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DeZaan Image Of Cocoa Choux
Part 1: Cocoa Choux
  • 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
  1. In a pot, bring milk, water, butter, granulated sugar, and salt to boil.
  2. 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.
  3. Transfer the dough to a mixer fitted with a paddle attachment and let it cool down at low speed.
  4. Once cool, add the eggs one by one until incorporated.
  5. Let set in the cooler for 24 hours and pipe over a perforated silicon mat.
  6. Cover with craquelin and bake at 180°C/350°F for 20 minutes and 10 more minutes off.
Part 2: Craquelin
  • 70g Butter
  • 90g Raw Cane Sugar
  • 60g Flour
  • 10g deZaan Crimson Red Cocoa Powder
  • 10g Almond Flour
  1. In a mixer fitted with a paddle attachment, mix until all the ingredients form a dough, don’t over-mix.
  2. Roll out the dough between two parchment papers to 3mm or 1/8 inch and place in the freezer for 1 hour.
  3. Cut with round a round cutter and place on top of the choux.
Part 3: Cream Cheese Mousse
  • 75g Heavy Cream
  • 110g Cream Cheese
  • 35g Granulated Sugar
  • 5g Vanilla Paste
  • 13g deZaan Crimson Red Cocoa Powder
  1. Whip the heavy cream and granulated sugar to medium peaks and set aside.
  2. On a separate bowl, cream together cream cheese, vanilla paste, and deZaan cocoa powder until smooth.
  3. Fold in the whipped cream until smooth.
  4. Let rest in the cooler for 5 hours.
Part 4: Crimson Red Half Sphere
  • 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)
  1. Soak the gelatin in ice water.
  2. 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.
  3. Pour over the milk chocolate and emulsify until smooth.
  4. 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
  1. Cut the choux in half and fill it with cream cheese mousse.
  2. Glaze the half sphere with neutral glaze and place it on top of the choux.
  3. Decorate with edible flowers.


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