Vanilla & milk chocolate-hazelnut choux pastry
26 February 2021
I think I'm in a very chocolate period right now, but it's true that seasonal fruits inspire me less than spring and summer fruits... I'm looking forward to the return of red fruits and others! In the meantime, I treat myself with these little vanilla and chocolate choux pastry. It's very simple to make and super gourmet: mini choux filled with a vanilla ganache and dipped in milk chocolate and chopped hazelnuts. We let crystallize, and then we enjoy!
About the organization, you can prepare the choux pastry and the ganache the day before, so on the D-day you just have to whip the ganache, cook the choux, garnish them and glaze them. By the way, another advantage is that you can keep them in the freezer before or after icing for several days if you want to have a ready-made dessert in the freezer!
Prep time : 1h10 + 30 minutes cooking
For about 50 choux :
75g white chocolate
1 sheet of gelatin
300g liquid cream with a minimum of 30% fat content
½ vanilla bean
Rehydrate the gelatin in a bowl of cold water.
Heat 100g of cream with the vanilla seeds, then add the rehydrated and drained gelatine. Mix, then pour over the melted or chopped white chocolate.
Mix well until you have a homogeneous ganache, then add the remaining 200g of liquid cream.
Put a plastic wrap on it, then place in the refrigerator for a minimum of 6 hours, or overnight.
75g water
75g milk
A pinch of salt
A pinch of sugar
3g honey
60g butter
90g flour T55
150g eggs
Heat milk, water, butter, sugar, salt and honey.
When the mixture boils and the butter is completely melted, add the flour and mix well. Return to the heat and dry the dough until a thin film forms at the bottom of the pan.
Pour the dough into the bowl of the food processor, or into a cul-de-poule, and mix for a few minutes to cool and steam. Then gradually add the eggs, mixing well between each addition. You should obtain a very homogeneous and satiny dough.
Put the choux pastry in a piping bag fitted with a 12mm plain tip, then pipe on a greased baking sheet 2 to 3cm diameter choux pastry.
Sprinkle a mix of powdered sugar and cocoa butter powder (or, if not available, only powdered sugar) and bake in the preheated oven at 180°C static heat for about 30 minutes. Leave to cool.
500g milk chocolate with 46% cacao
100g chopped roasted hazelnuts
Whip the ganache to obtain a whipped cream texture.
Put it in a piping bag with a plain 8mm tip.
Pierce the choux from underneath and fill them with whipped ganache.
Put them in the freezer while you prepare the icing, it will be easier with cold choux.
Gently melt the chocolate without exceeding 35°C. Add the chopped hazelnuts, mix well, then put a toothpick in the choux and dip them in the icing.
Shake them to remove the excess, and scrape the underside of the choux, then place them on a sheet of baking parchment.
Let crystallize in the fridge then enjoy!
About the organization, you can prepare the choux pastry and the ganache the day before, so on the D-day you just have to whip the ganache, cook the choux, garnish them and glaze them. By the way, another advantage is that you can keep them in the freezer before or after icing for several days if you want to have a ready-made dessert in the freezer!
Prep time : 1h10 + 30 minutes cooking
For about 50 choux :
Whipped vanilla ganache :
75g white chocolate
1 sheet of gelatin
300g liquid cream with a minimum of 30% fat content
½ vanilla bean
Rehydrate the gelatin in a bowl of cold water.
Heat 100g of cream with the vanilla seeds, then add the rehydrated and drained gelatine. Mix, then pour over the melted or chopped white chocolate.
Mix well until you have a homogeneous ganache, then add the remaining 200g of liquid cream.
Put a plastic wrap on it, then place in the refrigerator for a minimum of 6 hours, or overnight.
Choux pastry :
75g water
75g milk
A pinch of salt
A pinch of sugar
3g honey
60g butter
90g flour T55
150g eggs
Heat milk, water, butter, sugar, salt and honey.
When the mixture boils and the butter is completely melted, add the flour and mix well. Return to the heat and dry the dough until a thin film forms at the bottom of the pan.
Pour the dough into the bowl of the food processor, or into a cul-de-poule, and mix for a few minutes to cool and steam. Then gradually add the eggs, mixing well between each addition. You should obtain a very homogeneous and satiny dough.
Put the choux pastry in a piping bag fitted with a 12mm plain tip, then pipe on a greased baking sheet 2 to 3cm diameter choux pastry.
Sprinkle a mix of powdered sugar and cocoa butter powder (or, if not available, only powdered sugar) and bake in the preheated oven at 180°C static heat for about 30 minutes. Leave to cool.
Milk chocolate hazelnut glaze :
500g milk chocolate with 46% cacao
100g chopped roasted hazelnuts
Whip the ganache to obtain a whipped cream texture.
Put it in a piping bag with a plain 8mm tip.
Pierce the choux from underneath and fill them with whipped ganache.
Put them in the freezer while you prepare the icing, it will be easier with cold choux.
Gently melt the chocolate without exceeding 35°C. Add the chopped hazelnuts, mix well, then put a toothpick in the choux and dip them in the icing.
Shake them to remove the excess, and scrape the underside of the choux, then place them on a sheet of baking parchment.
Let crystallize in the fridge then enjoy!
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