These Choux Pastry buns Filled with Hazelnut Praline Cream are a mouthful made for the Gods. The cream is simple but delicious, made with just pastry cream and hazelnut praline. Craquelin’s top topping adds a magical and extremely delicious touch to Lyonnaise. A technique that he had never tried before, but that really takes the buns to another level!
It may be that preparing Choux pastry is a bit stressful for you, things clear; It is not an easy task. It is a dough that I find difficult to control, and to this day I think I still need to improve the result by playing with the cooking modes. But once you get the hang of it, there is nothing richer than the texture of some buns with the brown sugar craquelin on top! That texture and that intense buttery flavor drive me crazy! So much so that I even eat them without filling because the truth is that they are not missing.
To help encourage you to try this recipe, I am going to give you some tips so that Choux pastry is not a failure:
- It is important to weigh the eggs. Perhaps it is one of the few preparations where the amount of egg can really destroy the result. The last egg, do not add it all at once, even if you have weighed it. Add a little bit and mix until just combined to ensure you get the famous “duck bill texture”.
- We can know that the dough is ready when on the one hand we lift it with a silicone spatula and it slides in the form of a ribbon without breaking and also when when depositing a little dough on the tray, it holds and after a few minutes, it has not collapsed. If you are not sure or have never done them before, I recommend you watch some youtube videos to give you an idea of how the dough should be.
- When placing the balls of dough on the tray, we will do so leaving a distance of about 5-6 centimeters between them, since it must be taken into account that they will grow and should not touch each other.
Craquelin is like cookie dough that you add on top, it creates a delicious crunchy surface and also helps maintain an even shape. Although it seems to me that they are much richer with the Craquelin layer, you can skip that step and make normal choux buns. Of course you can also make variations in the filling, using whipping cream or truffle will also be great and with a little more volume than you are, since this hazelnut cream is dense and heavier than whipping cream.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love reading you and seeing your creations !!
Sweet dreams,
Choux bun wreath with hazelnut praline filling
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Loading...These Choux Pastry buns Filled with Hazelnut Praline Cream are a mouthful made for the Gods. The cream is simple but delicious, made with just pastry cream and hazelnut praline. Craquelin's top topping adds a magical and extremely delicious touch to the buns.
Ingredients
- For the Craquelin:
- 40 g butter (soften)
- 50 g flour
- 50 g brown sugar
- For the Choux pastry:
- 250 ml milk
- 125 g butter
- 100 g plain flour
- 50 g bread flour
- 250 g eggs (about 4 medium eggs)
- 5 g of sugar
- 1 pinch of salt
- For the filling:
- 300 ml milk
- 1 Vanilla bean
- 2 egg yolks
- 60 g sugar
- 25 g of cornstarch
- 150 g hazelnut praline
Instructions
We start by preparing the cream for the filling. Bring the milk to a boil with the vanilla. In a bowl, mix the egg yolks with the sugar and cornstarch. When the milk is boiling, remove from the heat and remove the cinnamon stick. Pour just a little of the milk into the bowl of the yolks (if you add a lot they will cook) and mix with a whisk until it is incorporated. You see pouring the milk little by little and do not stop stirring.
Put this mixture back on the fire in a saucepan and, without stopping to stir, heat until it starts to boil. Remove from the heat add the hazelnut praline, mixing until completely integrated.
Let cool completely with the surface covered with a transparent film so that it does not crust. When the mixture is cold, fill a pastry bag and reserve to fill the buns. If you are not going to consume it on the same day, you have to keep it in the fridge.
Craquelin needs to be made ahead of time so it can be put in the fridge and set.
Mix the butter (at room temperature) together with the brown sugar until obtaining a homogeneous mass.
Add the flour and mix again until it is perfectly integrated. With the dough obtained, make a ball and stretch it by placing it between two baking sheets.
Stretch the dough until it is approximately 2-3 millimeters thick. Reserve in the fridge.
To prepare the Choux pastry, mix and sift the two types of flour. Reserve it.
Put a saucepan over medium heat with the water, butter, sugar and salt. Just when it starts to boil, remove the saucepan from the heat and add the flours in one go. With the help of a wooden or silicone spatula, mix vigorously until you get a smooth paste that easily separates from the sides of the saucepan.
Again put the saucepan over medium heat and constantly stir the dough for one or two minutes or until we observe that a thin crust is beginning to form on the bottom of the saucepan and the dough begins to detach from the saucepan. Remove the saucepan from the heat.
Pour the dough into a bowl and stir it for a few minutes to cool it down a bit.
Then add the eggs little by little (lightly beaten). We will not add the next egg, until the previous one is not perfectly incorporated. (see notes above)
When you get a smooth and soft dough, that is, when we lift it with a spatula, it falls little by little in the form of a ribbon and without breaking, it will be ready.
Pour the dough into a pastry bag, fitted with a large round nozzle and preheat the oven to 180ºC.
Prepare a baking tray covered with baking paper, and with the pastry bag make small piles of dough. Don't make them too large, as they will triple in size in the oven.
On each pile of dough, we place a craquelin disk, which we will have previously cut from the craquelin dough (for this we will use a round cookie cutter of about 4-5 centimeters in diameter).
Bake at 180ºC for about 25 minutes, or until golden brown. At that time, reduce the oven temperature to 120ºC and leave the door slightly open with a wooden spoon holding it so that it does not close. Bake 10 more minutes.
Remove the tray from the oven and let them cool down to room temperature.
Cut the lionesses lengthwise and fill them with the hazelnut praline cream.
Notes
These Choux buns should be baked and eaten the same day, otherwise they will lose their crunchy texture and will be softened.
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