Choux au chocolat au lait : Pâte à choux | Craquelin | Ganache montée

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier crunch, while semi-sweet chocolate is more budget-friendly.

Prepare the ganache by melting 200g of chocolate au lait and mixing it with 500g of crème liquide, dividing the cream into two containers.

Make the craquelin by mixing 20g of butter, 25g of flour, 3g of cocoa powder, and 25g of brown sugar.

Prepare the pâte à choux by combining 63g of water, 63g of milk, 74g of flour, 2g of salt, 3g of sugar, and 55g of butter in a saucepan over heat until the mixture forms a ball.

Remove from heat and incorporate approximately 100g of eggs gradually until the desired consistency is achieved.

Pipe the pâte à choux into small rounds on a baking sheet.

Top each round with a piece of craquelin before baking.

Bake at 180°C for 20 minutes, keeping an eye on them as baking times may vary.

Cooking Techniques

Spice Level:

Dietary

Allergens