Recipe Miss croisette

To prepare this dish

Ingredient list

Choux pastry

250 g milk
125 g Elle & Vire gourmet butter 82% FAT
175 g flour
250 g eggs
3 g salt

Chocolate filling

100 g sugar
50 g water (1)
100 g dark chocolate 70% of cocoa
15 g cocoa powder
50 g water (2)
450 g French Cream Cheese

Caramel sauce

300 g sugar
10 g white vinegar
50 g water
200 g Excellence Whipping Cream 35% FAT
50 g Elle & Vire gourmet butter 82% FAT

Caramel Tuile

100 g sugar
100 g glucose syrup
100 g Elle & Vire gourmet butter 82% FAT
50 g flour

Assembly

40 small choux pastries
300 g chocolate tempered

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

French Cream Cheese

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   Choux pastry

   Bring the milk and butter to a boil, add the flour and knead until completely incorporated.
   Let it cool down, then leave to chill.
   Add the eggs, two at a time, until the dough has a pipeable consistency.
   Pipe out the choux and put in the oven at 250°C, turn off the heat and bake them for approximately 30 to 35 minutes.
2. 2

   Chocolate filling

   Combine the water (1) and the sugar to make a syrup and heat to 105 °C. Remove from the heat and add the chocolate and cocoa powder.
   Stir until smooth, then dilute with the water (2) to obtain a silky texture. Leave to cool.
   Stir the cream cheese, then whisk in the chocolate sauce and whip.
3. 3

   Caramel sauce

   Heat the sugar and vinegar to 195°C.
   Add the water and the cream and heat once more to 107°C.
   Remove from the heat and add the butter. Smoothen with a hand blender.
4. 4

   Caramel Tuile

   Mix all the ingredients to obtain a homogeneous dough. Wrap in cling film and place in the fridge.
   Cut the dough into small chunks, then flatten these on a non-stick baking sheet or onto a Silpat® mat.
   Bake in the oven at 150°C, slow fan setting, and leave to cook until golden (approximately 9 minutes).
   Before they cool, cut out small circles and curl using a tuile sheet.
5. 5

   Assembly

   Flip the choux upside down and cut a 1 cm circle out of the base.
   Dip each choux top down into the tempered chocolate to 1/3 of its depth. Let it harden on silicone release paper.
   Pipe in a little of the chocolate filling. Use a teaspoon handle, spread the filling around the inside walls of the choux.
   Insert the caramel sauce with a second piping bag, then spread a swirl of the filling on top.
   Decorate with the caramel tuile.
   RCS

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