Name: deZaan Cocoa Choux
Ingredients: 55 g Whole Milk; 55 g Water; 1.5 g Salt; 45 g Butter; 55 g All-Purpose Flour; 22 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder; 100 g Eggs; 1.5 g Granulated Sugar; 70 g Butter; 90 g Raw Cane Sugar; 60 g Flour; 10 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder; 10 g Almond Flour; 75 g Heavy Cream; 110 g Cream Cheese; 35 g Granulated Sugar; 5 g Vanilla Paste; 13 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder; 40 g Milk Chocolate; 20 g Cocoa Butter; 40 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder; 20 g Glucose Syrup; 115 g Heavy Cream (quantity 1); 2.5 g Silver Gelatin; 200 g Heavy Cream (Cold - quantity 2)

deZaan Cocoa Choux

Cocoa Choux filled with Cream Cheese and Cocoa Mousse

Print Recipe Pin Recipe Rate Recipe

Course: Dessert

Keyword: Choux, Cream Puff

Servings: Choux

Ingredients

Cocoa Choux

55 g Whole Milk
55 g Water
1.5 g Salt
45 g Butter
55 g All-Purpose Flour
22 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
100 g Eggs
1.5 g Granulated Sugar

Craqeulin

70 g Butter
90 g Raw Cane Sugar
60 g Flour
10 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
10 g Almond Flour

Cream Cheese Mousse

75 g Heavy Cream
110 g Cream Cheese
35 g Granulated Sugar
5 g Vanilla Paste
13 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder

Crimson Red Half Sphere

40 g Milk Chocolate
20 g Cocoa Butter
40 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
20 g Glucose Syrup
115 g Heavy Cream (quantity 1)
2.5 g Silver Gelatin
200 g Heavy Cream (Cold - quantity 2)

Instructions

Cocoa Choux

In a pot, bring milk, water, butter, granulated sugar, and salt to boil.
Turn off and add sifted flour and deZaan cocoa powder and stir vigorously until combined. Turn the heat back on and stir until the dough dries a little bit.
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

In a mixer fitted with a paddle attachment, mix until all the ingredients form a dough, don’t over-mix.
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.
On a separate bowl, cream together cream cheese, vanilla paste, and deZaan cocoa powder until smooth.
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.
In a small pot, bring the first quantity of heavy cream, deZaan cocoa powder, and glucose to simmer. Add the gelatin and stir to dissolve.
Pour over the milk chocolate and 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.