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.
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Recipe components
Choux pastry
| Ingredients | Preparation |
|---|---|
| Mix and boil together. |
| Add in the fl our and dry out for 2 minutes. |
| 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®. | |
Crispy sugar taste
| Ingredients | Preparation |
|---|---|
| Mix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper (at a thickness of about max 2 mm). |
| Put in the freezer until hard, then cut out rounds, slightly bigger than the puffs. |
| Place one round on top of every puff and press lightly. |
Bake the puffs for 30 minutes at 180°C. | |
Orange and praline chantilly
| Ingredients | Preparation |
|---|---|
| Mix and heat up to 60°C. |
Pour the above hot mixture on the mixture of chocolate and cocoa butter and emulsify. | |
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. | |
Fill the puffs with the Chantilly cream. Dust with icing sugar and some gold leaf. | |
