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Dezaan Choux Hero Sm
Part 1: Nib Craquelin
  • 147g Butter
  • 177g Brown Sugar (preferably dark)
  • 160g Flour
  • 15g True Dark
  • 30g Ground Nibs (ground as fine as possible)
  1. In a mixing bowl, add butter and sugar. Mix until well blended.
  2. Add flour and nibs, blend until well combined.
  3. Transfer from bowl to a flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
  4. Once firm, roll out craquelin to about 3-5mm and cut to shape and size of pate a choux. Reserve to be placed on pate a choux ahead of baking.
Dezaan Choux Macro
Part 2: Cocoa Pâte à Choux
  • 300ml Milk
  • 300ml Water
  • 6g Salt
  • 15g Sugar
  • 270g Butter
  • 330g Chestnut Flour
  • 80g True Gold Cocoa Powder
  • 550g Eggs (fresh)
  1. Preheat oven to 175ºC. Prepare a sheet tray with baking paper. Prepare a piping bag with a large round tip (approx 12mm).
  2. Sift flour and cocoa powder together into a bowl. Set aside until ready to use.
  3. In a saucepan add milk, water, salt, sugar and butter. Bring to a boil.
  4. Add flour and cocoa powder mixture into pan. Cook on low/medium heat until mixture pulls away from bottom of pan.
  5. Transfer pate a choux to a mixing bowl (with paddle attachment) and start mixing on medium speed.
  6. Gradually add the eggs.
  7. Once all eggs have been incorporated, check the fluidity of the pate a choux. Batter should drop from a spatula in a V shape as it's lifted from the bowl.
  8. Once pate a choux is prepared, pipe into individual finger shapes (4-6cm depending on desired length).
  9. Place nib craquelin on top of pate a choux.
  10. Bake at 170ºC for about 25 minutes. Look for a golden brown colour. Texture should be crisp and dry outside, and hollow, slightly wet inside.
  11. Once a golden brown colour is reached drop temperature to 120ºC and bake for a further 10 minutes to dry out the pate a choux a bit further without over colouring/baking.
Part 3: Nib Mousseline
  • 500ml Milk
  • 20g Toasted Cocoa Nibs
  • 10g Kasha (toasted)
  • 125g Sugar
  • 125g Yolks
  • 43g Cornstarch
  • 30g Butter
  • 50ml Double Cream
  1. In a sauce pan, add the milk along with nibs and kasha grain. Bring to a soft boil and turn off heat. Cover pan and let sit for 10 minutes to infuse.
  2. Strain and rescale milk into another saucepan. 500ml of milk is needed to proceed.
  3. In a bowl add the egg, sugar and cornstarch. Blend until well combined and a smooth paste forms. Set aside until ready to use.
  4. Return saucepan with infused milk to heat. Bring to a simmer.
  5. Stream the milk into the egg mixture while constantly stirring.
  6. Return saucepan back to heat. Cook until a thick cream starts to develop. Mix continuously to prevent from burning or curdling.
  7. Once at proper texture, take off heat and add butter. Mix until well incorporated.
  8. Pour pastry cream into a heat-proof bowl and place plastic film wrap over the top to prevent a skin from developing.
  9. Cool down completely in refrigerator.
  10. In the meantime, whip double cream to medium/hard peaks. Reserve bowl in refrigerator until ready to use.
  11. Once pastry cream is completely cooled down mix quickly with a whisk to loosen the cream a bit. Do not over mix.
  12. Reserve half of the pastry cream for the eclair filling.
  13. Take the other half of the pastry cream and fold in the whipped cream. Once done transfer directly to a piping bag with desired piping tip. Use immediately or reserve in refrigerator until ready to use.
Dezaan Choux Macro 2
Dezaan Choux Pattern 2 Sm
Part 4: Nib & Grains Nougatine
  • 248g Sugar (caster)
  • 7g NH Pectin
  • 71g Milk
  • 319g Butter
  • 71g Glucose Syrup
  • 264g Cocoa Nibs (toasted)
  • 20g Kasha (toasted)
  1. Prepare a sheet tray with baking paper or a silpat. Reserve a second sheet of baking paper or silpat on the side.
  2. Preheat oven to 160ºC.
  3. In a heat-proof bowl, add cocoa nibs, kasha and millet. Set aside until ready to use.
  4. In a saucepan add the remaining ingredients and cook to 106ºC.
  5. Once temperature is reached, take off heat and pour into bowl over the grains.
  6. Fold together the ingredients. Pour onto prepared sheet tray. Place second baking paper or silpat onto the nougatine and with a rolling pin roll to an even layer about 4mm thick.
  7. Bake nougatine for 5-6 minutes or until it starts to bubble slightly.
  8. Take out and cut when hot into desired shape or leave to cool and break when cooled.
Part 5: Assembly
  1. Poke a hole on the bottom side of each éclair (poking two holes will allow better filling).
  2. Generously fill the éclair with the reserved pastry cream (without whipped cream) from the bottom side.
  3. Pipe the mousseline (with whipped cream) onto the top of the éclair.
  4. Finish by organically placing the nougatine on the cream.


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