![Lactée Superieur & Rakija Choux](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/32bbccd1a632146638936c38129f3a19.jpg?itok=pDPVyefd)
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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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3.5 ozMilk full fat
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3.5 ozwater
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0.2 ozsugar
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0.1 ozsalt
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3.2 ozbutter
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3.5 ozflour
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6.3 ozEggs, whole
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1.8 ozMilk 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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5.3 ozButter, Softened
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6.5 ozbrown sugar
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5.6 ozflour
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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8.8 ozmilk
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1.1 ozsugar
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3.5 ozEgg yolk
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2.8 ozRakija plum
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1.3 lbmascarpone
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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