Recipe Inspirations
| 125 g | Water |
| 125 g | Milk |
| 3 g | Salt |
| 100 g | Butter |
| 150 g | Mid Protein Flour |
| 250 g | Egg |
| 125 g | Fresh Cream |
| 10 g | Haan Maizena |
| 250 g | Colatta Chocolate Filling |
| 125 g | Unsalted Butter |
| 125 g | Haan Whiptopp BD |
| 250 g | Colatta Chocolate Filling |
Preheat oven to 180°C, prepare a baking tray.
Boil liquid milk, water, butter and salt until boiling, reduce the heat then add the flour and stir until the dough is smooth.
Pour the mixture into a bowl and beat until cool. Add the eggs one at a time and mix well.
Put the dough in a triangular plastic bag, then shape it on a baking sheet, brush the surface of the chouquette with egg yolk, sprinkle each topping ingredient on top, bake for 20-30 minutes until cooked.
Boil fresh cream until boiling, add cornstarch mixed with 25 ml of water, stir until the mixture is cooked and smooth.
Remove from heat and let cool. Add the chocolate filling and stir until well combined. Add the butter while continuing to stir. Place some of the mixture in a plastic bag and set aside.
Pour all the ingredients together and stir until smooth, put it in a triangular plastic bag, set aside.
