Cut discs from the croissant sheet (about 96 pieces of 13g each).
Step 2
Line up all the discs on parchment paper in a sheet pan and brush them with water and dip them in coarse sugar.
Step 3
Cover each sheet pan with plastic wrap and proof them at 82°F with 80% humidity for about 20 min.
Step 4
Once proofed, remove the plastic wrap. Bake them in a convection oven at 340°F. The baking time may vary; however, start with 10 min, spin the sheet pan to make sure you have an even baking over the sheet pan then add 4-6 min to finish the baking.
Step 5
Let the chouquettes cool down for at least 20 min.
Step 6
Mix the custard powder and the whole milk till it is creamy, then let rest in the cooler for 10 min.
Step 7
When the pastry cream is rested, add the praline cream and whisk it well to avoid lumps.
Step 8
Fill a plastic bag using a special tip with the praline cream and fill each chouquette.
