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.
57 K 4.2/5 (6 reviews)
1 hour 45 min.
Easy
80 pieces
4 IngredientsLast modified on: March 17th 2019
For 80 pieces, you will need:
- 1
400 ml Chantilly cream - 2
250 ml sweet chestnut purée (crème de marrons) - 3
200 ml Craquelin (sweet cracker dough) - 4
700 ml Choux pastry (pâte à choux)
Change these quantities to make:
Change measures:
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 400 ml Chantilly cream.
Stage 2 - 3 min.
Gently fold 250 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 200 ml Craquelin (sweet cracker dough) and cut circles with a 0.8 inch (2 cm) cutter.
Roll out 200 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 700 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 700 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 1,290 RDI=120 % | 990 RDI=150 % | 6,260 RDI=310 % | 26,220 RDI: 310 % |
| 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 80 pieces : 7.40 €
- Per piece : 0.10 €
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: Puits d'amour, Paris-Brest, Profiteroles, Pets de nonne, Chouquettes, ... See them all 8
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, Saint Honoré cake, Rice pudding with chestnuts and poached pears, Quick Strawberry Millefeuille, Warm apple feuillantines, ... See them all 30
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut mousse in a whipper , Chestnut moelleux, Chestnut Fudge Cupcakes, Little vanilla, clementine and chestnut verrines, Rice pudding with chestnuts and poached pears, ... See them all 8
Craquelin (sweet cracker dough)
You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Galette de Fougerolles, ... See them all 2
Other recipes you may also like
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.October 24th 201750 K4.1 2 hours 50 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013277 K4.6 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020314 K5 2 hours 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018328 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.