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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.

53K 4.2/5 based on 6 reviews

Last modified on: March 17^th 2019

Keywords for this recipe:

For 80 pieces, you will need:

1 1 ¾ cup Chantilly cream
2 1 cup sweet chestnut purée (crème de marrons)
3 1 cup Craquelin (sweet cracker dough)
4 0 kg 3 g Choux pastry (pâte à choux)

Change these quantities to make: 20 pieces 40 pieces 80 pieces 120 pieces

Change measures: Metric

Metric weight Metric volumes

How long will 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:

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Step by step recipe

Stage 1 - 30 min.

Prepare 1 ¾ cup Chantilly cream.

Stage 2 - 3 min.

Gently fold 1 cup 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.

Stage 3 - 10 min.

Preheat the oven to 430°F (220°C).

Roll out 1 cup 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 0 kg 3 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,264 Kcal or 26,226 Kj	226 gr	1,290 gr	993 gr
313 %	87 %	122 %	150 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
404 Kcal or 1,691 Kj	15 gr	83 gr	64 gr
20 %	6 %	8 %	10 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
78 Kcal or 327 Kj	3 gr	16 gr	12 gr
4 %	1 %	2 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 80 pieces : 7.37 €
Per piece : 0.09 €

Change currency:

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: Valay-Brest, Saint Honoré cake, Puits d'amour, Pets de nonne, Gougères, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Apple charlotte with toasted brioche, Pavlova, Chantilly rice pudding, St Tropez tart, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, Chestnut mousse in a whipper , Chestnut cake, Like MaronSui's, Chestnut and hazelnut biscuits, ... 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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