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Choux dough:
- 150 g water
- 150 g milk
- 6 g sugar
- 6 g salt
- 130 g butter
- 160 g flour
- 300 g eggs
- 50 g pearl sugar for decoration
- 50 g cocoa nibs
Pour water in the saucepan, add milk, salt, sugar, and chopped butter. Bring to boil. Pour in all flour at once and stir quickly until you see the flour turning into dough. Dry the dough a little bit right in the saucepan on low heat for a couple minutes, stirring all the time.
Remove from the heat and transfer the dough in the mixer, cool it down to 60C and slowly add eggs. You can do this with your hands. The dough should be smooth, shiny, and pliable.
Cool down the dough in the fridge for a couple hours, then with a piping bag pipe balls of the dough on the oven tray. The diameter of the balls should be 2-3 mm. Use 8 or 10 nozzle. Pour with pearl sugar and cocoa nibs. Bake for 25-30 minutes at 170C.
Chocolate custard:
- 160 g chocolate 70%
- 100 g butter
- 50 g egg
- 40 g yolks
- 20 g brown sugar
Slowly melt chocolate with butter using a water bath.
In a bowl, intensively mix eggs, yolks, and sugar. When you see the egg mixture whitening, add melted chocolate with butter and, stirring all the time, continue cooking in a water bath until you see that the texture is shiny and smooth.
Remove from the heat and transfer the custard into a piping bag with 8 nozzle. Make holes in the choux. Fill them with custard and place in the fridge for at least one hour.
Heat up the oven to 180C. Place choux on the oven tray that’s covered with parchment. Bake for 2 minutes. Taste warm choux.