Chocolate choux dough
- In a saucepan, boil the milk, water, trimoline, salt, and butter.
- Add the flour mixture and cocoa powder by sieving together.
- Mix on the stove until dry.
- In a mixing bowl, gradually add the eggs.
- Using a no.18 tip (petits fours), pipe strips on a lined baking sheet (do not refine the piping otherwise they will collapse).
- Freeze and then cut into 12cm long éclairs with a large knife.
- Mix all ingredients together in the on a baking tray, but do not over-mix.
- Separate the dough into 230g portions then roll out over two baking sheets (1.3/ 4) using a rolling pin.
- Freeze, then cut strips (3 cm x 12.5 cm) to make the éclairs (chocolate choux pastry).
- Cook the éclairs with the crumble at 180°C in the oven for 20 minutes, then dry them out by using the convection oven setting at 170°C for 8 minutes.
Creamy Peruvian caramel
- Caramelise the glucose and sugar at 190°C/375°F.
- Deglaze the pan with the cream, milk (no.1) and glucose, which have been boiled in advance.
- Cook to 105°C/220°F then cool to 70°C/160°F.
- Add the Peruvian cocoa powder, butter and salt, then add the remaining milk (no.2).
- Blend and strain.
Chantilly cocoa nibs from Peru
- Heat the cream with the sugar and Peruvian cocoa nibs to 60°C/140°F.
- Mix with a hand mixer and let it infuse for 3 hours.
- Whisk and garnish with 20g per serving.
- Heat the milk, cream, glucose, and sugar together.
- Add the cornstarch mixture, cocoa, and sugar a little at a time.
- Boil for 2 minutes and then cool to 40°C/104°F.
- Add in the melted gelatine, mix and strain.
- In a saucepan, boil the water and butter, add the icing sugar mixture, cocoa powder, flour, cornstarch and egg whites.
- Pour 350g onto a 40 x 60cm pan and sprinkle with Peruvian cocoa nibs.
- Bake at 170°C / 340°F in a convection oven for 4 minutes then sprinkle with dried sea salt.
- Finish cooking (170°C / 340°F for 10 minutes) and break up the gavottes and return to the oven to fold over.