Bignè craquelin with chantilly and chestnut and cocoa fruit preserve

Bignè craquelin con crema chantilly e composta

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

  1. Rub together 60 g butter, 60 g sugar and 60 g flour until a smooth dough forms.
  2. Roll the dough out between two sheets of baking paper to a thickness of about 2 mm. Place in the freezer until firm.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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