Caraïbe Choux Buns with Praliné Center

INSTRUCTIONS

• 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.