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Recipe Step by Step
160g Whole milk
4g Fine salt
1g Powdered vanilla
180g T110 semi-wholemeal flour
54g Golden flax seeds
45g Chopped roasted hazelnuts
A pinch Pearl sugar
Remove from the heat and add the flour. Then, return to the heat and dry out the dough a little, using a spatula.
Put the dough in a food processor to finish drying out and leave to cool. Beat the eggs and gradually incorporate into the dough.
Add the golden flax seeds and the ground hazelnuts when almost entirely mixed in.
Using a piping bag fitted with a n°12 nozzle, pipe the choux onto a baking sheet, making sure that they are all the same size.
Sprinkle pearl sugar onto each choux.
Bake in a fan-assisted oven at 355°F (180°C) for approx. 20 minutes.
ANDOA LAIT 39% WHIPPED GANACHE
810g Heavy cream 36% (225g + 585g)
25g Acacia honey
310g ANDOA LAIT 39% chocolate
Gradually combine with the melted ANDOA LAIT 39%.
Mix using an immersion blender, adding 585g of cold cream.
Leave in the fridge for at least 3 hours before using.