In a mixing bowl with a paddle attachment, mix all ingredients at low speed for 30 seconds, then at maximum speed for 4 minutes. The temperature of the dough should be in between 25 to 30 °C. Let rest the dough for 15 minutes refrigerator.
Pipe in between 28 to 30 grams per choux
Time: 35'
Oven Type: Deck
Top Temperature: 170 °C
Bottom Temperature: 170 °C
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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 chocolate to 35 °C and mix it into the custard
Melt the chocolate to 35 °C and add it on top of the Puratop white icing. Adjust the temperature of both to 35 °C. to dip the choux into it.
Use a tempered chocolate to pipe drops on top of a baking paper and use a frozen Cacao-Trace stamp to press on.
