Cocoa Choux Recipe by Chef Simon Pacary
Cocoa Choux by Chef Simon Pacary, made with Manjari 64% chocolate for a decadent treat. Perfect for choux pastry lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Ingredients
- 250g passion fruit puree
- 300g water
- 10p passion fruit
- 125g sugar
- 16g agar
- 125g butter
- 175g flour
- 10g fleur de sel
- 125g egg yolk
- 1l 35% cream
- 600g passion fruit puree
- 150g sugar
- 7 gelatin sheets
- 20p passion fruit
- 75g sugar
- 6 sprigs of thyme
- 20g grated ginger
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