ciao!cooks
Chef Sophon "Soapy" Chhin
S Squared Pâtisserie
Sophon “Soapy” Chhin’s infatuation with Parisian pastry shines in
his desserts that combine classic French techniques with modern
trends. Inspired by popular brands, Soapy’s Ferrero Rocher choux
combines delectable hazelnut and milk chocolate, while entremets
layer salted caramel, pecans and chocolate as an ode to a beloved
classic, Turtles.
Rocher Choux
Croustillant perfectly emulates
the crispy outershell of the Ferrero
Rocher.
INGREDIENTS
Chocolate and Nutella Ganache
1 cup milk chocolate couverture
3/4 cup whipping cream
1/4 cup Nutella
2 cups whipping cream (cold)
Croustillant
1/2 cup butter (softened)
3/4 cup granulated sugar
3/4 cup all-purpose fl our
Choux Pastry
1/2 cup milk
1/2 cup water
1 tsp salt
2 tsp granulated sugar
1/2 cup butter
1 cup all-purpose fl our (sifted)
10 eggs approx. – amount varies
Rocher Glaze
1 1/2 cups milk chocolate couverture
1/4 cup canola oil
1/4 cup roasted and chopped
hazelnuts
METHOD
Ganache (Make one day in advance)
1. Bring 3/4 cup of whipping cream
to a boil. Pour over milk chocolate.
2. Combine with hand blender. Mix
in Nutella.
3. Blend in cold cream until well-
combined.
4. Refrigerate overnight.
Croustillant
1. In a stand mixer, cream butter and
sugar. Mix in the fl our.
2. Place mixture between 2 sheets
of parchment paper. Roll out to 2mm
thickness.
3. Cut 2” circles in dough, but don’t
remove.
4. Freeze until needed.
Choux Pastry
1. In a saucepan, bring milk, water,
salt, sugar and butter to a boil.
Remove from heat and add fl our.
2. Return to heat. Stir until a skin
forms on bottom and dough pulls
away from the sides of the pan.
3. Transfer to a stand mixer fi tted
with paddle attachment. Mix on low
until the bowl is cool to touch.
4. Add eggs one at a time until fi nal
mixture looks glossy and falls slowly
from the paddle.
5. Pipe 2” circles of choux pastry on
parchment paper. Top each choux
with a croustillant circle.
6. Place in oven at 400°F. Reduce
temperature to 350°F and bake for
25 minutes.
7. Cut a hole at the top of the choux
to let steam escape while cooling.
Rocher Glaze
1. Over a double boiler, melt
chocolate.
2. Remove from heat. Stir in
canola oil until well combined. Add
hazelnuts.
3. Use the glaze at 95°F.
Assembly
1. Place a whole hazelnut inside the
baked choux.
2. Whip the ganache until stiff and
pipe into the choux.
3. Dip the top in the glaze, or
decorate as desired.
Yield 20 choux
22
ciao! / apr/may / two thousand nineteen