Double chocolate choux pastries

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

Crunchy cocoa biscuit

Ingredients: Crunchy cocoa biscuit

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

Preparation: Crunchy cocoa biscuit

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

Ingredients: Crunchy cocoa biscuit

  • 2 Units
    Egg

Preparation: Crunchy cocoa biscuit

  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: Choux Craqelin

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

Preparation: Choux Craqelin

  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: Chocolate choux

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

Preparation: Chocolate choux

  1. Heat.

Ingredients: Chocolate choux

  • 150 g
    Flour T55

Preparation: Chocolate choux

  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: Chocolate choux

  • 20 g
    Cacao powder

Preparation: Chocolate choux

  1. Add and mix in.

Ingredients: Chocolate choux

  • 250 g
    eggs

Preparation: Chocolate choux

  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: Whipped ganache

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

Preparation: Whipped ganache

  1. Heat together.

Ingredients: Whipped ganache

Preparation: Whipped ganache

  1. Pour the mixture over the chocolate.

Ingredients: Whipped ganache

  • 400 g
    Cream 35 %

Preparation: Whipped ganache

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

Chocolate caramel

Ingredients: Chocolate caramel

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

Preparation: Chocolate caramel

  1. Heat together.

Ingredients: Chocolate caramel

  • 200 g
    sucrose

Preparation: Chocolate caramel

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

Ingredients: Chocolate caramel

  • 100 g

Preparation: Chocolate caramel

  1. Add and mix in.

Ingredients: Chocolate caramel

Preparation: Chocolate caramel

  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.

Comments

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!