Choux citron mascarpone

A creation by Julien Perrinet

Choux citron mascarpone

Sweet dough
Crumble for pâte à choux
Semi-candied lemon marmelade
Mascarpone cream

Sweet dough

  • Milk - 250 g
  • Water - 250 g
  • Butter - 250 g
  • Sea salt - 4 g
  • Sugar - 5 g
  • Vanilla pod - 1/2 pc
  • Cake flour - 250 g
  • Fresh whole tempered eggs - 480 g
Boil the milk, water, butter, sea salt, sugar and vanilla. 
Add the cake flour and cook well (the dough must be as dry as possible), and pour into a mixing bowl.
Add the eggs (whipping) slowly one by one until you get a perfect consistency.
Pipe the pâte à choux while it is still warm.
For éclairs, use the PF16 nozzle.

Crumble for pâte à choux

  • Butter - 100 g
  • Light brown sugar, cassonade (La Perruche) - 125 g
  • Cake flour - 125 g

Semi-candied lemon marmelade

Mascarpone cream

  • Liquid cream - 1,000 g
  • Icing sugar - 32 g
  • Mascarpone cheese - 500 g
  • Vanilla pod - 1 pc

Julien Perrinet

Julien Perrinet

Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.

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