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Choux Inaya™ & Pépites Cacao

Used Cacao Barry products

Pralin Feuilletine™

Pâte à choux based desserts

Choux Inaya™ & Pépites Cacao

Created by

Ramon Morató
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 2

Dosage

Ingredients for approximately 60 units

Used Cacao Barry products

Pralin Feuilletine™

Cocoa crumble

Ingredients	Preparation
400g demerara sugar 320g butter in small cubes 400g T55 flour 30g vanilla powder 30g Plein Arôme 8g fine salt	Place together in the mixer and work until a compact mixture is obtained
Laminate at 2.5 mm and place in the fridge. Cut the discs to size in order to place on top of the choux before baking.

Chocolate éclair dough

Ingredients	Preparation
500g milk 10g sugar 6g salt 250g butter	Boil
200g T55 flour 60g Plein Arôme	Sieve and add to the mixture
Blanch for a few minutes and place the preparation in the mixer.
500g pasteurized egg(s)	Gradually add
Mixe until the preparation binds. Measure out onto oven sheets, place a Cocoa Crumble disc on top and bake in the oven at around 170ºC.

Inaya™ whipped cream

Ingredients	Preparation
1000g 35% cream 100g sugar	Boil
1pod(s) vanilla	Infuse in the preparation for a few minutes
200g egg yolks	Make a custard by pouring over the mixture
2g gelatin leaves	Hydrate and add
300g Inaya™ 65%	Pour at intervals over
Emulsify and place in the fridge for around 12 hours.

Assembly

Ingredients	Preparation
Q.S. Inaya™ 65% Q.S. Pralin Feuilletine™ Q.S. Pépites Cacao Extra Bitter Guayaquil	Once the choux are cooked, slice in half. Place a small blob of Pralin Feuilletine™ on the base of the choux. Whip the Inaya™ Whipped Cream, measure out, cover and place some Pépites Cacao Extra-Bitter Guayaquil on the sides. Finally, place a Inaya™ dark chocolate couverture 65% cocoa discs on the top. Set aside.

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