Chocolate and Earl Grey Cream Puff

Instructions

• 1

  To start the chocolate cream, place 1 cup (8 fl oz) of the cream in a small saucepan and bring to a boil over medium-high heat. Remove from the heat, stir in the tea and allow to infuse for 3 minutes.

• 2

  Strain the cream through a fine sieve over the melted chocolate, pressing the tea. Discard the tea leaves. Add the sugar and stir to combine. Transfer to a shallow dish and refrigerate for at least 1 hour to cool. Meanwhile, make the craquelin.

• 3

  To make the craquelin, place the butter, flour, sugar and cocoa powder in the bowl of a stand mixer. Beat with the paddle attachment, on medium speed for 1 minute, or until a paste forms.

• 4

  Roll the craquelin mixture between 2 sheets of parchment paper to about 1/8-inch thick. Place on a tray and freeze until firm. Meanwhile, continue to the next step.

• 5

  Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, No Fan, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Bake, No Fan, 325°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  To make the choux pastry, place the milk, water and butter in a small saucepan and bring to a boil. Add the flour, salt and sugar and mix vigorously with a wooden spoon to combine, ensuring there are no clumps of flour. Cook, stirring for 1 to 2 minutes, or until a ball starts to form. Remove from the heat.

• 7

  Transfer the choux pastry to the bowl of a stand mixer and beat with the paddle attachment, on medium speed for 1 minute to cool slightly. With the mixer still running, add the egg and egg yolk and beat until smooth.

• 8

  Spray the pizza pan with cooking spray. Transfer the choux pastry to a piping bag fitted with a ¾-inch plain piping tip. Pipe 4 mounds about 2-inches wide, onto the prepared pan, evenly spaced apart.

  Tip: Use a wet finger to smooth the tops.
• 9

  Remove the craquelin from the freezer and using a 2-inch round cookie cutter, cut out 4 rounds. Place a craquelin round onto each choux.

  Tip: Reshape the craquelin offcuts and freeze for up to 1 month.
• 10

  Once preheated, place the pan in the oven and bake for 25 minutes in P1. The oven will automatically switch to P2.

• 11

  The puffs should be crisp and golden. If not, bake a little longer.

• 12

  Transfer the puffs to a wire rack and stand for 30 minutes, or until cool.

• 13

  Place the chocolate cream in the bowl of a stand mixer and add the remaining ½ cup (4 fl oz) chilled cream. Beat with the whisk attachment, until soft peaks form, scraping down the bowl, take care not to overbeat.

• 14

  Transfer the chocolate cream to a piping bag fitted with a 1/8-inch plain piping tip.

• 15

  Using the tip of a small knife, make a small hole into the base of each choux puff. Place the piping tip into the hole and fill with the chocolate cream. Pipe a small dot of chocolate cream on top of each puff.

• 16

  Decorate each cream puff with a gold leaf and serve.