Recipe: Chantilly Cream Filled Chouquettes

Follow these simple steps to recreate Cyril Lignac delectable Chrouquette recipe…

Chantilly Cream Filled Chouquettes Served With Hot Chocolate Sauce

Preparation time: 20 minutes

Cooking time: 50 minutes

Serving: 36 Chouquettes

Ingredients

For the choux pastry

• 125ml Whole Milk
• 125ml Water
• 125g Unsalted Butter
• 5g Salt
• 150g Plain Flour
• 4 Organic Eggs

For the chocolate sauce

• 90ml Whole Milk
• 100ml Double Cream
• 120g Guanaja Dark Chocolate
• 25g Caster Sugar

For the chantilly cream

• 250ml Whipping Cream (cold)
• 25g Caster Sugar
• 1/4 Vanilla Pod

For the glaze

• 1 Egg Yolk
• 1 tbsp Water
• Sprinkle Sugar for Garnish

Method:

1. Preheat oven to 165°C. Cut the butter into small cubes and place in a saucepan along with the water, milk and salt and bring to a boil. Once boiled remove saucepan from the heat and fold in the plain flour using a spatula. Mix for 1 to 2 minutes. Once combined, place saucepan back on a low heat and continue to form a dough that no longer sticks to the edge of the saucepan (roughly 3 to 4 minutes). Your final product should be silky and smooth.
2. Place the dough in a stand mixer with a stirring hook attachment on a gentle speed or simply use a bowl and a whisk. Mix dough for 2 to 3 minutes until cool. Meanwhile, beat the eggs and add them gradually to mixture at 3 to 4 minute intervals. When a ribbon forms your dough is ready.
3. Prepare a baking tray lined with greaseproof paper or a sheet of silicone. Pour the mixture into a piping bag with a size 12 plain nozzle. Pipe each chouquette into a 2 pound sized circle and disperse evenly on the tray. Once complete, brush each chouquette with the glaze and sprinkle with sugar.
4. Place baking tray in the oven for 40 minutes. Do not open the oven while cooking or the chouquettes will deflate. After cooking time is complete, your chouquettes should be golden brown all over. If some sides look undercooked leave in for a few extra minutes. Once baked, remove the chouquettes from the oven and place on a cooling rack.
5. For the chocolate sauce, boil the milk, cream and sugar in a saucepan and pour over the chocolate and mix well. Set aside.
6. For the Chantilly cream, whisk the cold whipping cream with the vanilla and sugar in a chilled bowl. Pour the Chantilly cream into a piping bag with a size 8 plain nozzle. Store in refrigerator.
7. Once the chouquettes are cold, pierce the bottom side of each chouquette and fill with Chantilly cream from piping bag. Place filled chouquettes on a dish, cover in hot chocolate sauce and serve immediately.