Servings: 11 Choux
Equipment
- Stovetop
- Sieve
- Stand Mixer
- Oven
- Parchment Paper
- Freezer
- Mixing Bowl
- Pot
Ingredients
Cocoa Choux
Craqeulin
Cream Cheese Mousse
- 75 g Heavy Cream
- 110 g Cream Cheese
- 35 g Granulated Sugar
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 13 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
Crimson Red Half Sphere
- 40 g Cacao Barry Lactée Supérieure Milk Chocolate Baking Discs
- 20 g Cacao Barry Mycryo Cocoa Butter
- 40 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 20 g Allez Belgian Glucose Syrup
- 115 g Heavy Cream 36%
- 2.5 g Silver Gelatin
- 200 g Heavy Cream 36%
Instructions
Cocoa Choux
- In a pot, bring milk, water, butter, granulated sugar, and salt to boil.
- Transfer the dough to a mixer fitted with a paddle attachment and let it cool down at low speed.
- Once cool, add the eggs one by one until incorporated.
- Once cool, add the eggs one by one until incorporated.
- Cover with craquelin and bake at 180°C/350°F for 20 minutes and 10 more minutes off.
Craquelin
- Roll out the dough between two parchment papers to 3mm or 1/8 inch and place in the freezer for 1 hour.
- Cut with round a round cutter and place on top of the choux.
Cream Cheese Mousse
- Whip the heavy cream and granulated sugar to medium peaks and set aside.
- Fold in the whipped cream until smooth.
- Let rest in the cooler for 5 hours.
Crimson Red Half Sphere
- Soak the gelatin in ice water.
- Pour over the 40 g Cacao Barry Lactée Supérieure Milk Chocolate Baking Discs and 20 g Cacao Barry Mycryo Cocoa Butter emulsify until smooth.
- Add the second quantity of heavy cream, and emulsify with the help of a hand blender. Transfer to half-sphere silicon molds and freeze.
Assembly
- Cut the choux in half and fill it with cream cheese mousse.
- Glaze the half sphere with neutral glaze and place it on top of the choux.
- Decorate with edible flowers.