Combine warm water and Pregel Eclair Mix in the bowl of a stand mixer fitted with paddle attachment.
Mix at medium speed for 10 minutes.
Allow Dough to rest for about 5-10 minutes.
Pipe in desired shape and place the croustillant discs on top of the piped choux and press down lightly.
Bake at 175C/347F for about 30-45 minutes in open vent oven with fan at medium speed.
In Static oven bake at 200C/392F for 25-30 minutes.
Croustillant for Pate a Choux
Combine the butter, sugar and salt together in a mixer and cream together until smooth.
Add the flour and mix until incorporated.
Roll out between two nonstick mats to about 5mm/ 1/8 inch.
Store in freezer and cut as needed.
Dark Chocolate Pastry Cream (Hot Process)
Combine sugar and PreGel 5-Star Chef Pastry Selectâ„¢ Pastry Cream Superior (Hot Process) – 312078 in a bowl; whisk in cream to dissolve the dry ingredients.
Heat milk on the stove.
Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
Bring to a simmer, stirring occasionally; cook for about 1 minute.
Remove from the heat; add in 72% Fine Dark Chocolate Couverture; cook for about 1 minute.
Transfer to a container and cover with plastic wrap, refrigerate until ready to use.
Place pastry cream in a piping bag with a small straight tip.
Instructions for Final Assembly
Place the Chocolate Pastry Cream in a piping bag with a small straight piping tip.
Gently poke a small hole on the bottom of the baked pate a choux.
Fill the pate a choux with Chocolate Pastry Cream.