Crispy choux with praline and orange

In this recipe, the classic choux à la crème gets a modern flavour twist. Treat your customers to a brand-new taste experience with these deliciously airy cream puffs filled with a heavenly smooth hazelnut praline-orange Chantilly. These bite-sized pastry delights simply burst with fruity fresh hazelnut taste, which is beautifully complemented by orange flavour notes and the caramelly sweetness of white chocolate.
Level:
Easy

Choux pastry

Ingredients: Choux pastry

  • 665 g
    water
  • 665 g
    Whole milk
  • 595 g
    butter
  • 20 g
    salt

Preparation: Choux pastry

Mix and boil together.

Ingredients: Choux pastry

  • 725 g
    flour

Preparation: Choux pastry

Add in the fl our and dry out for 2 minutes.

Ingredients: Choux pastry

  • 1320 g
    whole egg(s)

Preparation: Choux pastry

Mix in the eggs one by one with a spatula.

Pipe small dots of the dough (3 cm Ø) on a tray with baking paper or Silpat®.

Crispy sugar taste

Ingredients: Crispy sugar taste

  • 150 g
    butter

Preparation: Crispy sugar taste

Mix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper (at a thickness of about max 2 mm).

Ingredients: Crispy sugar taste

  • 175 g
    light brown sugar

Preparation: Crispy sugar taste

Put in the freezer until hard, then cut out rounds, slightly bigger than the puffs.

Ingredients: Crispy sugar taste

  • 175 g
    flour

Preparation: Crispy sugar taste

Place one round on top of every puff and press lightly.

Bake the puffs for 30 minutes at 180°C.

Orange and praline chantilly

Ingredients: Orange and praline chantilly

  • 320 g
    Whole milk
  • 10 g
    glucose
  • 5 g
    orange zest

Preparation: Orange and praline chantilly

Mix and heat up to 60°C.

Preparation: Orange and praline chantilly

Pour the above hot mixture on the mixture of chocolate and cocoa butter and emulsify.

Ingredients: Orange and praline chantilly

Preparation: Orange and praline chantilly

Mix in the cream and the hazelnut praline and strain through a fine sieve.

Leave to rest in the fridge for 12 hours before whipping the cream.

Fill the puffs with the Chantilly cream. Dust with icing sugar and some gold leaf.