Choux au Craquelin with Milk Chocolate Ganache and Tonka Bean Crèmeux
Description
Indulge in the exquisite delight of Choux au Craquelin, a sophisticated take on the classic cream puff, featuring a crispy craquelin topping that adds a delightful crunch to every bite. Filled with a luxurious milk chocolate whipped ganache and a creamy Tonka bean-infused crèmeux, this dessert offers a perfect harmony of textures and flavours. Each choux bun is crowned with a tempered chocolate disc and finished with a dusting of cocoa powder, making it as visually stunning as it is delicious. Perfect for special occasions or as a decadent treat, this recipe will elevate your dessert repertoire to new heights.
Ingredients
Craquelin Biscuit
Milk chocolate whip ganache
Tonk cremeux
Choux Puff
Instructions
Video
Craquelin (Biscuit Topping)
- In a medium bowl, whisk together 100g of plain flour, 100g of caster sugar, and 10g of cocoa powder until well combined.
- Transfer the dry mixture to a larger bowl.
- Add 80g of soft unsalted butter and rub it into the dry ingredients using your fingers until a dough forms.
- Place the dough between two sheets of acetate or baking paper.
- Roll it out to an even thickness.
- Using acetate makes rolling easier and more precise.
- Transfer the rolled dough to the freezer and let it rest until firm.
Milk Chocolate Whipped Ganache
- In a saucepan, combine 130g of heavy cream with 30g of inverted sugar.
- Bring the mixture to a boil.
- Pour the hot cream mixture over 185g of milk chocolate in a separate bowl.
- Stir until the chocolate is fully melted and you achieve a smooth, silky texture.
- Gradually add 320g of cold heavy cream to the chocolate mixture in three stages, mixing thoroughly after each addition.
- Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate the ganache for at least 8 hours to allow it to set.
Tonka Bean Crèmeux
- In a saucepan, combine 115g of heavy cream, 115g of milk, and 25g of inverted sugar. Bring the mixture to a boil.
- In a separate bowl, whisk together 45g of egg yolks (about 3 yolks) for 1 minute. Slowly pour the hot cream mixture over the yolks while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 82°C.
- Grate two Tonka beans into the mixture. Cook for a few more minutes to infuse the flavour, then strain the mixture over 210g of dark chocolate.
- Stir the strained mixture until the chocolate is fully melted and you have a smooth emulsion.
- Set in the fridge to cool.
Pâte à Choux
- In a jug, whisk together 6 eggs for 1 minute and set aside.
- In a saucepan, combine 155g of milk, 155g of water, 17g of caster sugar, 3g of salt, and 125g of unsalted butter.
- Bring the mixture to a simmer.
- Once simmering, add 155g of sifted bread flour and 19g of cocoa powder to the saucepan.
- Cook the mixture over medium heat for about 5-7 minutes, stirring constantly until the dough is smooth and free of lumps.
- Transfer the dough to a stand mixer fitted with a paddle attachment.
- On low speed, gradually add the beaten eggs, mixing until the dough is smooth, silky, and holds its shape.
- You may not need all the eggs; adjust as needed to achieve the right consistency.
- Use a large piping nozzle to pipe the choux dough onto a baking sheet lined with parchment paper.
- Cut the chilled Craquelin dough into circles using a cookie cutter and place them on top of each choux bun, pressing lightly to secure.
- Preheat the oven to 180°C and bake the choux for 30-35 minutes until golden and crisp.
Assembly
- Remove the milk chocolate ganache from the fridge and whip it until it holds its shape, being careful not to overwhip.
- Make a small hole in the bottom of each choux bun.
- Pipe the milk chocolate ganache into the choux, followed by the Tonka bean cremeux.
- Top the filled choux with a tempered chocolate disc and pipe a small amount of whipped ganache on top.
- Lightly dust the finished choux with cocoa powder.
- Serve these elegant choux au craquelin as a delightful treat, showcasing the perfect balance of crispy pastry, rich chocolate cream, and aromatic crèmeux.
