Chocolate choux

I. COMPOSITION

• Chocolate choux
• Chocolate craquelin
• Hazelnut praliné
• Chocolate cream 72%
• Caramelized Hazelnuts

II. CHOCOLATE CHOUX

• 96 g Water
• 96 g Milk
• 77 g Butter
• 3 g Salt
• 9 g Sugar
• 192 g Whole egg
• 28 g Sensation 72 Belgian dark couverture chocolate
• 108 g Flour

METHOD

1. Bring the water, milk, salt, sugar and butter to boil.
2. Stir the chocolate.
3. Add the sieved flour and beat the dough vigorously on a high heat to dry out.
4. In a mixer with paddle attached mix the dough in low-medium speed until cool.
5. Add the whole egg slowly.
6. Pipe the choux pastry with a piping bag.

III. CHOCOLATE CRAQUELIN

• 107 g Butter
• 127 g Raw cane sugar
• 107 g Flour
• 28 g Almond powder
• 25 g Sensation 72 Belgian dark couverture chocolate
• 2 g Orange zest

METHOD

1. Melt the dark chocolate.
2. Crumble all ingredients together.
3. Roll out between two plastic sheets to about 1½mm thickness.
4. Cool in the freezer.
5. Cut out as required. Place the round chocolate craquelin on top of each choux.
6. Bake on 180°C for about 25 minutes.

IV. PRALINE

• 125 g Semi roasted hazelnut
• 125 g Semi roasted almonds
• 167 g Sugar
• 42 g Water
• 1 pc Vanilla pods
• 0,5 g Sea salt

METHOD

1. Boil the sugar, water, sea salt and vanilla pods.
2. Add the roasted nuts inside and caramelise the nuts.
3. After caramelising, place the nuts on a silicon mat.
4. Use some nice-looking hazelnuts for decoration.
5. Turn the remainder into praline using a food processor.
6. Allow to cool before using.

V. CHOCOLATE CREAM 72%

• 460 g Cream
• 119 g Whole milk
• 4 g Gelatin powder
• 20 g Water
• 158 g Sensation 72 Belgian dark couverture chocolate

METHOD

1. Combine gelatin powder with the water.
2. Heat up the cream and whole milk to 40°C.
3. Melt the gelatin in a microwave and combine with the cream.
4. Melt the dark chocolate to 40°C.
5. Mix the cream (in three parts) with the chocolate mixture and stir well.
6. Chill the mixture for 24 hours before using.
7. Whip the cream until firm.