Hello my friends!!
Are you ready to fall in love? Are you ready to be obsessed by food, now, immediately??
Obsessed by what? By delicious chocolate choux of course!!
I had this recipe in mind for a while now and when I had the opportunity to make an online pastry workshop about chouquettes (yes I can do that too! for those who would be interested!!), and I thought it was the perfect moment!
You get it, my chocolate choux are actually chouquettes filled with a delicious and smooth creamy chocolate curd. To die for!! If you don’t put any sugar pearl, you’ll get regular choux, hence regular chocolate choux. Also, you can go for eclairs shape and make chocolate eclairs. It’s the exact same recipe here.
The choux batter I’m sharing here is a bit different from the one by Christophe Adam already on the blog, mainly regarding the ingredient part since the making process is again the same. With this recipe I found my choux less soft, which is a good point when you add creamy chocolate curd or vanilla curd (which is a good alternative).
As always with choux pastry, you will have to be very precise when measuring the ingredients for your chocolate choux. And also make sure to dry the batter once you add the flour. To do this, you have two options: the first one is the one described in the recipe below (you keep the pan on the heat and you mix non stop) or you pour the batter in your food processor bowl once the flour added and you mix 2 minutes so that the steam will come out of the batter. This method can help prevent to over cook the batter.
The utensils you need:
A sauce pan with thick bottom,
A wooden spatula,
A baking mat or a baking tray with baking paper,
A piping bag,
A 10 or 12 round nozzle to pipe the choux
And a small round nozzle to fill in the choux with the creamy chocolate.
There you go!! Shall we?
The recipe, Chef!
- 2 egg yolks (for the chocolate curd)
- 20 g sugar (for the chocolate curd)
- 100 g cream (30% fat minimum) (for the chocolate curd)
- 100 g milk (for the chocolate curd)
- 80 g dark chocolate (for the chocolate curd)
- 110 g eggs (2 large eggs) (for the choux)
- 70 g milk (for the choux)
- 70 g water (for the choux)
- 60 g butter (for the choux)
- 85 g flour (for the choux)
- 1 teaspoon honey 1 teaspoon (for the choux)
- 1/2 teaspoon salt (for the choux)
- Sugar pearl (for the choux)
Make the creamy chocolate curd.
Mix the egg yolks with the sugar, do not whiten.
Boil milk and cream in a sauce pan, pour one half on the egg yolk and sugar mixture and whisk, then the second half.
Pour back in the sauce pan and cook at medium heat and keep whisking. (if you have a thermometer, keep the mixture at 85 C / 185 F degrees).
When you mixture gets thicker but is still liquid, remove from the heat.
Pour on the chocolate cut in pieces. Wait for the chocolate to get soft and whisk.
Set aside in your fridge with a cling film.
Make the choux.
Preheat your oven at 160 C/ 320 F degrees.
Pour the milk, water and honey in a sauce pan. Add the butter and heat until melted.
Increase the heat until boiling.
Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour and salt. Mix vigorously with a spatula until you get a homogeneous mixture.
Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.
Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.
Add the second egg and whisk. Your mixture must be smooth and homogeneous.
Then put the pastry into your pastry bag and pipe your choux on a silicon baking mat or a baking paper.
Spread sugar pearls.
Cook for 35 minutes. Do not open the oven door during that time !
After 35 minutes, make sure that your choux have a nice golden colour (if not, leave them for a few more minutes while still watching).
When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.
Pour the chocolate curd in your piping bag.
Fill in the choux with the curd and set aside in your fridge until serving.