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By Benoit Castel

Recipe Milk Chocolate Chantilly 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
  • Milk Chocolate Whipped Ganache (for 50 g/choux)
    300 g Lescure UHT Cream 35% fat
    210 g Milk couverture 39%

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

    Milk Chocolate Whipped Ganache (for 50 g/choux)

    The day before, bring the cream to a boil in a saucepan.

    Pour the hot cream over the chocolate in three parts, whisking to create a smooth emulsion. Be careful not to blend.

    Store the ganache in the refrigerator for at least 12 hours.

    Whip the ganache into a chantilly at medium speed in a mixer until you achieve a smooth and shiny whipped ganache.

    Chef's Tip

    Use cold equipment (bowl, whisk) for a lighter chantilly. Place them in a cold room if necessary before starting the preparation.

  4. 04

    Assembly of the Choux

    Cut the top offthe choux.

    Pipe the whipped ganache in a rosette using a fluted nozzle with a diameter of 18 cm.

    Place the top cut with a cookie cutter with a diameter of 5 cm.

    Sprinkle with cocoa powder