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Crispy chocolate choux, white chocolate whipped cream

Small choux stuffed with chocolate crème pâtissière, topped with a sugar.

Ingredients

Recipe for 4 persons

For the choux

120 Gr
Water
120 Gr
Milk
15 Gr
Sugar
5 Gr
Salt
110 Gr
Butter
125 Gr
Wheat flour
20 Gr
Cocoa powder
5 Unit(s)
Egg

For the sugar dough

100 Gr
Butter
125 Gr
Brown sugar
105 Gr
Wheat flour
20 Gr
Cocoa powder

For the chocolate crème pâtissière

500 Ml
Milk
2 Unit(s)
Egg
3 Unit(s)
Egg yolk
125 Gr
Sugar
35 Gr
Wheat flour
15 Gr
Cornstarch
25 Gr
Butter
100 Gr
Dark chocolate

5545

500 Ml
35% whipping cream
165 Gr
White chocolate
1 Unit(s)
Vanilla bean
Crispy chocolate choux, white chocolate whipped cream

Preparation time: 45 min

  • For the sugar dough

    In the mixer with the pastry paddle, work the butter with the sugar and add the butter gently. Spread the dough on a baking tray with a saran wrap, we want it 3 mm thick.  Reserve in the fridge.

  • For the choux

    In a pan bring the water to a boil with the milk, the sugar, the salt and the butter. Remove from the stove and add the flour with a wood spoon. Put it back on the stove and dry out the mixture. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the choux, 3 cm size on a baking tray with parchment paper. With a cookie cutter, cut small circles of sugar dough and put it on the choux, put it in the oven and cook it until it reaches a nice golden brown.

  • For the chocolate crème pâtissière

    In a pan, warm up the milk. In a bowl, blanch the eggs and the egg yolk with the sugar. Add the flour and the corn starch. Pour the warm milk on the top by whisking it fast, put it back in the pan, and cook it until the consistency thickens, finish with the butter and the chocolate. Put the crème pâtissière on a baking tray with a saran wrap, reserve it in the fridge until it cools down fully.

  • For the ivory chantilly

    Bring to boil half of the cream with the vanilla beans, and Pour it on the white chocolate. Mix it until smooth and completely melted, then add the rest of the cream and mix it well.  Remove the vanilla bean. Leave it in the fridge, the longer the better. Ideally it should be one night.

  • For the platting

    Cut the choux in half lengthwise, then stuff it with the chocolate crème pâtissière, close it and serve it.

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