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Video credits:
Chef: Muhammad Razzaq
Videographer: Hamza Khalid
Media manager & editor: Qaisar Safdar

Chocolate craquelin:
1) Crumble togather and store in the freezer
145g butter
180g raw cane sugar
150g flour
30g almond flour
30gr dark chocolate Guanaja 70% melted
10gr cocoa powder

Chocolate Choux ingredients:
Water 128g
Milk 128g
Butter 100g
Salt 5g
Sugar 5g
Eggs 250g
Dark chocolate (Guanaja 70%) 45g
Flour 128g

Method:
1) In a saucepan, bring the water, milk, salt, sugar and butter to boil.

2) Stir the chocolate and add the sieved flour and beat the dough vigorously on high heat to dry out.

3) In a mixer with paddle attached mix the dough in low-medium speed until cool down the dough (450)and add the eggs one by one.

4) Pipe the choux pastry with a pastry bag

5) Roll out thinly between two plastic sheets to about 2 mm thick.

6) Cut out as required & Place on top of the piped choux and bake for 20-22 min at 180c

#choux #pastry #baking

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