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.
67 K 4.2/5 (6 reviews)
1 hour 45 min.
Easy
40 pieces
4 IngredientsLast 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
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Times for this recipe
Preparation: 1 hour 8 min.
Resting: 10 min.
Cooking: 25 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 640 RDI=60 % | 500 RDI=80 % | 3,130 RDI=160 % | 13,110 RDI: 160 % |
| Per 100 g | 10 RDI=6 % | 80 RDI=8 % | 60 RDI=10 % | 400 RDI=20 % | 1,690 RDI: 20 % |
| Per piece | 2 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 80 RDI=4 % | 330 RDI: 4 % |
How much will it cost?
- For 40 pieces : 3.70 €
- Per piece : 0.10 €
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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: Profiteroles, Gougères, Paris-Brest, Pets de nonne, Valay-Brest, ... See them all 8
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Quick Strawberry Millefeuille, Chouquettes, Individual charlottes with morello cherries, European glass, ... See them all 30
Sweet chestnut purée (crème de marrons)
Like these other recipes: Like MaronSui's, Little vanilla, clementine and chestnut verrines, Chestnut and hazelnut biscuits, Chestnut moelleux, Ardéchois, ... See them all 9
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), ... See them all 2
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