Milk Chocolate Filled Cream Puffs

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.

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.

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.

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.