Dark Chocolate filled Cream Puff

Method of Preparation

1. Combine warm water and Pregel Eclair Mix in the bowl of a stand mixer fitted with paddle attachment.
2. Mix at medium speed for 10 minutes.
3. Allow Dough to rest for about 5-10 minutes.
4. Pipe in desired shape and place the croustillant discs on top of the piped choux and press down lightly.
5. Bake at 175C/347F for about 30-45 minutes in open vent oven with fan at medium speed.
6. In Static oven bake at 200C/392F for 25-30 minutes.

1. Combine the butter, sugar and salt together in a mixer and cream together until smooth.
2. Add the flour and mix until incorporated.
3. Roll out between two nonstick mats to about 5mm/ 1/8 inch.
4. Store in freezer and cut as needed.

1. Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) - 312078 in a bowl; whisk in cream to dissolve the dry ingredients.
2. Heat milk on the stove.
3. Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
4. Bring to a simmer, stirring occasionally; cook for about 1 minute.
5. Remove from the heat; add in 72% Fine Dark Chocolate Couverture; cook for about 1 minute.
6. Transfer to a container and cover with plastic wrap, refrigerate until ready to use.
7. Place pastry cream in a piping bag with a small straight tip.

1. Place the Chocolate Pastry Cream in a piping bag with a small straight piping tip.
2. Gently poke a small hole on the bottom of the baked pate a choux.
3. Fill the pate a choux with Chocolate Pastry Cream.