Instructions
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Chocolate Craquelin
Paddle sugar and butter together. Add sifted all-purpose flour and cocoa powder. Roll between two sheets of parchment, an eighth inch thick. Rest in the refrigerator until set and gently peel back one side of the parchment. Flip the dough sandwiched between the two sheets of parchment and gently peel off the other side. With a circle cutter, cut out circles, matching the size of the pâte au choux. Set aside in the refrigerator until ready to use.
Chocolate Pâte Au Choux
Bring water, butter, sugar and salt to a simmer over medium high heat. Add flour and stir with a wooden spoon until mixture comes together and starts to form a film on the bottom of the pot. The dough should also bounce back slightly. Transfer to a stand mixer and paddle on low to cool. When bowl is not too hot to the touch, add eggs one at a time, on medium speed. Choux dough should slide off paddle. When completely combined, sprinkle in cocoa powder and mix.
Test bake one before scooping all. Place craquelin on top. Scoop on parchment or a Silpat baking mat. If using a small silver scoop, bake at 350 degrees, for 10 minutes, until completely puffed. Rotate pan and reduce temperature to 335 degrees. Then bake for another 10 minutes. Turn oven off and open door slightly for 15 minutes. This will help them keep their shape.
Note: The amount of eggs added to the choux dough could fluctuate by an egg, depending on how much the dough has been cooked and the temperature in the kitchen.
Peanut Butter Pastry Cream
In a pot, over medium heat, scald milk with a little sugar. When milk is hot (steaming from the pot), in a bowl, whisk sugar, cornstarch and salt with the egg yolks. Whisking constantly, stream the milk, a little at a time, into the egg yolk mixture. Transfer the mixture back into the pot and whisk constantly, until the pastry cream bubbles for a couple minutes. Off heat, add peanut butter and whisk to incorporate. Then add butter and whisk to combine. Transfer the pastry cream to a container and cover with plastic wrap touching the pastry cream. Refrigerate until chilled.
Crème Légère
Stir the peanut butter pastry cream by hand or paddle in the stand mixer to smooth out. This will take about a minute. Whisk cream to a medium peak. In two additions, fold heavy cream into pastry cream.
Critic Acid Solution
Boil water and add to citric acid. Stir to dissolve.
Note: This is a larger recipe than what is necessary. A smaller amount is harder to mix.
Jordan Cabernet Gelée
Whisk pectin and first sugar addition together. Heat wine and first glucose syrup addition. When wine and syrup mixture is boiling, stream in the pectin mix, whisking constantly. Bring to a boil, then add the second additions of glucose and sugar. Cook to 218 degrees Fahrenheit (103-104 degrees Celsius). Off heat, add citric acid solution, stir well. Pour immediately onto Silpat baking mat in a thin layer. Do not scrape bottom of pot. When cool, wrap in plastic wrap and rest overnight.
