Double chocolate choux pastries
Ingredients: Crunchy cocoa biscuit - 255 gCold butter in cubes - 400 gFlour T55 - 50 gRoaster hazelnut flour - 150 gIcing powder - 20 gcocoa powder
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.callebaut.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Rolling pin
- Plastic wrap
- Refrigerator
- Freezer
- Chef's knife
- Cookie cutter
- Silicone baking mat
- Chocolate mold
- Cake ring
- Oven
- Baking sheet
- Piping bag
- Candy thermometer
- Immersion blender
- Whisk
Ingredients
- 255 gCold butter in cubes
- 400 gFlour T55
- 50 gRoaster hazelnut flour
- 150 gIcing powder
- 20 gcocoa powder
- 2 UnitsEgg
- 200 gcold butter
- 250 gbrown sugar
- 250 gFlour T55
- 40 gcocoa powder
- 125 gmilk
- 125 gwater
- 15 gsugar
- 5 gsalt
- 100 gbutter
- 150 gFlour T55
- 20 gCacao powder
- 250 geggs
- 225 gCream 35 %
- 25 gLiquid glucose 40DE
- 25 ginvert sugar
- 400 gCream 35 %
- 420 gCream 35 %
- 140 gLiquid glucose 40DE
- 200 gsucrose
- 100 g
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