Hazelnut choux-rros

Used Cacao Barry products
Snack

Hazelnut choux-rros

Level
level 2
Dosage
Recipe for approx. 60 units
Used Cacao Barry products
Recipe components

CHOUX-RROS PASTRY

IngredientsPreparation
  • 500g
    milk
  • 6g
    salt
  • 250g
    butter

Boil

  • 250g
    weak flour

Add sieved flour and heat for a few minutes

Put into a mixer and add eggs gradually until the dough starts to thicken.
For this recipe, the mixture needs to be thick, as opposed to a typical choux pastry that falls down the spatula like a ribbon.
When finished, pipe straight lines onto a tray using a star-tipped piping bag and freeze

HAZELNUT PASTRY CREAM

IngredientsPreparation
  • 100g
    milk
  • 75g
    cornflour

Dissolve 

  • 160g
    egg white
  • 1g
    salt

Add, strain and put aside

  • 800g
    milk
  • 100g
    35% fat liquid cream
  • 200g
    sugar
  • 1pod(s)
    vanilla

Separately heat

Once brought to the boil add the cornflour mixture and cook until it thickens
Put a small amount into the hazelnut paste and emulsify

Mix the base with the rest, chill as quickly as possible and store in the fridge

MONTAGE

1. Once frozen, cut the choux-rros into 10cm long pieces.
2. Fry in plenty of oil at approx. 175/180°C.
3. Once fried, coat in crystal sugar and fill with the hazelnut pastry cream.
4. Serve immediately.