Chocolate choux puffs

Corrado Assenza

INGREDIENTS

440 g of water
180 g of cocoa butter
420 g of Molino Quaglia Petra 1 flour
30 g of Valrhona cocoa powder
200 g of pasteurised fresh egg yolk
400 g of pasteurised fresh egg white
40 g of Valrhona cocoa bean chips
20 g of poppy seeds
13 g of whole sea salt
10 g of ammonia powder

 

METHOD

Place the water and cocoa butter in a pan to heat. Mix the flour, cocoa and salt thoroughly and add to the pan, bringing to the boil. Mix thoroughly and cook until it comes away from the bottom of the pan.

Pour the mixture into the planetary mixer bowl and, using the palm utensil, start to mix, gradually adding the eggs, incorporating the amount poured in before adding any more. When all of the egg has been added, add the ammonia, poppy seeds and cocoa chips.

Using an icing bag, make little balls on a baking tray. Bake in the oven at 190 °C with 70% humidity for 13 minutes; continue cooking for 10 minutes at 170 °C with 50% humidity; complete with 12 minutes at 155 °C with 10% humidity.

Leave to cool and fill with the Bronte pistachio mayonnaise.

 

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 Credits Brambilla-Serrani

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