Chouquettes with Vanilla Ganache
Author: Rachel Gooding
Servings: 70 each

Ingredients:

CHOUQUETTES

  • 85g Whole Milk
  • 85g Water
  • 4g Salt
  • 4g Sugar
  • 70g Butter, unsalted (cubed)
  • 100g Cake Flour (sifted)
  • 151g Whole Eggs
  • 150g Swedish Pearl Sugar

VANILLA GANACHE

  • 22.5g Water
  • 4.5g Gelatin, powdered
  • 270g Heavy Cream
  • 91g White Chocolate
  • 14g PROVA Gourmet Vanilla Extract

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.

VANILLA GANACHE

  • 1. Combine water and powder gelatin and set aside.
  • 2. Bring heavy cream to a boil. Place white chocolate, hydrated gelatin mass, 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.