How to make Choux at home

Ingredients:

For the Pâte à choux:
• 75ml of water
• 70ml of milk
• 75g of butter
• 1 tbsp of sugar
• Pinch of salt
• 100g of AP flour
• 4 eggs

For the Craquelin:
• 100g of sugar
• 100g of AP flour
• 80g of butter

For the Almond Praline:
• 170g of Almonds
• 80g of sugar
• Pinch of salt

For the Whipped Almond & Dark Chocolate Ganache:
• 175g of heavy cream(1)
• 70g of almond praline
• 50g of dark chocolate
• 50g of semisweet chocolate
• 2g of gelatin
• 370g of heavy cream(2)
• 40g of marzipan


Instructions:

For the Choux:
•In a small pot, combine water, milk, butter, sugar and salt. Bring to a boil then add the flour and cook the mixture on low heat for 5mins while constantly whisking. Transfer the dough to a stand mixer fitted with a paddle attachment and add 3 1/2 eggs, one at a time (make sure it is fully combined before adding the following egg). Transfer to a piping bag and pipe on sheet pan. Bake at 375F for 3035mins.

For the Craquelin:
•Combine AP flour, sugar and softened butter. Knead then spread thin between to silicone mats and place in freezer to set.

For the Almond Praline:
Caramelize the sugar and then add the roasted almonds. Pour over a sheet pan and leave to cool down. Add to a food processor and blend until you obtain a smooth paste.

For the Whipped Almond & Dark Chocolate Ganache:
Boil the heavy cream(1). Add the bloomed the gelatin. Pour the hot cream over the chocolate, almond praline, marzipan and mix with a hand blender. Add the cold cream(2) and mix. Let it sit set in the fridge overnight. Next day, whip it with a hand mixer.


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