Ingredients

• 100g Butter
• 100g Dark Chocolate
• 100g Demerara Sugar
• 165g All Purpose Flour
• Salt as needed
• 80g Egg Yolk
• 80g Caster Sugar
• 530g Milk
• 1 teaspoon Vanilla Extract
• 100g Water
• 40g Butter
• 80g Bread Flour
• 3 Eggs
• 2 tablespoons Milk
• 65g Icing Sugar
• 200ml Whipping Cream

Tools

• Oven
• Parchment paper
• Microwave
• Cooling rack
• Plastic wrap
• Rolling pin
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Work surface
• Medium bowl
• Piping bag
• Piping bag
• Heatproof bowl
• Piping bag

Method

1. Attach the Creaming Beater
2. Add butter, demerara sugar, all purpose flour and salt to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Mix with splashguard fitted until dough forms - 2 min, Speed 2
5. Line a clean work surface with parchment paper
6. Place dough on work surface
7. Cover with parchment paper
8. Roll out until 2mm thick
9. Chill in freezer until needed
10. Clean Cooking Chef bowl
11. Attach the Creaming Beater
12. Add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
13. Mix with splashguard fitted until combined - 30 sec, Speed 1
14. Then add milk and vanilla extract to the Cooking Chef XL Bowl
15. Mix with splashguard fitted until combined - 30 sec, Speed 1
16. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
17. Pour mixture into medium bowl
18. Cover with plastic wrap
19. Chill in fridge until completely cool
20. Clean Cooking Chef bowl
21. Attach the Creaming Beater
22. Add water, milk, butter and salt to the Cooking Chef XL Bowl
23. Cook with splashguard fitted until melted - 2 min, 104°C, Stir 1
24. Then add bread flour to the Cooking Chef XL Bowl
25. Cook with splashguard fitted until thickened - 2 min, 104°C, Speed 3
26. Mix with splashguard fitted until combined - 2 min, Speed 1
27. Then add egg to the Cooking Chef XL Bowl
28. Mix with splashguard fitted - 3 min, Speed 3
29. Transfer mixture to piping bag then set aside
30. Pre-heat oven - 220°C
31. Line a clean baking tray with parchment paper
32. Pipe batter onto baking tray
33. Retrieve the chilled dough from the fridge
34. Cut into rounds
35. Place the rounds on each choux bun
36. Bake then reduce heat - 10 min, 220°C
37. Bake - 15 min, 180°C
38. Remove from oven and let cool
39. Remove the cream patisserie from the fridge
40. Transfer cream to piping bag
41. Pierce a small hole at the bottom of each choux bun
42. Pipe the filling into each choux bun
43. Set aside
44. Add dark chocolate, milk and icing sugar to a clean heatproof bowl
45. Microwave in microwave until melted
46. Dip pastry into icing carefully
47. Transfer onto cooling rack until set
48. Clean Cooking Chef bowl
49. Attach the Whisk
50. Add whipping cream and icing sugar to the Cooking Chef XL Bowl
51. Mix with splashguard fitted until soft peaks form - 3 min, Speed Max
52. Transfer cream to piping bag
53. Pipe a small amount of cream onto the large choux buns
54. Place the smaller choux buns on top
55. Pipe the cream around bottom of the smaller choux buns
56. Serve

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