Choux Dogs

Ingredients

Method

Plant Based Choux

  • Add all liquids to a bowl fitted with a beater then add powders. 
  • Mix on slow speed for 1 minute then scrape down. 
  • Mix on fast speed for 3 minutes then scrape down. 
  • Mix on slow speed for 1 minute. 
  • Deposit onto silicone mats in 5cm eclairs. 
  • Top with a sprinkle of sesame seeds. 
  • Bake at 200°c with 1ltr of steam for 25 minutes damper closed. 
  • Bake for a further 30 minutes reducing the temperature to 170°c damper closed.

Chocolate Mousse

  • Heat the water to 80c and pour over the Dark chocolate, mix to form a ganache. 
  • Add the bavarois and mix to combine. 
  • Slowly stream in the Ambiante then whip to firm peaks.

Build Up

Split the cooled eclairs and fill with 10-15g of chocolate mousse.

Allergens

  • Contains: Soy, Cereal/Gluten, Milk/Dairy Eggs, Sesame
  • Cross Contamination Possible: Eggs, Soy, Milk/Dairy, Cereal/Gluten, Sesame

Composition & Decoration

  • Plant Based Eclairs
  • Chocolate Mousse
  • Topfil Peach Smooth 58%
  • Mango & Passionfruit Curd
  • Yuzu Curd

Story

Is It Cake?

A whimsical and innovative dessert that blurs the line between cake and savoury delight!

Imagine a playful twist on the classic choux pastry - a delightful fusion of sweet and savoury that’s taking the culinary world by storm. This Choux Dog is a visual marvel, designed to make you do a double-take. Is it a hot dog? Is it cake? Well, it’s both! Remember, it’s not just cake - it’s an experience

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