Choux pastry with Tomato coulis and Popcorn

FOOD & HOME

Choux pastry with Tomato coulis and Popcorn

Crispy cream puffs with a savory sweet sauce and freshly popped popcorn.

Dive into a culinary journey filled with unexpected delights, promising an unforgettable adventure for your palate.

Ingredients

For the choux buns:
25ml water, 150g plain flour, 100g butter, 4 eggs, 1tsp salt, sugar

For the diplomat cream:
125g sweet corn(cooked), 300ml milk, 3 egg yolks,
60g sugar, 10g gelatin, 1/4 vanilla pod, 1 pinch of salt,
150ml whipped cream, 2 tbsp bourbon whisky

For the caramel:
200g caster sugar, 50g sunflower and pumpkin seeds

For the tomato coulis:
8 red tomatoes(peeled and de-seeded), 125ml water,
125g caster sugar, 1 stick cinnamon, 1 stick vanilla, 2 tsp tomato paste

For the popcorn:
50g corn, 1tbsp corn oil, sea salt, sugar

Recipe steps

For the choux buns, begin by combining all the ingredients, then bake them at 200 degrees. While they're in the oven, warm up your overnight-infused corn milk and add in a hint of bourbon, a sprinkle of salt and a vanilla pod. In the meantime, soften gelatin in cold water. Whip up sugar and egg yolks in another bowl. Then, put the gelatin into the hot milk and continue cooking until it hits 83 degrees. Once it's perfectly heated, strain the mixture and set it aside to cool. Add the whipped cream to the mixture and gently fold together. Pop your cream filling into the fridge to chill and set, and it will transform into a creamy delight for your pastry.

Next, start by creating a luscious caramel dip using 200g of caster sugar. Once prepared, dip your filled choux buns into the caramel, ensuring they get a thorough coating. For the finishing touch, encrust the caramel-coated choux buns with seeds to add a delightful crunch to the soft pastries.

Start making your tomato coulis by heating a blend of water, sugar and spices to a boil for two minutes, then let it cool down. Next, blend the cooled spice mixture with tomato flesh in a pan to form a vibrant tomato coulis, then chill to intensify the flavors. While that's chilling, get your popcorn popping. Sprinkle it with the perfect balance of sea salt and sugar to hit that irresistible sweet-salty contrast.

Now, it's time for the real artistry. Begin by pouring the tomato coulis into a coupe. Then, position the choux bun at the center - it creates a striking contrast against the vibrant backdrop of the coulis. For a fun twist and an unexpected crunch, sprinkle a few popped kernels around the choux.

Savor the artful presentation of your dish. This culinary masterpiece beautifully harmonizes taste and aesthetics, sure to captivate everyone at the table.

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