Double chocolate choux pastries

Double chocolate choux pastries

  • Timeless Classics
Level:
Difficult
Makes:
30 pieces
Shelf life:
1 day
Conservation:
Humidity controlled fridge

Crunchy cocoa biscuit

Ingredients

  • 255 g
    Cold butter in cubes
  • 400 g
    Flour T55
  • 50 g
    Roaster hazelnut flour
  • 150 g
    Icing powder
  • 20 g
    cocoa powder

Preparation

  1. Mix altogether in a stand mixer with paddle attachment.

Ingredients

  • 2 Units
    Egg

Preparation

  1. Mix in the eggs one at a time.
  1. Cover with a cling film and put it in the fridge for 2 hours.
  2. Roll to 2 mm thickness and cut into rectangle shapes slightly bigger than the bar mould.
  3. Bake between perforated silpats on 165°C for 10-15 min.

Choux Craqelin

Ingredients

  • 200 g
    cold butter
  • 250 g
    brown sugar
  • 250 g
    Flour T55
  • 40 g
    cocoa powder

Preparation

  1. Mix altogether gently in a stand mixer with a paddle attachment.

  2. Roll to 2 mm thickness, freeze, cut out circles of 8 cm Ø and stripes for the perforated ring mould.
    Set aside.

  1. Roll to 2 mm thickness, freeze, cut out circles of 8 cm Ø and stripes for the perforated ring mould.
  2. Set aside.

Chocolate choux

Ingredients

  • 125 g
    milk
  • 125 g
    water
  • 15 g
    sugar
  • 5 g
    salt
  • 100 g
    butter

Preparation

  1. Heat.

Ingredients

  • 150 g
    Flour T55

Preparation

  1. Add and cook the batter for ±5 min.
  1. Bring the cooked batter in the bowl of a stand mixer with paddle attachment.

Ingredients

  • 20 g
    Cacao powder

Preparation

  1. Add and mix in.

Ingredients

  • 250 g
    eggs

Preparation

  1. Add bit by bit and mix in until well absorbed.
  1. Leave to cool down.
  2. Add stripes of choux craquelin to the sides of the rings which are lined with Silpat stripes.
  3. Pipe a bulb of choux batter into cake rings of 8 cm Ø
  4. Add a disk of choux craquelin on top of each choux bulb.
  5. Bake at 165°C for 15 min.

Whipped ganache

Ingredients

  • 225 g
    Cream 35 %
  • 25 g
    Liquid glucose 40DE
  • 25 g
    invert sugar

Preparation

  1. Heat together.

Ingredients

Preparation

  1. Pour the mixture over the chocolate.

Ingredients

  • 400 g
    Cream 35 %

Preparation

  1. Add cold cream.
  1. Put it in the fridge for minimum 3 hours.
  2. Whip just before use.

Chocolate caramel

Ingredients

  • 420 g
    Cream 35 %
  • 140 g
    Liquid glucose 40DE

Preparation

  1. Heat together.

Ingredients

  • 200 g
    sucrose

Preparation

  1. Cook into a blonde caramel.
  2. Deglaze with the hot cream.
  3. Cook further to 106°C.

Ingredients

  • 100 g

Preparation

  1. Add and mix in.

Ingredients

Preparation

  1. Add and mix in.
  2. Emulsify
  1. Emulsify well and season off with some salt.

Assembly and decoration

  1. Fill the chocolate choux with whipped ganache.
  2. Also pipe a smaller amount of the chocolate caramel in the centre of the whipped ganache.
  3. Place the choux on a disc of crunchy cocoa biscuit and decorate to your taste.

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Comments

Add comment

Submitted by Nazila Bennett on Thu, 12/07/2023 - 17:25

Could you clarify what you mean by perforated silpat and the whole thing about the rings? I'm having trouble understanding visually what you mean. The biscuits part is supposed to be rectangular?
Thanks!