Small Vanilla Cream Choux Buns
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FOR THE CHOUX PASTRY
- All-purpose flour 150 g
- Salted butter 75 g
- Water 125 ml
- Milk 125 ml
- Medium eggs 4
- Sugar 50 g
Prepare the choux pastry: Heat the water, milk, butter and sugar in a saucepan.
Once the mixture is boiling, take the pan off the heat and pour in the flour all at once.
Mix well to make a very thick dough that comes awayfrom the sides of the pan (if you need to, reheat the pan to help you).
Add the eggs to the dough one by one, mixing each one in thoroughly before you add the next.
Preheat the oven to 390°F (200°C). Use a teaspoon or a piping bag to make small mounds of dough on a tray lined with baking paper. -
FOR THE THINS (OPTIONAL)
- All-purpose flour 90 g
- Sugar 90 g
- Salted butter 75 g
Prepare the thins: Rub together the butter, sugar and flour with your fingertips.
Use a rolling pin to spread the resulting dough very thinly to a depth of 1mm between 2 sheets of baking paper. Freeze.
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FOR THE WHITE CHOCOLATE AND VANILLA WHIPPED GANACHE
- White chocolate (Valrhona’s Ivoire) 240 g
- Heavy cream 36% 320 g
- Tahitian vanilla bean 1 bean
Prepare the whipped ganache: Chop up the white chocolate and put it in a bowl.
Bring the cream to a boil, then gradually pour it over the chocolate, stirring all the while to create a smooth, even mixture. Leave to cool in the refrigerator. -
FINISHING & PLATING
Take the tray filled with crisp mixture out of the freezer. Use a cutter of the same size as the choux buns to cut upthe crisp, and place the resulting disks on the buns.
Bake for approx. 20 minutes or until the choux buns are golden-brown and have fully expanded.
Leave to cool and make a hole in each one using the tip of a knife.
Use an electric whisk to beat the whipped ganache you set aside earlier until it has a chantilly texture. Put it in a piping bag and use it to fill the choux buns.
SAVE RECIPE
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!
DOWNLOAD A PDF OF THE RECIPE
