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.
2,9524.4/5 for 5 ratings
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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 8 min. | 10 min. | 25 min. | 1 hour 43 min. |
Keeping:
Should be eaten the day it is made.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 40 pieces : 3.69 €
- Per piece : 0.09 €
Source
Home made.More recipes?
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: Paris-Brest, Chouquettes, Valay-Brest, Pets de nonne, Saint Honoré cake, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Strawberry Charlotte, Peach Melba, Belle-helene in a glass, Ice-cream Vacherin, ... All |
| Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Chestnut moelleux, Little vanilla, clementine and chestnut verrines, ... All |
 | Craquelin (sweet cracker dough): You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Choux pastry (pâte à choux), ... All |
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