RECETTE DES CHOUX CHOCOLAT PRALINÉ

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.

Preheat the oven to 400°F (200°C).

Bring water and butter to a boil in a saucepan over medium heat.

Add flour and salt to the boiling mixture, stirring until a dough forms.

Remove from heat and let cool slightly before adding eggs one at a time, mixing well after each addition.

Transfer the dough to a piping bag fitted with a round tip.

Pipe small mounds onto a baking sheet lined with parchment paper, spacing them apart.

Bake for 20-25 minutes until puffed and golden brown, without opening the oven door.

Remove from oven and let cool completely on a wire rack.

Melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth.

Whip heavy cream until soft peaks form, then fold in melted chocolate and vanilla extract.

Cut the tops off the cooled choux pastries and fill with chocolate cream using a piping bag.

Replace the tops and dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens