Cocoa Choux
Part 1: Cocoa Choux
Ingredients
Method- 55g Whole Milk
- 55g Water
- 1.5g Salt
- 45g Butter
- 55g All-Purpose Flour
- 22g deZaan Crimson Red Cocoa Powder
- 100g Eggs
- 1.5g Granulated Sugar
- In a pot, bring milk, water, butter, granulated sugar, and salt to boil.
- Turn off and add sifted flour and deZaan cocoa powder and stir vigorously until combined. Turn the heat back on and stir until the dough dries a little bit.
- Transfer the dough to a mixer fitted with a paddle attachment and let it cool down at low speed.
- Once cool, add the eggs one by one until incorporated.
- Let set in the cooler for 24 hours and pipe over a perforated silicon mat.
- Cover with craquelin and bake at 180°C/350°F for 20 minutes and 10 more minutes off.
Part 2: Craquelin
Ingredients
Method- 70g Butter
- 90g Raw Cane Sugar
- 60g Flour
- 10g deZaan Crimson Red Cocoa Powder
- 10g Almond Flour
- In a mixer fitted with a paddle attachment, mix until all the ingredients form a dough, don’t over-mix.
- Roll out the dough between two parchment papers to 3mm or 1/8 inch and place in the freezer for 1 hour.
- Cut with round a round cutter and place on top of the choux.
Part 3: Cream Cheese Mousse
Ingredients
Method- 75g Heavy Cream
- 110g Cream Cheese
- 35g Granulated Sugar
- 5g Vanilla Paste
- 13g deZaan Crimson Red Cocoa Powder
- Whip the heavy cream and granulated sugar to medium peaks and set aside.
- On a separate bowl, cream together cream cheese, vanilla paste, and deZaan cocoa powder until smooth.
- Fold in the whipped cream until smooth.
- Let rest in the cooler for 5 hours.
Part 4: Crimson Red Half Sphere
Ingredients
Method- 40g Milk Chocolate
- 20g Cocoa Butter
- 40g deZaan Crimson Red Cocoa Powder
- 20g Glucose Syrup
- 115g Heavy Cream (quantity 1)
- 2.5g Silver Gelatin
- 200g Heavy Cream (Cold - quantity 2)
- Soak the gelatin in ice water.
- In a small pot, bring the first quantity of heavy cream, deZaan cocoa powder, and glucose to simmer. Add the gelatin and stir to dissolve.
- Pour over the milk chocolate and emulsify until smooth.
- Add the second quantity of heavy cream, and emulsify with the help of a hand blender. Transfer to half-sphere silicon molds and freeze.
Part 5: Assembly
Method- Cut the choux in half and fill it with cream cheese mousse.
- Glaze the half sphere with neutral glaze and place it on top of the choux.
- Decorate with edible flowers.
