True Dark Black Forest Chouquette

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Cocoa Craquelin

Ingredients

500g Unsalted butter
500g Demerara sugar
470g All purpose flour
30g deZaan True Dark Cocoa powder

Method

Place all ingredients in mixer and paddle until combined.
Roll out on dough sheeter to 3.5 mm between silpats.
Reserve in freezer, punch out discs when cold

Part 2: Cocoa Choux Pastry

Ingredients

150g Butter
35g Sugar
1 tsp Salt
200g AP flour
6 ea Eggs
30g deZaan True Dark cocoa powder

Method

In a large, deep pot, bring water, sugar and a salt to a boil
Whisk in flour and Cocoa Powder Very important stirring in the flour to avoid flour lumps.
Cook on low/medium heat until mixture pulls away from bottom of pan.
Dough, should be very dry, remove from heat and transfer to mixer, paddle in eggs in three increments. (you may not need to use all the eggs)
Scrape down bowl, spread on tray lined with silpat, cover with plastic and refrigerate overnight.
Pipe choux to desired shape/size. Cover with craquelin should be larger than the diameter of the choux bun.
Set Rational Combi to 350 F/ 180 C half steam/bake, 1 moisture level, fan 2. Bake for 20 minutes
Change bake setting to no steam, without opening door, bake for another 20 minutes.
Crack the oven door, and dry for another 10 minutes.
When completely cool, can be frozen in sealed plastic bags.

Part 3: Assembly

Method

Using large pastry tip, make large hole in base of chouquette.
Fill halfway with namelaka, place whole maraschino cherry inside, then fill with more namelaka.
Using fluted tip, pipe small rosette on base of chouquette.
Dust with Crimson Red Cocoa powder, finish with feuilltine flakes, fresh cherry halves, Sicilian pistachios and chocolate garnish.

MORE RECIPES FOR True Dark

True Dark Macaron with Yuzu and Szechuan

True Dark Black Forest Chouquette

See all recipes

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