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

Choux pastry

  • 665g
  • 665g
    whole milk
  • 595g
  • 20g

Mix and boil together.

  • 725g

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

  • 150g

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

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

Bake the puffs for 30 minutes at 180°C.

Orange and praline chantilly

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

Mix and heat up to 60°C.

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.