Dark chocolate choux
- Level:
-
Medium
- Makes:
-
±65 choux
Used Callebaut products
Coux
Ingredients: Coux
-
200 gwater
-
150 gmilk
-
150 gbutter
-
9 gsugar
-
9 gsalt
Preparation: Coux
Bring to boil.
Ingredients: Coux
-
200 gweak flour
Preparation: Coux
Add and cook for a couple of minutes.
Ingredients: Coux
-
300 geggs
Preparation: Coux
In a keanding machine add little by little the eggs.
Pipe the choux.
Craqueline
Ingredients: Craqueline
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250 gsoftened butter
-
200 graw sugar
-
180 gweak 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 gmilk
-
1/4 pod(s)Vanilla
Preparation: Filling
Bring to boil.
Ingredients: Filling
-
50 gegg yolks
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60 gsugar
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30 gstarch
Preparation: Filling
Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream.
Ingredients: Filling
-
400 gfondente filling
-
400 gCrema 811 FMD-P1336-651 de Callebaut
Preparation: Filling
Add and mix.
Fill the choux with chocolate cream.
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