Dark chocolate choux

level 2

Recipe components

Callebaut® ingredients

Coux

IngredientsPreparation
  • 200g
    water
  • 150g
    milk
  • 150g
    butter
  • 9g
    sugar
  • 9g
    salt

Bring to boil.

  • 200g
    weak flour

Add and cook for a couple of minutes. 

  • 300g
    eggs

In a keanding machine add little by little the eggs. 

Pipe the choux.  

Craqueline

IngredientsPreparation
  • 250g
    softened butter
  • 200g
    raw sugar
  • 180g
    weak flour
  • 20g

Mix

Roll out the dough to a 2 mm thickness and cut the size of the raw choux. Freeze the disk, then put it on the choux. Bake at 190°C. 

Filling

IngredientsPreparation
  • 250g
    milk
  • 1pod(s)
    vanilla

Bring to boil.

  • 50g
    egg yolks
  • 60g
    sugar
  • 30g
    starch

Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. 

  • 400g
    fondente filling
  • 400g
    Crema 811 FMD-P1336-651 de Callebaut

Add and mix.

Fill the choux with chocolate cream. 

Used Callebaut products

IngredientsPreparation