Cream puffs, bergamot and chestnuts {without milk}

Choux à la crème

Quoi ?! Une recette à base de bergamote et de crème de marrons qui sent bon les longues soirée d’hiver devant la cheminée… vous allez vous dire que je suis certainement fatiguée et que je suis un peu folle de publier ça en plein été ! Et bien non raté car d’une je reviens de vacances (oui je suis chanceuse je sais !), et de deux je sais bien que nous sommes en été et j’ai une bonne excuse pour publier cette recette. Et c’est une super excuse car Ivy, d’Inside kitchen Project, came to visit me in Grenoble during the end of year celebrations to find out who was hiding behind likes & mange. I therefore invite you to discover the superb work that Ivy achieves through all these meetings and my portrait in three times just ici !

Well there will of course be the cabbage recipe, but I give you a layer (pastry cream !) ici, that way you won't be able to say that you don't know what to do when you come across a bergamot on the shelves (well ok it will have to wait next January !) !

Recette de Choux à la crème

Choux à la crème de marrons

Cream puffs, bergamot and chestnuts {without milk}

2015-07-10 12:44:30

For twenty

To print

Ingredients

FOR THE CHOUX PASTE
55 g of flour
50 g vegetable milk
50 grams of water
45 g vegetable margarine
2 medium eggs
1 pinch of sugar
1 pinch of salt
FOR THE CRACKER
50 g of flour
50 g cane sugar
40 g vegetable margarine
FOR THE PASTRY CREAM
25 cl vegetable milk
100 g cane sugar
3 egg yolks
37 g of flour
2 heaped tablespoons of chestnut cream
The zest of half a bergamot

Preparation

Start by making the pastry cream. For that, beat the egg yolks with the sugar in a bowl so that the mixture whitens then add the flour, mix. Put the vegetable milk to heat in a saucepan with the zest of bergamot, bring to the boil then pour the milk over the egg yolks, stir with a whisk. Pour the preparation into the saucepan and return to cook over low heat for 3-5 minutes while whisking until the mixture thickens. Add the chestnut cream to finish. Pour the mixture into a container, film in contact then book cool.
Make the cracker, for this mix together the sugar, margarine and flour. Sand the preparation with your fingertips then spread it on 2-3 mm, between two sheets of parchment paper. Set aside in the freezer while preparing the cabbage.
Prepare the choux pastry by heating the vegetable milk, the water, sugar, salt and margarine together in a saucepan. When everything is well melted, add the flour all at once and mix with a wooden spoon. Turn the dough in the pan to dry it out for 3 minutes. Put the dough in a bowl and let it rest 3 minutes.
Preheat the oven to 250° in static heat.
Then add the eggs one by one to the choux pastry, stirring well between each. Pour the batter into a piping bag. On a baking sheet, make cabbage 3 cm in diameter by holding your piping bag vertically to the plate, cut sharply. Be sure to space them out.
Take the cracker out of the fridge and cut discs the same size as the puffs using a cookie cutter. Arrange them on the cabbage. Put in and turn off the oven. Let it cook 20 minutes. At the end of 20 minutes turn the oven back on at 180° in static heat and let dry 12 minutes. Do not open the oven door before the end of cooking cabbage. Take them out of the oven and set aside.
Once cooled, you will have to garnish the puffs with the pastry cream. To do this, put the cream in a piping bag with a smooth tip., make a notch under the puffs then garnish with cream.

aime & mange https://aime-mange.com/

Emilie