Introduction
Indulge in the exquisite combination of choux pastry, rich whipped cream, and decadent caramel with this delightful Crowning Glory of Choux. This recipe showcases the art of French patisserie and is perfect for impressing guests or satisfying sweet cravings. The elegant presentation and the harmony of flavors with a touch of hazelnut make it a standout dessert for any occasion.
Detailed Ingredients with measures
Choux Pastry:
– 250 ml water
– 100 g unsalted butter
– 150 g all-purpose flour
– 4 large eggs
– A pinch of salt
Whipped Cream:
– 500 ml heavy cream
– 100 g powdered sugar
– 1 tsp vanilla extract
– 50 g hazelnuts, finely chopped
Caramel Sauce:
– 200 g granulated sugar
– 100 g unsalted butter
– 200 ml heavy cream
– A pinch of salt
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 8-10 portions
Detailed Directions and Instructions
Prepare the Choux Pastry
In a saucepan, combine water, butter, sugar, and salt. Heat until the mixture begins to boil. Once boiling, add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
Add Eggs
Incorporate eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Use a piping bag to transfer the choux pastry.
Pipe the Choux Buns
On a baking sheet lined with parchment paper, pipe small circles of dough. Make sure to leave enough space between the buns as they will expand while baking.
Bake the Choux
Preheat the oven to 180°C (350°F). Bake the choux for about 25-30 minutes until they are golden brown and puffed. Avoid opening the oven door during baking to maintain the temperature.
Prepare the Whipped Cream
In a mixing bowl, whip the cream until it forms soft peaks. Gradually add sugar and vanilla until fully incorporated and the cream is at the desired sweetness.
Assemble the Crown
Once the choux buns are completely cooled, cut a small opening at the base of each bun. Fill a pastry bag with the whipped cream and pipe it into each bun. Arrange the filled buns in a circular shape to form a crown.
Make the Caramel Sauce
In a saucepan, melt sugar over medium heat until it turns golden. Once the desired color is reached, carefully add butter and cream. Stir well and let the caramel cool slightly before using.
Finishing Touches
Drizzle the caramel sauce over the choux crown. Optionally, sprinkle chopped hazelnuts on top for added texture and flavor.
Notes
Choux Pastry Tips
Consistent mixing and the correct temperature are key to achieving the right choux pastry texture.
Whipping Cream
Ensure that the cream is very cold for optimal whipping. You can chill the bowl and beaters beforehand for better results.
Caramel Sauce Caution
Caramel can become extremely hot; be careful when handling it to avoid burns.
Serving Suggestions
This dessert is best served fresh but can be refrigerated for a few hours. If chilled, serve at room temperature for the best experience.
Cook techniques
Making Choux Pastry
Choux pastry is made by combining water, butter, flour, and eggs. It’s essential to cook the flour to form a dough before gradually incorporating eggs to achieve the right consistency.
Whipping Cream
Whip the cream in a chilled bowl using a whisk or an electric mixer until soft peaks form. Be careful not to overwhip, as it can turn to butter.
Caramelizing Sugar
To create caramel, slowly heat sugar in a saucepan until it melts and turns golden brown. Stir gently and watch closely to avoid burning it.
Roasting Hazelnuts
Spread hazelnuts on a baking sheet and roast in the oven until they are golden and fragrant. Allow them to cool before chopping.
FAQ
What can I use instead of hazelnuts?
You can substitute with other nuts like almonds or walnuts if you prefer a different flavor.
How can I store leftover choux pastry?
Leftover choux pastry should be stored in an airtight container in the fridge for up to two days.
Can I prepare the caramel in advance?
Yes, you can prepare the caramel ahead of time. Just let it cool and store it in a jar at room temperature.
How do I know when the choux pastry is done baking?
Choux pastry is done when it is puffed up, golden brown, and feels light when lifted from the oven.
What’s the best way to serve the finished crown?
Serve the crown chilled or at room temperature, drizzled with caramel and sprinkled with chopped hazelnuts for added crunch.
Conclusion
Indulging in a Couronne de Choux with Chantilly, Hazelnuts, and Salted Caramel is a delightful way to elevate any dessert occasion. This magnificent and texturally diverse dessert offers a perfect balance of sweetness and nuttiness, making it a memorable treat for your guests.
More recipes suggestions and combination
Chocolate Éclairs
Try pairing the creamy filling of chocolate éclairs with a similar Chantilly cream and garnish them with crushed hazelnuts for a decadent experience.
Pistachio Cream Puffs
Consider using pistachio cream instead of the traditional filling for a unique twist, topped with a drizzle of caramel for added richness.
Fruit Tart with Vanilla Chantilly
A fresh fruit tart served with vanilla-flavored Chantilly cream can complement the flavors of the choux pastry nicely.
Hazelnut Mousse
Create a light hazelnut mousse, which can serve as a delightful accompaniment or even a filling alternative in your choux pastries.
Crème Brûlée
A classic crème brûlée with a hint of hazelnut can provide a sophisticated dessert choice alongside your Crowne de Choux.