Double chocolate choux pastries

Double chocolate choux pastries

  • Timeless Classics
Nivo:
Tesko
Makes :
30 pieces
rok trajanja:
1 day
Conservation:
Humidity controlled fridge

Crunchy cocoa biscuit

Sastojci

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

Priprema

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

Sastojci

  • 2 Units
    Egg

Priprema

  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

Sastojci

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

Priprema

  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

Sastojci

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

Priprema

  1. Heat.

Sastojci

  • 150 g
    Flour T55

Priprema

  1. Add and cook the batter for ±5 min.
  1. Bring the cooked batter in the bowl of a stand mixer with paddle attachment.

Sastojci

  • 20 g
    Cacao powder

Priprema

  1. Add and mix in.

Sastojci

  • 250 g
    eggs

Priprema

  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

Sastojci

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

Priprema

  1. Heat together.

Sastojci

Priprema

  1. Pour the mixture over the chocolate.

Sastojci

  • 400 g
    Cream 35 %

Priprema

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

Chocolate caramel

Sastojci

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

Priprema

  1. Heat together.

Sastojci

  • 200 g
    sucrose

Priprema

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

Sastojci

  • 100 g

Priprema

  1. Add and mix in.

Sastojci

Priprema

  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.

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Comments

Dodaj komentar

Dostavljeno od Ana Escribano Garcia on Sat, 11/16/2024 - 14:26

Caramelo de chocolate. Ingredientes? Tengo 100g que no sé de qué. Un saludo

Dostavljeno od Nazila Bennett on 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!