Almond Choux Craquelin with Chocolate Espresso Almond Milk Mousse

Directions

• For the full Almond Choux Craquelin with Chocolate Espresso Almond Milk Mousse
• Prepare the Pate Au Choux recipe. (Instructions Below)
• Prepare the Craquelin Dough recipe. (Instructions Below)
• Prepare the Almond Chocolate Espresso Mousse recipe. (Instructions Belows)
• Place the small mounds of choux pastry on a lined baking sheet.
• Place one craquelin disc on top of each piped choux mound. Bake in a 400* oven for 15 minutes. Rotate the pan, and reduce the oven temperature to 325* and bake for an additional 15- 20 minutes until the pastry is puffed and golden brown, ensuring it dries out properly to prevent collapsing.
• Cool the choux au craquelin completely on a wire rack.
• Make a small hole each choux craquelin, large enough to fit the tip of a pastry bag.
• Use a piping bag, fill each choux craquelin with the desired amount of Almond Chocolate Espresso Mousse.
• Top with powdered sugar and serve.
• Pate au Choux Instructions:
• Melt Butter in roundeau
• Add sugar, milk, and water.
• Once simmering, add the salt, flour, and eggs.
• Cook dough until combined and pulls away from the roudeau.
• Place into mixer with paddle attachment. Mix on speed 1 to cool before adding 5-6 eggs at a time. Scrape bowl after two-thirds the way through adding the eggs.
• Cool overnight. Pipe the dough into small mounds on a lined baking sheet.
• Freeze and bag.
• Almond Choux Craquelin
• In the mixer, mix butter, white sugar, brown sugar, and espresso powder with paddle attachment until well combined.
• Add in flour, almond flour, and salt until dough is formed.
• Set dough in between two Silpats and slowly press on a sheeter until it’s set to 6, or roll the dough to a thickness of about 6 mm.
• Transfer to parchment paper and chill in fridge to harden.
• Once hardened, punch with circle cutter and place on parchment.
• Store in the freezer until ready to use.
• Almond Chocolate Espresso Mousse
• Set up a double boiler in a medium bowl over a medium pot. Bring the water to a gentle boil. Add the chocolate and allow to melt.
• Meanwhile, in a sauce pot, add heavy cream and almond milk to the bowl and scald them together.
• In a medium mixing bowl, combine egg yolks, sugar, vanilla extract, vanilla paste, and coffee extract. Set aside.
• Prepare an ice bath ready and chinois with a 4-quart Cambro.
• When almond milk mixture is hot, temper into the egg yolk and sugar mixture.
• Once chocolate has melted, whisk almond milk and yolk mixture into the melted chocolate , still over the double boiler.
• Whisk constantly and scrape until desired consistency. Test the consistency by placing some of the mousse mixture in a small bowl in an ice bath. It should hold its shape when it’s ready.
• Strain through mousse through a chinois into the Cambro over mascarpone and bloomed gelatin.
• Blend with an immersion blender until combined.
• Place the Cambro in an ice bath until it has set. After completely set, whip on speed 2 while streaming in melted chocolate.
• Store in piping bags in the fridge until ready to use.