ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
Bignè craquelin with chantilly and chestnut and cocoa fruit preserve

INGREDIENTS
- 120 g butter
- 160 g plain flour
- 70 g caster sugar
- 3 small eggs
- 400 ml double cream
- 100 g crème pâtissière
- ½ tbsp icing sugar
- 220 g Chestnut & Cocoa Fruit Preserve(Limited Edition No. 8)
METHOD
- Rub together 60 g butter, 60 g sugar and 60 g flour until a smooth dough forms.
- Roll the dough out between two sheets of baking paper to a thickness of about 2 mm. Place in the freezer until firm.
- Melt the remaining 60 g butter with 180 ml water in a small saucepan. Add 100 g flour all at once and stir vigorously with a wooden spoon. Cook for a few minutes, stirring constantly, until the mixture comes away from the sides of the pan. Remove from the heat and allow to cool slightly. Beat in the eggs one at a time.
- Transfer the choux pastry to a piping bag fitted with a large nozzle and pipe small mounds onto two baking trays lined with baking paper, leaving space between each one.
- Take the firm dough from the freezer and cut out small discs slightly smaller than the piped mounds. Gently place one disc on top of each mound.
- Bake in a preheated oven at 180 °C (top and bottom heat) for about 30 minutes. Do not open the oven door during the first 25 minutes of baking! Leave the choux buns to cool completely.
- Meanwhile, whip the double cream with the icing sugar until stiff peaks form. Fold in the crème pâtissière. Fill the cooled choux buns with the cream mixture and a spoonful of the Chestnut & Cocoa Fruit Preserve.