TCHO Chocolate Cream Puffs by Renee Cade | Pastry Arts
Pastry Chef Renee Cade's recipe makes 60 of these tasty chocolate cream puffs that incorporates the unique and rich flavors from TCHO chocolate.
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Instant-read thermometer
- Plastic wrap
- Stand mixer
- Wooden spoon
- Spatula
- Piping bag
- Baking sheet
- Silicone baking mat
- Parchment paper
- Measuring cup
- Chef's knife
- Cutting board
- Paring knife
Ingredients
- 464 g heavy cream
- 397 g TCHO 54% Dark Milk Chocolate Discs, roughly chopped
- 255 g granulated sugar
- 71 g Elsay pastry cream powder
- 946 ml half ‘n half
- 1/2 vanilla bean, split and scraped
- 57 g egg yolks
- 57 g whole eggs
- 42 g unsalted butter
- 470 g water
- 484 g whole milk
- 20 g salt
- 500 g unsalted butter
- 600 g all-purpose flour
- 16 large eggs
- TCHO Roasted Cacao Nibs
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