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Chocolate Chouquette

A sweet and popular simple sweet French treat  - perfect for a light snack.

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Ingredients

PATE A CHOUX

Milk                                                             125g

Water                                                          125g

Butter                                                          113g

Sugar                                                          8g

Salt                                                             4g

AP Flour                                                     138g

Eggs                                                           188g

Total                                                            701g

CRAQUELIN DOUGH

Butter                                                          224g

Brown sugar                                               268g

All purpose flour                                         252g

 

CHOCOLATE PASTRY CREAM

Milk                                                             400g

36% cream                                                 100g

Sugar                                                          50g

Egg yolks                                                    90g

Cornstarch                                                  28g

Salt                                                             0.25g

Guittard 72% Coucher Du Soleil                145g

Total weight                                                811g

Directions

Pate a Choux Method:

Combine water, milk, butter, salt and sugar in a medium saucepan and bring to boil.
Remove from heat. Add sifted flour. Stir until combined.
Return to heat. Cook over medium high heat until film forms on bottom of pan.
Remove from heat and place into 5 quart bowl of an electric mixer. Mix on medium speed with paddle attachment.
Add eggs in 3 parts (scraping the bowl after each part) when mixture is warm (not hot).
With pastry bag, pipe mixture onto baking sheet lined with parchment paper.
Bake at 375°F until golden brown. Center should be dry.

Craquelin Dough Method:

Cream sugar and butter together until smooth.
Add flour, mix until dough forms.
Roll between parchment paper to approximately 1/16” thick, freeze.
Cut while frozen and place and oversized piece on top of the piped pate a choux before baking.

Chocolate Pastry Cream Method:

Heat milk, cream, and half of the sugar to a simmer.
Combine second sugar with the starch, salt, and whisk into the yolks.
Temper yolks with hot milk mixture, then back into the pot.
While whisking bring all to a boil. Cook 90 seconds.
Remove from heat, add chocolate, stir to fully incorporate.
Chill before use.