Mini Babaçu Choux with Açaí and Cumaru

For the Açaí Crunch:

  • 75g Concepta Vegetable Butter, melted
  • 90g demerara sugar
  • 90g wheat flour
  • 5g Concepta Açaí Powder

Method of Preparation:

Mix all the ingredients and roll out between sheets of baking paper;

Freeze and cut circles of approximately 2cm; keep in the freezer until ready to use.

For the Cumaru Cream:

  • 1 liter of milk
  • 100g of butter
  • 120g sugar
  • 2 grated Cumaru beans
  • 320g of egg yolks
  • 80g starch
  • 120g sugar
  • 320g fresh whipped cream

Method of Preparation:

Boil the milk with cumaru, butter and 120g of sugar;

In a bowl, beat the egg yolks with 120g of sugar and starch;

Temper the hot milk over the yolks, mix well and return the yolk mixture to the pan;

Cook, stirring constantly, until it thickens;

Pour into a dish and cover with plastic film where it touches and refrigerate until it cools well;

Place the cold cream in a bowl, beat with a whisk until smooth and gradually incorporate the whipped cream; set aside until ready to fill the choux pastry.

Choux Pastry:

  • 250g of water
  • 250g of milk
  • 225g Concepta Vegetable Butter
  • 12g salt
  • 12g sugar
  • 220g wheat flour
  • 55g Concepta Babaçu Flour
  • 500g eggs
  • 25g hot milk to adjust the dough

Method of Preparation:

In a pan, bring the water, milk, butter, salt and sugar to a boil;

As soon as it starts to boil, pour in the flour and mix quickly to avoid lumps; cook the dough until it no longer sticks to the bottom of the pan and is very dry;

Place the dough in the bowl of a stand mixer fitted with the paddle and beat until all the steam comes out; add the eggs in 3 additions and finally the hot milk, if necessary (to adjust the correct texture of the dough);

Pour the dough with a medium round nozzle onto silicone paper or Teflon sheet (balls measuring approximately 3cm) and place a disc of crunchy açaí on each one;

Bake in a preheated oven at 180°C until golden and stabilized; lower the oven to 160°C and bake until very dry;

Remove from the pan and let cool on a wire rack; fill with a pastry bag and sprinkle with icing sugar before serving.

Mini Babaçu Choux with Açaí and Cumaru