Cocoa Hazelnut Choux!

Cocoa Hazelnut Choux!

Choux Pastry

150g Whole Milk
150g Water
150g Unsalted Butter
150g Bread Flour
3.5g Salt
5g Sugar
270-280g Whole Eggs

1. Pre-heat the oven to 175C/250F non-fan assisted.

2. Add the milk, water, butter, salt and sugar to a pan. Bring it to a rolling boil over a medium heat.

3. Sieve over your bread flour, then mix constantly with a spatula for 2-3m until the dough looks drier in consistency.

4. Remove it from the heat and add the mixture into a stand mixer fitted with a paddle attachment.

5. Mix on a low speed until the dough cools to around 45C/113F.

6. Slowly add in the eggs, in about 5 parts, mixing for 30s in between each addition. You are looking to add enough egg to the point where the choux pastry looks creamy and almost shiny. It takes some practice to figure out the correct point.

6. Add it into a piping bag and pipe in small discs on a baking tray.

7. Add a circle of crhaquelin on top which will help to create a uniform shape when they bake.

8. Splash some water into the bottom of the oven and immediately add the choux buns.

9. Bake for 45-50m or until they are firm when you touch them in the oven. Don’t open the oven before 40m, or they will collapse. Every oven is different so keep an eye on them!