Choux with Semolina cream and Apricot Insert
At the challenge launched by Adriana Sohodoleanu and Elle & Vire Professionnel to recall the desserts our grandparents used to spoil us with, I found it the hardest to respond.
But I think I managed to redeem myself honorably with these choux filled with milk semolina cream and an insert of candied peaches and apricots.
Makes approximately 12 choux
For the Choux Pastry:
100 g Water
100 g Milk
100 g Butter
2 g Salt
10 g Sugar
Place all ingredients in a saucepan and heat until just starting to boil, ensuring the butter is completely melted before the liquid reaches a full boil.
133 g Flour
Remove the pot from the heat and add the flour, stirring until fully incorporated. Return the pot to the heat and cook the dough, stirring with a spatula without scraping the bottom, until a thin film forms on the surface.
Transfer the dough to a stand mixer bowl and mix on low speed using the paddle attachment until the mixture cools slightly.
200 g Eggs (lightly beaten)
Gradually add the eggs while mixing on low speed, until you get a glossy dough that flows slowly in a ribbon. Cover with plastic wrap and refrigerate for at least 2 hours.
For the Craquelin:
60 g Butter (softened)
80 g Sugar
Mix the butter and sugar until smooth.
80 g Flour
Add the flour and mix until just combined. Roll the dough out to 2 mm thickness and chill. Once firm, cut out discs approximately 1 cm larger than your choux shapes.
For the Semolina Cream:
600 g Milk
150 g Sugar
1 tsp Vanilla Extract
Heat all ingredients in a saucepan.
60 g Semolina
Once the milk begins to boil, add the semolina while whisking. Cook for around 5 minutes, stirring constantly.
180 g Butter
Add the butter and mix until fully incorporated. Transfer the cream to a bowl, cover with plastic wrap, and allow to cool completely.
For the Apricot Insert:
200 g Canned Peaches
10 g Lemon Juice
Blend the peaches with lemon juice.
10 g Cornstarch
20 g Sugar
Mix the cornstarch and sugar, then pour the peach purée over them. Cook over medium heat until the mixture thickens and comes to a boil.
100 g Dried Apricots (candied)
Dice the apricots and add them to the peach mixture. Transfer to a bowl, cover with plastic wrap, and chill.
Assembly & Baking:
Pipe the choux shapes (small or large, as desired) onto a perforated baking mat. Top each with a craquelin disc.
Bake at 165°C (fan-assisted) for about 45 minutes, or until golden and fully dried.
Once cooled, fill each choux about 80% with the semolina cream. Inject the apricot insert into the center.
I decorated them with finely diced candied apricots for extra texture and color.
