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Choux Pastry with Hazelnut Cream and Chocolate
Ingredients (for 17 pieces):
For Choux Pastry:
• 50 g milk
• 50 g water
• 45 g butter
• 60 g flour
• 100-110 g eggs (about 2, but it’s best to weigh them)
Craquelin (Crispy Topping):
• 40 g butter (82.5%)
• 42 g flour
• 40 g sugar
• 20 g almond flour
Hazelnut Cream:
• 335 g milk (3.2%)
• Vanilla (extract or pod)
• 60 g sugar
• 80 g egg yolks (about 4 yolks)
• 30 g cornstarch
• 25 g butter (82.5%)
• 50 g heavy cream (30-33%)
• 40 g hazelnut paste
Additional Fillings:
• Nutella
• Caramel
Chocolate Glaze:
• 100 g milk chocolate
• 15 g grape seed oil
• 25 g chopped hazelnuts
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Preparation:
1. Making the Craquelin:
1. Mix softened butter with sugar.
2. Add flour and almond flour, knead the dough.
3. Roll out between two sheets of parchment paper to a 2 mm thickness.
4. Freeze for 20-30 minutes.
5. Cut out circles slightly larger than the choux buns (about 3-4 cm).
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2. Choux Pastry:
1. In a saucepan, combine milk, water, and butter. Bring to a boil.
2. Add flour all at once, stirring quickly with a spatula. Cook over medium heat for 1-2 minutes, until the dough forms a ball and leaves a thin film on the bottom of the pan.
3. Transfer the dough to a bowl and let it cool to 50°C.
4. Blend the eggs lightly with a blender.
5. Gradually add eggs to the dough, mixing well after each addition. The final dough should be shiny and slowly fall off the spatula.
6. Transfer the dough to a piping bag with a round tip. Let it rest in the fridge for at least 1 hour.
7. Pipe 17 equal mounds (3-4 cm) onto a baking sheet lined with parchment or a silicone mat.
8. Place a circle of craquelin on top of each choux.
9. Bake in a preheated 170°C oven for 30-35 minutes (do not open the oven!).
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3. Hazelnut Cream:
1. In a saucepan, bring milk and vanilla to a boil.
2. Separately, mix sugar and cornstarch. Add this dry mixture to the egg yolks and whisk together.
3. Pour a small amount of hot milk into the yolk mixture, mix well, and return everything to the saucepan.
4. Cook over medium heat, stirring constantly, until the cream thickens.
5. Add butter, mix until smooth, then add hazelnut paste and blend with a hand blender.
6. Let the cream cool completely in the refrigerator.
7. In a separate bowl, whip the heavy cream and fold it into the cooled hazelnut cream until smooth.
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4. Filling the Choux:
1. Make a small hole in the top of each cooled choux bun.
2. Using a piping bag, first fill with hazelnut cream, then add caramel and a small amount of Nutella in the center.
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5. Chocolate Glaze:
1. Melt the milk chocolate using a double boiler or microwave.
2. Add grape seed oil and mix well.
3. Stir in the chopped hazelnuts.
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6. Decoration:
1. Dip the tops of the choux into the glaze and place them on a wire rack to let the excess drip off.
2. Allow the glaze to set in the refrigerator.
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Done! These choux pastries with creamy hazelnut filling, Nutella, caramel, and a crunchy chocolate glaze have a perfect balance of textures and flavors. Enjoy!
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