Craquelin Chocolate Bigné – Misya recipe

2 weeks ago

0 1 2 minutes read

First, prepare the creamy to the pistachios, so that it has time to firm and cool down: whip the yolks with the sugar, then pour over the cream and milk after bringing them together with a boil in a saucepan, mixing well.

Put the mixture on the fire and bring it almost to the boil (if you have a dessert thermometer, it must reach the temperature of 83 ° C), then pour it on the chopped white chocolate.
Mix to melt the chocolate, then add the pistachios paste: cover with plastic wrap and let it cool, finally put it in the fridge and let it rest overnight.

Now prepare the cocoa craquelin: put all the ingredients in a bowl and work them until a homogeneous mixture is obtained, then spread it between two sheets of parchment paper up to a thickness of 2-3 mm.
Leave to rest in the freezer for 1 hour, then take it back and cut some circles with a 5 cm pastry cutter, then put back in the freezer.

Then go to the dough for the choux: sifted flour and cocoa in a bowl; Put in a saucepan water, milk, butter, sugar and salt and bring to a boil over medium-low heat, then remove from the heat and pour the mix of flour and cocoa, pouring it all together.
Mix until a homogeneous mixture is obtained, then put back on the fire and cook, stirring, for a few minutes, until the mixture detaches itself well from the bottom and the walls.

Transfer the mixture to the bowl of the planetary mixer and turn with the leaf whisk for a few minutes, until it emits more steam (smoke) (if you have the thermometer for desserts, you will have to reach a temperature of about 55 ° C), then start adding the eggs, one at a time, making the previous one absorb before adding the next).

Transfer the mixture thus obtained to a sac-à-poche with the smooth spout and create the puffs on the baking tray lined with parchment paper: remember that they will grow in cooking, then you must space them with each other.
Rip the Craquelin discs from the freezer and place a disc on each puff, then bake in a preheated static oven at 190 ° C: cook for 10 minutes, then lower the temperature to 170 ° C and cook for another 30 minutes, finally take out of the oven and leave to cool completely.

Take back the creamy to the pistachio from the fridge and whisk it with the whisk, then pour it into a sac-à-poche with star spout.

At this point you can fill your cream puffs, or by piercing with the spout from the bottom, or cutting the upper cap away, as I did, and then using it as a hat.