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Foodxperience

Noir Intense Cacao Choux

Chocolate choux with cacao craquelin, filled with coffee mousseline, coffee caramel, and chocolate crémeux for an intense coffee-cacao flavor.

This choux by Raul Bernal explores a new flavor intensity by combining different layers: a crunchy cacao craquelin, airy cacao choux pastry, a deep chocolate crémeux, and a powerful coffee flavor further enhanced by Noir Intense cacao.

This recipe is developed for pastry chefs seeking strong flavor contrasts in a compact and elegant format. It is ideal for plated desserts, boutique patisserie, or a refined café assortment. Noir Intense plays an important role in building bitterness and depth, keeping the whole balanced without becoming heavy.

Ingredients

125gbutter
105gplain flour
1.6gcornstarch
12.8ghazelnut powder
140gbrown sugar
16gCallebaut Cocoa Powder – Plein Arôme

5gsugar
250gmilk
125gbutter
3gSalt
100gplain flour
30gCallebaut Cocoa Powder – Plein Arôme
250gwhole egg

165gespresso coffee
100gsugar
165gpasteurized whole egg
10gCallebaut Cocoa Powder – Noir Intense
6.5gmodified starch
95gbutter, first addition
0.8ginstant coffee powder
95gbutter, second addition

130gsugar
30gespresso coffee
1.6gfine salt
95gcream 35%
25gbutter
2.5gCallebaut Cocoa Powder – Noir Intense
15gglucose

175gmilk
175gcream 35%
195gCallebaut Dark Chocolate 811
70gpasteurized egg yolks
35ginvert sugar

Preparation

  1. Beat the butter until creamy and add the brown sugar.
  2. Add all dry ingredients.
  3. Mix until a homogeneous dough forms.
  4. Let it firm up in the refrigerator.
  5. Roll out the dough between two sheets of baking paper to a thickness of 1.6 mm.
  6. Freeze and cut out discs with a 6.5 cm cutter.
  7. Keep frozen until use.

  1. Bring the milk, butter, sugar, and salt to a boil.
  2. Add the sifted flour and cocoa powder.
  3. Cook the dough until it is well dried out.
  4. Transfer the dough to a stand mixer with a paddle attachment.
  5. Once the dough has cooled to 60°C, gradually add the eggs until the desired consistency is reached.
  6. Pipe 15-gram portions onto a silicone baking mat with a plain nozzle.
  7. Place a frozen craquelin disc on each choux.
  8. Freeze.
  9. Bake for 10 minutes at 170°C with 0% humidity and fan speed 1. Then bake for another 25 minutes at 170°C with 100% humidity and fan speed 1.
  10. Let cool completely.

  1. Mix the hot coffee with the sugar.
  2. Mix the starch, cocoa powder, and egg.
  3. Combine both mixtures and heat to 85°C.
  4. Let cool to 40°C and add the first amount of butter.
  5. Emulsify with a hand blender.
  6. Cover with plastic wrap directly on the surface and let rest in the refrigerator for 24 hours.
  7. Whip in a stand mixer with a whisk and gradually add the second amount of butter.
  8. Once the mousseline is creamy and light, add the instant coffee powder.
  9. Transfer to a piping bag.

  1. Heat the cream together with the coffee and glucose.
  2. Make a dry caramel from the sugar.
  3. Gradually add the warm cream mixture.
  4. Add the salt and butter, and finally the cocoa powder. Mix well.
  5. Cover the surface with plastic wrap and let cool at room temperature.

  1. Mix the milk and cream and heat together with the invert sugar.
  2. Pour the warm mixture over the egg yolks and cook to 85°C.
  3. Add the chocolate and emulsify until smooth.
  4. Cover the surface with plastic wrap.
  5. Let crystallize for 24 hours in the refrigerator.
  6. Transfer to a piping bag.

  1. Cut the choux horizontally at an even height.
  2. Pipe 15 grams of crémeux onto each base.
  3. Pipe 20 grams of coffee mousseline on top.
  4. Pipe 3 grams of coffee caramel in the center of the coffee mousseline.
  5. Place the top part of the choux back and dust with cocoa powder.
  6. Finish with a dollop of mousseline and a chocolate coffee bean.