Double chocolate & hazelnut choux pastry

New recipe well chocolatey, double chocolate choux with an insert of hazelnut praliné. These are choux covered with hazelnut craquelin, filled with a chocolate crémeux, a milk chocolate whipped ganache and hazelnut praliné. You can of course divide the quantities of the creams by two (it is difficult to make a small quantity of choux pastry, but you can freeze the choux raw or after baking if you have too much). The recipe is rather easy, and it gives you a light and fresh dessert despite the presence of chocolate ;)

Material :
Douille lisse
Poches à douille
Plaque de cuisson



Prep time : 1h10 + 30 minutes cooking + at least 6h rest
For 25 to 30 choux depending on their size :

Milk chocolate whipped ganache :

230g milk chocolate
500g liquid cream

Melt the chocolate.



Heat half of the liquid cream. Pour it in three times over the melted chocolate, stirring well after each addition to obtain a smooth and shiny ganache.



Then add the rest of the cold liquid cream. Put a plastic wrap on the ganache and put it in the fridge for at least 6 hours, or better, overnight.

Hazelnut craquelin :

50g softened butter
50g brown sugar
30g flour
25g hazelnut powder

Mix the 4 ingredients until you have a homogeneous dough.



Spread between two sheets of greaseproof paper about 2mm thick and place in the freezer.

Choux pastry :

75g water
75g milk
A pinch of salt
A pinch of sugar
3g honey
60g butter
90g flour T55
150g eggs

Heat the water and milk with the sugar, salt, honey and butter.



When the mixture boils, remove from heat and stir in the flour all at once. Mix well to avoid lumps, then return the pan to the heat and dry the dough over medium heat, stirring constantly for about 2 minutes.



Then pour the dough into the bowl of the food processor, then mix the dough so that the steam escapes and cools.
Then, gradually incorporate the eggs until you have a homogeneous dough before each addition.




When it is ready, put the dough in a pastry bag with a plain tip, then pipe choux about 3-3.5cm in diameter on a baking sheet.



Cut out circles of craquelin of the same size, then place them on the choux.



Bake in the preheated oven at 180 °C under static heat for approx. 30 minutes (they should be well puffed and golden brown at the end).
Let them cool down.

Chocolate crémeux :

180g whole milk
180g liquid cream
70g egg yolks
30g caster sugar
145g dark chocolate

Whisk the egg yolks with the sugar.



Heat the milk with the cream. Pour half of the hot liquid over the eggs, stirring well, and then pour back into the pan.



Cook over low heat to 85°C, stirring constantly, then pour over the chocolate. Mix well, if necessary use a hand blender to obtain a smooth and shiny creamy consistency.



Put a plastic wrap on it and place in the refrigerator until cold.

Assembly :

Hazelnut praliné

Cut out the choux hat. Garnish the base with the chocolate crémeux, then pipe a little pure hazelnut praliné in the center.






Whip the ganache like a whipped cream, then put it in a piping bag with a small star tip.



Pocket the ganache on the choux, then close with the hat, and enjoy!