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 17th 2019
Keywords for this recipe:For 40 pieces, you will need:
- 1
1 cup Chantilly cream - 2
0 kg sweet chestnut purée (crème de marrons) - 3
½ cup Craquelin (sweet cracker dough) - 4
1 ½ cup Choux pastry (pâte à choux)
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
Prepare 1 cup Chantilly cream.
Stage 2 - 3 min.
Gently fold 0 kg 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 ½ cup Craquelin (sweet cracker dough) and cut circles with a 0.8 inch (2 cm) cutter.
Roll out ½ 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 1 ½ cup 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 1 ½ cup 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 |
| 157 % | 43 % | 61 % | 75 % |
| 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 % |
How much will it cost?
- For 40 pieces : 3.69 €
- 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: Valay-Brest, Paris-Brest, Puits d'amour, Saint Honoré cake, Profiteroles, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Pear verbena tarts, Quick Strawberry Millefeuille, St Tropez tart, Strawberry Charlotte, ... All |
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut mousse in a whipper , Rice pudding with chestnuts and poached pears, Chestnut cake, Like MaronSui's, Little vanilla, clementine and chestnut verrines, ... All |
 | 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, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.349K4.0 1 hour 11 min. February 21th 2011
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.504K 44.3 23 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).132K 24.1 3 min. February 21th 2011
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.2.4M 14.8 1 hour 13 min. November 8th 2017
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.252K4.5 2 hours 5 min. December 20th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.