Ingredients
Ingredients
List of ingredients for the vanilla whipped ganache:
● 200 g white chocolate
● 410 ml whipping cream
● 4 g gelatine (2 leaves)
● 200 ml cold whipping cream
● 1 vanilla pod
List of ingredients for the craquelin:
● 65 g butter
● 70 g flour
● 65 g sugar
● 2 pinches salt
List of ingredients for the choux batter:
● 75 ml water
● 75 ml milk
● 1 tspn sugar
● 1 pinch salt
● 70 g butter
● 80 g flour
● 120 g eggs (2 to 3 eggs)
Preparation
Step 1:
The day before, rehydrate the gelatine in cold water. Boil half of the cream with the vanilla seeds, and pour it in three goes over the chocolate (chips or chopped), mixing before adding the next part.
When the chocolate has completely melted, squeeze the water from the gelatine, and add the gelatine. Add the cold cream, mix well, cover and set aside in the fridge overnight.
Step 2:
For the Craquelin:
Mix the softened butter with the flour, sugar and salt until you get an even mixture. Spread the mixture between two sheets of greaseproof paper, and set aside in the fridge. When the craquelin has hardened, cut out 5cm rounds. Then set aside in the fridge.
Step 3:
For the choux batter:
Boil the milk with the water, diced butter, salt and sugar. Off the heat, add the flour in one go. Use a spatula to mix to an even mixture, then put back on the heat all while continuing to mix until the batter comes away from the sides.
Then pour the batter into the mixer bowl with the blade attachment, and beat to cool it down. While doing this, beat the eggs like as for an omelette then set aside 120 g. When the batter is warm, pour in the beaten eggs little by little. Wait for the amount of eggs poured in to be completely mixed in before adding the next amount. The batter must be even and not too liquid.
Fill a piping bag with round nozzle and leave the batter to rest for 30 minutes. Then pipe the choux puffs to about 4 cm round on a baking sheet covered with a silicon sheet (Silpat), or greaseproof paper if not. Space the choux puffs out well.
Step 4:
To bake:
Place a craquelin round of about 5 cm in diameter on each choux puff. Bake for 35 to 40 minutes at 160°C without opening the door, with the fan oven setting. Leave to cool down on a rack.
Step 5:
When the choux buns have cooled down, create a 1 cm opening on the top using a pointed knife.
Use an electric whisk to whip the vanilla ganache until you get a Chantilly whipped cream consistency. Fill a piping bag fitted with a 1 cm round nozzle. Fill half the choux puffs then place a hazelnut-sized piece of spread in the centre.
Then cover with ganache. Pipe the ganache over the top to hide the opening and create a crater using a small spoon. Fill with Bonne Maman peanut spread and decorate your choux puffs.
Keep in the fridge.
Your choux puff recipe is ready! Enjoy!
