Crispy choux with praline and orange

Created by

  • Mathieu Dierinck - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

In this recipe, the classic choux à la crème gets a modern flavour twist. Treat your customers to a brand-new taste experience with these deliciously airy cream puffs filled with a heavenly smooth hazelnut praline-orange Chantilly. These bite-sized pastry delights simply burst with fruity fresh hazelnut taste, which is beautifully complemented by orange flavour notes and the caramelly sweetness of white chocolate.

Recipe components

Used Callebaut products

Choux pastry

IngredientsPreparation
  • 665g
    water
  • 665g
    whole milk
  • 595g
    butter
  • 20g
    salt

Mix and boil together.

  • 725g
    flour

Add in the fl our and dry out for 2 minutes.

  • 1320g
    whole egg(s)

Mix in the eggs one by one with a spatula.

Pipe small dots of the dough (3 cm Ø) on a tray with baking paper or Silpat®.

Crispy sugar taste

IngredientsPreparation
  • 150g
    butter

Mix and knead all ingredients into a dough. Roll out between 2 sheets of baking paper (at a thickness of about max 2 mm).

  • 175g
    light brown sugar

Put in the freezer until hard, then cut out rounds, slightly bigger than the puffs.

  • 175g
    flour

Place one round on top of every puff and press lightly.

Bake the puffs for 30 minutes at 180°C.

Orange and praline chantilly

IngredientsPreparation
  • 320g
    whole milk
  • 10g
    glucose
  • 5g
    orange zest

Mix and heat up to 60°C.

  • 300g
    Velvet
  • 75g
    Cocoa butter

Pour the above hot mixture on the mixture of chocolate and cocoa butter and emulsify.

Mix in the cream and the hazelnut praline and strain through a fine sieve.

Leave to rest in the fridge for 12 hours before whipping the cream.

Fill the puffs with the Chantilly cream. Dust with icing sugar and some gold leaf.