Food and Travel Magazine | Chocolate craquelin-topped choux puffs…
Soft, silky and crunchy all at the same time, these delicate little buns taste as elegant as they look.
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Ingredients
- 110g plain flour
- 65g butter, chilled and cut into cubes
- 3 eggs, beaten
- 80g butter, softened
- 100g golden caster sugar
- 11/2tbsp dark cocoa powder
- 100g plain flour
- 150-175g dark chocolate (70% cocoa solids)
- 100g mascarpone
- 175ml double cream
- 125ml double cream
- edible gold star confetti
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