Saturday, February 6, 2016

Hazelnut cream puffs



These cream puffs were made for open house at The Art Institute of Seattle.
Composition:
-Pâte à choux (cream puff)
-Crumble
-Toasted hazelnut
-Hazelnut mousseline
-Heart of homemade liquid praliné

Recipe for 17 large cream puffs:
Pâte à choux
120gr milk
120gr water
3gr salt
6gr sugar
112gr butter
220gr AP flour
4 eggs

Crumble
100gr butter
120gr brown sugar
120gr flour

Hazelnut mousseline
400gr pastry cream (260gr milk, 50gr yolks, 50gr sugar, 40gr corn starch)
100gr praliné paste
220gr butter

Homemade liquid praliné
75gr hazelnuts (toasted)
25gr cashew nuts (salted)
100gr sugar
40gr water










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