In a mixing bowl with a paddle attachment mix all ingredients at low speed for five minutes
Pipe in between 28 to 30 grams per choux
Time: 40
Oven Type: Deck
Top Temperature: 170 °C
Bottom Temperature: 170 °C
closed
40% Water loss
Mix the Cremyvit and water together at high speed in the mixing bowl with a whisk attachment for five minutes. Melt the Carat Cakau to 35 °C and mix into the custard
Melt the Carat Cakau to 35 °C, use a paper cone to pipe a curl design on top of sifted cacao and let it set.
