Choux Inaya™ & Cacao Nibs
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Choux Inaya™ & Cacao Nibs

  • Timeless Classics
  • Quick & easy (production)
Level:
Medium
Makes:
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.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Cocoa crumble

Used products

Preparation

  1. Place together in the mixer and work until a cohesive mixture is obtained
  2. Roll out to 2.5 mm and place in the fridge.
  3. Cut the discs to size to place on top of the choux before baking.

Chocolate éclair dough

Used products

  • 500 g
    milk
  • 10 g
    sugar
  • 6 g
    salt
  • 250 g
    butter

Preparation

  1. Boil

Used products

Preparation

  1. Sieve and add to the mixture
  2. Cook while stirring for a few minutes then place the preparation in the mixer.

Used products

  • 500 g
    pasteurized egg(s)

Preparation

  1. Gradually add
  2. Mix until the dough has reached the proper consistency.
  3. Pipe onto baking sheets, place a Cocoa Crumble disc on top and bake in the oven at around 170ºC.

Inaya™ whipped cream

Used products

  • 1000 g
    35% cream
  • 100 g
    sugar

Preparation

  1. Boil

Used products

  • 1 pod(s)
    Vanilla

Preparation

  1. Add to the warm cream and allow to infuse for a few minutes

Used products

  • 200 g
    egg yolks

Preparation

  1. Strain the cream, then temper into the egg yolks. Return to the stove and cook to 80°C.

Used products

  • 2 g
    gelatin leaves

Preparation

  1. Hydrate and add

Used products

Preparation

  1. Gradually add the warm custard while blending with an immersion blender.
  2. Emulsify and place in the fridge for around 12 hours.

Assembly

Used products

Preparation

  1. Once the choux is cooked, slice in half. Place a small dab of Pralin Feuilletine™ in the bottom half of the choux.
  2. 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.
  3. Finally, place an Inaya™ dark chocolate couverture 65% cocoa discs on the top. Set aside.

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