Strawberry Beet Basil Mini Cream Puffs

Strawberry Beet Basil Mini Cream Puffs (Dried Eggs)

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Mini Strawberry Beet Pâte à Choux Puffs (Part 1)

Yield: 700g batch yields 100 cooked puffs, 1.5-inch diameter (7g each raw / 5g each cooked weight)

Ingredients Percent (%) Grams Volume
Water 41.14 288.00 10 fl. oz.
Eggs, whole, dried 8.14 57.00 3/4 cup
Flour, all-purpose 16.57 116.00 1 cup
Red beet powder (for natural color) 0.86 6.00 2 tsp.
Salt, kosher 0.14 1.00 1/8 tsp.
Butter, unsalted 16.57 116.00 1/2 cup
Milk, whole 16.57 116.00 4 fl. oz.
Total 100% 700.00

 Method of Production:

  1. In a bowl, whisk together the water and dried eggs; allow to stand while gathering equipment.
  2. Prepare equipment: preheat oven to 425° F, line baking sheets with parchment paper, prepare piping bag with large round tip, and set up stand mixer with paddle attachment.
  3. In the metal bowl of a stand mixer, whisk together the flour, red beet powder and salt until combined; set aside.
  4. In a medium saucepan combine butter, milk and water; place on low and cook until mixture just starts to simmer, and the butter is melted, about 185° F.
  5. Once milk mixture reaches a simmer, remove from heat and add the flour mixture in all at once; mix vigorously with wooden spoon. Place the pan back over medium heat and cook until mixture pulls away from sides of pot and is shiny.
  6. Transfer dough to the bowl of the stand mixer fitted with paddle attachment. Mix on medium-high speed until mixture cools to 160° F or the bowl is warm to the touch, not hot.
  7. Reduce mixer speed to medium-low and add in the egg mixture in a slow, steady stream. Allow the egg to incorporate fully before adding subsequent egg additions. Once all of the eggs have been incorporated, continue beating until stiff peaks form.
  8. Transfer dough to piping bag fitted with large round tip and pipe into 1.5” diameter rounds, weighing approximately 7g each. Pat down pointed tips of piped dough with a wet pastry brush.
  9. Bake at 425° F for 10-12 minutes rotating half-way through for even browning.
  10. Allow to cool thoroughly before storing in airtight container until ready for assembly.
  11. Optionally, baked puffs can be frozen for up to two months before use.
  12. Warm up frozen puffs briefly in the oven before serving, if desired.

Strawberry Basil Pastry Cream (Part 2)

Yield: 1500g batch yields 6 cups pastry cream or about 100 servings, 1 tablespoon each (15g)

Ingredients Percent (%) Grams Volume
Milk, whole 52.95 794.25 3 1/2 cups
Water (or additional milk, if desired) 9.90 148.43 5 fl. oz.
Sugar, granulated 16.26 243.90 2 1/2 cups
Egg, whole, dried 1.99 29.86 1/3 cup
Egg yolk, dried 3.22 48.36 3/4 cup
Freeze-dried strawberries 5.07 76.05 4 cups
Butter, unsalted 4.56 68.40 3 oz.
Corn starch 2.86 42.90 1/3 cup
Flour, all-purpose 1.59 23.85 1/4 cup
Basil, fresh, chopped 0.95 14.25 1/3 cup
Vanilla bean paste 0.21 3.15 3/4 tsp.
Natural red color, liquid (if desired) 0.33 4.95 1/2 tbsp.
Salt, kosher 0.11 1.65 1/8 tsp.
Total 100% 1500.00

 Method of Production:

  1. In a medium saucepan, heat the milk and basil over medium heat until mixture reaches 200° F and is scalded. Remove the pan from heat and cover; allow to stand for 5 minutes. Strain the milk and discard the basil solids, then return the milk to the saucepan.
  2. In a bowl, whisk together the sugar, egg yolks, whole eggs, flour, corn starch and salt until thoroughly combined.
  3. Place the infused milk back onto medium heat. Once milk mixture reaches 185° F or almost starts to simmer remove it from the heat.
  4. To temper the egg yolks, slowly pour a small amount of the hot milk into egg mixture while whisking constantly. Continue to incorporate enough milk to loosen the mixture and slowly bring the temperature up, so as not to prematurely coagulate the eggs.
  5. Feel the sides of the bowl and if it is warm to the touch, pour the egg mixture into the remaining milk in the saucepan and whisk to incorporate.
  6. Return the pan to medium heat and cook while whisking constantly, until the mixture starts to thicken and comes to a simmer. Allow to boil for 1-2 minutes to fully gelatinize the starch, being careful to not let the sides and bottom of the pan scorch. Remove from heat and stir in natural red color (if desired) and freeze-dried strawberries.
  7. Pour the warm pastry cream into a container and press a piece plastic film onto the surface to prevent a film from forming. Cover and store refrigerated for at least 2 hours to fully set.
  8. Pastry cream can be made up to 5 days in advance, stored refrigerated.

Strawberry Beet Jicama Pico de Gallo (Part 3)

Yield: 1500g batch yields 6 cups salsa or about 100 servings, 1 tablespoon each (15g)

Ingredients Percent (%) Grams Volume
Strawberries, fresh, diced ¼-inch 40.88 612.00 3 1/2 cups
Jicama, fresh, diced 1/4-inch 28.03 420.00 3 1/2 cups
Red beet, fresh, diced ¼-inch 16.69 249.00 1 3/4 cups
Lime juice, fresh 10.35 156.00 5 fl. oz.
Sugar, granulated 1.12 18.00 1 tbsp.
Salt, kosher 0.25 4.50 3/4 tsp.
Black pepper, ground 0.01 1.50 1/4 tsp.
Basil, fresh (minced just prior to serving) 2.67 39.00 1 1/2 cups
Total 100% 1500.00

 Method of Production:

  1. Combine all ingredients in a bowl except for the fresh basil; taste for seasoning and adjust if necessary.
  2. Store refrigerated until ready for assembly, up to 6 hours in advance.
  3. When ready to serve, fold in the fresh chopped basil.

Vanilla Bean Whipped Cream (Part 4)

Yield: 500g batch yields 2 cups whipped cream or about 100 servings, 1 tablespoon each (5g)

Ingredients Percent (%) Grams Volume
Whipping cream, heavy (36% fat) 93.80 469.00 16 fl. oz.
Powdered sugar 5.37 26.85 1/4 cup
Vanilla bean paste (or extract) 0.83 4.15 1 tsp.
Total 100% 500.00

 Method of Production:

Stand Mixer
  1. In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients.
  2. Whip until the cream forms medium stiff peaks; do not overwhip.
  3. Store refrigerated until ready to use, up to 1 day in advance.
  4. To serve, fold the cream lightly before spooning onto cream puffs for assembly.
Isl Gun
  1. Pour all ingredients into the base of an ISI gun, cover tightly and shake until the ingredients are combined.
  2. Store refrigerated until ready to use, up to 1 day in advance.
  3. When ready to serve, charge the gun with one NO2 cartridge and siphon onto cream puffs for assembly.

Mini Strawberry Basil Beet Mini Cream Puffs (Assembly)

Yield: 4400g batch yields 100 servings, 1 assembled puff per serving (44g)

Ingredients Percent (%) Grams Volume Per Serving
Pâte à Choux Puffs (Part 1), prepared 10.99 700.00 100 each 1 each
Pastry Cream (Part 2), prepared 32.97 1500.00 6 cups 1 tbsp.
Pico de Gallo (Part 3), prepared 32.97 1500.00 6 cups 1 tbsp.
Vanilla Bean Whipped Cream (Part 4), prepared 21.97 500.00 2 cups 1 tbsp.
Freeze-Dried Strawberries, granules 1.10 200.00 2 cups 1/2 tsp.
Total 100% 4400.00 -

 Method of Production:

  1. If desired, refresh the Pâte à Choux Puffs for 5 minutes in a 350° F oven for 5-6 minutes or until warmed through.
  2. Slice the prepared Pâte à Choux Puffs (Part 1) in half; set aside tops and bottoms together on a sheet tray and cover with plastic wrap to prevent drying.
  3. Fill a pastry bag fitted with an open tip with the prepared Pastry Cream (Part 2); pipe 1 tablespoon (about 15 grams) of the pastry cream onto the bottom half of each puff.
  4. Spoon 1 tablespoon (about 15g) of Pico de Gallo (Part 3) on top of the pastry cream, then place the top half of the puff gently on top.
  5. Gently spoon/pipe a scant tablespoon-sized dollop of whipped cream (Part 4) onto the top of each cream puff shell and sprinkle with freeze dried strawberries; serve immediately.


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