roll-up image
Rich Terracotta Hazelnut Choux
Part 1: Cocoa Sable
  1. Mix the butter, sugar, ground almonds, flour, and cocoa powder together.

  2. Add the egg yolk & whites and mix.

  3. Once the dough is just combined, transfer to a clean tabletop & knead by hand.

  4. Roll to 3mm thickness.

  5. Rest in refrigerator for approx. 30min.

  6. Line your tart shells with sable & freeze until firm. Cook from frozen at 160°C/320°F for 16 minutes.

Part 2: Cocoa Choux Buns & Craquelin

__Choux Buns: __

__Craquelin: __


__Choux Buns __

  1. Bring to a simmer water & butter.

  2. Add flour & cocoa powder & stir to combine to a paste.

  3. ‘Cook out’ the paste for a minute before placing in a mixer and beating whilst adding in the eggs.

  4. Once combined, transfer into a piping bag. Reserve until ready to use.

__Craquelin __

  1. Combine all ingredients into a stand mixer fit with a paddle attachment until well combined.

  2. Allow to come together before removing and rolling until 2mm thick between parchment.

  3. Freeze until ready to cut to relevant shapes and sizes.

Part 3: Hazelnut & Cocoa Whipped Ganache
  1. Add gelatine with the cocoa powder & cocoa butter into a container. Reserve.

  2. Combine and heat the first part of cream, milk powder & hazelnut paste until simmering.

  3. Pour the liquid into the container and process with a blender until smooth.

  4. Add 2nd cream & blend until smooth. Reserve in refrigerator.

Part 4: Coffee & Cocoa Gel
  1. Combine all ingredients excluding the ultratex. & Heat to dissolve sugar.

  2. Remove from the heat & emulsify with an immersion blender.

  3. Add ultratex until desired consistency is achieved. Reserve in refrigerator until needed.

Part 5: Cocoa & Hazelnut Pastry Cream
  1. Heat the milk, vanilla, hazelnut paste & cocoa powder until simmering.

  2. In a bowl, combine egg yolk, sugar and cornflour until smooth.

  3. Pour milk mixture over ingredients in bowl. Mix until combined.

  4. Return to heat & transfer to a heat-proof container. Reserve in refrigerator until ready to use.

Part 6: Assembly
  1. Once tart shells have been pre-baked & cooled, fill with the choux paste & place the craquelin disc over the top of the choux.

  2. Bake at 170°C/338°F for 17 minutes until risen and firm to the touch.

  3. Cool choux tarts completely before filling with pastry cream. I chose to also pipe an additional helping of hazelnut paste in mine for an extra

‘kick’ of hazelnut when bitten.

  1. Lightly whip your whipped ganache and pipe decoratively on top of choux. Leaving a space in the center.

  2. Pipe coffee gel in the center of the whipped ganache.

  3. Finish with roasted hazelnuts over the top.

MORE RECIPES FOR Rich Terracotta

Do you Know Cocoa?

Excel your cocoa knowledge and be inspired with our exclusive book – just launched!

DeZaan Book WebBanner 08

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how