Choux Inaya™ & Cacao Nibs

Choux Inaya™ & Cacao Nibs

  • Timeless Classics
  • Quick & easy (production)
Level:
Medium
Makes:
Ingredients for approximately 60 units
For your customers who can't get enough chocolate, these classic choux puffs feature a light, whipped Inaya dark chocolate cream plus cacao powder in the choux paste and crumble. They are lighter than air, yet indulgent, and can be personalized with additional fillings, such as jams or nut pastes, if you like.

Cocoa crumble

Used products: Cocoa crumble

Preparation: Cocoa crumble

  1. Place together in the mixer and work until a cohesive mixture is obtained
  2. Roll out to 2.5 mm and place in the fridge.
  3. Cut the discs to size to place on top of the choux before baking.

Chocolate éclair dough

Used products: Chocolate éclair dough

  • 500 g
    milk
  • 10 g
    sugar
  • 6 g
    salt
  • 250 g
    butter

Preparation: Chocolate éclair dough

  1. Boil

Used products: Chocolate éclair dough

Preparation: Chocolate éclair dough

  1. Sieve and add to the mixture
  2. Cook while stirring for a few minutes then place the preparation in the mixer.

Used products: Chocolate éclair dough

  • 500 g
    pasteurized egg(s)

Preparation: Chocolate éclair dough

  1. Gradually add
  2. Mix until the dough has reached the proper consistency.
  3. Pipe onto baking sheets, place a Cocoa Crumble disc on top and bake in the oven at around 170ºC.

Inaya™ whipped cream

Used products: Inaya™ whipped cream

  • 1000 g
    35% cream
  • 100 g
    sugar

Preparation: Inaya™ whipped cream

  1. Boil

Used products: Inaya™ whipped cream

  • 1 pod(s)
    Vanilla

Preparation: Inaya™ whipped cream

  1. Add to the warm cream and allow to infuse for a few minutes

Used products: Inaya™ whipped cream

  • 200 g
    egg yolks

Preparation: Inaya™ whipped cream

  1. Strain the cream, then temper into the egg yolks. Return to the stove and cook to 80°C.

Used products: Inaya™ whipped cream

  • 2 g
    gelatin leaves

Preparation: Inaya™ whipped cream

  1. Hydrate and add

Used products: Inaya™ whipped cream

Preparation: Inaya™ whipped cream

  1. Gradually add the warm custard while blending with an immersion blender.
  2. Emulsify and place in the fridge for around 12 hours.

Assembly

Preparation: Assembly

  1. Once the choux is cooked, slice in half. Place a small dab of Pralin Feuilletine™ in the bottom half of the choux.
  2. Whip the Inaya™ Whipped Cream, pipe on top of the Praline Feuilletin, cover with the top half of the choux and place some Cacao Nibs on the sides.
  3. Finally, place an Inaya™ dark chocolate couverture 65% cocoa discs on the top. Set aside.