Choux buns with cream, hazelnuts and a caramel centre

4 pers.

1 hr

15 min

Choux buns with cream, hazelnuts and a caramel centre

For the caramel

Slightly Salted Moulded Butter Paysan Breton

30 g Slightly Salted Moulded Butter

20 g Thick Crème Fraîche

10 cl Waters

120 g Powdered sugar

For the rest of the recipe:

30 g Unsalted Moulded Butter

15 g Powdered sugar

12.5 cl Waters

60 g Flour

2 Units Eggs

40 g Ground hazelnuts

20 cl UHT Cream 30%

For the caramel:
Put the sugar and water in a saucepan over a high heat. Once they start to caramelise, remove the pan from the heat.
Add 30 g Paysan Breton Slightly Salted Moulded Butter and mix well. Put the mixture back on a low heat.
Add 4 tbsp Paysan Breton Crème Fraîche. Mix well until the Crème Fraîche becomes smooth.
For the rest of the recipe:
Melt the Unsalted Moulded Butter with the sugar and water in a saucepan.
Once the water starts to boil, add the flour and mix with a spatula until the dough forms a ball.
Remove the pan from the heat and leave to cool.
Turn out the dough into a bowl and add an egg. Mix with a spatula until the egg is completely incorporated, then add the second egg and incorporate it. Add the hazelnuts and mix well.
Put the choux pastry in a piping bag and pipe mounds (3 cm diameter) on a baking tray lined with baking paper.
Preheat your oven to 180°C (fan assisted) and bake for 25 minutes.
Once the cooking time is over, open the oven door and leave the buns to cool completely.
Whip the thin cream into stiff peaks and add 2 tbsp of of salted butter caramel. Incorporate the caramel by whisking it on the lowest speed.
Put the cream in a piping bag with a 2-mm nozzle. Using a knife, make a hole beneath each bun and fill them with cream.
Put the rest of the caramel in the piping bag and pipe it into the middle of the whipped cream. Don’t wait too long before serving.

It’s important to wait until the choux buns have cooled down completely before filling them with whipped cream, otherwise the cream will melt due to the heat.