Choux med cream cheese crème og abrikos-bergamotte broken gel | Recipes | Arla® Pro

Ingredients

• Soak gelatin
• Boil cream 1 and glucose, add gelatin and pour over the chocolate
• Take off the heat and mix in cold cream (2) and cream cheese
• Refrigerate and whip up the next day
• Boil purees and half of the sugar with agar
• Mix sugar with citras and gellan and boil
• Set and blend. Approx. 10-14 g per choux
• Boil the first 5 ingredients and whisk in the flour while it is toasting
• Put it in a bowl and let it cool slightly before adding the egg a little at a time
• For the molds with perforated mats, on 3 perforated plates, spray well with oil and add approx. 42-43g in each tube
• Heat the oven to 220°C, blow 3 lines, 0% humidity, insert the pipes with 3 perforated plates above, plus weight, bake for 20 minutes and turn the oven down to 175°C.
• Bake further for approx. 32 minutes
• Arla® Pro Cream Cheese 25% 1,5kg