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Choux Buns with Raspberry Craquelin and Hazelnut Praline
Recipe by Declan Cleary
If you're looking for a sweet treat, look no further than this hazelnut praline choux bun with raspberry craquelin, raspberry compote and tempered chocolate.
- Steps
- Ingredients
Ingredients
Emelia’s Choux with Raspberry Craquelin
Raspberry Compote
Hazelnut Praline Filling
Tempered Chocolate
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Steps
- Preheat oven to 160oC fan forced.
- For the Raspberry Craquelin, place 150g butter and 150g sugar in the bowl of a stand mixer and beat together until pale and creamy, about 5 minutes. Combine 150g flour and raspberry powder in a small bowl. Add to the mixer bowl and mix to a smooth dough.
- Form dough into a ball and roll between 2 sheets of baking paper to a thickness of 3mm. Place into the freezer for 30 minutes.
- Line 2 large oven trays with baking paper.
- For the Choux, combine water, remaining 100g butter, 5g sugar and 5g salt in a saucepan. Bring to a rapid boil before adding in 170g flour. Reduce heat to low and cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.
- Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until steam dissipates.
- Once the steam has completely disappeared, start adding in the eggs, a little at a time, and mix until the dough comes together to a silky, shiny batter.
- Transfer choux to a piping bag, fitted with a plain 1cm nozzle. Pipe into approximately 24 x 5cm rounds onto trays.
- Remove craquelin from freezer and cut into an equal number of rounds using a 5.5cm round cutter. Place one on top each round of choux.
- Bake until golden brown, about 45 minutes. Remove from hot tray and place onto a wire rack to cool.
- For the Raspberry Compote, place raspberries and water into a small saucepan over low heat. Simmer for 5 minutes.
- Transfer mixture to the canister of a stick blender and process until smooth. Return to the saucepan and add sugar and lemon zest.
- For the Hazelnut Praline Filling, place ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whisk to soft peaks. Transfer to a piping bag and set aside in the fridge.
- For the Tempered Chocolate, place 150g of chocolate into a microwave safe bowl. Melt in the microwave in 15 second bursts, stirring in between until melted and reaches 42°C. Add remaining 50g chocolate, a little at a time, stirring constantly until chocolate is melted and reaches 28°C.
- Place chocolate in microwave for 10-15 seconds and stir to ensure chocolate reaches 32°C.
- Spread onto a sheet of acetate to a thickness of 2mm. When partially set, cut in strips 3-4 mm wide and 12cm long. Place into the fridge for 5 minutes then remove from the fridge and all chocolate to set completely at room temperature.
- To serve, make a small opening in the base of each choux. Fill with praline filling and place onto a large serving plate or board. Pipe a small dot amount of filling on top to secure a strip of tempered chocolate on each.
