These chocolatey puffs of gorgeousness have all the airs and graces of a French patisserie! Crisp little choux buns with a "craquelin" top, filled with chocolate cream and scented with the delicate citrus flavors of Earl Grey tea.
2 hrs 30 mins total time
35 mins active time
Medium
Makes 4
Ingredients
Measurements:
For the chocolate cream
1½ cups (12 fl oz) heavy cream
divided
⅓ cup (¾ oz) Earl Grey tea leaves
2¾ oz dark chocolate (70% cocoa)
melted
2 tbsp white sugar
For the craquelin
2 tbsp (1 oz) unsalted butter
at room temperature
¼ cup (1¼ oz) all-purpose flour
3 tbsp (1¼ oz) white sugar
1 tbsp cocoa powder
For the choux pastry
2 tbsp milk
2 tbsp water
2 tbsp (1 oz) unsalted butter
3 tbsp all-purpose flour
¼ tsp kosher salt
¼ tsp white sugar
1 large egg
1 large egg yolk
Cooking spray
To decorate
Gold leaf
Instructions
1To start the chocolate cream, place 1 cup (8 fl oz) of the cream in a small saucepan and bring to a boil over medium-high heat. Remove from the heat, stir in the tea and allow to infuse for 3 minutes.
2Strain the cream through a fine sieve over the melted chocolate, pressing the tea. Discard the tea leaves. Add the sugar and stir to combine. Transfer to a shallow dish and refrigerate for at least 1 hour to cool. Meanwhile, make the craquelin.
3To make the craquelin, place the butter, flour, sugar and cocoa powder in the bowl of a stand mixer. Beat with the paddle attachment, on medium speed for 1 minute, or until a paste forms.
4Roll the craquelin mixture between 2 sheets of parchment paper to about 1/8-inch thick. Place on a tray and freeze until firm. Meanwhile, continue to the next step.
5Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, No Fan, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 325°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
6To make the choux pastry, place the milk, water and butter in a small saucepan and bring to a boil. Add the flour, salt and sugar and mix vigorously with a wooden spoon to combine, ensuring there are no clumps of flour. Cook, stirring for 1 to 2 minutes, or until a ball starts to form. Remove from the heat.
7Transfer the choux pastry to the bowl of a stand mixer and beat with the paddle attachment, on medium speed for 1 minute to cool slightly. With the mixer still running, add the egg and egg yolk and beat until smooth.
8Spray the pizza pan with cooking spray. Transfer the choux pastry to a piping bag fitted with a ¾-inch plain piping tip. Pipe 4 mounds about 2-inches wide, onto the prepared pan, evenly spaced apart.
Tip: Use a wet finger to smooth the tops.
9Remove the craquelin from the freezer and using a 2-inch round cookie cutter, cut out 4 rounds. Place a craquelin round onto each choux.
Tip: Reshape the craquelin offcuts and freeze for up to 1 month.
10Once preheated, place the pan in the oven and bake for 25 minutes in P1. The oven will automatically switch to P2.
11The puffs should be crisp and golden. If not, bake a little longer.
12Transfer the puffs to a wire rack and stand for 30 minutes, or until cool.
13Place the chocolate cream in the bowl of a stand mixer and add the remaining ½ cup (4 fl oz) chilled cream. Beat with the whisk attachment, until soft peaks form, scraping down the bowl, take care not to overbeat.
14Transfer the chocolate cream to a piping bag fitted with a 1/8-inch plain piping tip.
15Using the tip of a small knife, make a small hole into the base of each choux puff. Place the piping tip into the hole and fill with the chocolate cream. Pipe a small dot of chocolate cream on top of each puff.
16Decorate each cream puff with a gold leaf and serve.