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!
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
METHOD
Start to prepare the craquelin: mix all the craquelin ingredients together.
On a sheet of parchment paper, roll out the craquelin dough to a 3 mm thickness and put in the freeze.
In the meantime, prepare the choux pastries: bring the milk, the water, the salt, the sugar and the butter to boil.
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.
Cool down and whisk together with the eggs, incorporating them one by one until the batter is smooth.
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.
Remove the craquelin dough from the freeze.
Cut the frozen dough with a 3 cm round cookie cutter to obtain disks.
Place the frozen craquelin disks on top of the puffs.
Bake for 15-18 minutes, until golden brown.
To prepare the Orange Chantilly cream, whip the cream with the powdered sugar and grate the orange peel.
