Ingredients

  • For the choux pastry
  • 50 g butter
  • 38 g of water
  • 38 g milk
  • 2 g sugar
  • 1 g salt
  • 50 g flour
  • 2 eggs
  • For the creamy milk
  • 48 g milk
  • 48 g fresh cream
  • 10 g granulated sugar
  • 19 g egg yolk
  • 1 g animal gelatin
  • 5 g water per gelatin
  • 85 g Emilia Zaini milk chocolate
Difficulty: medium
Preparation: 20 min
Pers.: 10
18    

Directions

Protip

To obtain golden and puffy puffs, cover them with a wet and squeezed cloth before baking. This way you will moisten the top of the choux pastry which will rise better.
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