Mini Mont-Blanc choux puffs


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.
26K 6 4.2
Grade this recipe:

Last modified on: March 17th 2019

Keywords for this recipe:ChouxChoux pastryMont-blanc creamChantillyChestnutPastry
For 40 pieces, you will need:

Change these quantities to make: 20 pieces 40 pieces 80 pieces 120 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 8 min.10 min.25 min.1 hour 43 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 30 min.
Mini Mont-Blanc choux puffs : Photo of step #1
Prepare 200 g Chantilly cream.

Stage 2 - 3 min.
Mini Mont-Blanc choux puffs : Photo of step #2
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.

Stage 3 - 10 min.
Mini Mont-Blanc choux puffs : Photo of step #3
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.

Stage 4 - 5 min.
Mini Mont-Blanc choux puffs : Photo of step #4
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.

Stage 5 - 25 min.
Mini Mont-Blanc choux puffs : Photo of step #5
Bake for about 25 minutes until the puffs are well risen and golden brown.

Stage 6 - 10 min.
Mini Mont-Blanc choux puffs : Photo of step #6
Leave to cool on a wire rack.

Stage 7 - 10 min.
Mini Mont-Blanc choux puffs : Photo of step #7
Using a serrated knife, slice each puff in half horizontally, trying not to spoil the domed top with its craquelin.

Stage 8 - 5 min.
Mini Mont-Blanc choux puffs : Photo of step #8
Fill the puffs generously with the Mont-Blanc cream, using a forcing bag.

Stage 9 - 5 min.
Mini Mont-Blanc choux puffs : Photo of step #9
Pop the lids back on the puffs and press gently to help them stick.

Stage 10
Mini Mont-Blanc choux puffs : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,539 Kcal or 10,630 Kj31 gr267 gr168 gr
127 %12 %25 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
328 Kcal or 1,373 Kj4 gr34 gr22 gr
16 %2 %3 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj1 gr7 gr4 gr
3 %<1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 40 pieces : 3.69 €
  • Per piece : 0.09 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Choux pastry (pâte à choux)Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Puits d'amour, Gougères, Paris-Brest, Saint Honoré cake, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Strawberries with mint and cream, Rum babas, Strawberry Charlotte, Pavlova, ... All
Sweet chestnut purée (crème de marrons)Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut mousse in a whipper , Chestnut and hazelnut biscuits, Chestnut moelleux, Chestnut cake, Chestnut Fudge Cupcakes, ... All
Craquelin (sweet cracker dough)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, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
285K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
240K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
450K5 49 min. July 27th 2013
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
208K5 2 hours 29 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page