Mini Chocolate Paris-Brest with Chocolate Cream
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 100g |
| All-purpose flour | 70g |
| Unsweetened cocoa powder | 1 tsp |
| Butter | 50g |
| Eggs | 2 |
| Fine salt | q.b. (to taste) |
| Sugar | 20g |
| Sliced almonds | 30g |
| Dark chocolate | 40g |
| Whole milk | 165g |
| Egg yolks | 2 |
| Sugar | 40g |
| Cornstarch (cornflour) | 10g |
| Butter | 20g |
| Heavy cream | 180g |
Directions:
For the Chocolate Cream:
- Begin by preparing the chocolate cream. Pour the milk into a small saucepan and bring it to a gentle simmer.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add a couple of tablespoons of hot milk to temper the egg mixture, mixing well.
- Slowly pour the egg mixture back into the saucepan with the remaining milk, stirring constantly to prevent curdling.
- Add the butter and finely chopped dark chocolate to the saucepan. Stir until the chocolate melts and the cream thickens over low heat.
- Once thickened, remove the saucepan from the heat and transfer the cream to a shallow dish. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming.
- Let the cream cool at room temperature, then refrigerate it to firm up.
For the Choux Pastry:
- Sift the flour, cocoa powder, and salt into a bowl. In a separate pan, combine the water and butter, heating gently until the butter melts and the water comes to a boil.
- Gradually add the sifted dry ingredients to the boiling water and stir with a wooden spoon until the mixture comes together as a dough.
- Continue stirring over medium heat for a minute to dry out the dough slightly. Remove the pan from the heat and let the mixture
