Caraïbe Choux Buns with Praliné Center
CARAÏBE 66% WHIPPED GANACHE:
110g Heavy cream 36%
90g Caraïbe 66% Dark Chocolate
240g Heavy cream 36%
ALMOND/HAZELNUT AND VANILLA PRALINÉ:
100g Blanched almonds
100g Blanched hazelnuts
2 beans Norohy Madagascar Vanilla Beans
2g Fleur de sel
CYLINDRICAL CHOUX PASTRY:
80g Whole milk
2g Fine salt
75g Unsalted butter
90g All-purpose flour
- Heat the cream and honey until they come to a simmer.
- Meanwhile, chop the Caraïbe 66% chocolate.
- Pour the hot cream in three batches over the chopped chocolate, mixing with a rubber spatula between each batch to create an emulsion.
- The texture should be shiny and elastic.
- Once the hot cream has been completely added, mix using an immersion blender, then add the cold cream and mix well to completely incorporate it.
- Cover the surface with plastic wrap and leave to set in the refrigerator for at least 3 hours.
- Then, use an electric whisk to obtain a sufficiently firm texture.
- In an oven preheated to 300°F (150°C), roast the hazelnuts and almonds for 15 minutes.
- Meanwhile, prepare a syrup with the sugar and water in a thick-bottomed saucepan until it boils.
- Remove from the heat, add the roasted nuts, and mix to coat them with syrup.
- Place back onto medium heat, stirring all the time, until a nice caramelization is obtained.
- Pour out onto parchment paper and leave to cool.
- Scrape the vanilla pods to extract the seeds.
- Once the mixture is cold, break into pieces and place into a food processor with the vanilla seeds and fleur de sel.
- Blend until the mixture has reached the desired consistency.
- Boil the water, milk, butter, sugar, and salt in a saucepan.
- Remove from the heat, add the flour, then heat again over low heat to dry out the dough with a spatula for a few minutes.
- Pour into a stand mixer bowl.
- Mix for a few minutes using the paddle attachment at medium speed until the dough has cooled.
- Beat the eggs and gradually add them to the mixture, continuing to work with the paddle attachment.
- Pour the choux pastry dough into a piping bag.
- Line the 5cm diameter stainless steel rings using a perforated baking mat cut to the dimensions of the rings.
- Place the lined rings on a perforated baking sheet covered with a perforated baking mat.
- Pipe out the choux pastry to fill ¹/3 of each ring, maximum (approx. 25g).
- Cover with a second perforated baking mat and a perforated baking sheet.
- Place a fairly heavy weight on top of it (cast iron pot with water at the bottom, for example) and bake in a preheated oven at 375°F (190°C) for about 1 hour and 10 minutes.
- Turn out the choux buns, and leave to cool on a rack.
- Using a knife, pierce the choux buns, then garnish them with Caraïbe 66% whipped ganache using a piping bag fitted with a smooth nozzle.
- Pour the almond/hazelnut praliné into a piping bag with a filling nozzle.
- Fill the centers of each choux bun with the praliné.
- If necessary, add a little more Caraïbe 66% whipped ganache.
- Pipe out a ball of Caraïbe 66% whipped ganache on top of each choux bun.
- Using a melon baller previously soaked in hot water, dig out the center of each ball, then fill each pit with the almond and hazelnut praliné.
- Decorate with a few raw hazelnuts.