#Repost @antonio.bachour (@get_repost) ・・・ Guanaja Chocolate choux recipe : Chocolate Choux 250 g water 250 g milk 200g butter 10 g salt 25 g trimoline 10 each whole eggs 75 g guanaja 70% dark chocolate 280 g flour In a saucepan, bring the water, milk, salt, sugar and butter to boil. Stir the chocolate and add the sieved flour and beat the dough vigorously on high heat to dry out. In a mixer with paddle attached mix the dough in low-medium speed until cool down the dough and add the eggs one by one. Pipe the choux pastry with a pastry bag Chocolate Craquelin 280 g butter 330 g raw cane sugar 280 g flour 75 g almond flour 65 g Guanaja 70% dark chocolate melted Crumble together all the ingredients; roll out thinly between two plastic sheets to about 1 ½ mm thick. Store in the freezer. Cut out as required. Assembly Pipe the choux pastry into small buns on a tray with perforated silicon mat. Place a chocolate craquelin round on top each. Pre heat oven to 180C. Bake for about 25 minutes . #bachour #pastrychef #pavonitalia #valrhona #bakelikeaproyoutube

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