Recipe

Choux pastries with Orange Chantilly and Nutella®

One for me, one for you

Cream puff is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream. A true, soft concentrate of taste. If you wish to impress your diners, cream puffs will fit you perfectly.

Not to forget the classy orange cream and Nutella filling, for sure. Kitchen calling!

Hard
2 h 0 min
Choux pastries with Orange Chantilly and Nutella® | Nutella

INGREDIENTS for 36 servings

For the craquelin:

50g butter

60g brown sugar

60g pastry flour

a pinch of salt

For the Choux pastries:

75g water

75g whole fresh milk

3g salt

3g sugar

65g softened butter

3 eggs

80g bread flour

For the filling:

180g Nutella®

For the Orange Chantilly cream:

500g fresh cream

3 tablespoons of powdered sugar

orange peel

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

Choux pastries with Orange Chantilly and Nutella® 1 | Nutella

Start to prepare the craquelin: mix all the craquelin ingredients together.

Choux pastries with Orange Chantilly and Nutella® 2 | Nutella

On a sheet of parchment paper, roll out the craquelin dough to a 3 mm thickness and put in the freeze.

Choux pastries with Orange Chantilly and Nutella® 3 | Nutella

In the meantime, prepare the choux pastries: bring the milk, the water, the salt, the sugar and the butter to boil.

Choux pastries with Orange Chantilly and Nutella® 4 | Nutella

While still heating, add the sifted flour and mix vigorously with a wooden spoon until a golden crust has formed on the bottom of the pot.

Choux pastries with Orange Chantilly and Nutella® 5 | Nutella

Cool down and whisk together with the eggs, incorporating them one by one until the batter is smooth.

Choux pastries with Orange Chantilly and Nutella® 6 | Nutella

Preheat the oven to 210°C (410°F) and position the baking rack in the low part.

Line a baking tray with a parchment paper sheet and, using a pastry bag, squeeze out the mixture to form 3 cm diameter round puffs.

Choux pastries with Orange Chantilly and Nutella® 7 | Nutella

Remove the craquelin dough from the freeze.

Cut the frozen dough with a 3 cm round cookie cutter to obtain disks.

Choux pastries with Orange Chantilly and Nutella® 8 | Nutella

Place the frozen craquelin disks on top of the puffs.

Bake for 15-18 minutes, until golden brown.

Choux pastries with Orange Chantilly and Nutella® 9 | Nutella

To prepare the Orange Chantilly cream, whip the cream with the powdered sugar and grate the orange peel.

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