Chouquettes with a Chocolate Coeur
Cook Time 30 minutes
Servings 25-30 chouquettes
3g caster sugar
75g butter, unsalted
90g plain flour
~165g egg (around 3 eggs)
For the sauce
30ml Sugar syrup
180g Lindt Excellence Chilli (or your favourite Lindt block)
To top Chouquettes
Small squares of Lindt Excellence 70% (Piece cut into 6)
Place water, milk, sugar, salt, butter and into a saucepan and bring to the boil.
Add all the flour at once and using a wooden spoon, beat until well combined.
Continue to cook until mixture forms a ball and comes away from the sides.
Place into a bowl of your electric mixer and at low speed, mix until cool. About 3- 4 minutes.
Cooling the mixture will prevent the eggs from curdling.
Little by little, add the egg. (You might not need all of it as it will depend on the mixture)
Test by running your finger through the mixture. The consistency is perfect if it stays apart at first and then the mixture runs together slowly. (It needs to hold its shape but falls off the beater)
Preheat the oven to 230°C.
Place batter into a piping bag and pipe a small dollop onto a baking paper lined tray.
Top each dollop with a small piece of chocolate.
Pipe a 20 cent piece sized choux directly on top of the chocolate, ensuring it is encased.
Lightly brush each choux with a little leftover egg. Generously top each choux with a few pieces of pearl sugar and cocoa nibs.
Place a few drops of water onto the tray which will create some steam when baking.
Bake for around 10-15 minutes or until chouquettes are puffed and golden brown.
Be careful not to open the oven door before they are golden brown as otherwise they can collapse.
Drop the temperature to 190°C for approximately 5 minutes to dry slightly in the centre. (if you prefer them crispier, just dry them a little longer to taste)
Take out of the oven and allow to cool slightly.
Delicious served slightly warm.
For the sauce combine the cream and sugar syrup and bring to the boil.
Mix in the chopped chocolate using a stick blender until smooth.