Chocolate choux buns with aniseed-flavoured confit cherries
The blogger B comme Bon has turned her pot of chocolate mousse into a flavour-filled pastry dessert !
- 300g Marie Morin Traditional chocolate Mousse
- 95g of flour
- 75g of butter
- 35g of sugar
- 6cl of milk
- 6cl of water
- 2 eggs
- 10g of cacao
- 250g of Morello cherry
- Aniseed
- 1 teaspoon of salt
Step 1
Make the crunchy topping :
Mix 25 g of sugar, 25 g of flour and 5 g of cocoa powder, then add 20 g of butter cut into small pieces. Kneed until blended. Make a ball then roll it out between two sheets of baking paper – it should be 2 mm thick. Place in the fridge.
Step 2
Prepare the choux dough :
Put the water, milk, salt, 1 teaspoon of sugar and 55 g of butter in a saucepan and bring to a boil. Pour 70 g of flour and 5 g of powdered chocolate into the pan and mix with a spatula until blended. Stir until the dough dries (about 2 minutes) and forms a ball.
Step 3
Pour the contents of the pan into a bowl and beat the eggs in one after the other. Once the dough is ready, transfer it to a piping bag with a fairly large nozzle. Pipe the choux onto a baking tray (make sure to leave plenty of space between each one). Cut small circle of crunchy topping using a biscuit-cutter and place one on each choux bun. Bake in the oven at 180°C for 25 minutes.
Step 4
For the candied cherries, put 1 tablespoon of sugar and the aniseed in a saucepan. Add the morello cherries and cook on medium heat for a few minutes. The cherries must remain whole. Leave to cool.
Step 5
Assemble your dessert :
Slice the top of the choux buns off, and place a few cherries in the bottom. Pour some chocolate mousse into a piping bag and fill your choux buns with it. Place the top back on each choux bun.
Tip
Finish off your presentation with a candied cherry and some aniseed !
