LES PETITS CHOUX ANDOA

INSTRUCTIONS

• Boil the milk, water, butter, sugar, salt and vanilla.
• Off the heat, add the flour. Then place back on the stove and lightly mix the dough with a spatula.
• Mix the dough using a food processor.
• Beat the eggs and add them very gradually to the dough.
• Mix in the golden flax seeds and chopped hazelnuts.
• Pipe the dough into small balls. Sprinkle with granulated sugar.
• Bake in a ventilated oven at 180°C for about 20 minutes.

• Heat 225g of heavy cream with the honey and glucose.
• Pour in the melted chocolate.
• Add 585g of cold heavy cream and mix using an immersion blender.
• Store in the refrigerator for at least 3 hours before use.