Choux with cocoa
CHOUX WITH COCOA
Bring the water, salt and butter to the boil.
After boiling, remove from the heat source and add the flour at once, stirring the product up to a rough mass.
Put the product back on the heat source and cook until a slightly grainy and separate mixture is obtained (reference temperature 90-95°C).
Remove from the heat source and transfer to a wide and low container tocool the product up at a temperature of 60°C.
Insert the rough mass inside the cutter, add the cocoa powder, operating the machinery and pouring flush the eggs. It's advisable to evaluate the hydration of the dough according to the type of cocoa chosen.
Verify that the mass is shiny and fluid, proceed with the direct dressing with a disposable piping bag or filling the dedicated silicone moulds for an always perfect dosage.
DIRECT dressage in plate
Cooking temperature 190°C
Cooking time 12 min