Choux buns with nut brittle

Choux buns with nut brittle

Total: 1 hr 35 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 281 kcal
, Fat: 20 g
, Carbohydrate: 18 g
, Protein: 7 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Choux buns

1 ½ dl water
40 g butter, cut into pieces
1 tbsp sugar
2 pinches salt
90 g white flour
3 eggs, beaten

Nut brittle

60 g sugar
1 tbsp water
50 g hazelnuts, roasted
50 g almonds, roasted
¼ tsp sea salt

To fill

1 ½ dl full cream
icing sugar, to sprinkle
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How it's done

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Choux buns

Bring the water, butter, salt and sugar to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually fold in the eggs; the dough should be soft but not runny. Spoon the mixture into a piping bag with a serrated nozzle (approx. 16 mm in diameter). Pipe approx. 8 mounds onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C (fan). Do not open the oven during baking! Then switch the oven off and leave the buns to dry out with the door ajar for approx. 15 mins., remove from the oven, allow to cool on a rack.

Nut brittle

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, almonds and fleur de sel, mix well, immediately transfer to a sheet of baking paper, leave to cool. Break the nut brittle into pieces, set aside 20 g. Puree the rest in a food processor until creamy.

To fill

Cut open the choux buns. Spread 2 tsp of the nut puree on the bottom half of each choux bun. Beat the cream until stiff, mix in the nut puree, transfer to a piping bag with a serrated nozzle (16 mm in diameter), fill the choux buns with the mixture. Roughly chop the reserved nut brittle and sprinkle on top. Cover with the top half of the choux bun, dust with icing sugar.

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