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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 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

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:

When will I finish if I start the recipe at ... ?
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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.

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.

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.

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
3,132 Kcal or 13,113 Kj	113 gr	645 gr	496 gr
116 %	32 %	45 %	56 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
404 Kcal or 1,691 Kj	15 gr	83 gr	64 gr
15 %	4 %	6 %	7 %

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 40 pieces : 3.69 €
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: Profiteroles, Chouquettes, Saint Honoré cake, Paris-Brest, Pets de nonne, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Diplomat cream, Belle-helene in a glass, Individual charlottes with morello cherries, Bavaroise cream, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut and hazelnut biscuits, Little vanilla, clementine and chestnut verrines, Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , Like MaronSui's, ... 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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