Recipe of the month

CHOCOLATE HAZELNUT CHOUX

Recipe for 12 choux.

COCOA HAZELNUT CHOUX CRUNCH

• Salted butter 50 g
• Coconut sugar 20 g
• Hulled barley flour 50 g
• Cocoa powder 8 g
• Chia seeds 5 g
• Hazelnut pieces 20 g

Mix all ingredients together in a mixer with paddle. Roll out to 1 mm thick and freeze before cutting.

CHOUX PASTRY

• Hazelnut “mylk” 160 g
• Salted butter 75 g
• Hulled barley flour 90 g
• Eggs 160 g
• Vanilla powder 1 g

Boil hazelnut mylk with butter. Add flour, vanilla powder and stir on low heat for 2-3 minutes. Set aside into a mixing bowl and cool with paddle. Gradually add blended eggs. Pipe choux, place choux crunch on top before baking at 160°C in a fan forced oven for 45 minutes.

HAZELNUT CHOCOLAT MOUSSE

• Hazelnut “mylk” 40 g
• Hazelnut paste 25 g
• Dark chocolate 70% 80 g
• Cream 35% fat, whipped 180 g

Bring hazelnut mylk to a simmer before pouring onto hazelnut paste and chocolate. Whip cream to a soft texture before folding into chocolate hazelnut base. Refrigerate.

DARK CHOCOLATE CREAM

• Hazelnut “mylk” 240 g
• Egg yolks 40 g
• Dark chocolate 70% 180 g

Heat hazelnut mylk and cook like a crème anglaise on low heat to 82°C. Pour onto chocolate and emulsify with hand blender. Set aside, wrapping directly onto surface with cling film. Refrigerate for at least 2 hours to set the cream.

HAZELNUT SAUCE

• Cream 35% fat 75 g
• Hazelnut paste 25 g
• Dark chocolate 70% 4 g
• Acacia honey 10 g

Blend ingredients cold.

ASSEMBLY AND FINISHING

Fill choux with hazelnut chocoalte mousse. Pipe cream and fill with hazelnut sauce. Decorate with hazelnut pieces.