Pâte à choux Ingredients:
12¾ oz water
12¾ oz milk
12 oz butter
1/4 oz salt
1/2 oz sugar
17¼ oz flour
26½ oz eggs
Brown Sugar Crust Ingredients:
7 oz brown sugar
7 oz butter
7 oz flour
Crema Catalana Ingredients:
16 oz milk
1/5 oz lemon zest
1/5 oz orange zest
1 cinnamon stick
1/2 oz corn starch
3 2/3 oz egg yolks
Sugar to taste
Catalana Mousse Ingredients:
17 2/3 g Crema Catalana
1/5 g gelatin
14 g whipped cream
Lemon Confit Ingredients:
8¾ oz lemon
8¾ oz sugar
Caramel Sauce Ingredients:
8¾ oz sugar
1⅓ oz glucose
Pinch of salt
10½ oz cream
Pâte à choux Procedure:
Classic preparation: pipe and place disk of brown sugar crust on top, bake as normal.
Brown Sugar Crust Procedure:
Cream butter and sugar together. Next, add flour and sheet to 2 millimeters thick.
Crema Catalana Procedure:
Infuse milk with zests and cinnamon for one hour. Strain milk and make similar to pastry cream. Cool and put sugar on cream and caramelize.
Catalana Mousse Procedure:
Blend caramelized cream in mixer and add gelatin. Fold in whipped cream.
Lemon Confit Procedure:
Blanch lemons for one hour. Cook with sugar to confit.
Caramel Sauce Procedure:
Caramelize sugar and glucose. Deglaze with salt and cream.
Assembly:
Halve pâte à choux. Place lemon confit in bottom. Pipe Catalana Mousse on top, leaving a space in the middle. Place caramel sauce in the empty space. Place other half of choux back on top.
Hotel/Inn: St. Regis Resort Hotel & Spa, Monarch Beach, Dana Point, CA
Recipe Type: AuthenticSubmitted By: Executive Pastry Chef Nathaniel Reid
Recipe Author: Pastry Chef Nathaniel Reid
Original Photograph By: Chef Nathaniel Reid/culinarytrends.net
Photograph Retouched By: Recipe Spy
Source: http://www.culinarytrends.net/Choux%20Crema%20Catalana.html