Choux With Cream Cheese Crème And Apricot-Bergamot Broken Gel

Cream cheese cream

1. Soak gelatin

1. Boil cream (1) and glucose, add gelatin and pour over the chocolate

1. Take off the heat and mix in cold cream (2) and cream cheese

1. Refrigerate and whip up the next day

Apricot/bergamot broken gel

1. Boil purees and half of the sugar with agar

1. Mix sugar with citras and gellan and boil

1. Set and blend. Approx. 10-14 g per choux

Choux

1. Boil the first 5 ingredients and whisk in the flour while it is toasting

1. Put it in a bowl and let it cool slightly before adding the egg a little at a time

1. For the molds with perforated mats, on 3 perforated plates, spray well with oil and add approx. 42-43g in each tube

1. Heat the oven to 220°C, blow 3 lines, 0% humidity, insert the pipes with 3 perforated plates above, plus weight, bake for 20 minutes and turn the oven down to 175°C

1. Bake further for approx. 32 minutes.