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Home Baking
LITTLE CHOUX BUNS
Made with Andoa Lactée 39% Pure Peru
Makes approx. 30 choux buns
2 stepsRecipe Step by Step
Step01
CHOUX PASTRY
160g Water
160g Whole milk
150g Butter
4g Fine salt
8g Sugar
1g Powdered vanilla
180g T110 semi-wholemeal flour
220g Eggs
54g Golden flax seeds
45g Chopped roasted hazelnuts
A Pinch Pearl sugar
Bring the milk, water, butter, sugar, salt and vanilla to a boil.
Remove from the heat and add the flour. Then, return to the heat and dry out the dough a little, using a spatula.
Put the dough in a food processor to finish drying out and leave to cool.
Beat the eggs and gradually incorporate into the dough.
Add the golden flax seeds and the ground hazelnuts when almost entirely mixed in.
Using a piping bag fitted with a n°12 nozzle, pipe the choux onto a baking sheet, making sure that they are all the same size.
Sprinkle pearl sugar onto each choux.
Bake in a fan-assisted oven at 355°F (180°C) for approx. 20 minutes.
Remove from the heat and add the flour. Then, return to the heat and dry out the dough a little, using a spatula.
Put the dough in a food processor to finish drying out and leave to cool.
Beat the eggs and gradually incorporate into the dough.
Add the golden flax seeds and the ground hazelnuts when almost entirely mixed in.
Using a piping bag fitted with a n°12 nozzle, pipe the choux onto a baking sheet, making sure that they are all the same size.
Sprinkle pearl sugar onto each choux.
Bake in a fan-assisted oven at 355°F (180°C) for approx. 20 minutes.
Step02
ANDOA LAIT 39% WHIPPED GANACHE
810g Heavy cream36% (225g + 585g)
25g Glucose
25g Acacia honey
310gANDOA LAIT 39% chocolate
Heat 225g of cream with the honey and glucose.
Gradually combine with the melted ANDOA LAIT 39%. Mix using an immersion blender, adding 585g of cold cream. Leave in the fridge for at least 3 hours before using.
Gradually combine with the melted ANDOA LAIT 39%. Mix using an immersion blender, adding 585g of cold cream. Leave in the fridge for at least 3 hours before using.