Milk Chocolate Filled Cream Puffs

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Unit of Measurement

  • Pate a Choux
  • 660 g PreGel Éclair Mix-GF
  • 820 g warm water 55°-60°C/131°-140°F
  • Croustillant for Pate a Choux
  • 100 g butter - unsalted
  • 125 g brown sugar
  • 2 g salt
  • 125 g PreGel Frollis GF
  • Milk Chocolate Pastry Cream (Hot Process)
  • 100 g PreGel Five Star Chef Hot Process Pastry Cream - 312078
  • 200 g sugar
  • 900 g whole milk
  • 100 g cream
  • 90 g Fine Milk Chocolate Couverture - 44%

Method of Preparation

  1. Instructions for Pate a Choux
  2. Combine warm water and PreGel Éclair Mix in the bowl of a stand mixer fitted with the paddle attachment.
  3. Mix on medium speed for 10 minutes.
  4. Allow the dough to rest for 5-10 minutes.
  5. Pipe into desired shape. Spray heavily with water before baking.
  6. Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed.
  7. In a static oven, bake at 200°C/392°F for 25-30 minutes.
Instructions for Croustillant for Pate a Choux
  1. Combine the butter, sugar and salt together in a mixer and cream together until smooth.
  2. Add the PreGel Frollis GF 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.
Instructions for Milk Chocolate Pastry Cream (Hot Process)
  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 Fine Milk Chocolate Couverture 44%; 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.
Instructions for Final Assembly
  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 as much Chocolate Pastry Cream that will fit inside without extruding out.


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