Seaside Profiterole with Gianduja chocolate cream

Choux doughΖ

250 gr. milk
250 gr. water
200 gr. butter
300 gr. flour 55%
4 gr. salt
10 gr. sugar 
500 gr. eggs

In a small pot, we place the water, milk, butter, sugar and salt and we let them simmer. We add flour and cook the sweet dough for 1 minute. We transfer the dough to the mixer’s bowl and using the mixer’s paddle attachment, we stir the mixture until it reaches 45°C. We gradually add the eggs and milk until the mixture becomes a smooth mush. We place the dough into a cornet and we cut it into small soux on top of a baking sheet. We add the craquelins that we prepared on top of every choux and, after we bake them in an oven preheated to 190°C for 10 minutes, we lower the temperature to 165°C until they lose all of their moisture.

Craquelin

150 gr. butter
180 gr. brown sugar
180 gr. flour

We mix together all the ingredients and we “roll” them between two baking sheets. We freeze the mixture and then cut it into the desired size. We place the craquelin on top of the choux and we freeze or bake the mixture.

Feuilletine

80 gr. sesame feuilletine
20 gr. sesame seeds
115 gr. walnut praline
50 gr. melted milk chocolate

We mix all the ingredients together in a bowl. We spread the feuilletine until its thickness is satisfactory, and using a metallic baking frame, we cut it into two pieces in a size that can fit inside the choux.

Milk chocolate glaze with sesame

200 gr. milk chocolate
10 gr. vegetable oil
10 gr. cocoa butter
80 gr. sesame seeds

We melt the chocolate and we add the vegetable oil and the cocoa butter. We stir well and keep the mixture hot at 40°C.

Gianduja chocolate cremeux

450 gr. Gianduja
200 gr. milk
200 gr. heavy cream
80 gr. egg yolks
40 gr. sugar

In a bowl, we mix the sugar and yolks together. We warm the heavy cream together with the milk and we add the mixture of sugar and eggs while stirring well. We return the mixture to the boil and we cook it until its temperature reaches 82°C. We pour the mixture over the melted Gianduja and we homogenize it with a hand mixer. We place the cremeux in a plastic container and we cover it with a membrane. We then leave the mixture in the fridge until it forms stiff peaks.

Assembly

We cut the choux on top and we fill it with the Gianduja cremeux and the two sesame feuilletines that we prepared. We add some more cream and then place back the “top” of the choux. We freeze it and then dip it into the sesame glaze. Finally, we sprinkle it with edible gold powder and serve.