NOROHY VANILLA CREAM CHOUX BUNS

INSTRUCTIONS

• Prepare the whipped ganache: Chop up the white chocolate and put it in a bowl.
• Bring the cream to a boil, then gradually pour it over the chocolate, stirring all the while to create a smooth, even mixture. Leave to set for at least 6 hours in the refrigerator before whipping. Leave to cool in the refrigerator.

• Prepare the craquelin: Rub together the butter, sugar, and flour with your fingertips.
• Use a rolling pin to spread the resulting dough very thinly to a depth of 1mm between 2 sheets of baking paper. Freeze.

• Prepare the choux pastry: Heat the water, milk, butter and sugar in a saucepan.
• Once the mixture is boiling, take the pan off the heat and pour in the flour all at once.
• Mix well to make a very thick dough that comes away from the sides of the pan (if you need to, reheat the pan to help you).
• Add the eggs to the dough one by one, mixing each one in thoroughly before you add the next.
• Preheat the oven to 390°F (200°C). Pipe with a round tip to make small mounds of dough on a tray lined with baking paper.

• Cut rounds of the frozen craquelin that are the same size as the choux and gently press on top of the choux.
• Bake for approx. 20 minutes or until the choux buns are golden-brown and have fully expanded.
• Leave to cool and slice in half.
• Use an electric whisk to beat the whipped ganache to medium soft peaks, until it has a chantilly texture. Put it in a piping bag and use it to fill the choux buns and the whipped ganache is piped inside with a fluted tip.