Crispy choux with praline and orange
In this recipe, the classic choux à la crème gets a modern flavour twist. Treat your customers to a brand-new taste experience with these deliciously airy cream puffs filled with a heavenly smooth hazelnut praline-orange Chantilly. These bite-sized pastry delights simply burst with fruity fresh hazelnut taste, which is beautifully complemented by orange flavour notes and the caramelly sweetness of white chocolate.
Recipe
Choux pastry
| ingredients | preparation |
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Mix and boil together. |
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Add in the fl our and dry out for 2 minutes. |
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Mix in the eggs one by one with a spatula. |
Pipe small dots of the dough (3 cm Ø) on a tray with baking paper or Silpat®. |
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Crispy sugar taste
| ingredients | preparation |
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Mix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper (at a thickness of about max 2 mm). |
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Put in the freezer until hard, then cut out rounds, slightly bigger than the puffs. |
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Place one round on top of every puff and press lightly. |
Bake the puffs for 30 minutes at 180°C. |
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Orange and praline chantilly
| ingredients | preparation |
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Mix and heat up to 60°C. |
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Pour the above hot mixture on the mixture of chocolate and cocoa butter and emulsify. |
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Mix in the cream and the hazelnut praline and strain through a fine sieve. |
Leave to rest in the fridge for 12 hours before whipping the cream. |
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Fill the puffs with the Chantilly cream. Dust with icing sugar and some gold leaf. |
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