Choux With Chantilly And Pear

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• Step 1

  Make the streusel.

• Step 2

  Mix with your fingers the cold butter, flour, brown sugar and crushed nuts. Set aside once the streusel is homogeneous.

• Step 3

  Make the choux.

• Step 4

  Melt the butter into a sauce pan with the milk and water then boil.

• Step 5

  Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour, sugar and salt. Mix vigorously with a spatula until you get a homogeneous mixture.

• Step 6

  Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.

• Step 7

  Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.

• Step 8

  Add the second egg and whisk. Your mixture must be smooth and homogeneous.

• Step 9

  Then put the pastry into your pastry bag and pipe 12 choux on a silicon baking mat or a baking paper.

• Step 10

  Spread streusel.

• Step 11

  Place in the oven already heated at 160 degrees and cook for 45 minutes. Do not open the oven door during that time !

• 

  Step 12

  After 45 minutes, make sure that your choux have a nice golden colour (if not, leave them for a few more minutes while still watching).

• Step 13

  When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.

• Step 14

  Make the concentrate.

• Step 15

  During the choux cooking, place the pear peeled and cut in pieces in a small pan with the water, the lemon zest, the vanilla and sugar.

• Step 16

  Heat until boiling then cook at low heat.

• Step 17

  After 30 minutes, mix with your hand mixer.

• Step 18

  Add your gelatine sheet soaked into cold water and drained. Mix well and set aside.

• Step 19

  Finally, make a firm chantilly with the cream. When the cream starts thickening, add the icing sugar and mascarpone. Whisk some more.

• Step 20

  Proceed with the choux mounting.

• Step 21

  Cut the top of the chou, pipe a bit of chantilly. Add a teaspoon of pear confit.

• 

  Step 22

  Pipe a generous amount of chantilly and place the top back on the chou.

• 

  Step 23

  Set aside in your fridge until eating.

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