Spider choux composed of
– choux pastry,
– cracker,
– pastry cream,
– fondant pâtissier,
– chocolate vermicelli,
– sugar paste.
Material used
– Silikomart microperforated silicone baking mat
– Pastry bags
– Garnishing tip
– de Buyer ribbon tip
Ingredients
Crackers 
35g butter35g brown sugar35g flour
Choux pastry60g water60g milk70g flour55g buttersalt1 teaspoon sugar2 or 3 eggs (depending on size)
Chocolate pastry cream300ml milk60g sugar3 egg yolks20g cornflour or cream powder40g milk chocolate
Fondant pâtissierChocolate vermicelliSugar paste
The recipe
For 5 spiders
Crackers35g butter35g brown sugar35g flour
Mix all ingredients, spread between two sheets, place in the freezer for a few minutes, then cut into circles.
Choux pastry60g water60g milk70g flour55g buttersalt1 teaspoon sugar2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking sheet covered with a silpat micro perforated baking mat: one large choux and one small choux side by side. Place a disk of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.
Chocolate pastry cream
300ml milk
60g sugar
3 egg yolks
20g cornflour
40g milk chocolate
20g butter
Heat the milk in a saucepan. In a bowl, combine the egg yolks, sugar and cornflour. Pour over the hot milk. Return to the saucepan and heat, stirring constantly, until the cream thickens. Add the milk chocolate, then the butter cut into pieces. Stir well, filter and chill.
Cut a hole in the bottom of each puff pastry and fill with pastry cream using a piping bag. Cover with fondant pastry using a ribbon tip and immediately apply the chocolate vermicelli to hold it in place.
I decorated them with paws made of black-colored sugar paste.
