Directions:

CHOUQUETTES

• 1. In a pot over medium high heat combine milk, water, salt, sugar, and cubed butter. Bring to a boil and add sifted flour. Beat over heat until flour is fully hydrated and dough begins to pull away from the pan.
• 2. Remove from heat and transfer to a stand mixer with a paddle attachment. Mix at medium speed until dough has cooled to 140°F.
• 3. Add eggs one at a time, mixing until fully incorporated before adding the next. Dough should be smooth and thick.
• 4. Transfer to a piping bag with a #10 pastry tip. Pipe into mounds with 3/4 inch diameter. Generously sprinkle with pearl sugar.
• 5. Bake for 20 minutes in a convection oven with a low fan at 320°F. Cool on a wire rack.

COLD BREW GANACHE

• 1. Combine water and powder gelatin and set aside.
• 2. Bring heavy cream to a boil. Place chocolates, hydrated gelatin mass, cold brew extract, and vanilla in a bowl. Pour over with hot cream and mix until mixture is homogenous. Cool completely.
• 3. Place solidified ganache in a stand mixer with the whisk attachment. Whip until lightened and place in a piping bag with a #6 pastry tip. Hold refrigerated until needed.

ASSEMBLY

• 1. Cut a hole in the bottom of chouquette. Fill with ganache.