Dark chocolate choux

Level:
Medium
Makes:
±65 choux

Used Callebaut products

Coux

Ingredients: Coux

  • 200 g
    water
  • 150 g
    milk
  • 150 g
    butter
  • 9 g
    sugar
  • 9 g
    salt

Preparation: Coux

Bring to boil.

Ingredients: Coux

  • 200 g
    weak flour

Preparation: Coux

Add and cook for a couple of minutes. 

Ingredients: Coux

  • 300 g
    eggs

Preparation: Coux

In a keanding machine add little by little the eggs. 

Pipe the choux.  

Craqueline

Ingredients: Craqueline

  • 250 g
    softened butter
  • 200 g
    raw sugar
  • 180 g
    weak flour
  • 20 g

Preparation: Craqueline

Mix

Roll out the dough to a 2 mm thickness and cut the size of the raw choux. Freeze the disk, then put it on the choux. Bake at 190°C. 

Filling

Ingredients: Filling

  • 250 g
    milk
  • 1/4 pod(s)
    Vanilla

Preparation: Filling

Bring to boil.

Ingredients: Filling

  • 50 g
    egg yolks
  • 60 g
    sugar
  • 30 g
    starch

Preparation: Filling

Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. 

Ingredients: Filling

  • 400 g
    fondente filling
  • 400 g
    Crema 811 FMD-P1336-651 de Callebaut

Preparation: Filling

Add and mix.

Fill the choux with chocolate cream.