Paris Brest style cabbage with yacon syrup (vegan & gluten-free)

STEP 1: INGREDIENTS

Ingredients for the device (cream):

• 150g cooked chestnuts
• 3 tbsp of yacon syrup + 1 tbsp for dressing
• 6 pitted dates
• 3g psyllium & 6g water
• 100 g hazelnut milk
• 1 tbsp of carob
• 8g of raw cocoa butter
• 30g hazelnut puree
• 1 handful of toasted hazelnuts (+ 1 for topping)
• 1 nice pinch of fleur de sel
• Optional: 1/3 tsp grated tonka bean or vanilla

Ingredients for choux pastry:

• 120g water & 60g hazelnut milk
• 65g of flour: 55g of rice and 10g of buckwheat
• vegetable butter: 5g almond puree / 10g coconut oil / 8g olive oil
• 1 tbsp cornstarch or arrowroot
• 5g psyllium – 15g water
• ½ sachet of baking powder
• 1 nice pinch of fleur de sel
• Optional: 3 drops vanilla extract

STEP 2: RECIPE

For the cream:

Soak the cooked dates, hazelnuts and chestnuts to rehydrate them (1 night is ideal, minimum 4 hours)

Melt the cocoa butter raw in a bain-marie.

In a blender, add the yacon syrup , salt, psyllium previously diluted in water, cooked chestnuts, hazelnut puree, rehydrated dates and hazelnuts, carob and melted butter.

Mix everything until you get a smooth texture.

Using a spatula, pour into a piping bag and place in the refrigerator.

For the choux pastry:

Turn the oven on to 180°C.

Place the water & oil mixture in a saucepan over medium heat and wait until it has melted.

At the first sign of boiling, remove from the heat.

Pour in the flour mixture all at once, mix well.

As soon as the dough forms a ball, remove from the heat.

Dissolve the arrowroot/starch and yeast in the hazelnut milk.

Add everything to the dough without stopping working it with the spatula to give it lightness.

Form the balls into the desired size.

Leave to rest for 10 minutes on baking paper or on a baking mat before baking the choux for around 25 minutes.

Once cooked, remove them from the oven and let them cool before cutting them in half and filling them with cream.

Let some of it flow yacon syrup on the cabbages, sprinkle with hazelnut slivers or raw cocoa nuggets , or even carob !