Chocolate choux

Peanut and chocolate mousse
415g Milk
290g Peanut paste
1040g Cream
660g Dark chocolate 66%
9g Gelatin

Whipped peanut ganache
135g Cream
12g Glucose
2g Gelatin
260g Chocolate 40%
365g Cream 35% fat

Pâte brisée
250g Flour
125g Butter
30g Confectioners sugar
3g Salt
50g Egg
40ml Water
10g Vanilla extract

Choux
125ml Milk
100g Butter
3g Fine salt
5g Caster sugar
150g Flour
50g Eggs

Peanut and chocolate mousse
Soak the gelatin in water. Bring the milk to a boil and add the gelatin. Pour the hot liquid over the chocolate and add the peanut paste. Whisk until a smooth, elastic texture is obtained. Add the whipped cream when the mixture is at 35ºC and use as needed.

Whipped peanut ganache
Combine the cream, gelatin and glucose and bring to a boil. Pour the hot liquid over the chocolate and add the peanut paste. Whisk until a smooth, elastic texture is obtained. Add the whipped cream when the mixture is at 35ºC and use as needed. Blend mixture with an immersion blender and add the cold cream. Refrigerate for 12 hours.

Pâte brisée
Make sandy dough with the flour and butter. Add the sugar and salt. Beat the eggs and if needed add water. Refrigerate for two hours. Roll out to 3mm and cut in desired shape.Bake at 170ºC to a slightly golden color.

Choux
Heat the water, the milk, butter, salt and caster sugar in a saucepan for one minute, stirring with a spatula. Turn off the heat, stirring all the time, add the flour until the mixture is very smooth. When the mixture is smooth, return the pan to the heat and stir with the spatula for one minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Immediately remove from the heat and add the eggs, one at a time, mixing in with a spatula between each addition. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth texture. It is now ready to use.