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Choux Buns With Nutella Crème Pat Served With Salty Hazelnut Praline & Macerated Strawberries
- Steps
- Ingredients
Ingredients
Nutella Creme Pat
Pate Choux
Craquelin
Macerated Strawberries
Hazelnut Praline
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Steps
- Preheat oven to 220°C. Line two baking trays with baking paper.
- For the Nutella Crème Pat, in a medium saucepan, heat the milk and vanilla over medium heat until it just begins to steam. Do not boil.
- In a large bowl, whisk together the egg yolks, caster sugar, and cornflour until pale and smooth.
- Gradually pour half the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk or spatula, until it thickens to a smooth consistency. This should take about 3-5 minutes.
- Remove from the heat and whisk in the Nutella until fully combined and silky.
- Add the butter, one cube at a time, whisking until melted and incorporated, creating a glossy finish.
- Transfer to a shallow dish, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool to room temperature before refrigerating for at least 2 hours.
- Prepare the Craquelin, by adding all the ingredients to the bowl of a stand mixer fitted with a paddle attachment, beat for 1 minute until a smooth dough is formed.
- Remove and place between 2 pieces of baking paper. Use a rolling pin to roll the dough to a thickness of 3mm. Transfer the baking paper to a tray and place in the freezer for 10 minutes. Then, using a 7cm cookie cutter, cut 6 discs. Set aside until the Choux buns are ready to cook. Meanwhile prepare the Pate Choux. Mark up the baking paper on the trays with six 7cm diameter circles.
- Place water and butter into a medium saucepan over medium heat. Once the butter is melted and steam is just beginning to appear, add flour and stir vigorously to combine. Beat the mixture to break up lumps of flour, once you see a film develop on the bottom of the pan, beat for two more minutes to ensure the flour is cooked through.
- Transfer mixture to a stand mixer with a paddle attachment and beat at a low-medium speed to cool the dough.
- Once the stand mixer bowl is cool to touch, add the eggs gradually, ensuring the eggs are emulsified with the dough before adding more - all of the egg may not be required. The dough should be glossy and texture should leave a ‘V’ shape on the end of the paddle. Transfer to piping bag.
- On the templates on the trays, pipe a total of 6 balls of choux dough.
- Place a disk of craquelin on top of each dollop. Place into the oven then immediately lower oven temperature to 190°C. Cook in oven for 20 minutes then rotate trays to ensure even cooking. Cook for an additional ten minutes then switch oven off and leave oven door slightly open to dry out the pastry for ten minutes. Set aside to cool.
- For the Macerated Strawberries, slice the berries and add to a bowl with sugar and alcohol. Allow to infuse for at least 45 minutes, stirring once or twice during the process.
- For the Hazelnut Praline, reduce the oven to 180°C. Prepare a silicone mat on a benchtop or a tray.
- Spread the hazelnuts over a baking tray and roast for 15 minutes until golden and fragrant. Transfer to a clean kitchen towel and rub to remove most of the skins. Set aside.
- In a heavy-based saucepan, combine the sugar and water over a medium heat. Swirl, don’t stir, the pan occasionally to ensure even melting. Cook for 8-10 minutes until the sugar turns a deep amber colour.
- Immediately, add the toasted hazelnuts to the caramel and stir quickly to coat evenly. Pour the mixture onto the silicon mat and spread into a single layer. Sprinkle with a pinch of sea salt. Let the praline harden completely at room temperature.
- Once set, place shards into a small food processor and blitz until a smooth praline paste is formed. If the paste is not smooth enough, add 1-2 teaspoons of oil. Transfer to a piping bag.
- To assemble the choux, remove the top third of the bun. Pipe a teaspoon of praline onto the base of the bun. Then pipe approximately 60g the crème pat, filling into the cavity.
- Drain the strawberries and add 4-5 pieces of strawberries. Place the top back on and dust with icing sugar.
