Chocolate Yuzu Choux Au Craquelin
September 12, 2016
These adorable Choux au Craqulin are filled with Yuzu-infused chocolate custard. Shaped like a fresh citrus fruit, these crunchy puffs are refreshing and makes an elegant treat.
Apparently, the Japanese yuzu citrus fruit "has three times more vitamin C than a lemon". Apart from being used in Japanese cuisine as seasoning and sake (Japanese liquor), it is also commonly found in desserts and snacks!
Chocolate and Yuzu make a classic flavour combination, almost like chocolate and orange. While I'm not a fan of chocolate and orange, chocolate yuzu is a winner in my opinion. As such, don't be turned off by this seemingly weird combination of chocolate and citrus - your tastebuds are in for a sweet and tangy treat.
The puffs are best consumed fresh on the day itself. If you are making this days ahead of time, please leave out the craquelin as they tend to get soggy when left in the fridge overnight. I hope you enjoy this recipe!
CHOCOLATE YUZU CHOUX AU CRAQUELINby Sumopocky
Yield: ~ 10
Ingredients
[For Chocolate Yuzu Custard]
4 Egg yolks
400ml of Fresh Milk
110g of Caster sugar
30g of Cake flour/Top flour
60g of Dark chocolate
2 tbsp Yuzu juice (concentrated)
[For Choux Dough]
100ml of Water
45g of Unsalted butter
1g of Salt
3g of Caster sugar
38g of Cake flour
13g of Bread flour
2 Beaten eggs
[For Craquelin]
85g of Unsalted butter (softened)
100g of Caster sugar
100g of Cake flour
*Optional: For chocolate flavour, add 1 tbsp of Cocoa Powder
[For Decoration]
Chocolate bar
Mint leaves
Directions
[For Chocolate Yuzu Custard]
1. Mix the sugar, cake flour, and softened unsalted butter till it forms a dough. (Add cocoa powder if you want a slight chocolate-y flavour. The taste is not very obvious, and the main difference is that the cocoa craquelin appears browner.)
2. Shape it into a ball and roll it out to ~ 3mm thickness. Freeze it.
[For Choux Dough]
1. Click here for basic choux pastry recipe
2. Pipe out puffs on a baking sheet lined with parchment paper.
3. Remove the craquelin from freezer and use a cookie cutter to cut out circles. Place the craquelin on top of cream puff dough.
4. Bake in a preheated oven at 200°C for about 20 minutes. Lower the oven to 150°C and bake for another 15 - 20 minutes. Let the puffs cool completely while left in the oven with the oven door left ajar.
5. Once cooled, slice the top of the puffs and fill center with Chocolate Yuzu custard.
6. Slice chocolate bar into "stems". Insert to top of puff. Garnish with mint leaf (or other suitable leaf). It's best served when cold! Enjoy~
1. Click here for basic choux pastry recipe
2. Pipe out puffs on a baking sheet lined with parchment paper.
3. Remove the craquelin from freezer and use a cookie cutter to cut out circles. Place the craquelin on top of cream puff dough.
4. Bake in a preheated oven at 200°C for about 20 minutes. Lower the oven to 150°C and bake for another 15 - 20 minutes. Let the puffs cool completely while left in the oven with the oven door left ajar.
5. Once cooled, slice the top of the puffs and fill center with Chocolate Yuzu custard.
6. Slice chocolate bar into "stems". Insert to top of puff. Garnish with mint leaf (or other suitable leaf). It's best served when cold! Enjoy~
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