I made the double baked chocolate cream choux with two cookie doughs. The cookies I’ve seen so far have one color on the top, but I thought it would be fun to make them with two colors, so I made them. The cookie dough is quite thin, so it has to be made and harden in the refrigerator to create a cross shape, a bit cumbersome but fortunately it turns out like I thought. Like the outside shape, inside are two layers of chocolate ice cream. I think the combination of soft chocolate ice cream and salty and crispy choux cake is really delicious. If it’s hard to make, it’s really delicious even if you make it with just one cream and one cookie dough. It’s delicious to eat right away, it’s also delicious to eat cold.
70 g unsalted butter
75g soft flour
4g cocoa powder
30g unsalted butter
1/8 teaspoon salt
40g soft flour
150g fresh cream
60g melted white chocolate
180g fresh cream
70 g melted dark chocolate
1. Soften unsalted butter, add sugar and mix well, then sift in flour and mix well.
2. Take out 1/3 of the dough, add cocoa powder to the rest of the dough and mix well.
3. Spread the base and chocolate dough evenly and let it harden in the fridge for about 30 minutes.
4. Dip the hardened cookie dough into a round cutter, crosswise to shape, and then place in the refrigerator.
5. Put unsalted butter, salt, milk and water in a saucepan and bring to a boil until butter is melted. Turn off the heat and sift the soft flour
into the mix.
6. Turn the dough over low heat and cook for about 1 minute until the dough is glossy and forms a thin film on the bottom of the pot. Transfer to another bowl and let cool to lukewarm.
7. Divide the beaten egg into 2, mix well and put in the ice cream bag.
8. After placing the pan on a baking tray and placing the cookie dough in the refrigerator, bake it in a preheated oven at 180 degrees for about 25 minutes and then let it cool.
9. While whipping cream, add melted chocolate and beat lightly to form cream.
10. Pour the chocolate ice cream and white chocolate ice cream into the choan.