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.
79 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 % | 83 g RDI=31 % | 64 g RDI=88 % | 404 kcal RDI=20 % | 1,692 kJ RDI=20 % |
| Per piece | 2 g RDI=4 % | 16 g RDI=6 % | 12 g RDI=17 % | 78 kcal RDI=4 % | 328 kJ RDI=4 % |
| Whole recipe | 112 g RDI=173 % | 644 g RDI=243 % | 496 g RDI=680 % | 3,131 kcal RDI=157 % | 13,112 kJ RDI=157 % |
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: Saint Honoré cakePuits d'amourGougèresPets de nonneProfiteroles See all 8 other
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Bavaroise creamStrawberry Verveine Tart Apple charlotte with toasted briocheStrawberries with mint and creamRum babas See all 30 other
Sweet chestnut purée (crème de marrons)
Craquelin (sweet cracker dough)
You can get more informations, or check-out other recipes which use it, for example: Galette de FougerollesChoux pastry (pâte à choux) See all 2 other
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