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Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
69 K 4.2/5 (6 reviews)
1 hour 45 min.
Easy
40 pieces
4 IngredientsLast modified on: March 17th 2019
For 40 pieces, you will need:
- 1
200 g Chantilly cream - 2
125 g sweet chestnut purée (crème de marrons) - 3
100 g craquelin (sweet cracker dough) - 4
350 g choux pastry (pâte à choux) - Total weight: 775 grams
Change these quantities to make:
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Times for this recipe
Preparation: 1 hour 8 min.
Resting: 10 min.
Cooking: 25 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare 200 g Chantilly cream.
Stage 2 - 3 min.
Gently fold 125 g sweet chestnut purée (crème de marrons) into the cream with a soft spatula to keep the lightness that has been whipped in.
Your Mont-Blanc cream is ready. Set aside in the fridge.
Your Mont-Blanc cream is ready. Set aside in the fridge.
Stage 3 - 10 min.
Preheat the oven to 430°F (220°C).
Roll out 100 g craquelin (sweet cracker dough) and cut circles with a 0.8 inch (2 cm) cutter.
Roll out 100 g craquelin (sweet cracker dough) and cut circles with a 0.8 inch (2 cm) cutter.
Stage 4 - 5 min.
Lay a sheet of cooking parchment on a baking sheet.
Prepare 350 g choux pastry (pâte à choux), then pipe with a forcing bag into small mounds 0.8 inch (2 cm) in diameter.
Top each mound with a circle of craquelin.
Prepare 350 g choux pastry (pâte à choux), then pipe with a forcing bag into small mounds 0.8 inch (2 cm) in diameter.
Top each mound with a circle of craquelin.
Stage 5 - 25 min.
Bake for about 25 minutes until the puffs are well risen and golden brown.
Stage 6 - 10 min.
Leave to cool on a wire rack.
Stage 7 - 10 min.
Using a serrated knife, slice each puff in half horizontally, trying not to spoil the domed top with its craquelin.
Stage 8 - 5 min.
Fill the puffs generously with the Mont-Blanc cream, using a forcing bag.
Stage 9 - 5 min.
Pop the lids back on the puffs and press gently to help them stick.
Stage 10
Your mini Mont-Blanc choux puffs are ready.
Remarks
This recipe can be varied with other creams instead of Mont-Blanc, such as pistachio confectioner's custard, apple confectioner's custard or chocolate mousse.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 640 RDI=60 % | 500 RDI=80 % | 3,130 RDI=160 % | 13,110 RDI: 160 % |
| Per 100 g | 10 RDI=6 % | 80 RDI=8 % | 60 RDI=10 % | 400 RDI=20 % | 1,690 RDI: 20 % |
| Per piece | 2 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 80 RDI=4 % | 330 RDI: 4 % |
How much will it cost?
- For 40 pieces : 3.70 €
- Per piece : 0.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Profiteroles, Gougères, Pets de nonne, Paris-Brest, ... See them all 8
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant sundae, Saint Honoré cake, St Tropez tart, Peach Melba, Chantilly rice pudding, ... See them all 30
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut mousse in a whipper , Ardéchois, Little vanilla, clementine and chestnut verrines, Chestnut moelleux, Chestnut cake, ... See them all 9
Craquelin (sweet cracker dough)
You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Galette de Fougerolles, ... See them all 2
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