Choux Inaya™ & Cacao Nibs
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Timeless Classics
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Quick & easy (production)
- Level:
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Medium
- Makes:
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Ingredients for approximately 60 units
For your customers who can't get enough chocolate, these classic choux puffs feature a light, whipped Inaya dark chocolate cream plus cacao powder in the choux paste and crumble. They are lighter than air, yet indulgent, and can be personalized with additional fillings, such as jams or nut pastes, if you like.
CRUMBLE DE CACAU
Used products: CRUMBLE DE CACAU
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14.1 ozdemerara sugar
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11.3 ozbutter in small cubes
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14.1 ozT55 flour
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1.1 ozvanilla powder
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0.3 ozfine salt
Preparation: CRUMBLE DE CACAU
- Coloque os ingredientes na batedeira e trabalhe até obter uma mistura homogênea.
- Abra com a espessura de 2,5 mm e leve à geladeira.
- Corte os discos na medida certa para colocar em cima da pâte à choux antes de assar.
Chocolate éclair dough
Used products: Chocolate éclair dough
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1.1 lbmilk
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0.4 ozsugar
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0.2 ozsalt
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8.8 ozbutter
Preparation: Chocolate éclair dough
- Boil
Used products: Chocolate éclair dough
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7.1 ozT55 flour
Preparation: Chocolate éclair dough
- Sieve and add to the mixture
- Cook while stirring for a few minutes then place the preparation in the mixer.
Used products: Chocolate éclair dough
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1.1 lbpasteurized egg(s)
Preparation: Chocolate éclair dough
- Gradually add
- Mix until the dough has reached the proper consistency.
- Pipe onto baking sheets, place a Cocoa Crumble disc on top and bake in the oven at around 170ºC.
Inaya™ whipped cream
Used products: Inaya™ whipped cream
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2.2 lb35% cream
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3.5 ozsugar
Preparation: Inaya™ whipped cream
- Boil
Used products: Inaya™ whipped cream
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1 pod(s)Vanilla
Preparation: Inaya™ whipped cream
- Add to the warm cream and allow to infuse for a few minutes
Used products: Inaya™ whipped cream
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7.1 ozegg yolks
Preparation: Inaya™ whipped cream
- Strain the cream, then temper into the egg yolks. Return to the stove and cook to 80°C.
Used products: Inaya™ whipped cream
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0.1 ozgelatin leaves
Preparation: Inaya™ whipped cream
- Hydrate and add
Used products: Inaya™ whipped cream
Preparation: Inaya™ whipped cream
- Gradually add the warm custard while blending with an immersion blender.
- Emulsify and place in the fridge for around 12 hours.
Assembly
Used products: Assembly
Preparation: Assembly
- Once the choux is cooked, slice in half. Place a small dab of Pralin Feuilletine™ in the bottom half of the choux.
- Whip the Inaya™ Whipped Cream, pipe on top of the Praline Feuilletin, cover with the top half of the choux and place some Cacao Nibs on the sides.
- Finally, place an Inaya™ dark chocolate couverture 65% cocoa discs on the top. Set aside.
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