Choux buns with cream, hazelnuts and a caramel centre

4 pers.
1 hr
15 min
Choux buns with cream, hazelnuts and a caramel centre

Ingredients for :

4 people

For the caramel

10 cl Waters
Powdered sugar
120 g Powdered sugar

For the rest of the recipe:

Powdered sugar
15 g Powdered sugar
12.5 cl Waters
60 g Flour
2 Units Eggs
ground hazelnuts
40 g Ground hazelnuts
UHT Cream 30%
20 cl UHT Cream 30%

Method :

  1. For the caramel:
  2. Put the sugar and water in a saucepan over a high heat. Once they start to caramelise, remove the pan from the heat.
  3. Add 30 g Paysan Breton Slightly Salted Moulded Butter and mix well. Put the mixture back on a low heat.
  4. Add 4 tbsp Paysan Breton Crème Fraîche. Mix well until the Crème Fraîche becomes smooth.
  5. For the rest of the recipe:
  6. Melt the Unsalted Moulded Butter with the sugar and water in a saucepan.
  7. Once the water starts to boil, add the flour and mix with a spatula until the dough forms a ball.
  8. Remove the pan from the heat and leave to cool.
  9. 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.
  10. Put the choux pastry in a piping bag and pipe mounds (3 cm diameter) on a baking tray lined with baking paper.
  11. Preheat your oven to 180°C (fan assisted) and bake for 25 minutes.
  12. Once the cooking time is over, open the oven door and leave the buns to cool completely.
  13. 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.
  14. 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.
  15. 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.

Paysan Breton tip

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.

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