- Mix the butter and add the icing sugar, salt and egg and mix well. Then, add the flour and mix well
- Roll out the dough until 3 mm thick
- Bake at 155°C for around 15 minutes
- Use as a base for the Petit Choux
2. Choux Pastry Dough
Ingredients:
125g
Water
125g
Milk
100g
Butter
5g
Salt
150g
High protein flour
200g
Egg
Preparation:
- Boil the water, milk, butter and salt together
- Add in the flour, then mix and continue to cook until the flour absorbs all the liquid
- Transfer the batter into a mixing bowl and cool it down with a paddle while adding the eggs gradually
- Transfer into a piping bag and pipe it into the desired size
3. Craquelin
Ingredients:
100g
Butter
140g
Sugar
140g
Medium protein flour
Preparation:
- Mix the butter and sugar together until well combined - Add in the flour and continue mixing until well combined - Roll at 2 mm and freeze for 15-20 minutes and cut the dough into the desired size - Put the craquelin on top of the Choux Pastry - Bake at 165°C for 30 minutes
- Boil the milk and infuse with earl grey tea for 10 minutes - Mix the sugar, egg yolks, then add the cornstarch - Strain the tea and pour over the egg mixture, then boil for 2 minutes - Add the butter, then add the chocolate - Cling wrap it, making sure the plastic touches the surface. Keep in the refrigerator - Pipe the pastry cream in the Petit Choux before serving
- Boil the 150-gram cream with the tea and infuse for 5 minutes - Strain, then boil the cream again with glucose to make a ganache with the milk chocolate. Then, emulsify with a hand blender - Add the remaining 250-gram cold cream and mix well - Keep it in the fridge overnight and whip the next day - Use as a decoration on top of the Choux
