Mini Mont-Blanc choux puffs

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
1 hour 8 min.	10 min.	25 min.	1 hour 45 min.

Step by step recipe

1	Prepare 200 g Chantilly cream.
2	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.
3	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.
4	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.
5	Bake for about 25 minutes until the puffs are well risen and golden brown.
6	Leave to cool on a wire rack.
7	Using a serrated knife, slice each puff in half horizontally, trying not to spoil the domed top with its craquelin.
8	Fill the puffs generously with the Mont-Blanc cream, using a forcing bag.
9	Pop the lids back on the puffs and press gently to help them stick.
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.

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