Orelys, Pistachio and Clementine Choux
Teatime and Viennoiseries

Orelys, Pistachio and Clementine Choux

Made with 42% PISTACHIO

Original recipe by Patrice Demers, Chef; Owner, Patrice Pâtissier

5 steps

Recipe Step by Step


Choux pastry

125g water
6g salt
145g all purpose flour
225g eggs

In a pot, bring water, milk, butter, salt and sugar to boil.

Add flour, stir energetically over medium/high heat for 2 minutes to dry out

Transfer to stand mixer with the paddle, add eggs slowly until you obtain a smooth dough

Pipe the choux pastry and cover each of them with a craquelin.

Cook at 177°C (350°F) for about 30 minutes.



100g butter
120g brown sugar
120g all-purpose flour

Mix everything in a stand mixer with the paddle to obtain a smooth dough.

Roll between 2 sheets of paper.

Leave in the refrigerator for at least 30 minutes.


Praliné Crémeux

100g whole milk
6g powdered gelatin 200 bloom
350g whipping cream

Heat the milk and salt, add the gelatin.

Gradually pour this mixture onto the PISTACHIO PRALINÉ 42%. Initially, the mixture will split.

Emulsify in a stand mixer with a paddle.

Stabilize by gradually adding the cold cream to obtain a glossy and elastic mixture.

Finish the emulsion with the immersion blender. Let set in the refrigerator for at least 8 hours.


Orelys and Chai Whipped Ganache

550g whipping cream
25g chai spices mix
450g chai infusion
50g glucose
50g invert sugar
2g salt
4g powdered gelatin 200 bloom
550g 13536 (ORELYS 35% FEVE 3 KG)
1200g whipping cream

Bring 550g of whipping cream and the chai mix to boil. Take off the heat, cover and let infuse for 5 minutes.

Strain through a fine strainer and correct the weight to 450g.

Bring the chai infusion with glucose, invert sugar and salt back to boil. Take off the heat, add gelatin.

Gradually pour the hot mixture over the melted ORELYS 35% chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Maintain this texture right to the end of the mixing stage while adding the hot liquid.

Add the remaining cold cream while mixing.

Cover and refrigerate for at least 8 hours to crystallize.


clementine marmelade

10g clementine
an sugar
an lemon juice

In a pot, cover clementines with water, cook at medium heat for an hour.

Take clementines out of the pot and let them cool down.

Chop clementines finely and weigh them.

For every 1000g of fruit, add 1000g of sugar and 100g of lemon juice.

Cook at medium heat for about an hour, until the marmalede looks thick enough.

Let cool completely.

Assembly and finishing

Orelys, Pistachio and Clementine Choux

Cut the top off the Choux. Pipe some Praliné Crémeux in the bottom of the Choux. Add a small teaspoon of Clementine Marmelade and a few pieces of fresh clementine (pelled, seperated and cut in small piece).Whip the ORELYS 35% Ganache to soft peaks and pipe a nice rosette on top of the fresh clementine. Add a few crushed pistachios on top of the ORELYS 35% Ganache and sprinkle with Chai spice mix. Cut the top of the Choux with a round cutter and place on top.

Meet the Chef

Chef & Owner, Sabayon

Patrice Demers

Learn more