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.
50K 6 4.2
Last modified on: March 17th 2019
Keywords for this recipe:For 20 pieces, you will need:
- 1
100 ml Chantilly cream - 2
63 ml sweet chestnut purée (crème de marrons) - 3
50 ml Craquelin (sweet cracker dough) - 4
175 ml Choux pastry (pâte à choux)
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 100 ml Chantilly cream.
Stage 2 - 3 min.
Gently fold 63 ml 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 50 ml Craquelin (sweet cracker dough) and cut circles with a 0.8 inch (2 cm) cutter.
Roll out 50 ml 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 175 ml 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 175 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 774 Kcal or 3,241 Kj | 17 gr | 139 gr | 87 gr |
| 39 % | 7 % | 13 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 199 Kcal or 833 Kj | 4 gr | 36 gr | 23 gr |
| 10 % | 2 % | 3 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 39 Kcal or 163 Kj | 1 gr | 7 gr | 4 gr |
| 2 % | <1 % | 1 % | 1 % |
How much will it cost?
- For 20 pieces : 1.85 €
- Per piece : 0.09 €
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: Chouquettes, Saint Honoré cake, Gougères, Valay-Brest, Profiteroles, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Diplomat cream, Chantilly rice pudding, European glass, Viennese chocolate cups, ... All |
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut moelleux, Little vanilla, clementine and chestnut verrines, Chestnut cake, Chestnut and hazelnut biscuits, Chestnut Fudge Cupcakes, ... 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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