deZaan Cocoa Choux

Cocoa Choux filled with Cream Cheese and Cocoa Mousse

Course: Dessert

Cuisine: French

Keyword: Choux, Cream Puff, Pastry

Difficulty: Advanced

Brand: Allez, Cacao Barry, deZaan, Prova

Servings: Choux

In a pot, bring milk, water, butter, granulated sugar, and salt to boil.
Turn off and add sifted flour and 22 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder and stir vigorously until combined. Turn the heat back on and stir until the dough dries a little bit.
Transfer the dough to a mixer fitted with a paddle attachment and let it cool down at low speed.
Once cool, add the eggs one by one until incorporated.
Once cool, add the eggs one by one until incorporated.
Cover with craquelin and bake at 180°C/350°F for 20 minutes and 10 more minutes off.

In a mixer fitted with a paddle attachment, mix 10 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder with rest of ingredients until they form a dough, don’t over-mix.
Roll out the dough between two parchment papers to 3mm or 1/8 inch and place in the freezer for 1 hour.
Cut with round a round cutter and place on top of the choux.

Whip the heavy cream and granulated sugar to medium peaks and set aside.
On a separate bowl, cream together cream cheese, vanilla paste, and 13 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder until smooth.
Fold in the whipped cream until smooth.
Let rest in the cooler for 5 hours.

Soak the gelatin in ice water.
In a small pot, bring the first quantity of heavy cream, 40 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder, and 20 g Allez Belgian Glucose Syrup to simmer. Add the gelatin and stir to dissolve.
Pour over the 40 g Cacao Barry Lactée Supérieure Milk Chocolate Baking Discs and 20 g Cacao Barry Mycryo Cocoa Butter emulsify until smooth.
Add the second quantity of heavy cream, and emulsify with the help of a hand blender. Transfer to half-sphere silicon molds and freeze.