Recipe Dark chocolate choux

To make this dish

Ingredient list

• Craquelin (for 70 x 25 g choux)
  250 g bread flour
  250 g Lescure Unsalted 250g butter Roll 82% fat
  250 g caster sugar
  

• Choux pastry (for 70 x 25 g choux)
  650 g whole milk
  260 g Lescure Unsalted 500g butter Roll 82% fat
  10 g salt
  10 g sugar
  340 g bread flour
  518 g egg
  

• Chocolate Crémeux Preparation
  170 g whole milk
  170 g Lescure UHT Cream 35% fat
  70 g jaune d'oeuf bio
  35 g sugar
  155 g dark chocolate 70 %
  

• Cocoa Fondant
  700 g Fondant Sublime
  50 g cocoa powder
  120 g sirup at 30°B
  

The right ingredients

Lescure Unsalted 250g butter Roll 82% fat Lescure Unsalted 500g butter Roll 82% fat Lescure UHT Cream 35% fat

The recipe, step by step

1. 01

   Craquelin (for 70 x 25 g choux)

   Weigh all the ingredients in the bowl of a stand mixer and mix with the paddle attachment until a homogeneous dough is obtained.

   Using a sheeter, roll the dough out between two guitar sheets to a thickness of 1.5 mm.

   Cut out rounds using a 3 cm cutter.

   Freeze.

2. 02

   Choux pastry (for 70 x 25 g choux)

   Bring the milk, butter, salt and sugar to a boil, then pour into the bowl of a stand mixer containing the flour.

   Mix with the paddle attachment until the flour absorbs all the liquid.

   Gradually add the eggs.

   Pipe 25 g balls onto a non-stick baking tray.

   Top with the craquelin.

   Bake in a convection oven at 165°C for 45 minutes (damper closed), then at 150°C (damper open) for 10 minutes to dry out the choux.

   Chef's Tip

   After baking, the choux can be frozen. Before serving, take them directly from the freezer and place in a 180°C oven for 4 minutes for optimal texture.

3. 03

   Chocolate Crémeux Preparation

   In a saucepan, bring the milk and cream to a boil.

   Whiten the egg yolks with the sugar. 

   Pour part of the hot liquid over the yolks, then pour back into the saucepan with the heat off.

   Cook at 83°C, stirring constantly.

   Add chocolate to stop cooking.

   Blend to create a smooth emulsion.

   Store in a container covered with film and chill in a cooling cell to +4°C.

   Chef's Tip

   Once cooled, do not overwork the crémeux to preserve its creamy texture.

4. 04

   Cocoa Fondant

   Temper the fondant in the microwave.

   Mix the cocoa powder and syrup until you achieve a ganache texture, then mix with the fondant without incorporating air.

5. 05

   Assembly of the Choux

   Pierce a hole at the base of the choux using a fine nozzle.

   Fill with chocolate crémeux until the choux slightly cracks.

   Glaze the choux with the fondant at 38°C.