Chocolate Choux au Craquelin

Preparation time:

1 hour 10 minutes +15–20 min for craquelin refrigeration time

Serves:

6

Ingredients:

For the Craquelin (Crispy Topping):

Unsalted butter (softened) - 50 gm

Brown sugar - 50 gm

All-purpose flour - 40 gm

Cocoa powder - 10 gm

For the Choux Pastry:

Whole milk - 60 ml

Water - 60 ml

Unsalted butter - 50 gm

Salt - 1 gm

Sugar - 5 gm

All-purpose flour - 70 gm

Cocoa powder - 10 gm

Large eggs - 2

For the Chocolate Mousseline Cream:

Whole milk - 250 ml

Egg yolks - 2

Sugar - 50 gm

Cornstarch - 20 gm

56% couverture Bar dark chocolate (finely chopped) - 100 gm

Unsalted butter (softened) - 100 gm

For the Chocolate Drip:

70% Bar dark chocolate - 20 gm

Whole milk - 5 ml

For the Topping:

Bean-to-bar cocoa nibs

Directions:

1. Make the Craquelin

1. In a bowl, mix butter, brown sugar, flour, and cocoa powder until a dough forms.
2. Roll it between two sheets of parchment paper to about 2mm thick.
3. Freeze for 15–20 minutes, then cut into small circles (about 3cm) and keep in the freezer.

2. Make the Choux Pastry

1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a saucepan, heat milk, water, butter, salt, and sugar over medium heat until butter melts.
3. Add flour and cocoa powder all at once, stirring continuously until the dough forms and pulls away from the sides of the pan. Cook for about 2 minutes.
4. Transfer the dough to a mixing bowl and let it cool slightly.
5. Add eggs one at a time, mixing well after each addition until the dough is smooth and pipeable.
6. Transfer to a piping bag fitted with a round tip and pipe small rounds (about 3 cm).
7. Place a frozen craquelin disc on top of each choux.
8. Bake at 180°C for 30–35 minutes until puffed and crisp. Let cool.

3. Make the Chocolate Mousseline Cream

1. Heat milk in a saucepan until warm.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
3. Gradually pour the warm milk into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
5. Remove from heat, add 56% Bar dark chocolate, and mix until smooth.
6. Let cool to room temperature, then beat in softened butter until creamy.

4. Make the Chocolate Drip

1. Heat 70% Bar dark chocolate and whole milk together in a microwave or double boiler.
2. Stir until smooth and slightly thickened.

5. Assemble

1. Make a hole in choux buns.
2. Pipe the chocolate mousseline cream into the base.
3. Drizzle with the 70% dark chocolate drip.
4. Sprinkle Bean-to-bar cocoa nibs on top for a crunchy finish.