Choux
- 250gr of milk 10gr of sugar 1gr of salt 125gr of butter 140gr of plain flour 4 eggs
Choux, hazelnut praline & crème anglaise
Emily Roux
6th November 2019
Choux, hazelnut praline & crème anglaise
720 min
On the menu at Caractère, Notting Hill
Ingredients
Crème diplomat
- 2 gelatine papers (soaked) 40 gr egg yolks 75 gr sugar 25 gr maïzena/corn starch 250 gr milk 200 gr of whipping cream (whisked as chantilly) 45gr of hazelnut praline/paste
Craquelin
- 40gr of butter 50gr of brown sugar 50gr of flour
Crème anglaise
- 250gr of milk 25gr of sugar 2 egg yolks ½ a vanilla pod
Method
Choux
Bring to the boil milk, sugar, salt and butter in a sauce pan.
Remove the pan from the heat and pour in the flour in one go.
Mix the eggs one by one into the preparation
Place in a piping bag and evenly spread out on a baking tray
Add a small round piece of craquelin on top of each choux
Bake for 10 to 15 minutes at 180C
Crème diplomat
Bring the milk to the boil
Whisk the yolks, sugar and maïzena together.
Pour the above mixture into the milk, whisk continuously for 5 minutes whilst simmering.
Leave to cool overnight
Place the cream in a mixer to obtain silky smooth crème patissière, add the whipped cream and hazelnut praline to the mix.
Place in piping bag to fill choux’s
Craquelin
Mix all the ingredients together until a homogenous dough is formed
Place in between to sheets of baking paper and roll out to approx. 2mm
Store in the freezer until ready to cook the choux.
Crème anglaise
Scrape the vanilla pod into the milk and bring to the boil
Whisk the yolk and sugar together
Pour the hot milk onto the egg mixture, whisking continuously
Place back on a gentle heat until 82 C is achieved.
Served with roughly chopped toasted hazelnuts
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