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Components
- 50 grams of ointment butter
- 1/3 cup of demerara sugar (tea)
- 1/2 cup of wheat flour (tea size)
Setup phase
- Put all the ingredients into the mixer bowl and blend on low speed with the paddle attachment until a dough resembling cookie dough forms.
- Cut two large sheets of plastic bag. Position the dough in the middle of one sheet and cover it with the other. Use a rolling pin to roll it out until it reaches a thickness of 3 mm, creating a rectangular shape. Use a 6 cm cutter to mark and cut the dough into 14 discs.
- Place the dough along with the plastic wrap on a baking tray and freeze for a minimum of 10 minutes (or prepare it the day before if you like).
FOR WEIGHT AND ASSEMBLY
Components
- 1/2 cup of sifted wheat flour
- Half a tea cup of 55% cocoa chocolate drops (approximately 90 g)
- 1/4 cup of tea with milk
- 1/4 cup of water (tea)
- 5 tablespoons of butter (approximately 60g)
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- Two eggs
- pieces of 1 orange-baia
Setup phase
- Set the oven to 180 °C (moderate heat) and allow it to warm up.
- In a medium saucepan, combine milk, water, butter, orange zest, sugar, and salt. Heat over medium heat until the butter fully melts and the mixture begins to boil.
- Maintain the pan over medium heat and gradually add the flour, mixing thoroughly with a wooden spatula (or a sturdy silicone one) to combine. Continue stirring for an additional minute until a smooth dough forms that releases from the pan. You may also observe a dry dough layer forming at the bottom of the pan.
- Place the dough into the mixer bowl. Using the paddle attachment, start at a low speed and gradually increase until the dough is moistened.
- Continue beating at medium speed, adding one egg at a time, thoroughly mixing each addition. Pause to scrape the sides of the bowl with a spatula as needed. The mixture should be smooth and glossy. To test the consistency, lift a small amount with a spatula; it should fall slowly with some resistance, forming a triangular peak without trailing—this is the perfect consistency for choux pastry, also called the ribbon stage.
- Place the mixer bowl with the dough and chocolate chips inside. Pour the mixture into a piping bag, then twist the top just above the dough to keep it tight. Snip the tip of the bag to create an opening about 4 cm wide, ensuring the chocolate chips do not block the hole.
- To shape: bring the tip of the baking soda bag close, gently squeeze to release the dough, creating 5 cm diameter chouxcotones; stop squeezing and pulling. Continue, spacing each piece about 2 cm apart – the recipe makes 14 chouxcotones. If needed, use two baking trays and bake in two batches.
- Take the craquelin plate out of the freezer. Place one disk on each chouxcotone at a time – if baking in two stages, return the plate to the freezer between steps.
- Place in the oven to bake for approximately 30 minutes, or until the dough rises and turns golden. Caution: do not open the oven prematurely to prevent it from collapsing.
- Take out of the oven and allow to cool. Serve alongside vanilla ice cream and chocolate sauce.
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Pre-cooked and sealed in a tightly closed plastic bag. Thaw by heating in a preheated oven at 180 °C for 30 minutes.
Please provide the text you would like me to paraphrase.
Store for up to 5 days in an airtight container or wrapped tightly with baking film at room temperature. Before serving, heat in a preheated oven at 180°C for 5 minutes.
