Baker-Pastry Chef
Horeca

The Fancy Bun

Recipe calculated for 25 pieces
5 completion stages

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Corman products used for this recipe

Butter for incorporation 82% fat - Block

Sculpture 30.2% fat

1

Mix all the ingredients together.
Roll out to 2 mm thickness between two parchment paper sheets, then freeze. Sprinkle with gold dust.
Cut out 4 cm discs.

100 g Butter for incorporation 82% fat – Block 125 g brown sugar 125 g flour (T55) gold dust

2

Bring the water, milk, salt, sugar and butter to a boil. Tip the flour into the mixture, then dry out the paste. Add the eggs one by one, using a beater.
Pipe 5 cm rounds (30 g) with a 10 mm nozzle.
Place a 4 cm craquelin disc on top and bak eat 180 °C in a deck oven.

125 g milk 125 g water 5 g salt 10 g sugar 100 g Butter for incorporation 82% fat – Block 160 g flour (T55) 250 g eggs

3

Heat the raspberry purée and raspberry nibs to 40 °C, then incorporate the pectin diluted in the sugar. Bring to a boil.
Remove from the heat and let cool.

300 g raspberry puree 300 g raspberry nibs 110 g sugar 15 g pectin NH

4

Whip together all the ingredients using a beater.

1000 g Sculpture 30.2% fat 80 g sugar 10 g vanilla extract

5

Garnish the choux pastries with 1/3 sweetened vanilla Sculpture and 2/3 raspberry compote. Take a turntable and, using a rose petal-tipped nozzle, pipe the rest of the sweetened vanilla Sculpture onto the choux pastries.
Decorate with a raspberry and a dot of red mirror glaze on top of the raspberry.

25 raspberries red-coloured mirror glaze