Chocolate crème pâtissière-filled choux buns coated in grand cuvée 64% chocolate, chocolate sablé breton
This month, Chef Stefan Rose has created an elegant dessert that celebrates the rich, indulgent flavours of chocolate. Delicate Chocolate Crème Pâtissière-filled Choux Buns finished with a crisp Chocolate Sablé Breton. Each element brings together silky pastry cream, luxurious chocolate and delicate texture for a beautifully refined and decadent showstopper. Make sure to follow us on Instagram for more recipe inspiration.
Ingredients:
Method:
Combine butter and sugar on mixer briefly with paddle attachment. Add all ingredients apart from soft flour 2. Mix lightly. When just combined, add flour 2 and mix briefly until just combined. Divide and sheet out to around 2mm thick.
Ingredients:
Method:
Cream together butter and sugar & vanilla. Add egg yolks, followed by dry ingredients (sifted together).
Sheet out to 6mm between parchment. Freeze & cut into disks. Bake together with the cut out sable, for 12 minutes at 160C.
Ingredients:
Method:
Sift the flour. Blend the eggs very briefly (10-15 seconds) and pass through a chinois. Bring the water, milk sugar, salt and butter to the boil. When boiling, remove from the heat immediately and incorporate the sifted flour with a strong beater.
Put back onto a low heat to dry out the mixture until the dough stops sticking to the sides of the saucepan while stirring with a spatula for 1-2 minutes. Tip into a mixing bowl bowl, mix for 1 minute to evaporate some steam. Leave for 5 mins to cool. In an electric beater, gradually add the eggs until the mixture reaches the desired consistency, To soften the choux dough, after having added all the eggs, it is best to add a little lukewarm milk to obtain the desired consistency rather than adding more eggs. Mould into orange demisphere moulds. Freeze and demould.
To bake, use the deck oven technique using a Convection Oven. Preheat oven to 250C. Dust defrosted choux buns with either myrcro cocoa butter powder or icing sugar. Add to the hot oven and switch off.
Set a timer for 23 minutes until the outside of the choux bun is set & cooked. Turn the oven back on and finish cooking at 160C for 4 minutes. Once cool, hollow out and fill with chocolate crème pâtissière.
Ingredients:
Method:
Heat together, clingfilm and infuse for 20 minutes. Pass & return to just below the boil. Whisk together, whisk in hot cream in two additions, then cook for 2 minutes while boiling. Remove from heat. Off the heat, whisk in each component in this order. Blend with stick blender until silky smooth. Chill.
Ingredients:
Method:
Heat cream (1) to 90C, add to chocolate and gelatine solution. Mix well, and blend in cream (2) until smooth. Chill overnight. Whip and use.
Assembly
Add chocolate disk onto chocolate sable breton while warm to lightly melt the chocolate. Fill the chocolate mini choux buns with crème pâtissière. Place tempered chocolate in small demi sphere moulds and add the choux buns. Leave to crystalise the chocolate, then remove once set with a shine. Whip the chocolate ganache, add 3 choux buns to the chocolate sable base, stuck with a touch of the ganache. Then pipe the cream on decoratively, add a choux bun on top, and finally a tempered chocolate leaf decoration.
