Chocolate Choux

Directions

• Chocolate Choux Pastry
• Preheat the oven to 175°C.
• In a medium saucepan, combine the milk, water, butter, sugar, and salt. Heat gently until the butter has melted, then bring the mixture to a full boil. Remove from the heat.
• Sift the flour and cocoa powder together, then tip them into the hot liquid. Stir vigorously with a wooden spoon or spatula until fully incorporated and a smooth paste forms.
• Return the pan to medium heat and cook the dough for 1–2 minutes, stirring constantly, to dry it slightly. The dough should form a cohesive ball and pull away from the sides of the pan.
• Transfer the dough to a mixing bowl and allow it to cool for a few minutes.
• Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough should be smooth, glossy, and hold soft peaks when lifted.
• Transfer the choux dough to a piping bag fitted with your desired tip. Let it rest for at least 1 hour at room temperature.
• Pipe the dough onto lined baking trays in your desired shapes.
• Bake in the preheated oven for 30 minutes, then reduce the oven heat slightly and leave the door ajar for an additional 10 minutes to allow steam to escape and ensure crisp, dry shells.
• Remove from the oven and allow to cool completely before filling.
• Chocolate Craquelin
• Cream the butter and sugar together until smooth.
• Add the flour (and salt, if using) and mix until it forms a dough.
• Roll the dough between two sheets of parchment paper to about 2–3mm thick.
• Freeze for at least 30 minutes, or until firm.
• Cut out circles (a little bigger than the size of your choux piped mounds) and place on top of each choux puff before baking.
• Bake with your choux at 180°C — the craquelin will melt and form that beautiful crispy shell on top.
• Dark Chocolate Cremeux
• Place the chopped dark chocolate into a large mixing bowl. Set aside.
• In a saucepan, whisk together the eggs, milk, cream, and sugar until fully combined.
• Cook gently over low to medium heat, stirring constantly with a heatproof spatula or wooden spoon.
  Important: Keep the temperature low and stir continuously, scraping the bottom and sides, until the custard slightly thickens and coats the back of the spoon (around 82–84°C, if using a thermometer).
  Do not boil — if the mixture gets too hot, the eggs will scramble.
• Immediately remove from heat and pass the custard through a fine sieve directly over the chopped chocolate.
• Let it sit for 1–2 minutes to soften the chocolate.
• Using a whisk or a hand blender (preferred for a smooth texture), emulsify the mixture until glossy and fully combined.
• Cover the surface with cling wrap (touching the surface to prevent a skin from forming).
• Refrigerate for several hours, or until fully set and creamy.
• When it is time to fill the choux, take out from the fridge, lightly whisk and transfer into a piping bag.