Chocolate choux made of
– choux pastry,
– cocoa cracker,
– chocolate pastry cream,
– chocolate ganache.
Material used
– Micro-perforated baking mat
– Ancel 210 bloom gelatin
– Fluted nozzle
– piping bag for filling
– Pastry bag
– Chocolate transfer sheet (meilleurduchef.com)
– food-grade gold leaf
Ingredients
Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream
Chocolate custard
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate
Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
The recipe
For 6 to 7 choux
Chocolate ganache
✔80g cream
✔80g milk chocolate
✔120g cream
In a saucepan heat the cream. Pour off the heat, in three stages, over the milk chocolate previously melted in the microwave. Then pour in the cold liquid cream. Mix, cover with cling film and chill for at least 4 hours.
Cocoa cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔10g cocoa powder
Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes and then cut out circles the diameter of your choux. Return to the freezer while you prepare your choux.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
In a saucepan heat the water, milk, butter, salt and sugar.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the puffs on a baking tray covered with a micro-perforated baking mat and place a disc of cracker on each puff. Bake in the oven at 170°C for 35 to 40 minutes (time may vary depending on the oven). Allow to cool.
Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cornflour
✔30g milk chocolate
Heat the milk and chocolate in a saucepan. In a bowl mix the yolks, sugar, cornflour. Pour the hot milk over it. Stir. Pour back into the saucepan. Stir until thickened. Set aside in a bowl, strain on contact and chill.
Assembly
Take the pastry cream from the fridge. Loosen it a little and fill the cream into a pastry bag fitted with a piping bag. Make a small hole in the bottom of each bun and fill with the cream.
Beat the chocolate ganache with an electric mixer. Fill with a piping bag fitted with a fluted tip and poach this ganache on your chou upside down.
I made a milk chocolate decoration. Melt some milk chocolate and pour it onto a sheet of chocolate transfer paper. Smooth with an angled spatula. Let the chocolate set and then cut out with a cookie cutter.
I placed a small edible gold leaf in the middle.
