Hazelnut choux made of
– choux pastry,
– hazelnut cracker,
– hazelnut pastry cream,
– hazelnut ganache.
Ingredients
Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Hazelnut ganache
✔50g liquid cream
✔50g white chocolate
✔20g hazelnut praline
✔100g liquid cream 30% MG
Hazelnut pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 leaf gelatine (2g)
Hazelnut cracker
✔40g butter, ointment
✔40g hazelnut powder
✔40g brown sugar
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
The recipe
For 8 to 9 small choux
Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.
Hazelnut pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔120g hazelnut praline
✔1 sheet of gelatine (2g)
Heat the milk. In a bowl mix the yolks, sugar, cream powder.Pour the hot milk over it.Stir.Pour back into the pan.Stir until thickened.Out of the heat add the wrung out gelatine and the praline. Mix well. Pour into a bowl, filter it and set aside in a cool place.
Hazelnut ganache
✔50g liquid cream
✔50g white chocolate
✔20g hazelnut praline
✔100g liquid cream 30% MG
In a saucepan, heat the 50g of liquid cream. Pour over the melted white chocolate in batches. Mix well. Add the hazelnut praline. Pour in the 100g of cold liquid cream. Mix, filter and place in the fridge for at least 4 hours.
Hazelnut cracker
✔40g of butter
✔40g hazelnut powder
✔40g brown sugar
Mix all the ingredients together, spread between two sheets of baking paper, place in the freezer for a few minutes and then cut out circles the diameter of your choux.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)
In a saucepan heat the water, milk, butter, salt and sugar. Off the heat add the flour all at once. Mix well to dry out the dough for 2 to 3 mins.
Add the beaten eggs gradually, mixing well between each egg. Poach on a baking tray. Add the cracker disc. Bake at 180°C for about 35 min. Let cool on a rack.
Assembly
✔ Milk chocolate discs
✔Caramelised hazelnuts
Take the pastry cream and loosen it a little then fill a piping bag. Make a hole under each choux and top with cream. Place a disc of milk chocolate on each choux. Beat the hazelnut ganache with an electric mixer and poach it on the chocolate disc. Decorate with hazelnuts. Place in a cool place.
