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Timeless Classics
There is nothing like a chocolate and hazelnut Choux with a creamy mascarpone filling, but with a twist of a local brandy Rakija, it becomes spectacular!There is nothing like a chocolate and hazelnut Choux with a creamy mascarpone filling, but with a twist of a local brandy Rakija, it becomes spectacular!There is nothing like a chocolate and hazelnut Choux with a creamy mascarpone filling, but with a twist of a local brand...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Cocoa Pate a choux
Ingredients: Cocoa Pate a choux
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100 gMilk full fat
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100 gwater
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7 gsugar
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3 gsalt
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90 gbutter
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100 gflour
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180 gEggs, whole
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50 gMilk full fat
Preparation: Cocoa Pate a choux
1. Bring milk, water, sugar, salt & butter to boil.
2. Add the flour mixed with cocoa powder (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs one by one.
4. Add warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 10mm diameter, pipe the choux into a silpain.
6. Bake in the oven at 175°C for 30 to 35 minutes.
Cacao Craquelin
Ingredients: Cacao Craquelin
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150 gButter, Softened
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184 gbrown sugar
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158 gflour
Preparation: Cacao Craquelin
1. Mix softened butter with brown sugar.
2. Add the flour mixed with cocoa powder.
3. Spread the batter at 2 mm, and place it into the freezer until the dough is frozen.
4. Cut in a round shape using a round cutter and place it on top of the Pâte à Choux.
Soft Praline Hazelnut
Ingredients: Soft Praline Hazelnut
Preparation: Soft Praline Hazelnut
1. Mix all together.
Whipped Milk chocolate cremeux
Ingredients: Whipped Milk chocolate cremeux
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250 gmilk
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30 gsugar
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100 gEgg yolk
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80 gRakija plum
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600 gmascarpone
Preparation: Whipped Milk chocolate cremeux
1. Make Custard sauce with milk, sugar and egg yolks.
2. Pour over the milk chocolate and cocoa butter and mix well using a hand blender.
3. Let it cool down at 4°C.
4. Add the mascarpone and whip the cremeux.
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