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
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3.5 ozMilk full fat
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3.5 ozwater
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0.2 ozsugar
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0.1 ozsalt
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3.9 ozFlour
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6.3 ozEgg whole
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1.8 ozMilk 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
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1.1 lbmilk
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3.5 ozEgg yolk
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3.2 ozsugar
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1.1 ozcorn starch
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0.9 ozbutter
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7.1 ozCHD-R55EQUA
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8.8 ozCHM-Q89CEYL
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10.6 ozCHW-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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