Choux au Craquelin with Milk Chocolate Ganache and Tonka Bean Crèmeux

Choux au Craquelin with Chocolate Ganache and Tonka Bean Crèmeux
Cooking Method:
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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
  • 1400 g plain flour
  • 1400 g caster sugar
  • 140 g cocoa powder
  • 1120 g soft unsalted butter
    • Milk chocolate whip ganache
  • 420 g inverted sugar
  • 1820 g heavy cream
  • 2590 g milk chocolate
  • 4480 g heavy cream
    • Tonk cremeux
  • 1610 g heavy cream
  • 1610 g milk
  • 350 g inverted sugar
  • 42 pcs yolks (45g)
  • 2940 g 210 dark chocolate 54%
    • Choux Puff
  • 84 medium eggs
  • 2170 g milk
  • 2170 g water
  • 238 g caster sugar
  • 42 g salt
  • 1750 g unsalted butter
  • 2170 g bread flour
  • 266 g cocoa powder
Instructions
    Craquelin (Biscuit Topping)
  1. 1
    In a medium bowl, whisk together 100g of plain flour, 100g of caster sugar, and 10g of cocoa powder until well combined.
  2. 2
    Transfer the dry mixture to a larger bowl.
  3. 3
    Add 80g of soft unsalted butter and rub it into the dry ingredients using your fingers until a dough forms.
  4. 4
    Place the dough between two sheets of acetate or baking paper.
  5. 5
    Roll it out to an even thickness.
  6. 6
    Using acetate makes rolling easier and more precise.
  7. 7
    Transfer the rolled dough to the freezer and let it rest until firm.
    8. Milk Chocolate Whipped Ganache
  8. 8
    In a saucepan, combine 130g of heavy cream with 30g of inverted sugar.
  9. 9
    Bring the mixture to a boil.
  10. 10
    Pour the hot cream mixture over 185g of milk chocolate in a separate bowl.
  11. 11
    Stir until the chocolate is fully melted and you achieve a smooth, silky texture.
  12. 12
    Gradually add 320g of cold heavy cream to the chocolate mixture in three stages, mixing thoroughly after each addition.
  13. 13
    Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  14. 14
    Refrigerate the ganache for at least 8 hours to allow it to set.
    15. Tonka Bean Crèmeux
  15. 15
    In a saucepan, combine 115g of heavy cream, 115g of milk, and 25g of inverted sugar. Bring the mixture to a boil.
  16. 16
    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.
  17. 17
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 82°C.
  18. 18
    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.
  19. 19
    Stir the strained mixture until the chocolate is fully melted and you have a smooth emulsion.
  20. 20
    Set in the fridge to cool.
    21. Pâte à Choux
  21. 21
    In a jug, whisk together 6 eggs for 1 minute and set aside.
  22. 22
    In a saucepan, combine 155g of milk, 155g of water, 17g of caster sugar, 3g of salt, and 125g of unsalted butter.
  23. 23
    Bring the mixture to a simmer.
  24. 24
    Once simmering, add 155g of sifted bread flour and 19g of cocoa powder to the saucepan.
  25. 25
    Cook the mixture over medium heat for about 5-7 minutes, stirring constantly until the dough is smooth and free of lumps.
  26. 26
    Transfer the dough to a stand mixer fitted with a paddle attachment.
  27. 27
    On low speed, gradually add the beaten eggs, mixing until the dough is smooth, silky, and holds its shape.
  28. 28
    You may not need all the eggs; adjust as needed to achieve the right consistency.
  29. 29
    Use a large piping nozzle to pipe the choux dough onto a baking sheet lined with parchment paper.
  30. 30
    Cut the chilled Craquelin dough into circles using a cookie cutter and place them on top of each choux bun, pressing lightly to secure.
  31. 31
    Preheat the oven to 180°C and bake the choux for 30-35 minutes until golden and crisp.
    32. Assembly
  32. 32
    Remove the milk chocolate ganache from the fridge and whip it until it holds its shape, being careful not to overwhip.
  33. 33
    Make a small hole in the bottom of each choux bun.
  34. 34
    Pipe the milk chocolate ganache into the choux, followed by the Tonka bean cremeux.
  35. 35
    Top the filled choux with a tempered chocolate disc and pipe a small amount of whipped ganache on top.
  36. 36
    Lightly dust the finished choux with cocoa powder.
  37. 37
    Serve these elegant choux au craquelin as a delightful treat, showcasing the perfect balance of crispy pastry, rich chocolate cream, and aromatic crèmeux.
Read it online: https://pastrybyioan.com/recipe/choux-au-craquelin-with-milk-chocolate-ganache-and-tonka-bean-cremeux/