Chouquettes and creamy chocolate and chai masala

Chouquettes garnished, creamy chocolate and chaï masala

My biggest dilemma at the moment, when it comes to snack time, is choosing between a hot chocolate and a chai latte. That I love chocolate is no longer a secret. But, spiced black tea is perhaps more surprising for me who has always preferred coffee to tea. However, it has become my favorite winter drink. I like this tea infused in milk, and served with a nice froth. Hmmm!
Fortunately, chocolate and chai go together perfectly. So you don’t have to choose between the two.

And I also really like chouquettes. They are always perfect for a snack.
When I want to make them even more delicious, I garnish them with a chocolate cream. And with the little spicy touch, it’s divine!

Chouquettes and creamy chocolate and chai masala:

Creamy chocolate and chai masala:

90 g full cream
90g milk
1 tsp chai masala
2 egg yolks
25g brown sugar
110g 64% chocolate

In a saucepan, heat the cream, milk and tea.
Leave to infuse for about 5 minutes off the heat.

Whisk the yolks and sugar briskly.
Strain the tea and pour over the yolks while stirring.
Return to heat and allow to thicken while stirring. it is important not to bring to a boil.

Pour over the chocolate chunks and mix well to combine.
Film in contact and leave to cool in the fridge.

Chouquettes and creamy chocolate and chai masala

Chouquettes:



150ml water
80g butter
1 tbsp vanilla sugar
120g flour
3 eggs
salt

granulated sugar

In a saucepan, put the water, butter, sugar and salt. Bring to a boil.

Remove the pan from the flame. Add the flour all at once and mix.
Return to low heat and stir constantly to dry out the dough for about 1 minute.

Remove from heat.
Switch to the mixer, medium speed. Without stopping it, add a first egg. Whisk until the batter is smooth.
Add the second egg, then the third, still with the beaters running. Whisk for a few more seconds.



Preheat the oven to 180°C.

Pour the batter into a piping bag fitted with a large nozzle.

Make about 25 to 30 small puffs on a baking sheet. Level them with a damp finger and cover them with granulated sugar.
Bake for 30 minutes.

Let cool.

Take the cream out of the fridge and whip it.
Put it in a piping bag.
Make a small hole under each chouquette and fill it with cream.

Enjoy!

Chouquettes and creamy chocolate and chai masala

To finish: you can also buy the chouquettes from the baker and then garnish them with cream. It also works very well.

The cellar is now very easy to find. The better you choose it, the more the flavors will be present.

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