Recipe for chocolate ganache cream puffs without milk

For the craquelin: Mix all the ingredients together, then roll out to 2 mm between two sheets of parchment paper. Place in the freezer for 30 minutes.

For the choux: In a saucepan, bring the water, milk, butter, sugar, and salt to a boil. Add the flour all at once to the boiling liquid and mix vigorously to combine the dough.

Dry for about 1 minute over medium heat, until the dough pulls away from the edges. Gradually add the beaten eggs. Place the dough in a piping bag and pipe small rounds about 3 cm in diameter onto a baking sheet lined with parchment paper.

Cut out 5 cm disks of the topping and place a disk on each puff. Bake for about 35 minutes in a preheated oven at 170°C.

For the ganache: In a saucepan, bring the cream to a boil, pour it over the chocolate and hazelnut spread, wait 2 minutes, then mix using a whisk. When the ganache reaches 35°C, incorporate the butter and set aside at room temperature.

For the frosting: Bring the cream to a boil, pour it over the chocolate and the hazelnut spread without milk, wait two minutes, then blend to combine. Let it cool slightly and incorporate the butter in pieces while blending.

To finish For the assembly: Once the pastries are cooled, fill them with the ganache using a piping bag fitted with a size 8 tip, then dip them into the glaze. Allow the glaze to set for a few moments. Enjoy as fresh as possible.