Dirty Choux
Ingredients: Unsalted butter, Sugar, Cake flour, Cocoa powder, Egg yolks · 60 min cook time · 268kcal · ~₩7,010
Ingredients
35g Unsalted butter, 25g Sugar, 35g Cake flour, 3g Cocoa powder, 2개 Egg yolks, 35g Sugar, 12g Cornstarch, 200g Hot milk, 2g Vanilla bean paste, 100g Dark couverture chocolate, 30g Unsalted butter, 0.5g Salt, 35g Water, 35g Milk, 40g Cake flour, 5g Cocoa powder, 75g Eggs, 150g Heavy cream
Instructions
1. Whisk 35g unsalted butter and 25g sugar until creamy.
2. Sift in 35g cake flour and 3g cocoa powder, then mix until combined.
3. Roll out the chocolate cookie dough between parchment paper and harden it in the freezer.
4. In a pot, combine 2 egg yolks, 35g sugar, and 12g cornstarch. Mix well.
5. Pour in 200g hot milk and 2g vanilla bean paste. Mix well.
6. Cook over medium heat, stirring constantly, until the mixture thickens.
7. Remove from heat and add 100g dark couverture chocolate. Mix until melted and smooth.
8. Transfer the chocolate cream to a bowl, cover with plastic wrap, and chill.
9. In a pot, combine 30g unsalted butter, 0.5g salt, 35g water, and 35g milk. Heat until butter melts.
10. Remove from heat and sift in 40g cake flour and 5g cocoa powder. Mix until a dough forms.
11. Return to low heat and cook for 1 minute, stirring constantly, to dry out the dough.
12. Transfer the dough to a bowl and gradually add 75g eggs, mixing well after each addition until smooth.
13. Pipe the choux pastry onto a baking sheet.
14. Cut out circles from the hardened chocolate cookie dough and place them on top of the choux pastry.
15. Bake in a preheated 190°C oven for 15 minutes, then reduce temperature to 170°C and bake for another 15 minutes.
16. Whip 150g heavy cream until stiff peaks form.
17. Add the chilled chocolate cream to the whipped cream and mix until combined.
18. Fill the baked choux with the chocolate cream.
19. Coat the filled choux with melted chocolate.
Source: Watch the original video