Reinderr puffs composed of
– choux pastry
– cocoa cracker
– chocolate pastry cream
Material used
– Silikomart micro perforated silicone baking mat
Ingredients
Cocoa cracker
30g butter
30g brown sugar
30g flour
10g cocoa powder
Choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on size)
Chocolate pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour or cream powder
30g milk chocolate
The recipe
For about ten puffs
Cocoa cracker
30g butter
30g brown sugar
30g flour
10g cocoa powder
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles.
Choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated baking mat. Place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.
Chocolate pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour or cream powder
30g milk chocolate
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Finally add the milk chocolate. Mix well, strain and chill.
Make a hole in the bottom of each cabbage and fill it with custard using a piping bag. I decorated them with chocolate antlers and red coloured sugar paste for the nose.
