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Earl Grey and Dark Chocolate Cream Puffs

Chocolate Pâte Sucrée

150 g unsalted butter, at room temperature
112 g icing sugar
2 g salt
5 g vanilla extract
50 g eggs
195 g all-purpose flour
55 g cocoa powder
20 g cornstarch

Pâte à Choux
Recipe from Pierre Hermé Pastries

125 g water
125 g whole milk
5 g superfine sugar
5 g fleur de sel
110 g unsalted butter
140 g all-purpose flour
250 g eggs

Earl Grey Chantilly

100 g heavy cream
5 g loose leaf Earl Grey Tea
200 g heavy cream
15 g icing sugar

Dark Chocolate Mousse
Recipe from Elements of Dessert

120 g eggs
50 g sugar
160 g good quality dark chocolate (70-73%), finely chopped
263 g heavy cream

Chocolate Decor

125 g dark chocolate, finely chopped

Prepare the pâte sucrée. In a stand mixer, cream the butter until creamy. Sift in the icing sugar and beat until fluffy. Add the eggs, salt, and vanilla extract and beat until combined. Sift in the flour, cocoa powder, and cornstarch and beat just until the dough forms a ball. Wrap in plastic wrap and refrigerate for 4 hours.

Remove the tart dough and roll it out to a thickness of less than 1/16 inch (1 mm). Place on a baking sheet and freeze for 20 minutes.

Prepare the choux paste. In a saucepan, bring the water, milk, sugar, salt, and butter to a boy. With the saucepan still over the heat, add the flour all at once. Beat hard with a wooden spoon until the paste is smooth and shiny and continue being until the paste comes away from the sides of the pan. Transfer the paste to a bowl and incorporate the eggs one at a time, beating constantly. Transfer the finished paste to a piping bag fitted with a plain #14 pastry tip.

After 20 minutes in the freezer, remove the tart dough and cut out twelve to fourteen 2 1/2 inch (7 cm) rounds.

Preheat the oven to 400 F.

Line a baking sheet with parchment paper. Pipe out 12 to 14 choux balls about 2 1/2 inches (6.5 cm) in diameter and 1/2 inch (1.5 cm) tall, arranging them on the lined baking sheet about 2 inches (5 cm) apart. (Note: I use a 1 inch diameter demi sphere mold for my choux, freeze, then unmold onto the baking sheet). On each choux, place a disc of sweet tart dough. Place them in the oven and turn the oven off. Keep the oven off for ten minutes. Turn the oven back on to 350 F and continue baking the choux, After ten minutes, slide a wooden cooking spoon between the oven and its door to keep it partly open. Bake for another ten minutes. Transfer the choux to a wire rack to cool.

Split each choux crosswise three-quarters of the way up the side, keeping the tops with the bottom so you can match them back up after.

For the earl grey chantilly, heat the 100 g of heavy cream in a sauce until it just comes to a boil. Add the earl grey tea, cover with a lid, and let steep for 20 minutes. Strain and cool completely in the fridge.

Once the earl grey cream has chilled, whip the 200 g of heavy cream and icing sugar to stiff peaks. Slowly add the earl grey cream while whipping. Transfer to a piping bag fitted with a star tip and reserve in the fridge.

For the chocolate mousse, whip the heavy cream to medium peaks and set aside in the fridge.

Place the eggs and sugar in the bowl of a stand mixer and place over a hot water bath while whisking constantly until it reaches 60 C/ 140 F.

Remove the mixture from the heat and place it in the stand mixer. Whip on high speed until it cools to about 35 C/ 95 F and creates ribbons, about 10 minutes.

Meanwhile, melt the chocolate over the hot water bath. Let it cool to 35 C/ 95 F.

Once both the egg mixture and the chocolate are at the correct temperatures, whisk the egg into the chocolate until evenly combined. Fold half of the whipped cream into the chocolate mixture, then fold in the remaining half.

Pipe the chocolate mousse into the bottom of the cream puffs, stopping when it reaches the top. Pipe the earl grey chantilly on, then top with the top of the cream puff. Pipe a small dot of earl grey cream on the top.

For the chocolate decor, place a sheet of acetate on your work surface and prepare a parchment cone place. Place 100 g of the chocolate in a boil set over a pot of barely simmering water. Melt the chocolate to 43 C, but do not heat it further. Remove from the heat and add the remaining 25 g of chocolate. Stir continuously until the chocolate reaches 27 C.

To test to see if it is properly tempered, smear a small amount of chocolate on the acetate. If after a few minutes, the chocolate has hardened, has a shine to it, and snaps when you break it, it is tempered. Bring the chocolate up to 31 C, being careful not to heat it any further or you will bring it out of temper. Transfer the chocolate to the parchment cone and pipe overlapping circles of different sizes onto the parchment. Let the chocolate set.

Heat a small circular cookie cutter about 1/2 inch in diameter with a blowtorch. Cut out circles from the chocolate lace and set aside.

To finish, place a circle of chocolate lace into the dot of earl grey chantilly. Garnish with dried flowers (found in some loose leaf earl grey teas) and serve immediately.

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