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deZaan Cocoa Choux
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deZaan Cocoa Choux

Cocoa Choux filled with Cream Cheese and Cocoa Mousse
Course: Dessert
Keyword: Choux, Cream Puff
Servings: 11 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.

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.