Ingredients
Choux Pastry
- 125 grams (4.4 ounces) milk
- 125 grams (4.4 ounces) water
- 5 grams (0.18 ounces) salt
- 5 grams (0.18 ounces) sugar
- 250 grams (8.8 ounces) eggs
- 150 grams (5.3 ounces) flour
- 115 grams (4 ounces) butter
Pear Jam
- 200 grams (7.1 ounces) pear puree
- 3 grams (0.11 ounces) pectin NH
- 35 grams (1.2 ounces) sugar
- 1 gram (0.035 ounces) citric acid
Custard
- 600 grams (21.2 ounces) milk
- 55 grams (1.94 ounces) corn starch
- 70 grams (2.5 ounces) sugar
- 50 grams (1.76 ounces) egg
- 46 grams (1.62 ounces) egg yolk
- 5 grams (0.18 ounces) vanilla paste
- 160 grams (5.6 ounces) dark chocolate
- 80 grams (2.8 ounces) 82.5% butter
- 5 grams (0.18 ounces) gelatin
- 30 grams (1.06 ounces) water for gelatin
Equipment
- Mixer with Spatula Attachment
This is essential for achieving the perfect dough consistency. Don't overbeat to avoid a tough final product.
- Blender
Helps in swiftly whipping the egg mixture for a smoother blend with your dough.
- Saucepan
A thick-bottomed one is preferred for even heat distribution, essential to avoid burning the milk and custard.
- Piping Bag
For precise control when forming your choux pastry circles. Use a large tip to help form equal sizes.
- Baking Mat or Parchment Paper
Prevents sticking and allows for easy removal after baking. Silicone mats are reusable and eco-friendly.
- Ring Mold
Keeps your layers aligned and uniform. The acetate wrap ensures easy removal without damaging the shape.
- Whisk
Invaluable for smooth, lump-free custard. Whisk vigorously, especially when adding starch.
Instructions
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Servings
Variations
Faq
- Why did my choux pastry deflate after baking?
This usually happens if the dough hasn't dried enough during baking. Make sure to bake until it’s fully browned, and avoid opening the oven door during baking.
- Can I use regular pectin instead of pectin NH for the pear jam?
No, pectin NH is specially designed for recipes where you need a stable gel that can be reheated without breaking down. Using regular pectin might result in a jam that doesn't set correctly.
- How can I prevent my custard from forming lumps?
Continuously stir while heating the mixture and whisk it vigorously when incorporating starch. If lumps still form, strain the custard through a fine mesh sieve before it cools down.
- What if I don’t have a ring mold?
You can create a makeshift mold with cardboard and foil, or use springform pans lined with parchment paper. Just ensure they're sturdy enough to hold the shape.
- Can I make the components ahead of time?
Absolutely! You can prepare the choux pastry, custard, and pear jam a day in advance and assemble them later. Just store each component in the fridge until you're ready to use them.
- How do I know when my gelatin is fully absorbed?
The gelatin mixture should have a gel-like consistency and be free of excess water. If it’s still watery, allow it more time to rest and absorb the liquid.