Ingredients for the cream
- 500 ml fresh full-fat milk
- 100 gr. sugar
- 2 medium-sized eggs
- 40 gr. cornflour
- 100 gr. ION classic chocolate couverture
Ingredients for the choux pastry
- 200 ml fresh full-fat milk
- 160 ml water
- 150 gr. unsalted butter
- 10 gr. sugar
- Salt
- 1 vanillin
- 200 gr. all-purpose flour
- 6 medium-sized eggs
Ingredients for the glaze
- 250 gr. ION classic chocolate couverture
- 100 gr. unsalted butter
Method for the cream
In a small saucepan, heat the milk along with 80g of sugar.
In a bowl, whisk together the eggs with the cornflour and the remaining
20g of sugar.
Once our milk is heated, we pour it gradually into the egg mixture,
stirring.
Immediately after, pour the entire mixture back into the saucepan and
heat, stirring constantly until our cream thickens.
Remove it from the heat and add the chocolate couverture.
Mix well and cover with plastic wrap in direct contact with the surface.
Method for the choux pastry
In a saucepan, heat on high the milk, water, vanilla, sugar, salt, and
butter, cut into small pieces.
Immediately before the mixture comes to a boil, remove it from the heat
and add the flour, stirring vigorously with a wooden spoon.
Once a dough forms, return the saucepan to high heat and cook the
dough for about a minute, stirring continuously.
Next, transfer the dough to the bowl of a mixer and blend it at medium
speed with the paddle attachment until it cools slightly.
Immediately after, gradually add the eggs, which have been beaten and
carefully weighed beforehand, continuing to mix at the same speed until
the dough absorbs them.
Pour the dough into a piping bag fitted with a 22-24 star tip, previously
placed in a tray lined with non-stick paper.
Bake in a preheated oven at 170-180 C in air mode for 35 minutes.
Method for the glaze
In a bain-marie, combine the chocolate couverture and butter. Stir until
a glossy ganache is formed.
Assembling the dessert
Once the giant choux pastry has cooled, cut it in half and fill it with the
cream.
Cover the cream with the top part of the choux pastry.
Finally, spread the liquid ganache over the top.
Place it in the refrigerator for at least 1 hour before serving.
