Belcolade Cacao-Trace Vietnamese Choux Buns

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Working Method

In a mixing bowl with a paddle attachment mix all ingredients together atmedium speed for 4 minutes.
Pipe 20g per choux onto a solid tray lined with a Silpat
Time: 40mins Oven Type: Deck Top Temperature: 170 °C Bottom Temperature: 170 °C open 14.29% Water loss

Using a planetary mixer and beater, combine the butter and sugar and mix until soft and smooth.
Add the flour and cocoa and mix to form a dough
Spread the dough between to sheets of silicone paper to 1mm and freeze.
Remove from the freezer and cut into 50mm discs.