Makes 4 servings,
The Craquelin :
- 35 gr butter (softened)
- 40 gr brown sugar
- 40 gr flour
The day before,
In a large bowl, combine the powders and the butter...
Then roll it out 2 or 3 mm thick between 2 sheets of baking paper. Cut out of it discs the size of the future choux (here +/- 2,5 cm). Place in the freezer.
The Streusel :
- 12 gr butter
- 12 gr brown sugar
- 15 gr ground hazelnuts
- 12 gr flour
The day before,
Combine all the ingredients until homogeneous. Then crumble it over a baking paper and put in preheated oven (high heat) for 10 minutes.
The Chocolate Cremeux (from the Encyclopédie du Chocolat, Flammarion) :
- 125 gr milk
- 125 gr cream
- 2,5 yolks
- 25 sugar
- 95 dark chocolate (chopped)
The day before or at least 3 hours before,
In a large bowl, whip the yolks and the sugar. Then heat up the milk and cream, pour it over the previous mixture, combine quickly. Pour back in the pan and cook over low heat stirring all the time until it reaches 84°C/183°F
Pour it right away over the chocolate (in another bowl) through a sieve, stir until homogeneous. Cover it with plastic film directly on the surface of the cream and reserve in the fridge at least 3 hours.
The Choux :
- 125 gr water
- 50 gr butter
- 75 flour
- 125 eggs
- 1/2 tsp salt
- 1 Tbsp sugar
- the craquelin made earlier
Follow the steps like here : click!
When the choux pastry is done, pipe them 2,5 cm diameter and place a disc of craquelin (still frozen) over each one. Place in the oven (preheated, medium heat) for 25 minutes. Allow to cool down.
The Chocolate Chantilly (from the Encyclopédie du Chocolat, Flammarion) :
- 100 gr cream (33 + 67)
- 55 gr dark chocolate
Melt the chocolate over a warm water bath. Then heat 33 gr cream and mix it with the melted chocolate. Allow to cool down for 5 minutes.
Meanwhile whip the cream (67 gr, cold) and fold it into the previous mixture. Cover with plastic film and put in the fridge 15 minutes.
The Assembly :
3 choux per plate. 2 of them filled with chocolate crémeux and the last one sliced in 2 and filled with chocolate Chantilly.
Make a small hole in the bottom of the chou and fill them with the chocolate cremeux. Place the choux on a plate...
Apply a bit of cream on the top of it and stick over it another chou. Decorate nicely the joint with cream.
Slice in 2 a chou. Put a bit of cream on the top of the second chou and stick it the sliced chou. Decorate the joint as well.
Decorate the plate with some chocolate cremeux, some pieces of streusel. And put the chocolate Chantilly in the sliced chou.
Place the the bottom of the sliced chou in the other corner of the plate and put over it a ball of strawberry sorbet (here homemade). Finish with some fresh strawberries. Serve right away.
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