Create a deliciously crisp choux pastry, with luscious chocolate pastry cream and elegant garnishesCreate a deliciously crisp choux pastry, with luscious chocolate pastry cream and elegant garnishes
- Shelf life:
- 2 days
- Conservation:
- +3 Celsius
Containing: 2 Components
Pate a choux
Ingredients: Pate a choux
-
100 gMilk full fat
-
100 gwater
-
7 gsugar
-
3 gsalt
-
110 gFlour
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180 gEgg whole
-
50 gMilk full fat
Preparation: Pate a choux
Bring to boil the milk, water, sugar, salt & butter.
Add the flour (previously sifted).
Add the whole eggs step by step.
Add the warmed milk little by little untli you obtain the desired texture.
With a plain nozzle of 10mm diameter, pipe the choux into an silpain.
Bake in the oven at 175°C for 30 to 35 minutes.
Chocolate Pastry Cream
Ingredients: Chocolate Pastry Cream
-
500 gmilk
-
100 gEgg yolk
-
90 gsugar
-
30 gcorn starch
-
25 gbutter
-
200 gCHD-R55EQUA
-
250 gCHM-Q89CEYL
-
300 gCHW-R6NEPA-CJA
Preparation: Chocolate Pastry Cream
Bring to boil the milk.
Mix the egg yolk with the sugar and the corn starch.
Mix with the hot milk and bring to boil for 2 to 3 minutes.
Pour on the chocolate and mix well using an hand blender.
Place the pastry cream into the fridge until to reach 4°C.
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