Dark chocolate choux

ingredients	preparation
200g water 150g milk 150g butter 9g sugar 9g salt	Bring to boil.
200g weak flour	Add and cook for a couple of minutes.
300g eggs	In a keanding machine add little by little the eggs.
Pipe the choux.

ingredients	preparation
250g softened butter 200g raw sugar 180g weak flour 20g	Mix
Roll out the dough to a 2 mm thickness and cut the size of the raw choux. Freeze the disk, then put it on the choux. Bake at 190°C.

ingredients	preparation
250g milk 1/4pod(s) vanilla	Bring to boil.
50g egg yolks 60g sugar 30g starch	Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream.
400g fondente filling 400g Crema 811 FMD-P1336-651 de Callebaut	Add and mix.
Fill the choux with chocolate cream.

Recipe