Cinnamon Roll - Choux
Together with Elle & Vire Professionnel, we set off across the country into the laboratories of the best pastry chefs, to see how they organize their work and to have them prepare a signature dessert for us.
In episode 3, we go to Pitești, to Alexandra Tudora from Bonpastel, who shows us a choux with cream cheese, salted caramel, and cinnamon. A delight!
For approximately 30 choux (depending on size):
For the choux pastry:
125 g Water
125 g Milk
100 g Butter
2 g Salt
5 g Sugar
Put the ingredients in a pot and heat them until they start to boil, making sure the butter melts completely before the liquid begins to boil.
140 g Flour
5 g Cinnamon
Remove the pot from the heat and add the flour, stirring until fully incorporated. Put the pot back on the heat and cook, stirring with a spatula without touching the bottom of the pot, until a thin film forms across the entire surface.
Transfer the dough to the bowl of a stand mixer and mix on low speed with the paddle attachment until the mixture cools down.
250 g Egg
Gradually add the lightly beaten egg and mix on low speed until you get a glossy dough that flows gently in a ribbon. Pipe the dough into semi-sphere silicone molds and freeze them.
For the craquelin:
50 g Butter
60 g Brown Sugar
60 g Flour
5 g Cinnamon
Mix all the ingredients until you get a very soft dough that you roll out between two sheets of baking paper to a thickness of about 2 mm, then chill it.
When the choux are frozen, cut out circles from the craquelin dough and bake the choux topped with a disc of craquelin at 160°C with ventilation, for approximately 35 minutes.
For the caramel:
100 g Sugar
70 g Heavy Cream
30 g Butter
2 g Salt
Caramelize the sugar (i.e., melt it), then add the heavy cream, butter, and salt, and blend with an immersion blender until smooth.
For the cream cheese filling:
200 g Cream Cheese
250 g Heavy Cream
40 g Powdered Sugar
Put the ingredients in the bowl of a stand mixer and mix them together until you get a fluffy cream.
Fill the cooled choux with cream cheese, inject salted caramel in the center, and on top, pipe a rosette of cream cheese decorated with a bit more salted caramel. The choux are ready!
