I always dream about dessert, ^^, there are so many things I want to make, to try and to taste.It's a part of my life, I go to sleep with cookbooks in my hand or on my bed, haha. When I really want to make something it makes me excited, I think I'm crazy.But you can see that my craziness can bring happiness to other people's face esp. my family. I just finished make this dessert that I dreamed about it 3 days ago. It's not hard to make but I have to say it takes time ^^".You need to start it a day before as each of the elements need time. Starting by making the creamy chocolate inserts, it needs time to set in the freezer until firm. If you have the same hemisphere moulds you can follow me to make the sphere creamy chocolate, but other shape is fine. Even it take a lot of time to make it, just following each of my steps and you will be fine.You need to refrigerate it after assemble to let the creamy chocolate insert become softer before eating. The best thing to serve with this cute dessert is coffee, hot delicious coffee will bring the best out of this choux pastry, but you don't have to believe me, just try by yourself, haha.
Recoretto:
Chocolate choux pastry with chocolate pastry cream
and caramel whipped cream
Makes 12-15 pieces
Creamy Chocolate85g ......................................... Whipping cream85g ......................................... Milk33g ......................................... Egg yolk17g .......................................... Granulated sugar80g ......................................... Dark chocolate (70%)
Chocolate Pastry cream -Pastry cream- 240g ...................................... Milk- 15g ......................................... Corn starch- 57g ......................................... Granulated sugar- 1 ............................................. Egg- 30g ........................................ Unsalted butter- ............................................... Pinch of salt240g ........................................ Pastry cream40g .......................................... Dark chocolate (70%)120g ......................................... Whipping cream
Cookie crack40g .......................................... Unsalted butter45g .......................................... Granulated sugar45g .......................................... Cake flour5g ............................................ Cocoa powder
Caramel whipped cream135g ........................................ Granulated sugar300g ....................................... Whipping cream
Chocolate choux pastry58g ......................................... All purpose flour5g ........................................... Cocoa powder50g ......................................... Milk50g ......................................... Water45g ......................................... Unsalted butter2g ........................................... Granulated sugar1.5g ......................................... Salt105g ........................................ Egg
Making creamy chocolate:
Warm the milk until almost boil.Meanwhile whisk the egg yolks and sugar together in a small saucepan.When the milk become hot, slowly pour into the saucepan, whisk all the time.Then place the pan over low heat and heat until 82C, whisk all the time..
Remove from the heat and pour into chocolate bowl.Let it rest for 1 minute, then slowly stir until melt.Pour into whipping cream bowl.Stir until combine.Spoon into 3cm hemisphere silicone moulds.Freeze at least 4 hours or overnight until firm.When firm, press 2 hemispheres together to create sphere shape.
Make Cookie crack:Beat the butter and sugar together until smooth.Sift the flour and cocoa powder into the bowl.Fold to combine.Roll between 2 sheets of baking paper, refrigerate until firm.
Make Caramel whipped cream.Make the caramel by putting the sugar into the pan, heat until amber.Meanwhile warm the whipping cream until hot (I put mine in microwavable jug and heat for 2 minutes (600W).When the sugar turn into amber, slowly pour the hot whipping cream into the pan, stir until smooth.Let the mixture cool then refrigerate overnight.
Make Chocolate Pastry cream:Warm the milk until almost boil.Meanwhile whisk the egg, corn starch, salt and sugar together in a small saucepan.When the milk become hot, slowly pour into the saucepan, whisk all the time.Then place the pan over low heat until boil, whisk all the time..Remove from the heat and stir in the butter.Mix in the chocolate.Stir until smooth.Put into zip lock bag and let it cool, then refrigerate overnight.
Make Chocolate choux pastryPreheat the oven to 250C.Line the baking sheet with baking paper or silpat.Put butter, milk, water, salt and sugar into a saucepan.Place over medium heat until fully boil.
Sift the flour and cocoa powder together, when the mixture become boil, remove the saucepan from the heat and pour the sifted flour mixture into the saucepan.Stir the mixture over low heat for 2-3 minutes.
Remove from the heat and pour into a bowl.Beat with hand mixer until barely warm.Slowly add the egg into the bowl, you may not need all the egg (or you may need more ^^).Check the pastry by using your finger.
Pipe into 5cm .Cut the cookie crack and place on top.Put the baking sheet into the oven reduce the temperature into 200C Bake for 20 minutes.Reduce the temperature to 160C and bake for 20 minutes more.
Let the choux pastry cool on a wire rack before filling it.
Make Chocolate Pastry cream (continue from above)Remove the chocolate pastry cream from the fridge and put in a bowl. Whip the whipping cream until soft peaks form.Fold 1/3 of the whipped cream into chocolate mixture.
Pour the mixture back into whipped cream bowl.Fold until combine.
Assemble: Whip the caramel whipping cream until soft peaks formed.Cut the top of the choux pastry out.Pipe the chocolate pastry cream into the choux pastry and place the creamy chocolate inside.Pipe the caramel whipped cream over the creamy chocolate and place the top of choux pastry back.Refrigerate for 1-2 hours before serving.Enjoy!
Recoretto: Chocolate choux pastry with chocolate pastry cream and caramel whipped cream
