Chocolate choux

Recipe by
Peter Remmelzwaal

I. COMPOSITION

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

 

II. CHOCOLATE CHOUX

 

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

 

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%

 

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.
ADD TO FAVORITES

OUR PRODUCT

Products used in this recipe

Sensation 72

Strong, powerful dark couverture chocolate, with a rich concentration of cocoa, providing accentuated bitterness and predominant fruitiness

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