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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.
83 K 4.2/5 (6 reviews)515630
Last 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
Times for this recipe
Preparation
1 hour 8 min.
Resting
10 min.
Cooking
25 min.
All in all
1 hour 45 min.
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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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 14 g RDI=22 % | 104 g RDI=39 % | 64 g RDI=88 % | 309 kcal RDI=15 % | 1,296 kJ RDI=15 % |
| Per piece | 2 g RDI=4 % | 20 g RDI=8 % | 12 g RDI=17 % | 59 kcal RDI=3 % | 251 kJ RDI=3 % |
| Whole recipe | 112 g RDI=173 % | 806 g RDI=304 % | 496 g RDI=680 % | 2,399 kcal RDI=120 % | 10,047 kJ RDI=120 % |
How much will it cost?
For 40 pieces
3.70 €
Per piece
0.10 €
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:
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example:
Sweet chestnut purée (crème de marrons)
Like these other recipes:
Craquelin (sweet cracker dough)
You can get more informations, or check-out other recipes which use it, for example:
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