CHOUX PASTRY

125 gram Water

125 gram Milk

100 gram Butter

5 gram Salt

150 gram High Protein Flour

200 gram Whole Eggs

Instructions:

• Bring the water, milk, butter, and salt to a boil.
• Add the high protein flour and stir continuously until the dough forms a smooth ball and pulls away from the sides of the saucepan.
• Transfer the dough to a mixing bowl fitted with the paddle attachment. Mix on low speed to cool slightly.
• Gradually add the whole eggs, mixing until a smooth, pipeable consistency is achieved..
• Transfer the batter to a piping bag and pipe to the desired size.

CHOCO CRAQUELIN

250 gram Butter

250 gram Sugar

210 gram Medium Protein Flour

40 gram Cocoa Powder

Instructions

1. Mix the butter and sugar until well combined.
2. Add the medium protein flour and cocoa powder, then mix until a smooth dough forms.
3. Roll the dough between two sheets of parchment paper and freeze for 15–20 minutes.
4. Cut the craquelin into discs and place one on top of each piped choux.
5. Bake at 180–185°C for approximately 20 minutes, or until golden brown

Mocha Chocolate Chantilly

15 gram per pieces → 120 → 6 recipes → 126 pieces

55 gram Cream (1)

35 gram Milk

4 gram Instant Coffee

1 gram Gelatine Powder (bloomed with 5 grams of iced water)

85 gram Embassy Azalea Milk Chocolate Couverture 34%

135 gram Cream (2)

Instructions:

- Heat cream (1), milk, and instant coffee until just below boiling.

- Pour the hot mixture over the Embassy Azalea Milk Chocolate Couverture 34% and emulsify using a hand blender until smooth.

- Add the melted bloomed gelatin and blend until fully incorporated.

- Add the cold cream (2) and mix until well combined.

- Cover with cling film, ensuring it is in direct contact with the surface. Refrigerate overnight.

- Whip to medium peaks before using.

Coffee Caramel

2 gram per pieces → 120 → 1 recipes → 180 pieces

Coffee Infusion

• 100 g Cream
• 90 g Milk
• 30 g Ground Coffee

Caramel

• 100 g Glucose
• 100 g Sugar
• 120 g Coffee Infusion
• 50 g Unsalted Butter

= 405

Instructions:

1. Combine the cream, milk, and ground coffee. Infuse for 20 minutes, then strain to obtain 120 g of coffee infusion.
2. Prepare a dry caramel by heating the sugar and glucose until it reaches a medium amber color.
3. Gradually pour the hot coffee infusion into the caramel while stirring continuously until smooth.
4. Cook briefly until the caramel is smooth and homogeneous.
5. Allow the caramel to cool to approximately 40°C, then add the room-temperature butter and emulsify using a hand blender until smooth.

Assembly

1. Fill each Choux Craquelin with the Mocha Chocolate Chantilly.
2. Pipe the Coffee Fluid Caramel into the center of the chantilly filling.
3. Pipe a dome of Mocha Chocolate Chantilly on top of the choux.
4. Finish with the desired chocolate decoration.