Ingredients

Choux cake layers
milk 3.5%
0.50 cup
100 ml
3.30 fl oz
water
0.50 cup
100 ml
3.30 fl oz
eggs
5 pc
butter 82.5%
0.75 cup
190 g
6.65 oz
6.27 fl oz
salt
pinch
flour
1.25 cup
290 g
10.15 oz
9.57 fl oz
finely grated lemongrass
2 tsp
9.84 ml
Melon marmalade
melon puree
2 cup
500 g
17.50 oz
16.50 fl oz
lemon juice
1 pc
lemon zest
0.50 pc
agar
4 tsp
19.68 ml
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
vanilla
1 sachet
brown sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
Custard
egg yolk
1 pc
sugar
0.75 cup
180 g
6.30 oz
5.94 fl oz
vanilla pod
1 pc
vanillin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
corn starch
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream 33% (#1)
1.25 cup
300 ml
9.90 fl oz
milk
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
liquid yoghurt
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
sour cream
0.75 cup
200 g
7 oz
6.60 fl oz
cream (#2)
0.75 cup
200 ml
6.60 fl oz
butter 82%
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon zest
1 tsp
4.92 ml
Lemon gel
lemon puree
0.50 cup
120 ml
3.96 fl oz
martini
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
lemon zest
0.50 pc
agar
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
xanthan gum
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Strawberry gel
strawberry puree
0.50 cup
120 g
4.20 oz
3.96 fl oz
agar
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
xanthan gum
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz

Method

The calculation is for a mold with a diameter of 20 cm (7.9 inch).

Choux cake layers

  • The quality of all the products is an important point!
  • The number of eggs is optional! Since the eggs are different. It means that if the recipe contains 5 eggs, then you add them in stages and watch the consistency! If 5 is not enough, the add 6 eggs.
  • The eggs should be at room temperature!
  • You better whisk the eggs in a container, so you will be able to add it accurately and not to overdo it!
  • The dough is brewed until the plaque appears on the bottom of the saucepan!
  • The dough has to be cooled. To do it, turn on the mixer to the slowest mode for 7-10 minutes.
  • If the dough sticks to the sides of the bowl when adding the eggs and stirring, then turn off the mixer, and use a silicone spatula to move the whole dough to the center!
  • The dough should be ripened in the fridge for at least 12 hours before use!
  • For the dough to bake steadily, brush it with melted cocoa butter before placing it in the oven!
  • Bake it in the oven preheated to 185-200C (365 to 392F).
  • Don’t open the oven!

Melon marmalade

The calculation is for 2 ring molds 16 cm | 6.3 inch.

  1. Cut the melon into pieces, and cover it with sugar and vanilla seeds; cover the mix with the cling film, and let it brew (the melon should let the juice out).
  2. Next, make the puree.
  3. Put the puree on a low heat, and simmer for 7 to 8 minutes.
  4. Remove the mass from the heat, and refrigerate for 12 hours (to stabilize).
  5. Next, mix the agar with 2 teaspoons of sugar, and drizzle into the puree.
  6. Boil the puree for 7 to 8 minutes, and add the pressed gelatin.
  7. Pour the marmalade into rings, and cool it (before assembling the cake, store the marmalade in the fridge, but don’t freeze).

Lemon gel

  1. Mix the sugar with agar.
  2. Bring the lemon juice, zest and Martini to 50C (122F), and add a mixture of sugar and agar.
  3. Bring it to a boil, and cook for 2 to 3 minutes.
  4. Cool the mass, and punch it with a blender to a coarse gel; add the gum, and mash until a smooth gel.