Double chocolate choux pastries
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Timeless Classics
- Επίπεδο:
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Δύσκολο
- Φτιάχνει:
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30 pieces
- Διάρκεια ζωής:
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1 day
- Conservation:
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Humidity controlled fridge
Crunchy cocoa biscuit
Συστατικά: Crunchy cocoa biscuit
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255 gCold butter in cubes
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400 gFlour T55
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50 gRoaster hazelnut flour
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150 gIcing powder
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20 gcocoa powder
Προετοιμασία: Crunchy cocoa biscuit
- Mix altogether in a stand mixer with paddle attachment.
Συστατικά: Crunchy cocoa biscuit
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2 UnitsEgg
Προετοιμασία: Crunchy cocoa biscuit
- Mix in the eggs one at a time.
- Cover with a cling film and put it in the fridge for 2 hours.
- Roll to 2 mm thickness and cut into rectangle shapes slightly bigger than the bar mould.
- Bake between perforated silpats on 165°C for 10-15 min.
Choux Craqelin
Συστατικά: Choux Craqelin
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200 gcold butter
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250 gbrown sugar
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250 gFlour T55
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40 gcocoa powder
Προετοιμασία: Choux Craqelin
- Mix altogether gently in a stand mixer with a paddle attachment.
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Roll to 2 mm thickness, freeze, cut out circles of 8 cm Ø and stripes for the perforated ring mould.
Set aside.
- Roll to 2 mm thickness, freeze, cut out circles of 8 cm Ø and stripes for the perforated ring mould.
- Set aside.
Chocolate choux
Συστατικά: Chocolate choux
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125 gmilk
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125 gwater
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15 gsugar
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5 gsalt
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100 gbutter
Προετοιμασία: Chocolate choux
- Heat.
Συστατικά: Chocolate choux
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150 gFlour T55
Προετοιμασία: Chocolate choux
- Add and cook the batter for ±5 min.
- Bring the cooked batter in the bowl of a stand mixer with paddle attachment.
Συστατικά: Chocolate choux
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20 gCacao powder
Προετοιμασία: Chocolate choux
- Add and mix in.
Συστατικά: Chocolate choux
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250 geggs
Προετοιμασία: Chocolate choux
- Add bit by bit and mix in until well absorbed.
- Leave to cool down.
- Add stripes of choux craquelin to the sides of the rings which are lined with Silpat stripes.
- Pipe a bulb of choux batter into cake rings of 8 cm Ø
- Add a disk of choux craquelin on top of each choux bulb.
- Bake at 165°C for 15 min.
Whipped ganache
Συστατικά: Whipped ganache
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225 gCream 35 %
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25 gLiquid glucose 40DE
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25 ginvert sugar
Προετοιμασία: Whipped ganache
- Heat together.
Συστατικά: Whipped ganache
Προετοιμασία: Whipped ganache
- Pour the mixture over the chocolate.
Συστατικά: Whipped ganache
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400 gCream 35 %
Προετοιμασία: Whipped ganache
- Add cold cream.
- Put it in the fridge for minimum 3 hours.
- Whip just before use.
Chocolate caramel
Συστατικά: Chocolate caramel
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420 gCream 35 %
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140 gLiquid glucose 40DE
Προετοιμασία: Chocolate caramel
- Heat together.
Συστατικά: Chocolate caramel
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200 gsucrose
Προετοιμασία: Chocolate caramel
- Cook into a blonde caramel.
- Deglaze with the hot cream.
- Cook further to 106°C.
Συστατικά: Chocolate caramel
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100 g
Προετοιμασία: Chocolate caramel
- Add and mix in.
Συστατικά: Chocolate caramel
Προετοιμασία: Chocolate caramel
- Add and mix in.
- Emulsify
- Emulsify well and season off with some salt.
Assembly and decoration
- Fill the chocolate choux with whipped ganache.
- Also pipe a smaller amount of the chocolate caramel in the centre of the whipped ganache.
- Place the choux on a disc of crunchy cocoa biscuit and decorate to your taste.
Comments
Υποβλήθηκε από Ana Escribano Garcia στις Sat, 11/16/2024 - 14:26
Caramelo de chocolate. Ingredientes? Tengo 100g que no sé de qué. Un saludo
Υποβλήθηκε από Nazila Bennett στις 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!