Choux Inaya™ & Pépites Cacao

Recipe

Created by
  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand

Cocoa crumble

Ingredients Preparation
  • 400g
    demerara sugar
  • 320g
    butter in small cubes
  • 400g
    T55 flour
  • 30g
    vanilla powder
  • 30g
    Plein Arôme
  • 8g
    fine salt

Place together in the mixer and work until a compact mixture is obtained

Laminate at 2.5 mm and place in the fridge.
Cut the discs to size in order to place on top of the choux before baking.

Chocolate éclair dough

Ingredients Preparation
  • 500g
    milk
  • 10g
    sugar
  • 6g
    salt
  • 250g
    butter

Boil

  • 200g
    T55 flour
  • 60g
    Plein Arôme

Sieve and add to the mixture

Blanch for a few minutes and place the preparation in the mixer.

  • 500g
    pasteurized egg(s)

Gradually add

Mixe until the preparation binds.
Measure out onto oven sheets, place a Cocoa Crumble disc on top and bake in the oven at around 170ºC.

Inaya™ whipped cream

Ingredients Preparation
  • 1000g
    35% cream
  • 100g
    sugar

Boil

  • 1pod(s)
    vanilla

Infuse in the preparation for a few minutes 

  • 200g
    egg yolks

Make a custard by pouring over the mixture

  • 2g
    gelatin leaves

Hydrate and add

  • 300g
    Inaya™

Pour at intervals over

Emulsify and place in the fridge for around 12 hours.

Assembly

Ingredients Preparation
  • Q.S.
    Inaya™
  • Q.S.
    Pralin Feuilletine™

Once the choux are cooked, slice in half. Place a small blob of Pralin Feuilletine™ on the base of the choux.
Whip the Inaya™ Whipped Cream, measure out, cover and place some Pépites Cacao Extra-Bitter Guayaquil on the sides.
Finally, place a Inaya™ dark chocolate couverture 65% cocoa discs on the top. Set aside.

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