Chocolate & Orange Choux au Craquelin

Ingredients

For the choux pastry;

• 60 ml (1/4 cup) water

• 60 ml (1/4 cup) milk

• Pinch of salt

• 60 gr (4 tbsp) unsalted butter

• 75 gr flour

• 125 gr (about 2-2,5) large eggs

• For craquelin;

  • 30 gr (2 tbsp) unsalted butter, room temp

  • 30 gr (2 tbsp + 2 tsp) light brown sugar

  • 30 gr (1/4 cup) flour

  • Zest of a half orange

• For the filling;

  • 240 ml (1 cup) milk

  • 5 gr (1 tsp) vanilla extract

  • 1 large egg

  • 40 gr (1/4 cup) sugar

  • 10 gr (4 tsp) cornstarch

  • 10 gr (1 tbsp) flour

  • 30 gr (3 tbsp) chocolate chips

  • Zest of a half orange

  • 120 ml (1/2 cup) heavy cream

Instructions

1. For the filling; heat milk, vanilla in a saucepan until simmering. Meanwhile, in a large bowl whisk egg, sugar, cornstarch, and flour. Once the milk is simmering, slowly add it to the egg mixture. Return mixture to the saucepan and stir it until thickens. Add chocolate and zest of a half orange, combine. Transfer to a bowl and cover the surface with cling film. Cool in the fridge. Beat cream to medium peaks and fold into the chocolate filling. Transfer to a piping bag with a medium plain nozzle.

2. For the craquelin; in a small bowl mix butter, sugar, flour, and zest of a half orange until it forms a sticky dough. Place the dough between two parchment papers, and roll out to 3mm thick. Cool in the freezer.

3. For the choux; heat water, milk, salt, and butter in a medium pan, until butter is completely melted. Add flour and mix. Let it cool. Add one egg at a time and beat with a spatula or mixer until the mixture can shape a V when dropped from a spatula.

4. Preheat the oven to 180°C/350°F.

5. Prepare a baking sheet with parchment paper and pipe 20 mounds with 4cm diameter. Remove craquelin from the freezer and cut 20 3cm disks. Place each disk on top of each choux mound. Bake for 30 minutes. Leave it to cool.

6. To assemble, cut the top third of the choux buns. Pipe filling over the base of the choux. Return top third of the choux over the cream. Enjoy!