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.
30K 6 4.2
Last modified on: March 17th 2019
Keywords for this recipe:ChouxChoux pastryMont-blanc creamChantillyChestnutPastryFor 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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,489 Kcal or 6,234 Kj | 31 gr | 253 gr | 154 gr |
| 74 % | 12 % | 24 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 192 Kcal or 804 Kj | 4 gr | 33 gr | 20 gr |
| 10 % | 2 % | 3 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 37 Kcal or 155 Kj | 1 gr | 6 gr | 4 gr |
| 2 % | <1 % | 1 % | 1 % |
How much will it cost?
Source
Home made.
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, Saint Honoré cake, Puits d'amour, Pets de nonne, Valay-Brest, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Belle-helene in a glass, Rum babas, St Tropez tart, Chantilly rice pudding, Strawberries with mint and cream, ... All |
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut cake, Chestnut and hazelnut biscuits, Chestnut moelleux, Chestnut mousse in a whipper , 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: Choux pastry (pâte à choux), Galette de Fougerolles, ... All |
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