bavarois, finished with a touch of salted caramel and crunchy pieces of stroopwafel.

Ingredients

50gWater

500gRoyal Steensma Tartlet Mix

200gButter

300gWater

250gRoyal Steensma Choux Pastry Mix

340gWhole egg

500gRoyal Steensma Souplesse Milk

200gWater 25°C

1000gWhipping cream, unsweetened (soft peaks)

85gDawn Compound Caramel

200gDawn Fond Neutral

300gRoyal Steensma Salted Caramel

Stroopwafel pieces

Preparation

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

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

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

Mix Dawn Fond Neutral with water and Compound. Fold in the semi-whipped cream in 2 stages. Make a hole in the bottom of the choux and fill it with bavarois.
Then pipe about 10 grams of Salted Caramel in the center of the choux and pipe about 20 grams of bavarois on top of the choux.